Tiramisu is an Italian cheesecake topped with cocoa powder ( MontpielaveCake Stock photos by Vecteezy)

Cook Like an Italian: My Go-To Tiramisu

Belinda D'Alessandro 24 November 2025Cooking Comments (0)

Reading Time: 3 minutes

I learned how to make tiramisu from my Italian grandmother. Here are some secrets to creating the perfect dessert in your own kitchen.

Photograph of Belinda D'Alessandro. Belinda is wearing a red jacket over a red dress and a string of pearls. She is standing in front of windows with shutters — Belinda D’Alessandro

I’ve been sharing some recipes, like my ragù and my ANZAC biscuits. Now it’s time for an Italian dessert! My Nonna taught me how to cook some of her recipes, and that Italian cooking is not just about following a recipe; it is about creating a culinary experience. I’m going to share my go-to tiramisu recipe.

So, get ready to cook like an Italian and add some Italian magic to your next meal! This is a recipe I shared on Twitter with a friend (who’s since deleted their account) a couple of years ago.

The Recipe

Every Italian will argue that their tiramisu is the best. This is my version of my Nonna’s – and the best! – recipe.

Ingredients

4 raw eggs, separated
125 grams caster (superfine) sugar
500 grams mascarpone
400 grams Savoiardi biscuits
2 tablespoons Frangelico
2 cups espresso (freshly brewed and strong)
1 block of dark chocolate (70% or 90% cacao)

Make sure eggs and mascarpone are at room temperature before starting. Pour yourself half of the coffee, add milk and sugar to taste, and drink while making the tiramisu

<a href="https://www.vecteezy.com/free-photos/tiramisu">Tiramisu Stock photos by Vecteezy</a> — Close up of layered tiramisu in clear dessert bowl Tiramisu Stock photos by Vecteezy

Method

Separate eggs into two separate bowls.
Whip egg whites until they form stiff peaks.
Add sugar to egg yolks, stir to combine, and beat until yolks have doubled in size and are pale (almost white).
Mix mascarpone into egg yolks.
Add ¼ of the egg whites to the egg yolk/mascarpone mix to loosen, then fold the rest in batches.
Spread a thin layer of the creme mix over the bottom of a baking or casserole dish.
Mix Frangelico and a cup of espresso into a shallow tray.
Quickly dip Savoiardi biscuits into Frangelico and espresso mix on both sides and layer over the creme mix in the baking dish.
Spread about half the rest of the creme mix over the biscuits.
Grate chocolate over the creme mix.
Dip more biscuits into Frangelico and espresso mix on both sides and layer over the creme mix.
Spread the remaining creme mix over the biscuits.
Grate more chocolate over the top of the creme mix.
Refrigerate until firm.
Once firm, EAT!

Sometimes Maths is Hard, or I Need to Clean my Glasses

I normally try to post every fortnight, and have several blog posts in draft concurrently, but I got ahead of myself last week when I posted my update about my latest work in progress… I’d meant to start a draft to post this week… but then I’d looked at my calendar and thought I was running behind schedule! And posted in what should have been an “off” week! (Insert facepalm emoji and laughing emoji here!) So to get my brain back in sync with what should be my posting schedule, it’s time for coffee and chocolate in dessert form!

Final thoughts

I hope you like my version of tiramisu and find inspiration to embrace Italian culinary traditions! Cooking like an Italian is about more than just the ingredients and techniques – it’s about embracing a way of life centred around food. It’s about savouring every bite.

Thank you for joining me on this culinary adventure. I hope you enjoy the secrets of my Nonna’s cooking as much as I have enjoyed sharing them with you.

So, gather your ingredients, fire up the stove, and let your creativity lead the way.

Until next time, buon appetito!