Giacomo’s tiramisu. A kilo of mascarpone, seven eggs, four hundred grams of ladyfingers (savoiardi). This page is one slice: work your way down, layer by layer.
Before the spoon
It’s a way of showing people how much you care about them.
A kilo of mascarpone, seven eggs, four hundred grams of ladyfingers. A pan this size is made for a whole table.
You separate the eggs, whip, dunk one ladyfinger at a time. The time you spend is part of the gift.
Tiramisu means “tirami su,” or “pick me up”: it’s a dessert you make to make someone feel good.
Layer 2 · The cream
The eggs have to be at room temperature. So does the coffee, later on.
Get two bowls: yolks in one, whites in the other.
Whip them with half the sugar, 75 g. There must be no trace of yolk in them.
Whip the yolks with the other 75 g of sugar until the mixture turns pale.
YellowPaleAdd it a little at a time, always with the electric mixer, until it’s all smooth.
With a spatula, fold in the whipped whites with a motion from the bottom up, without stirring. Once it’s nicely cohesive, let it rest for a moment.
Layer 3 · The coffee and the dunk
The coffee, at room temperature. Any of these will do:
Then the ladyfingers, one 400 g package. The dunk has to be very quick: in and out, two seconds at most, or they soak up too much.
How to dunk. Set the ladyfinger in the coffee and roll it over on itself in a quick rotating motion: one full turn, 360 degrees, and out. It has to roll over completely, but not get too wet.
Layer 4 · Assembly
On the bottom of the pan, first of all, a layer of cream.Then the dunked ladyfingers, the cream, ladyfingers and cream again. Cocoa on top. Then into the fridge for a night: to be perfect, it has to be made the night before.
Layer 5 · The shopping list
Tap a card to check it off.
Layer 6 · The cream base
Seven, at room temperature. With 150 g of sugar and 400 g of ladyfingers.
Eight. But it’s so good that, if you leave it in the fridge overnight, one person alone is enough to finish it.
Yes. They’re whipped to stiff peaks with half the sugar and added to the cream at the end, with a spatula, folded in from the bottom up, without stirring.
No. Just coffee, left to come to room temperature.
One 4-cup moka pot, or two small moka pots, or two Nespresso lungo coffees.
Very little: in and out with a quick rotating motion, one full 360-degree turn. It has to roll over completely, but not get too wet. Two seconds at most, or they soak up too much.
Yes. From the bottom: cream, ladyfingers, cream, ladyfingers, cream and, on top, the cocoa.
The night before. It takes 30 minutes of work, then a night in the fridge: to be perfect, it has to be made the night before.
Covered in the fridge, it keeps for 2-3 days. But it tastes better if you eat it sooner.
Yes, like in a classic tiramisu. Use very fresh eggs and always keep the tiramisu in the fridge. If you’re making it for pregnant women, small children or the elderly, it’s better to avoid raw eggs.
History
An imperative, with a promise inside: eggs, sugar and coffee that put you back on your feet. The dessert was born in northeastern Italy between the 1950s and the 1970s, and Treviso and Friuli have been fighting over who invented it for decades.
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At the restaurant of Ado and Alba Campeol, in Piazza Ancillotto, pastry chef Roberto “Loli” Linguanotto perfects the dessert between the late 1960s and the early 1970s. The dates change depending on who tells the story. According to the restaurant, it gets onto the menu in 1972.
Their recipe: yolks, sugar, mascarpone, ladyfingers, coffee and cocoa. No egg whites, no liquor.
According to the book by Clara and Gigi Padovani, this is where Norma Pielli takes a dessert by Artusi and changes two things: mascarpone instead of butter, coffee instead of alchermes liqueur. A bill dated December 13, 1959 lists “2 tirami su.” The document belongs to the family, and no one has verified it independently.
Their recipe also uses whipped egg whites.
With its whipped egg whites, Giacomo’s recipe is closer to the one from Tolmezzo. No liquor and no cream, just like both of them.
Sources: Treccani, Le Beccherie, C. and G. Padovani, “Tiramisù”, La Cucina Italiana.
The dates from 1959 to today, the records and tiramisu in space: the whole story.
Your tiramisus
Photos from people who made Rorò. Giacomo looks at each one before it appears here.
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Send us a photo: you with your tiramisu, the pan freshly cut, the table at the end.
The name
Rorò comes from the first and last name of my dad, Roberto Rocchetti. His dream is to open a restaurant: this recipe is the first step.
The bottom · The plate
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Giacomo’s one and only real tiramisu recipe.
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