The Traditional Tiramisu`with Mascarpone and Coffee

The Traditional Tiramisu`with Mascarpone and Coffee

Hello! I have an exciting giveaway for you, my recipe of the most representative spoon dessert of Italian pastries and the most delicious and loved around the world.

Shout out to my friend Jack who’s crazy about my Traditional Tiramisu` with Mascarpone and Coffee! 😉

The Tiramisu` originates date back to the late 1960s at the restaurant at Beccherie of Treviso with the name of “Tiramesu”.

The Traditional Tiramisu`with Mascarpone and Coffee
Piazza dei Signori –  Treviso        

Treviso is a city of Veneto in Italy, close to the beautiful city of Venice.
It is surrounded by medieval walls and traversed by  pretty canals, penetrating through the narrow medieval streets , we can admire the pastel-colored houses with Gothic windows.

The Traditional Tiramisu`with Mascarpone and Coffee

The Traditional Tiramisu` with Mascarpone and Coffee  

Prep Time30 mins
Resting Time2 hrs
Course: Dessert
Keyword: delicious, dessert, tiramisu`, Treviso
Servings: 6


  • 500 g mascarpone cheese 18 oz
  • 500 g lady fingers 18 oz
  • 150 g sugar 3.5 oz
  • 6 separated eggs
  • 2 cups espresso coffee you can dilute with water
  • unsweetened cocoa powder


Mascarpone Cream

  • Work the egg yolks in a mixer at maximum speeds with 100g
    (3.5 oz) sugar until mixture is light and smooth. 
  • With the mixer in action add the mascarpone
    cheese little by little amalgamating it very well to avoid lumps.
  • In a clean container whip the egg whites adding little by
    little the rest of sugar.
  • Once whipped the egg whites, incorporate them to the mixture
    of mascarpone with a spatula from top to bottom until you get a smooth cream.


  • In a baking dish pour one third of mascarpone cream.
  • One at a time, dip the ladyfingers in the espresso coffee
    until soaked but not soggy, and lay them down in the mascarpone cream.
  • Then cover the ladyfingers with the third of the
    mascarpone cream.
  • This is the second and final basis for the final layer of
    ladyfingers soaked in coffee.
  • Top it then with the last third of the mascarpone cream
    and store into the fridge. Before serving, dust with the cocoa powder.


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