My nonna’s tiramisù
Nonna’s Classic Tiramisù: A Taste of Tradition
My brother and I couldn’t wait to go to nonna’s house on a Sunday, just to eat the the tiramisù all together! Creamy, rich, and with just the right hint of coffee, it’s the perfect way to end any meal. But for me, tiramisù is more than just a dessert—it’s a memory, a connection to my Nonna and the love she poured into every dish she made. Today, I’m sharing her classic tiramisù recipe, the one that has been in my family for generations. No she never used alcohol in her recipe, she said it was too overpowering and would ruin the flavour.
The Secret to an Authentic Tiramisù
What makes Nonna’s tiramisù so special? It’s simple: high-quality ingredients, patience, and a whole lot of love. In true Italian fashion, she never rushed the process and always made sure every layer was just right. She used to say “ Piano piano” which means “Slow slow”.
Ingredients:
3 fresh eggs, separated
100g sugar
250g mascarpone
200ml filtered coffee, cooled
200g savoiardi (ladyfingers)
Unsweetened cocoa powder for dusting
A pinch of salt
Instructions:
Prepare the Mascarpone Cream: In a bowl, whisk the egg yolks with sugar until pale and fluffy. Add the mascarpone and mix gently until smooth.
Whip the Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold them into the mascarpone mixture to keep it light and airy.
Soak the Savoiardi: Quickly dip each ladyfinger into the cooled espresso, ensuring they are moist but not soggy.
Layer the Tiramisù: In a dish, arrange a layer of coffee-soaked ladyfingers, followed by a layer of the mascarpone cream. Repeat until you run out of ingredients, finishing with a mascarpone layer.
Chill and Serve: Cover and refrigerate for at least 4 hours (or overnight for best results). Before serving, dust generously with cocoa powder.
Nonna’s Tips for the Perfect Tiramisù:
Always use fresh eggs for the best texture and taste.
Don’t over-soak the savoiardi; a quick dip in espresso is enough.
Let it rest overnight for the flavors to meld beautifully.
This classic tiramisù is more than just a dessert—it’s a piece of my family’s history. I hope you try it and love it as much as we do. Buon appetito!
Have you tried making tiramisù before? Share your experience in the comments!
