Classic Tiramisu

Classic tiramisu is the most loved Italian dessert. It is a fresh cake, very easy and quick to prepare, being perfect, especially for coffee lovers. I like Italian food the most. It’s incredible how from a few ingredients, generally super cheap, some top dishes come out. It is also incredible how over time, all these recipes have been passed down from generation to generation. In the past, people cooked these beautiful dishes with cheap ingredients because they were poor and it is wonderful how today people are richer but they appreciate and look for all these cheap reputation dishes. On the one hand, we move forward, on the other hand, we go back in time. I’m wondering why. Maybe that means finding your balance :)) the famous motto of this blog.

I love making tiramisu cake. It’s a delight to my taste buds, it’s that perfect, balanced taste. Here is the simple recipe for the classic creamy and delicious tiramisu.

preparation time: 5 min  |  cooking time: 20 min + 3 h into the refrigerator before serving  |  serves: 8

Classic Tiramisu


1 pack of 24 ladyfingers
250 g mascarpone
100 g of sugar
4 eggs
300 ml strong coffee
30 ml whiskey
cocoa powder for garnish

Tray size cm – 25 x 16 or 20 x 20


Preparing the tiramisu cream:

  1. Start by making a delicious and much stronger coffee than you usually drink. Therefore, I put 6 teaspoons of coffee in 300 ml of boiling water, brought it to a boil over low heat, and let it cool, while I started to prepare the cream for the tiramisu.
  2. Divide the yolks from the whites.
  3. Mix the yolks with half the amount of sugar (50 g) for about 5 minutes. During this time, the sugar should melt and the yolks should become brighter.
  4. Gradually add a tablespoon of mascarpone and mix until the mascarpone cheese is incorporated evenly.
  5. In another bowl, mix the egg whites with the remaining 50 g of sugar, until they turned into a consistent foam.
  6. Incorporate the foam from the egg whites into the yolk and mascarpone cream. The process needs to be done with slow movements (not to crush the foam) with a rubber spoon. You need to rotate it and form a circle perpendicular to the base of the bowl.

Syruping, placing the ladyfingers, and getting a perfect classic tiramisu:

  1. First, put the ladyfingers in the tray to do a test, to see exactly how they fit in the tray and if there is enough space for them. You need to have two layers of ladyfingers, each with 12 pieces. If you don’t have a tray that fits, you can also use a plate, but try to syrup less the ladyfingers from the base of the plate so that they stay fixed until you put the tiramisu cake in the fridge.
  2. In the cold coffee, add the 30 ml of whiskey (or three spoons of whiskey, I never put whiskey in the spoon 🙂 ) and start syruping each ladyfinger.
  3. You need to take each ladyfinger in turn and dip it in the coffee for 2 seconds – maximum. It should not be too much syrup because then it crumbles.
  4. After forming the base of the cake, with the 12 syrupy ladyfingers, add half of the cream created earlier and spread it evenly over the entire surface of the base cake.
  5. Then syrup the next 12 ladyfingers and place them, one by one, over the layer of cream previously placed in the tray.
  6. Add the other half of the cream, smooth, and put the cake in the fridge for 3 hours.

You need to decorate the cake after it has been in the fridge for at least 3 hours. If you add cocoa as soon as you have finished adding the mascarpone cream, the cocoa will become excessively wet and will no longer look aesthetically pleasing. Put the cocoa in a fine sieve and sprinkle over the entire surface of the tiramisu.

Good appetite!

Did you make this classic tiramisu? I want to see it! Tag me on Instagram @racopaz and let’s cook healthy together.

Classic tiramisu, is it a bad or a good dessert?

I kept thinking about how I was going to present the desserts on my blog, without hearing: well, it seems to be a blog with recipes and healthy recipes. And that’s how it is! And yet, why did I choose to present the classic desserts as well, exactly as they are without interpreting them in any way? To make them healthier? And I thought of two things:

  • I love the history of desserts. I love recipes for famous desserts, and I want to have an archive of them. And this blog is perfect for keeping as many recipes as possible and also sharing them with you as other loved ones have shared them with me. I remember from my childhood that I have a neighbor, the grandmother of a friend who would serve us from time to time a small cake. A homemade cake was prepared by her, in her little kitchen. And yes, it was a curiosity to discover what dessert she had prepared next since she always served us something different. And this pleasant memory made me want to prepare as many desserts as possible, like her.
  • Although I try to eat as healthy and high-quality as possible. But I will also allow myself to have moments of culinary vulnerability. I know and I feel like I will never eat meat again (another story), traditional homemade desserts are the only vulnerability that I truly accept. I wish I wouldn’t become a person set on a pattern and go all the way with my “wonderful lifestyle”. That’s not what this blog is about. It is about balance. Balance in my lifestyle and yours. Healthy food and mental balance. But how can we “balance” our perfect lifestyle better if not with a delicious and extra-caloric tiramisu?

So… is it bad?

Yes, tiramisu would be said to be bad because it is very caloric. If we look at the ingredients, we get a little scared: a lot of eggs (I’ve seen recipes with 6-8 eggs but my heart didn’t let me put so many), mascarpone – which is mega fat and caloric, sugar – not exactly something good for health, not at all. But of course, there is a catch ♥ no one who wants a healthy life doesn’t need to eat tiramisu or any other cake, every day. And this turns the famous tiramisu into a good dessert… but very good. Especially cold from the fridge, it’s sensational.

Sweets in general, when they become a habit, an addiction in our lives, are not good. It’s not good at all. That’s why I prefer to make a cake now and then that conveys something to me, rather than consuming commercial sweets that tell me nothing. When I make a cake I have the chance to choose the quality of the ingredients I use, I don’t have a choice from the store, they all contain “ingredients” that I have neither heard of nor know what they mean. And for me, of course, this does not mean quality.

Do not forget, to give your beautiful body: quality, and lots of love!

P.S. I have another delicious recipe for a famous dessert, especially in our country, namely: the delicious taste of childhood – biscuit cake. A dessert, we could say, is more health friendly.


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About me

Dear beautiful human, I am Ruxandra and I created this blog from the desire to find a balance in my life and to help you achieve the same, presenting you only the useful information I discover in my journey.

Enjoy and Take YOUR Time to Find YOUR Balance!

Ruxandra 2
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