How to Make TIRAMISU (two recipes: coffee & lemon) – Italian Cuisine

This article is dedicated to Italian cuisine: in particular, we will see some interesting facts and the preparation of one of the most loved and well-known Italian desserts in the world: tiramisù!

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Interesting facts and recipes to make Tiramisù


Did you know that the word “tiramisù” (the correct pronunciation is tee-rah-mee-SOO) is present in 23 languages? In fact, it is the fifth best-known word of Italian cuisine in the world, and it is the best known in the field of desserts.

As you know, traditions are important, especially when it comes to Italian cuisine (and Italian mothers and grandmothers, who always turn up their noses a little bit when faced with novelties), but we, who are not afraid to renew the customs and traditions a little bit, have decided to try our hand at preparing a rather unusual version of tiramisù, the lemon one. In this article I will therefore present two recipes for tiramisù, the traditional coffee one and the lemon tiramisù. We will see which one is going to be the winner!

But before we start the challenge “tradition” vs. “modernity”, here are a couple of questions regarding some curiosities about tiramisù. Let’s see how much you know about the most famous dessert in the world! For example, have you ever noticed that the word “tiramisù” literally means “tirami su”, i.e. “lift me up”?
PS: For the correct answers, watch the video attached to this article!


1) Why is it called “tiramisù”?

a) Because it was said to help fight depression

b) Because it was said to be an aphrodisiac

c) Because it was said to help fight fatigue


2) Where does tiramisù come from?

a) From Tuscany

b) From Friuli-Venezia-Giulia

c) Its origins are unknown


3) Did you know there is also a Tiramisù Day? When is it celebrated?

a) March 21st

b) September 3rd

c) December 12th


That being said, all we have to do is go straight to the kitchen and get to work. And let the challenge begin!




Ingredients (4 servings)

– 150 g ladyfingers

– 250 g mascarpone

– 2 small eggs

– 1 or 2 lemons

– 90 g sugar

– 50 ml limoncello

– 150 ml water

The quantities for the dip, i.e. those of water and limoncello, can vary: if during the preparation you realize that it’s not enough, you can add some more.



The cream

1) Break the eggs and separate the yolks from the egg whites in two different bowls.

2) Add 60 g (of the total 90 g) of sugar to the yolks and mix.

3) Whip the egg whites until stiff.

4) Grate the zest of one or two lemons, depending on how intense you want the lemon taste in your tiramisù.

5) Cut the lemons and squeeze out the juice, then pour it into the bowl where you previously mixed the yolks and sugar. Stir well.

6) Add the mascarpone in the same bowl and stir until the mixture is homogeneous. Finally, add the grated lemon zest and stir again.

7) Finally add the egg whites and stir, but this time very carefully, paying attention not to lose the typical ” foaminess” of egg whites.

8) When the mixture has become quite homogeneous, you can place it in the fridge and prepare the dip.


The dip

1) Put the water in a bowl and add the limoncello and the remaining sugar, which is about 30 g.

2) Mix with a spoon until the sugar has completely melted.


Let’s put our tiramisù together!

1) Grab the baking dish in which you have decided to prepare the tiramisù.

2) Begin by soaking one ladyfingers at a time in the limoncello dip, and place them one by one in the baking dish, until the bottom is covered.

3) Now take the cream from the fridge and make a layer over the ladyfingers.

4) Proceed with the second layer: soaked ladyfingers, and then cream again.

5) If you have chosen a rather small baking dish, you will probably reach the third layer: in any case, finish with a layer of cream.

6) Decorate the surface of the cake as you like. We, for example, have cut the peel of a lemon and arranged it to form a small rose. Another idea is to sprinkle the surface with more grated lemon zest.




Ingredients (4 servings)

– 150 g ladyfingers

– 250 g mascarpone

– 2 small eggs

– 50 g sugar

– 150 ml mocha coffee

– unsweetened cocoa powder as needed

Again, the amount of coffee is approximate: if you realise that 150 ml is not enough, you can prepare more and use it for the remaining ladyfingers.




1) Break the eggs and separate the yolks from the egg whites in two different bowls.

2) Add half of the sugar to the yolks and stir.

3) Whip the egg whites to stiff peaks and then add the other half of sugar.

4) Add the mascarpone in the bowl with the yolks and stir until the mixture is homogeneous.

5) Finally add the whipped egg whites and stir, being careful not to dismantle the mixture.

6) Put the cream in the fridge and prepare the mocha coffee.


Let’s put our tiramisù together!

1) Once the coffee has cooled down a bit, you can start dipping one ladyfinger at a time and placing them one by one on the bottom of the baking dish you have chosen.

2) Once the first layer of ladyfingers is formed, cover it with the mascarpone cream and continue with the second and possibly the third layer, depending on the size of the chosen baking dish.

3) Once you have finished the ingredients, level the cream on the surface and decorate it as tradition dictates, i.e. sprinkle it with unsweetened cocoa powder sifted through a strainer.


Well, now all you have to do is taste them! We found them both delicious, although we think the traditional one, at least for coffee lovers, tastes a bit better. The lemon one is definitely fresher and lighter, and is better suited for the hot summer months.

If you want to make something salty, we suggest that you read the parmesan recipe or the focaccia recipe!

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