Tiramisu has cemented its place in Italian culinary history, but it may surprise you to learn that it is a relatively modern invention. Most food historians trace its modern incarnation to the Veneto region in the early 1970s. The true origins of the dessert are often debated, with various chefs and restaurants competing for the title of ‘inventor’, but this only adds to its allure. While its exact creation story remains shrouded in mystery, one thing is certain: a great tiramisù recipe is timeless.
The name itself, derived from the Venetian dialect phrase tireme su, literally translates as “pick me up” or “lift me up”. This is the perfect description for a treat packed with sugar, eggs and caffeine.
Here is the traditional recipe that nonna would make for her grandchildren. Here at Fermento Brewery, we love experimenting with beer infusions — if you’re feeling adventurous, check out our stout-infused ‘Beeramisu‘ variation elsewhere on our site — but sometimes, you just crave the original.
Today, we’re going back to basics with a traditional, alcohol-free tiramisu recipe that relies on the classic power of espresso coffee.
Ingredients for your classic tiramisu recipe
The structural backbone of the dessert
Ensure it is fresh and creamy
Cooled to room temperature
Separated into yolks and whites
To sweeten the cream
For that essential bitter dusting on top
Preparation steps
Step 1 – Prepare the Coffee Base
Brew your strong espresso before you begin mixing. Pour it into a shallow dish and leave it to cool completely. If the coffee is too hot, the ladyfingers will disintegrate too quickly. The success of a tiramisu recipe relies on the biscuits maintaining some texture, so patience is key here!
Step 2- The Creamy Mascarpone Filling
In a large mixing bowl, whisk the egg yolks with half of the sugar until the mixture is pale and fluffy. Gently fold in the mascarpone until the mixture is smooth. In a clean, separate glass bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites into the mascarpone mixture. This step is the secret to achieving a light and airy tiramisù that feels like eating a cloud.
Step 3 – The Dip and Layer Technique
Now, let’s move on to assembly. Take a Savoiardi biscuit and quickly dip it into the cooled espresso for a second or two on each side. Arrange a layer of the dipped biscuits in the bottom of your serving dish or individual glasses. Spread a generous layer of mascarpone cream over the biscuits.
Step 4 – Repeat and Dust
Repeat the process with a second layer of coffee-dipped biscuits, then top with the remaining cream. To finish the tiramisu, smooth the top layer and dust generously with cocoa powder. This creates an important visual contrast and adds a hint of bitterness to offset the sweetness of the cream.
Step 5 – The Essential Chill
Place your creation in the fridge for at least three hours, or preferably overnight. This resting period allows the tiramisu to reach its optimal consistency and allows the flavours to meld, which is the final secret to the perfect recipe..
While the above steps outline the assembly process, the true magic of a memorable dessert lies in the subtle details. To achieve the perfect tiramisu, you need a bit of finesse and an understanding of how the ingredients interact. The first and most important tip concerns your ingredients. Egg choice and freshness are essential. As with our zabaione recipe, eggs from caged hens are preferable as they are less likely to be contaminated by soil bacteria.
Your mascarpone cheese should always be taken out of the fridge about 30 minutes before you start. If it is too cold, it will be difficult to blend with the egg yolks, potentially resulting in a lumpy texture rather than the desired silky, velvety finish. Conversely, your egg whites whip significantly better at room temperature, ensuring maximum volume and fluffiness.
The quality of the coffee cannot be overstated. Since it is one of the primary flavour profiles, using weak or instant coffee will result in a flat taste. Always opt for a robust, high-quality espresso to stand up to the richness of the cheese and eggs. Although it takes longer, we recommend using a traditional Moka coffee machine.
Another common pitfall when making a tiramisu is the ‘soak‘. This is the moment that makes or breaks the structure. The ladyfingers act as sponges, and it’s easy to go from moist to mushy. The trick is to perform a quick ‘in-and-out’ dunk — literally one second per side. If you leave them in the coffee for too long, the liquid will seep too deep into the biscuit’s core, causing the dessert to collapse into a watery mess when you try to slice it later.
We also need to talk about the resting time, which is perhaps the most challenging aspect of any tiramisu recipe, as it requires patience. Although you may be tempted to dig in straight away, the flavours need time to blend together. During this refrigeration period, the coffee’s moisture redistributes itself, softening the biscuit centres just enough while firming up the mascarpone cream. We recommend a minimum of six hours, though 24 hours is ideal for achieving the best flavour.
Finally, do not dust the cocoa powder until just before serving. If you apply it too early, it will absorb moisture from the cream, turning wet and dark and losing that beautiful, velvety matte finish that makes a classic tiramisu look so elegant. By paying attention to these small but significant details, you can transform a simple homemade dessert into a restaurant-quality masterpiece.
The Perfect Pairing: Why Stout Belongs with Tiramisu
Here at Fermento Brewery, we believe that no tiramisu recipe is ever fully complete without the right beverage to accompany it.
We wholeheartedly recommend pairing this classic dessert with our Liberica Stout. While many people choose a dessert wine, a stout is actually a better accompaniment. The roasted malt profile of the Liberica mirrors the espresso flavour of the ladyfingers, and the beer’s bitterness offsets the richness of the mascarpone and egg cream.
We have previously explored the versatility of stout in desserts, as demonstrated by our Royal Chocolate Cake and the dekonstruierten Cannoli. The complex flavours of dark beers, such as chocolate, caramel and coffee, naturally complement creamy desserts. When you take a spoonful of this tiramisu followed by a sip of Liberica stout, the carbonation cleanses your palate, preparing you for the next mouthful. The result is a harmonious symphony of tastes — sweet cream meets roasted barley — that will leave you craving more.
Stout
Black
5.5%
Coffee and chocolate
8 - 10°C
Large red wine glass, or brandy glass
Mastering the traditional tiramisu recipe is a significant culinary achievement. This classic dessert sparks conversation and brings a smile to everyone’s face. It is the epitome of elegant “Comfort Food“.
We hope you enjoy making this classic version. If you ever want to try a hop-forward twist on the classic, our Beeramisu recipe is waiting for you in our archives. But for tonight, gather your ingredients, pour yourself a glass of Liberica from Fermento Brewery, and prepare to be transported straight to Italy with this tiramisu recipe.
Cheers to great food, fantastic beer and the joy of sharing a wonderful dessert!