My Love for Tiramisù – Recipe, Stories, and Tips [Part 1]

Ciao Reader,

When did my love for tiramisù begin? I’m not really sure—I just know that each bite of creamy mascarpone, coffee-soaked ladyfingers, and a dusting of cocoa is pure magic.

I’ve been making tiramisù for about 40 years, still using the same recipe I first scribbled in an old notebook.That recipe was written by hand with no instructions, just a short list of ingredients:

Coffee
5 eggs
500g mascarpone cheese
5 tablespoons sugar
1 package of ladyfingers

Since then, I’ve been making tiramisù so many times, refining and perfecting the recipe. I’ve discovered some 5-star tips to make tiramisù perfectly. For example:

★ Use strong coffee—for the perfect bitter-sweet balance.
★ Let the coffee cool to room temperature, or the ladyfingers get soggy.
★ Dip the ladyfingers quickly—just count 1, 2, 3!
★ Dust twice with cocoa powder—before chilling and before serving, for a richer bitter flavor.
★ Tiramisù tastes even better the next day—if you can wait that long!

Here’s a fun story: when I was a 17-year-old student, I pitched my tiramisù to a local restaurant hoping they’d give it a try. They did…and kept ordering for months! That was my first step into sharing my tiramisù with others. Later, I brought my tiramisù to a cooking contest with friends where everyone prepared a dish, and to my surprise, my tiramisù won the night!

Now, after perfecting this recipe for 40 years, I’m excited to share it with you. Next month, I’ll be hosting my one and only free, live tiramisù class of the year on Zoom, where I’ll guide you through every step as we make tiramisù together.

Date: Saturday, December 7
Time: 10:30am PT / 1:30pm ET / 7:30pm Italy
Link: Sign up for FREE here

When you register, you’ll receive the recipe, ingredient list, and the Zoom link. Bring your questions, and get ready for a fun, hands-on cooking class from Tuscany with a delicious tiramisù you’ve made yourself in your own home!

I can’t wait to see you there!
Chicca

PS: Look out for my next email, where I’ll share more tips on tiramisù like:

Using liquor or not?
The best type of coffee to use.
Raw eggs—can you skip them?
Tricks for a perfectly smooth mascarpone cream.
Fun twists on the classic recipe!

If you have any other questions, let me know, just reply to this letter!

Who I am - I'm Chicca with Cooking in Tuscany I'm 100% Italian and I've been teaching traditional Italian recipes for over 20 years in my home kitchen located in Castagneto Carducci - Bolgheri, on the Tuscan Coast. I would love to cook with you!