by Fabio Arangio
The perfect tiramisu? With Manaresi coffee and homemade savoiardi
I knew that sooner or later I would have to face an article about tiramisu. You cannot postpone it forever. It is hard not to talk about this Italian dessert when talking about coffee, whether you like it or not. And people usually do like it!
Obviously this is a more complex article than others, because my intention is not to add trivialities to the recipe of a dessert that can be found practically everywhere, often in a thousand variations that distort it.
However, recently it has happened several times that I came across the tiramisu recipe, with reflections that might perhaps add something to a preparation about which almost everything has probably already been said.
That said, I will now do the inevitable: add our voice as well.
A dessert that is not baked
One of the advantages of this dessert, tiramisu, is that it does not need to be baked. Except for the coffee, of course, but no oven is required. Cold ingredients — the coffee must be prepared in advance and allowed to cool — and the refrigerator to firm it up and give it the right texture.
And yet… and yet a student in a digital skills course, while using the tiramisu recipe in Word to practice typing in a slightly more “tasty” way, corrected me by saying:
“Are you sure you don’t need the oven?”
And, going over the ingredient list, he corrected me again saying that egg whites, flour… were missing. He then revealed that he had worked in the kitchen of a high-level restaurant.
Let’s see what I learned, as a teacher, about cooking while teaching how to use a computer.
Why tiramisu is so successful. An easy dessert. Really?
Before starting, bringing my background as an advertising graphic designer “into the kitchen”, I try to reflect on the concept of simplicity in cooking. I start from a fundamental design principle: Simplicity is the ultimate sophistication.
What does it mean? Simply — forgive the play on words — that what is simple often has everything it needs, but reaching that dimension of simplicity may not be so… simple. In graphic design, for example, it is much easier to manage many elements — say 10 photos, a slogan, a logo and a block of text — than just a few, such as a logo and a single photographic image. Why? Because the more elements I have, the more layout becomes an act of composition: finding space to make everything fit. The fewer elements I have, the more layout becomes a purely communicative act, and even a small variation in proportions or positioning can break the balance.
The same often happens in cooking. In short, it is harder to ruin a soup with many ingredients than a dish with just a few, where each element risks unbalancing the final result.
Imagine putting on a show with 100 other people, or being alone, or with very few people, on stage.
And this is probably also the case with this much-loved dessert: texture, acidity, proportion between ingredients, temperature.
In short, the perfect tiramisu is like a painting where every brushstroke counts.
Which coffee blend is best for tiramisu?
At this point I might make the people who allow me to write here frown, because a coffee that is too refined and acidic — such as a blend with a high percentage of arabica — could add to the tiramisu that acidity already present in mascarpone.
My suggestion is to use a balanced arabica-robusta blend: if we want to give it a color, the classic red blend, that 50/50 arabica-robusta (or even a little less) which provides the right balance between aromatic notes, body and caffeine.
So my advice is the red blend, the one we (well, I) renamed “Classic Italian”. More or less the one you also find in the classic Manaresi for Espresso and Moka packs and in the decaffeinated version (which — not to be biased — if you don’t tell people, it’s hard to realize it’s actually decaf!).
Alright, we’ll stop here with the little praise of our coffee, but hey, we are roasters — allow us a bit of promotion!
Come on, let’s stop talking in circles, here is the recipe.
What to buy to make tiramisu: ingredients and quantities
Let’s start with the shopping list, taking for granted that the coffee is Manaresi, of course! ;-P
Ingredients (for 6 servings)
If something is missing, tiramisu cannot be made. Some ingredients might already be at home in the required quantities, others not.
- Very fresh eggs (4 medium eggs)
- White sugar (100 g)
- Mascarpone (500 g)
- Ladyfingers (300 g, but if you don’t want my former kitchen-assistant student to complain, try making them yourself — see the box below)
- Italian coffee, strong espresso or moka (300 ml, Manaresi!)
- Unsweetened cocoa powder (to taste)
- A pinch of salt – optional (helps whip the egg whites)
Tools and baking dish
Here are the kitchen tools you will need.
