International Day of Italian Cuisines

Tiramisu: The Authentic Recipe

Ingredients (10 to 12 serves)

  • 220gr Egg
  • 100gr Sugar
  • 500gr Mascarpone
  • 80gr Marsala wine
  • 50gr Coffee
  • Salt and Cocoa
  • Savoiardi (similar to but larger 15/16 than Ladyfingers)


  1. Separate the yolks from the egg whites.
  2. Beat the yolks and the sugar.
  3. Whip the whites and the salt.
  4. Add the mascarpone to the yolks and sugar.
  5. Lighten the mixture by adding the whipped egg whites.
  6. Add the marsala to the coffee.
  7. Soak the savoiardi in the mixture of coffee and marsala and lay them out in the desired mould.
  8. Alternate layers of mascarpone with layers of savoiardi; top off with the mascarpone cream.
  9. Refrigerate and sprinkle with cocoa.
  10. Serve at 6 to 8 °C

Note: it’s recommended, due to food safety reasons, to use pasteurized eggs or to cook the preparations with the eggs at 71 ºC (160 ºF).



  • 500 gr granulated sugar
  • 400 gr egg whites
  • 350 gr egg yolks
  • 450 gr low-gluten wheat W 160-180, P/L 0,45-0,50
  • 100 gr honey
  • 200 gr starch
  • 0,5 gr vanilla
  • Icing sugar for dusting


  1. Whip the egg whites with the granulated sugar until stiff peaks are formed.
  2. Trickle the egg yolks beaten with the honey into this, while delicately mixing, then add the wheat and starch, sieved and mixed with the vanilla.
  3. On baking pans, lightly buttered and dusted with flour, form lines of the resulting mixture approximately 22 cm long with a sac a poche with a large smooth nozzle.
  4. Dust the surface with the icing sugar, and eliminate the excess sugar by turning the pan upside-down and lightly tapping it.
  5. Bake at 190 ºC with open draw for approximately 10 minutes.
  6. Yields 40 savoiardi, 22 cm long