KITCHEN DESSERTS 5 MIN READ
My Mamma’s Signature Tiramisù
Indulge in this cherished family tiramisu, perfect for sharing and bringing loved ones together around the table.
KITCHEN DESSERTS 5 MIN READ
My Mamma’s Signature Tiramisù
Indulge in this cherished family tiramisu, perfect for sharing and bringing loved ones together around the table.
My Heritage
In my family, tiramisù is a cherished ritual as my mother makes it for every special occasion without fail. In Italian homes, this creamy, coffee-soaked delight holds a sacred place at the table, symbolizing love, celebration, and togetherness.
Passed down with love
Every time, we ask our mother for the recipe. And every time, she smiles and repeats it—just as she has for years. Yet somehow, none of us ever really remember it. Maybe this tiramisu is less about the recipe, and more about the ritual — More about her. One day, it will be our turn. We’ll call everyone back to the table. We’ll lift the spoon, layer by layer, memory by memory. And in that moment, we’ll understand: the real secret ingredient was never written down. It was love.
Ingredients
For the mascarpone custard
- 9 large eggs
- 100g brown sugar
- 2 packets of vanilla sugar
- 750g (3 pots) mascarpone at room temperature
For the Tiramisù assembly:
- 320 ml strong brewed espresso, cooled
- 24–30 Italian ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
- 2 large mixing bowls
- 1 large glass serving bow
A little note
I love using vintage soup tureens or large glass serving bowls—their height is perfect for building generous layers and letting the coffee soak through the entire tiramisu from top to bottom. A full overnight rest in the fridge is key — don’t skip it! It allows the biscuits to soak up the cream and coffee giving the dessert its irresistible, melt-in-the-mouth texture.
An espresso machine will do the job, but I love brewing my coffee in an old Bialetti moka pot—the gentle bubbling, the rich aroma… it’s like a quiet ritual that sets the mood for something truly comforting.
Step-by-step method
I’ll be honest. I rarely follow receipes exactly. So, I have designed this one to be flexible. Trust your taste and add your own touche. That’s where the magic happens.
Prepare the coffee
01.
Brew a strong espresso and let it cool completely.
Mascarpone custard
02.
Separate the eggs and add the eggs whites to the mixing bowl; add the yolks to another large bowl.
Whisk the egg yolks, brown sugar & vanilla sugar and macarpone cheesse together until smooth and well combined.
Frothing time
03.
Use an electric mixer to beat the eggs whites on medium-low speed until they begin to froth, 1-2 minutes. Increase the speed to high and begin adding the remaining sugar until the whites become glossy and begin to form stiff peaks. Carefully fold the whites into the yolks.
Begin layering
04.
Line the bottom of the dish with a thin layer of mascarpone custard.
Dip the ladyfingers briefly in the cooled coffee and lay them flat. If needed, break some into smaller pieces and wedge them in to fill any small gaps. Use your fingers and press the cookies down so they soak up the liquid.
Spoon half the custard over the coffee-soaked biscuits and spread it evenly with a knife or spatula.Then add a second layer of ladyfingers drenched in strong coffee.
Pour over the remaining coffee and top with the remaining mascarpone cream. The classic version includes two layers of each, but I can go higher as I am using a deep bowl.
Don’t worry about lining everything up too perfectly—tiramisu is all about rustic charm. I bless the mess!
Let it rest
05.
Cover & refrigerate overnight.
Just before serving, generously sprinkle the unsweetened cocoa powder over the top.
Serving becomes a little work of art, perfect for impressing your guests
Tiramisu is meant to be shared. When it’s just family, we skip the formality and dip our dessert spoons straight into the dish—no fuss, just joy. It’s a rustic, generous, and unpretentious dessert. That’s exactly how it should be.
Experience the joy of table side tiramisu! Indulge in this creative dessert that everyone loves. To elevate your tiramisu into a true experience, try plating it at the table just like in the Italian restaurants of Venezia or Milano. At the table, the tiramisu is carefully layered or assembled in front of the guests, sometimes even sliced from a larger base or plated with artistic flair.
TIPS FROM KS
For serving
Arrange the table with large spoons for serving and mismatched but charming plates and cups, emphasizing the informal, familial, and unpretentious spirit of the dessert.
TIPS FROM KS
For serving
Arrange the table with large spoons for serving and mismatched but charming plates and cups, emphasizing the informal, familial, and unpretentious spirit of the dessert.
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