Artisanal Italian Tiramisu with Whipped Mascarpone & Espresso Crema
Authentic Treviso-style tiramisu with coffee-dipped Savoiardi ladyfingers, velvety mascarpone sabayon, and raw cocoa dust.
Chef Elena Rossi
Published on October 25, 2026
True Venetian tiramisu is legendary for a reason. There is no heavy whipping cream or gelatine in an authentic Italian recipe—only fresh egg yolks whisked with sugar into a ribbon sabayon, folded gently into rich Lombardy mascarpone.
Each crisp ladyfinger is flashed for a single second in rich espresso spiked with dark rum, creating a dessert that is miraculously light.
Chill for at least 6 hours (or overnight) so the ladyfingers absorb the espresso and meld into cake-like layers.
Artisanal Italian Tiramisu with Whipped Mascarpone & Espresso Crema
By Chef Elena Rossi • Published in Desserts
Ingredients8 items
- 24 Italian Savoiardi ladyfingers
- 1.5 cups freshly brewed strong espresso (cooled)
- 2 tbsp dark Italian rum or Marsala wine
- 4 large pasture-raised egg yolks
- 1/2 cup granulated sugar
- 16 oz authentic Italian mascarpone cheese (room temperature)
- 2 tbsp Dutch-process dark cocoa powder (for dusting)
- Dark chocolate shavings
Step-by-Step Instructions
- 1
Whisk Egg Yolk Sabayon
Whisk egg yolks and sugar over a gentle double-boiler for 5 minutes until pale, tripled in volume, and warmed to 160°F.
- 2
Incorporate Mascarpone
Remove from heat. Gently fold in room-temperature mascarpone with a balloon whisk until completely smooth and silken.
- 3
Flash-Dip Ladyfingers
Combine espresso and rum. Quickly dip each ladyfinger for 1 second per side and arrange tightly in a single layer in an 8x8 baking dish.
- 4
Layer & Dust with Cocoa
Spread half the mascarpone crema over biscuits. Repeat with a second layer of soaked ladyfingers and remaining cream. Dust generously with cocoa powder and chill 6 hours.
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