- Rectangular dish about 25×20 cm, height 5–6 cm
- Electric mixer (preferably with whisks)
- Large bowls
- Fine sieve for the cocoa
How to prepare tiramisu
1. The coffee
Prepare the coffee with a moka pot or an espresso machine. The important thing is that it is Italian coffee, so not Americano or diluted with water.
You will need about 300 ml of coffee, undiluted. Manaresi ground coffee for espresso or moka works perfectly (only the grind changes), or Manaresi red blend beans.
Let the coffee cool completely in a wide bowl, so it will be easier to dip the ladyfingers.
2. The mascarpone cream
In a bowl, separate the egg yolks and whip 4 yolks with 100 g of sugar until pale and fluffy.
Add 500 g of mascarpone to the whipped yolks, folding gently from bottom to top so the mixture doesn’t deflate.
In another bowl, whip 4 egg whites with a pinch of salt (the salt is optional but helps whipping) until stiff.
Fold the egg whites into the mascarpone mixture slowly, always using gentle upward movements.
The cream should be smooth, airy and lump-free.
3. Assembling the dessert
Dip the ladyfingers one by one into the completely cooled coffee in a wide bowl.
Be careful not to soak the ladyfingers too long: they should be moistened but not fall apart.
Arrange a layer of ladyfingers on the bottom of the dish.
Cover with a layer of cream (about half).
Repeat for a second layer: soaked ladyfingers + cream.
Level well with a spatula.
4: Resting in the refrigerator
Cover the dish with plastic wrap and place the tiramisu in the refrigerator for at least 4–6 hours (better overnight).
The ideal temperature is 4 °C: this allows the layers to combine, making the tiramisu perfectly creamy.
5: Final touch
Just before serving, dust unsweetened cocoa powder over the entire surface using a fine sieve.
Tips to avoid mistakes
Now some warnings to avoid errors.
Coffee
Strong and cold coffee, never lukewarm or diluted, otherwise balance and texture are compromised.
Mascarpone
Quality mascarpone: creaminess is everything. If it curdles, it’s over!
Egg whites
Well-whipped egg whites give lightness to the cream.
Ladyfingers
Do not soak the ladyfingers too much, if soaked through they become mushy and fall apart.
Refrigerator
Constant refrigerator temperature, never in the freezer, otherwise the texture is ruined.
Resting time is essential: at least 4 hours (better 8–12).
The history of tiramisu: between legend and reality
Tiramisu has a history as delicious as it is debated. There is no official “birth date” carved in stone, nor a single chef universally recognized as its creator.
Origins developed over time
The emergence of tiramisu is actually an evolution of pastry traditions from northeastern Italy, particularly Veneto and Friuli-Venezia Giulia. In the 1960s and 70s it spread in many trattorias as a spoon dessert, thanks to the simplicity of the ingredients and its rich flavor.
Popular legends
Some stories say tiramisu was served as an energizing treat for guests at noble courts or as an aphrodisiac dessert. The name itself — tira mi su — evokes energy and good mood, thanks to coffee and sugar.
The role of Italian home kitchens
What we now recognize as authentic tiramisu has been consolidated over time thanks to popular creativity, more than to a single professional invention.
In short: the recipe is the result of a tradition in evolution, enriched by many hands and many Italian tables.
Tiramisu, an icon of Italy and of the importance of coffee in our culture
Italian cuisine is one of Italy’s great cultural ambassadors in the world: simple, based on quality ingredients, yet capable of moving people. From pasta with tomato sauce to risotto alla milanese, vegetable and meat dishes, and of course tiramisu, each dish tells a story of land and people.
Tiramisu, with its elegant sweetness and its link to coffee, has become a universal symbol of Italian identity:
Recognized on every continent as the Italian spoon dessert par excellence.
A bridge between tradition and innovation, inspiring many variations but remaining a classic at heart.
An emblem of the pleasure of being together with good taste, carried forward by restaurants, pastry shops and families.
