Name: Tiramisù
Prep time: 35 min
Total time: 6 h 35 min
Cuisine: Italian, Treviso / Veneto
Ingredients: 6 egg yolks, use pasteurized yolks for a lower-risk preparation; 250 g granulated sugar; 500 g mascarpone, cold but not rock-hard; 30 savoiardi ladyfingers; 300 ml strong coffee or espresso, brewed and cooled completely; use only as much as needed; 15 g unsweetened cocoa powder, for sifting over the surface

Slice of tiramisu dusted with cocoa beside a cup of coffee

Prep35 minutes

Cook0 minutes

Total6 h 35 min

Yield8 generous servings

Jump to recipe ↓

The dish

About Tiramisù

Tiramisù succeeds through contrast: dry savoiardi absorb coffee without collapsing, while mascarpone cream stays rich but airy enough to cut cleanly after chilling. Cocoa contributes bitterness at the surface and keeps the dessert from tasting simply sweet.

Le Beccherie in Treviso is closely associated with the codified modern form of tiramisù. Its published recipe uses only egg yolks, sugar, mascarpone, savoiardi, coffee and cocoa. It contains neither whipped cream nor alcohol, and the restaurant notes that its “legitimate” version was traditionally made as a circular dessert and served in wedges.

The published Le Beccherie quantities are very large: twelve yolks, 500 g sugar, 1 kg mascarpone and sixty savoiardi. This recipe uses exactly half that yolk-sugar-mascarpone-sponge ratio, making a practical home-sized dessert while preserving the same structure.

Coffee is the variable that requires judgement because the historic recipe gives it “quanto basta” — as much as needed. The ladyfingers should take on coffee flavour and moisture but remain structured. A quick dip is more reliable than soaking them until fully saturated.

Chilling is part of the method, not merely storage. Several hours in the refrigerator let the coffee redistribute and the mascarpone cream firm enough for a clean slice. Cocoa is best sifted on just before the final chill or shortly before serving, depending on whether a dry or slightly absorbed surface is preferred.

Technique

Three things that matter

Dip, do not soak. A fast pass through cold coffee moistens the savoiardi without destroying the structure that supports the cream.
Keep the mascarpone cold but workable. Fold it into the yolk foam until smooth; aggressive mixing can loosen the cream or make it heavy.
Give the dessert time to set. At least 6 hours of chilling produces cleaner layers and a more integrated coffee flavour.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Mascarpone cream

6egg yolksuse pasteurized yolks for a lower-risk preparation
250 ggranulated sugar
500 gmascarponecold but not rock-hard

Assembly

30savoiardi ladyfingers
300 mlstrong coffee or espressobrewed and cooled completely; use only as much as needed
15 gunsweetened cocoa powderfor sifting over the surface

Step by step

Method

Prepare the components

Brew and cool the coffee. Prepare about 300 ml strong coffee or espresso and let it cool completely. Hot coffee softens the savoiardi too aggressively and can loosen the mascarpone layer.
Whip the yolks and sugar. Beat the egg yolks and sugar until very pale, thick and expanded, about 5–7 minutes with an electric mixer.
The mixture should fall from the beaters in a broad ribbon rather than run like liquid.
Incorporate the mascarpone. Add the mascarpone in several additions, mixing on low speed or folding by hand until the cream is smooth and holds soft peaks. Do not overbeat.

Layer the tiramisù

Dip the first layer of savoiardi. Dip 15 savoiardi briefly in the cold coffee, turning each once. Arrange them closely in the serving dish without crushing them.
Add half the cream. Spread half of the mascarpone mixture over the first layer and level it gently.
Build the second layer. Dip the remaining 15 savoiardi and arrange them over the cream. Cover with the remaining mascarpone mixture and level the surface.

Chill and finish

Set the dessert in the refrigerator. Cover and refrigerate for at least 6 hours, preferably overnight if a firmer slice is wanted.
Dust with cocoa. Sift the cocoa evenly over the top shortly before serving, then cut into portions with a clean knife or spoon.
The finished layers should hold together while remaining soft and creamy.

Practical guidance

Raw-yolk safety

The historical formula uses uncooked egg yolks. Pasteurized yolks preserve the method while reducing food-safety risk, especially for vulnerable diners.

Coffee strength

Use coffee that tastes pleasantly strong when cool. Weak coffee disappears into the mascarpone; overly bitter coffee can dominate because no alcohol or whipped cream softens it.

Make-ahead window

Tiramisù is well suited to overnight chilling. For best texture, serve within about 24 hours after assembly.

Serving temperature

Serve cold but not frozen. Ten minutes at cool room temperature softens the mascarpone slightly without destabilizing the layers.

Troubleshooting

The cream is runny. The mascarpone was overmixed, too warm, or the yolks were insufficiently whipped. Keep the components cool and mix only until smooth.
The ladyfingers collapsed. They absorbed too much coffee. Dip quickly and let excess coffee drip away before layering.
The layers slide when cut. The dessert needs a longer chill or the coffee was too abundant. Refrigerate at least 6 hours before portioning.
The surface cocoa turns patchy. Moisture gradually hydrates cocoa. Sift a fresh light layer immediately before serving if a dry velvety finish is preferred.

Nutrition per serving

Serving size: 1/8 of the dessert
Calories: approximately 570 kcal
Carbohydrates: 62 g
Protein: 10 g
Fat: 32 g
Fibre: 1 g
Sodium: approximately 120 mg

Estimate based on half of the published Le Beccherie ingredient ratio plus approximately 300 ml coffee and cocoa.

Allergens and food safety

Contains egg, milk and wheat/gluten. Savoiardi may contain additional declared allergens depending on brand.

The traditional formula uses uncooked yolks; use pasteurized eggs for vulnerable diners and keep the dessert refrigerated.

Do not leave tiramisù at room temperature for more than 2 hours.

FAQ

Does the Le Beccherie-style tiramisù contain cream?

No. The published formula uses egg yolks, sugar, mascarpone, savoiardi, coffee and cocoa.

Is alcohol required?

No. The Le Beccherie published recipe does not list Marsala, rum or another spirit.

How long should tiramisù chill?

The source says to refrigerate until serving; for reliable home slicing, at least 6 hours is a practical target.

Can tiramisù be made the day before?

Yes. Overnight chilling improves the set and lets the coffee moisture distribute through the savoiardi.

Final note

What matters most

Result: Soft coffee-darkened savoiardi alternate with a thick mascarpone cream beneath a bitter cocoa finish.
Key: Keep the coffee cold, dip briefly, avoid overworking the mascarpone and allow a full chilling period.