By Akshara
February 19, 2026
Tiramisu originated in the Veneto region of Italy and is built on restraint rather than excess. It traditionally combines mascarpone, espresso-soaked ladyfingers and cocoa. The texture should be light and creamy rather than dense. The balance between coffee bitterness and mascarpone richness defines the dessert. Proper chilling time is what allows it to set cleanly into layers.
200 g ladyfinger biscuits (savoiardi) 1 cup strong espresso, cooled 2 tbsp coffee liqueur (optional) 250 g mascarpone cheese 3 eggs, separated ½ cup caster sugar Unsweetened cocoa powder for dusting
Beat egg yolks with sugar until pale and thick. Fold in mascarpone until smooth.
Whisk egg whites until stiff peaks form and gently fold into mascarpone mixture.
Mix espresso with coffee liqueur. Dip ladyfingers briefly and layer in a dish.
Spread half the mascarpone cream over, repeat layers once more.
Dust generously with cocoa powder and refrigerate for at least 4–6 hours before slicing.