Tiramisu
This is a family recipe of mine that we usually make for Christmas Eve. It’s classic coffee, creamy goodness with a hint of chocolate. Perfect to booze up your friends when you accidentally add too much coffee liquor (true story), and the greatest holiday pick me up!
Tiramisu
An Italian classic that in the words of my Pop, should never be changed!
Ingredients
- 2 7 oz packages of lady fingers
- 1 1/2 c espresso, brewed
- 1/4 c powdered sugar
- 4 T coffee liquor
- 16 oz mascarpone
- 16 oz heavy cream (2 cups)
- 1/2 c + 2 T powdered sugar
- 3 eggs, separated
- Sweet ground chocolate
Instructions
- Mix the hot espresso and 1/4 c of powdered sugar together, let cool, then add the coffee liquor.
- In a medium sized bowl, slightly beat the egg yolks and stir in the mascarpone. In a separate bowl, beat the egg whites until stiff peaks form, add the 1/2 c + 2 T of powdered sugar and mix in. Fold this mixture gently into the mascarpone mixture.
- Line the bottom of a 9x13 pan with one layer of lady fingers that have been dipped into the coffee mixture. Don't let them get soggy!
- Spread one half of the filling on top, and dust (covering completely) with the chocolate powder. Repeat with the second layer - if there's leftover coffee mixture when you've finished this lady finger layer, just pour the rest on top before you add the other half of the cheese mixture!
- Refrigerate 4-8 hours before serving, then top with fresh grated chocolate
Nutrition Facts
Calories
359Fat
26 gSat. Fat
16 gCarbs
22 gFiber
0 gNet carbs
22 gSugar
6 gProtein
6 gSodium
75 mgCholesterol
146 mgThe nuitrion information is based on estimates and is not definitive.
Did you make this? Tag us on instagram: @salud.life.and.love
The Perfect Tiramisu: A Christmas Eve Tradition from My Italian Family
If there’s one dessert that instantly transports me back to my childhood kitchen, it’s my family’s traditional tiramisu. Rich, creamy, and just the right balance of espresso and sweetness, it’s a staple on our Christmas Eve table, served after hours of indulging in the Feast of the Seven Fishes. This isn’t just any tiramisu—it’s Pop’s tiramisu, and according to him, it was already perfect, so why mess with it?
A Sweet Slice of Tradition
For as long as I can remember, Christmas Eve in my family meant a whirlwind of seafood, laughter, and the comforting clatter of dishes in my Grandma’s kitchen. The Feast of the Seven Fishes is our way of celebrating our Italian roots, bringing generations together over a seafood spread that seems to multiply each year. But no matter how full we are after the seventh fish, there’s always room for tiramisu.
Pop, my grandpa, was the heart of this tradition. He had strong opinions about food—everything had to be done the right way, which meant the way my Grandma made it. And when it came to tiramisu, he was adamant: no twists, no modern takes, no unnecessary frills. "Why change perfection?" he’d say with a twinkle in his eye, cutting into the first piece before anyone else could even grab a plate.
What Makes This Tiramisu So Special?
Tiramisu means "pick me up" in Italian, and trust me, after a night of feasting, this dessert does exactly that. Our family’s version is classic and uncomplicated—no whipped cream, no added flavors, just the pure magic of espresso-soaked ladyfingers, luscious mascarpone, and a generous dusting of cocoa.
The secret, according to Pop, is in the balance. The espresso should be strong but not bitter. The mascarpone should be rich but airy. And the ladyfingers? They need just the right amount of soak—too much, and you have a soggy mess; too little, and the flavors don’t meld the way they should. It’s a delicate dance, but once you nail it, you’ll never look at another tiramisu recipe again.
A Legacy in Every Layer
Every time I make this tiramisu, I feel like I’m carrying on something bigger than just a dessert. It’s a reminder of years spent in my Grandma’s kitchen, carefully layering the mascarpone and dusting the top with cocoa as she told stories of her own childhood in Italy. It’s the memory of Pop standing over the dish, making sure everything was done exactly right before giving his stamp of approval. It’s the laughter around the Christmas Eve table when someone tries to sneak an extra slice before it’s time for dessert.
Food has a way of connecting us—not just to each other, but to our past, our culture, and the people who came before us. That’s why this tiramisu will never change. It doesn’t need a new spin or a trendy update. It’s perfect the way it is, just like Pop said. And as long as I’m making it, it will always be a part of our family’s Christmas Eve tradition.
So this holiday season, as you gather around the table with your loved ones, I hope you have a dish that means as much to you as this tiramisu means to me. Because sometimes, the best recipes aren’t just about the ingredients—they’re about the memories and love baked into every bite.