ItalianDessert

Traditional Italian Tiramisu – Gino's Classic

Gino's classic traditional Italian Tiramisu recipe. No baking required – uses only the classic six ingredients plus optional Amaretto. This is the authentic method passed down through the family, with a zabaglione base, cold mascarpone cream, and perfectly dipped savoiardi. The result is a rich, layered dessert with distinct cream and biscuit layers, finished with dark cocoa powder just before serving.

Prep: 30 min

Cook: 0 min

Serves 8–10

Medium

Ingredients

200–250 ml strong espresso coffee (about 15–20 small espresso shots), cooled completely to room temperature. No sugar in the coffee.
8 large egg yolks (eggs at room temperature – take them out of the fridge 2–3 hours ahead)
8 tbsp caster/custard sugar (1 tbsp per yolk)
750 g mascarpone cheese (3 × 250 g tubs), kept cold in the fridge until the moment you need it
30–32 Savoiardi (ladyfinger) biscuits
Dark cocoa powder (the bitter kind used for cappuccino, not the lighter hot-chocolate style)
Optional: Amaretto Liqueur – roughly 2 tbsp mixed into the coffee + another 2–4 tbsp stirred into the cream

Instructions

1
Make a strong espresso (not instant or watery filter coffee). Cool it fully to room temperature – you can make it hours ahead or the night before and keep it in the fridge. Do not add sugar. If using Amaretto, stir in about 2 tbsp once the coffee is cool.
2
Crack the 8 eggs cleanly. Lift each yolk carefully with your fingers and transfer to a large mixing bowl, letting the white drain away. Save the whites for another use.
3
Add the 8 tbsp sugar to the yolks. Whisk with an electric mixer on high speed until the mixture is very pale, thick, fluffy, and completely smooth (no grittiness of sugar left). This takes several minutes – be patient. The texture should look like the classic Italian "uovo sbattuto".
4
Still with the mixer on low–medium, incorporate the cold mascarpone one tub (250 g) at a time. Mix until fully combined and the cream is smooth, thick, and holds its shape – not runny. Scrape the bowl as needed. If using Amaretto, stir in 2–4 tbsp now and taste.
5
Quickly dip each savoiardi biscuit into the coffee (sugar side facing up). Do not soak or leave them sitting – a brief roll/dip so they absorb some liquid but stay firm.
6
Arrange the first layer tightly in the base of a 28 × 20 cm tray (at least 7 cm deep) with no gaps, pressing them gently together. Always keep the sugar side up.
7
Spread half of the mascarpone cream evenly over the biscuits.
8
Add a second layer of coffee-dipped biscuits, running in the opposite direction to the first layer, packed tightly with no gaps.
9
Cover with the remaining cream and level the top.
10
Cover the tray tightly with cling film. Refrigerate for at least 4–5 hours, preferably overnight or up to 24 hours. This sets the structure and allows the flavours to develop.
11
Just before serving, dust the top lightly and evenly with dark cocoa powder (do not do this earlier or the humidity will make the cocoa bitter).
12
Serve "al cucchiaio" – with a large spoon, cutting neat portions that show the two distinct layers of biscuit and cream.

Tips & Notes

Room-temperature yolks whisk up better and give a lighter result. Cold mascarpone keeps the cream thick and stable. Quick dip only – soggy biscuits ruin the texture. Sugar side of the savoiardi always faces up so the structure holds. No whipped egg whites in the classic version. No cocoa until the moment of serving. The longer rest makes a noticeably better tiramisu. Tray size: Approx. 28 × 20 cm and at least 7 cm deep for proper layers. Keeps well in the fridge for 4–5 days.

Added by Michael Duregon on 25 July 2026

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