Tiramisù: The Classic Recipe from Veneto

The perfect balance of coffee and sweetness, tiramisù translates to pick-me-up. This decadent Italian dessert is traditionally made with ladyfingers dipped in espresso, layered with a rich mascarpone cream and finished with a generous sprinkling of cocoa powder. Culinary legend has it that tiramisù was invented in Treviso, in the region of Veneto. This classic recipe was created by Eataly USA Head Pastry Chef Katia Delogu and is simple to make and hard to beat.

Ingredients for 10 people

• 2 cups mascarpone cheese (we recommend Guffanti or Gelmini)
• 5 farm-fresh whole eggs
• 5 tablespoons sugar
• 2 cups heavy cream, whipped into stiff peaks
• 4 espresso shots of hot espresso by Lavazza
• 1 (8.8-ounce) package Ladyfinger SAVOIARDI cookies by MATILDE VICENZI
• A sprinkling of cocoa powder by Venchi

How to make Tiramisù Classico

1. Separate the egg yolks from the whites into two different bowls.
2. Stir the yolks with the sugar until combined. Add the mascarpone and mix until the mixture is pale and the sugar has dissolved. Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, then gently fold in the whipped heavy cream.
3. Pour the coffee into a wide bowl and quickly dunk each cookie into it. Arrange about half of the cookies to cover the base of a shallow (1½-inch deep) rectangular (11-by-7-inch) dish. Cover the cookies with half of the mascarpone mixture.
4. Arrange another layer of soaked cookies and top with the remaining mascarpone mixture. Sprinkle cocoa powder over the top.
5. Cover the dish with plastic wrap and refrigerate for 4 hours before serving.