Hey there, and thanks for stopping by today! After living in Italy for a year, we learned a thing or two about amazing Italian food. Tiramisu is an Italian staple, and every Italian mamma has a family recipe. I just had to have an authentic tiramisu recipe from Italy!
Authentic Tiramisu Recipe from Italy
This tiramisu recipe is my go-to, quick, easy, and delicious recipe for any occasion. This recipe actually comes from a friend of mine and her family near Avellino, Italy, who had invited our family to their home for lunch one afternoon.
When I tasted her authentic tiramisu, I wanted to rub it on my face and bathe in it! Dramatics aside, it was that scrumptious! If a “foodgasm” is even possible, this tiramisu is it! Mamma Mia, this is good!
I begged and begged her for this recipe, and she kindly agreed to share; so, here it is!
I usually make a large pan of the tiramisu, and it is typically gone by the end of the day. We show this dessert no mercy.
Tiramisu means “pick-me-up” in Italian. Although the origins of this dessert are still disputed to this day, whether it was made in Treviso or Veneto, the recipe is a true Italian gem. The story goes that tiramisu was designed to help the Italians, during midday, get through the end of the work day. It was also served as a pick-me-up for the kids to eat before delving into their homework.
You need a good cup of espresso for this to be authentic. I have a small espresso machine that I love. I don’t go anywhere without it! I bought mine in Italy, but you can pick up the same one online here – De’Longhi NESCAFÉ Dolce Gusto
Also, any authentic tiramisu recipe from Italy does not call for cream – the filling is made with mascarpone cheese.
Although the original recipe from Italy does not include liquor, you are welcome to add it. You can add a shot of Marsala wine, Tia Maria, Kahlua, rum, or amaretto into the espresso. They all work well.
You can half the recipe if you don’t have a house full of hungry kids and a hungry hubby. I normally have them all standing in the kitchen, waiting for it to be finished, with drool running down their chins. They eat it faster than I can make it!
30 minPrep Time
30 minTotal Time
- - 5C/1250 grams of Mascarpone
- - 5 eggs separated (yolks only)
- - 1 pound Savoiardi Ladyfingers
- - 2 cups espresso, brewed and cooled. Instant is fine. Caffe D'Vita Imported Instant Espresso
- - 5 tbsp white sugar C&H Sugar
- - 4 tbsp Ghirardelli Unsweetened Cocoa
- Make the espresso and set aside to let cool.
- Separate the eggs, and add only the yolk to a mixing bowl.
- Add the sugar to the mixing bowl, and mix the eggs and sugar by hand until the sugar is dissolved.
- Do not whip the eggs; you are not trying to get volume, only dissolve the sugar.
- Add in your mascarpone. Sometimes, it is easier to mix, little by little, due to the density of the mascarpone.
- Mix until you have all the mascarpone and egg mixture combined. You want the cream to be a light yellow color but not runny. If you over mix, the cream will become runny.
- Take out your ladyfingers, and get your dish ready. I use a Pyrex 3 Quart Baking Dish... and yes, my family eats the whole pan!
- If you want to use Kahlua, or any other liquor, add one shot glass to the cooled espresso (more or less depending on your taste.) Although I'm a huge Kahlua fan, I normally make this recipe without it. A great alternative is Kahlua flavoring so you get the taste without the liquor (for the kids.) We use Natural Liquor Essence (Expresso (Kahlua))
- Dip your ladyfingers, three at a time, into the espresso. You want them soft, and full of espresso, but not falling apart. I usually do a slow eight count while submerging them in the coffee.
- Lay them into your dish, snuggled up next to each other, in row. Fill the entire pan with a layer of ladyfingers.
- Add half of the mascarpone mixture on top of the ladyfingers, smoothing it out to make an even layer. Don't press, or put too much pressure on the mascarpone, or you will break apart the ladyfingers.
- Repeat the ladyfinger layer, and then add another layer of mascarpone on top.
- Once you have two layers, sprinkle cocoa powder on top. Cover in plastic wrap, and set in the fridge for at least four hours.
Voila! How freaking easy was that? The longer it sits the better it tastes! I let it sit overnight, so wait, wait, wait!
Now dig in and enjoy this amazing and 100% authentic tiramisu recipe from Italy, straight out of an Italian family’s kitchen. Are you a foodie who is going to visit Rome? If so you can’t miss the best food tour Rome has to offer – The Trastevere Food Tour! This is the best food tour we have even taken. Click on the blue link to see prices, and times.
Feeling a little Italian today? Check out our other articles on how to dine out in Italy and travel articles around Italy. If you are a foodie, and in the Naples area you should visit an authentic Mozzarella Farm for some more Italian Goodness. Check out our post on the post famous mozzarella farm in Italy here.
Do you have an amazing recipe you found on your travels? If so, we would love to hear about it! Drop a comment below, and tell us all about it.
Bring Italy to Your Kitchen | Tiramisu | Italy Travel Planner | Consultant | Once In a Lifetime Travel
Melissa @ The Family Voyage
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Sammie @ The Annoyed Thyroid