Are you looking for the perfect way to finish an Italian dinner? Here I want to share the original Italian tiramisu recipe, or at least the one I received from my mom and that made her famous among our friends.

According to Marla Gulley Roncaglia, Italian Cuisine Expert and author for the blog Menuism (see

https://www.menuism.com/blog/10-essential-italian-desserts/#more-10598 ), among all the Italian desserts, only gelato is more popular worldwide than tiramisu.

Italian tiramisu – some history

Tiramisu, literally translated in “pick me up“, is said to be the invention of a maitress in Treviso, Northeast Italy, during the 19th century. The function of this aphrodisiac dessert was to give “energy” to the men after visiting her, and if you think of the ingredients the story seems definitely realistic.

After that, tiramisu became during last century a typical dessert in Treviso and not only, until the 80s when it started to become a very popular recipe all over the world.

Pavesini or savoiardi?

Actually, more or less any family in my Country has its own original tiramisu recipe! The main debate is about pavesini versus savoiardi (lady fingers). I will be very quick: savoiardi were in the very first version of the recipe, but I always use pavesini, I believe them to make my tiramisu softer and more creamy, since they almost faint into the cream. Follow the instructions below and let me know in the comments what your result was!

Print Recipe 5 from 1 vote Original Italian tiramisu Tiramisu is a must-have when talking about Italian desserts. Every family has their own recipe, here I want to share with you the one my mother is famous for! Let me know in the comments if the result meets your expectations! 🙂 Prep Time 45 mins Cook Time 0 mins Total Time 45 mins Servings: 10 people Calories: 500 kcal Author: Roberto Cost: $2 Equipment bowl

mixer

spoon

espresso coffee machine Ingredients 8 shots coffee espresso coffee shots

5 eggs 5 yolks and 4 egg whites

400 gr mascarpone cheese

160 gr powdered (icing) sugar

1.5 packs Pavesini cookies

2 spoons cognac

1 spoon bitter cocoa powder as required to cover the dessert Instructions Prepare the coffee and let it cool down until ambient temperature. Add the cognac. Then separate yolks from egg whites. You will use 5 yolks and 4 egg whites. Slowly mix the yolks with the powdered sugar.

Add to the cream the mascarpone cheese and gently mix them.

Fast whip the egg whites until they get thick.

Add the whipped egg whites to the cream and gently mix them with a spoon.

Dip each Pavesini cookie into the coffee and create a layer in your kitchen bowl.

Add a layer of cream, then a layer of cookies… and so on until you finish the cream. Cream on top.

Cover and put in the fridge. When you are ready to serve it, add the bitter cocoa powder.

Enjoy! Buon appetito 🙂 Notes Few tips: use ingredients at ambient temperature, mixing them will be a lot easier;

you can work the cream with a spoon, but a mixer will make it easier. I use a Kitchenaid Artisan;

you can add a drop of lemon juice when whipping the egg whites: the success of the tiramisu is highly affected by the thickness of the whipped egg whites;

the tiramisu will taste better after one day in the fridge.

The origin of this tiramisu recipe is my mother’s recipes book. It was the typical dessert of our Sunday lunches. Curious about what the usual menu looked like? First, tagliatelle al ragu, then chicken in the pan, and finally this authentic tiramisu recipe. It was not a bad day 😉

Buon appetito!