Original Tiramisu (Le Beccherie Style)

Ingredients

• 250 g Savoiardi (ladyfingers) (Traditional Italian ladyfingers; store-bought or homemade)
• 300 ml Strong espresso (Cooled; prepared via espresso machine or percolator)
• 6 Egg yolks (Large, room temperature)
• 120 g Sugar (Granulated white sugar)
• 500 g Mascarpone (Full fat, slightly softened)
• Cocoa powder (For dusting)
• Liqueur (Optional; not in the original recipe but can be added to the coffee)

Steps

1. 1

   Prepare a strong espresso using an espresso machine or a Moka pot (percolator). Set it aside to cool completely to room temperature.

2. 2

   If desired, add a splash of liqueur to the cooled espresso, though the original recipe does not include it.

3. 3

   Separate the eggs, placing the yolks in a large mixing bowl. (The whites are not used in this specific traditional version).

4. 4

   Add the sugar to the egg yolks and whisk vigorously until the mixture is light yellow and airy.

5. 5

   Add the mascarpone to the yolk mixture and continue whisking until you have a light, fluffy, and firm cream.

6. 6

   Briefly dip the savoiardi (ladyfingers) one by one into the espresso. Do not soak them too long; dip only one side.

7. 7

   Place the dipped ladyfingers into a dish or springform pan with the espresso-soaked side facing upward.

8. 8

   Cover the layer of ladyfingers with a generous layer of the mascarpone cream, smoothing it out to the edges.

9. 9

   Repeat the process with a second layer of espresso-dipped ladyfingers, followed by a final layer of mascarpone cream.

10. 10

    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the structure to set.

11. 11

    Before serving, remove the plastic wrap and generously dust the top with cocoa powder.

12. 12

    If using a springform pan, carefully release the sides. If it sticks, lightly warm the outside of the ring with your hands or a warm cloth to help it release.

13. 13

    Serve on a plate and allow the tiramisu to come slightly toward room temperature for the best flavor and texture.

Notes

The original recipe from Le Beccherie does not use whipped egg whites, resulting in a richer cream. The ladyfingers used are Savoiardi, which are slightly firmer and hold up better to the coffee than standard soft ladyfingers.

Nutrition per serving

• dessert
• Italian
• no-bake
• classic
• vegetarian