Nonna's Tiramisu
This is the only tiramisu recipe you’ll ever need, straight from Nonna Rosa’s kitchen. I have so many fond memories of making it with her, always insisting on using the best fresh eggs, and focusing just as much on the process as the final result. I’d sneak a taste of the mascarpone filling while she wasn’t looking, though I’m pretty sure she enjoyed licking the tub clean more than I did!
For the best results, Nonna Rosa always swore by the freshest eggs—preferably home-grown—because they create the creamiest mascarpone mixture and the fluffiest meringue. As for the savoiardi biscuits, I always use the ones from Dolce Mio. They’re the only ones in Australia made the traditional Italian way, and they’re Melbourne-based, which makes it all the more special.
This recipe is all about simplicity, tradition, and those little touches that make it unforgettable. Enjoy, and don’t forget to lick the mascarpone tub clean!
Serves 8
Ingredients
400ml espresso
2 tbsp Strega
2 tbsp Sambuca
4 eggs
2 tbsp icing sugar
2 tsp vanilla extract
500g mascarpone
2 tbsp caster sugar
200g (20-30) savoiardi biscuits
Dark chocolate, for topping
Method
Make the espresso and place in a shallow plate with the Strega and Sambuca; set aside.
Separate eggs and place yolks in a large bowl with icing sugar; whisk on high speed until creamy and pale. Add vanilla extract and mascarpone; whisk again until thick, set aside.
In a clean bowl, add egg whites and mix on high speed until fluffy. Slowly add the caster sugar and continue whisking until thick, glossy and stiff peaks form. To check whether the sugar is dissolved, rub a little mixture between your thumb and forefinger.
Gently fold the meringue into the mascarpone mixture.
To assemble, dip the savoiardi biscuits in the coffee and liqueur mix (roll them over twice), then place in the dish. Cover with a thin layer of the cream mixture, then a dusting of icing sugar. Repeat this process, finishing with a layer of cream and cocoa powder. Place in the fridge for 2-3 hours, then serve.
Notes:
The key to a good Tiramisu is to use fresh high-quality eggs.
If you don’t have Strega or Sambuca, Marsala also works well — otherwise leave the alcohol out completely.
