The Tiramisu Recipe We Made In Italy In The 80s

This is the old classic Italian Tiramisu recipe from the 80s, just as we made it in Italy. It’s the tiramisu of teenage parties and family gatherings—simple, quick, and authentic. Made with ladyfinger biscuits soaked in espresso, layered with a luscious cream of mascarpone and raw eggs, and topped with a dusting of cocoa powder, it’s the original version without heavy cream or extra ingredients. This timeless recipe captures the true flavors and textures of Italian tiramisu, just as we enjoyed it back then.

Jump to:

• Ingredients
• No cream in the tiramisu
• Key Steps to follow
• Before you serve it
• How to serve it
• For more creamy dessert from Italy
• The Tiramisu Recipe We Made In Italy In The 80s

The Tiramisu is a relatively new Italian dessert, officially recognized only since 1970.

This iconic recipe was crafted by pastry chef Loly Linguanotto at Le Beccherie in Treviso, a detail certified by the Delegation of the Italian Academy of Cuisine.

Its simplicity made it an instant favorite across Italy, especially among young teenagers like us, who loved making it for parties in the 80s because it was so easy to put together.

This is the recipe I made over and over during those years, the true classic version that became a staple of our gatherings and celebrations.

For more Italian desserts I used to make in the 80s, you can read: vanilla, chocolate and pistacchio Gelato, stracciatella, strawberry gelato, coffee granita, Pineapple or lemon Sorbetto

Ingredients

• Ingredients for Classic Italian Tiramisu
• Ladyfinger Biscuits (Savoiardi): These light, crisp, finger-shaped sponge biscuits form the base of the tiramisu. When briefly dipped in espresso, they soften to a delicate texture that holds the layers together without getting soggy.
• Mascarpone Cheese: A rich, creamy Italian cheese, mascarpone provides the signature smoothness and depth to tiramisu. Its subtle flavor balances the strong espresso and cocoa, creating a luxurious, melt-in-your-mouth experience.
• Cold Espresso: Freshly brewed espresso is essential for authentic flavor. Let it cool before dipping the biscuits, as cold coffee prevents the savoiardi from soaking too much, preserving their texture while delivering a bold coffee flavor.
• Eggs: In the 80s, we used fresh raw eggs to make the mascarpone cream airy and rich. Nowadays, you can substitute with pasteurized eggs if preferred. The eggs create a light, luscious texture in the mascarpone cream, integral to the classic tiramisu.
• Sugar: Mixed into the egg yolks and mascarpone, sugar sweetens the cream, balancing the slight bitterness of espresso and cocoa.
• Cocoa Powder: Lightly dusted on top of the final layer, cocoa powder adds a hint of chocolate bitterness that perfectly contrasts the creamy sweetness below.
• Rum (optional): A splash of rum was traditionally added, partly because it was thought to “sanitize” the raw eggs. This touch of alcohol adds warmth to the flavors, giving the dessert a more complex profile—perfect for nostalgic celebrations!

No cream in the tiramisu

In the classic Italian tiramisu, cream is notably absent because it simply isn’t needed.

Mascarpone, classified as a dairy product, is made by acidifying cow’s milk cream, resulting in a smooth, rich cheese.

Its natural creaminess and high fat content already provide all the body and silkiness required for an authentic tiramisu.

Adding extra cream to the mascarpone would make the tiramisu too heavy and overly rich, diluting the balance of flavors between the coffee, cocoa, and mascarpone.

This is why the original recipe relies on mascarpone alone, with eggs to lighten and aerate the texture, preserving the classic, perfectly balanced tiramisu without extra fat or weight.

Key Steps to follow

Before you start

1. Make the espresso coffee ahead of time: It’s essential to let the espresso cool completely before soaking the ladyfingers. This ensures the biscuits don’t become too soggy and keeps the coffee flavor strong.
2. Use decaf if serving to children or in the evening: I often use a high-quality decaffeinated espresso when serving tiramisu at night or for kids. Here’s my guide on how to make Italian espresso with a Moka.
3. Bring the eggs to room temperature: Room temperature eggs blend more smoothly with the mascarpone, creating a uniform, creamy texture.
4. Select a square or rectangular container: Using this shape allows the savoiardi to fit neatly without needing to break them, creating clean layers. A glass container also showcases the beautiful layers and enhances presentation.

While you make it

1. Separate bowls for yolks and whites: You’ll need to whip the yolks and whites separately, so ensure no yolk mixes with the whites; even a small amount can prevent the whites from whipping properly.
2. Fold ingredients gently: To keep the cream airy, mix the whipped ingredients carefully, preserving the light texture that makes tiramisu so delicate.
3. Assemble the tiramisu right away: Once the mascarpone cream is ready, layer the tiramisu immediately and store it in the fridge so the cream retains its airiness.
4. Use the recommended ratios: The right balance between mascarpone cream and ladyfingers ensures each bite has the ideal contrast of flavors and textures.

Before you serve it

1. Prepare at least 3 hours in advance: Tiramisu needs time to rest in the fridge, allowing the flavors to meld and the texture to set.
2. Dust the cocoa powder just before serving so it doesn’t absorb moisture from the cream.

Following these steps will help create an authentic, perfectly balanced tiramisu every time.

How to serve it

To serve tiramisu at its best, take it out of the fridge just before serving to keep the layers nicely set.

Use a sharp-edged spatula or serving spoon for clean portions that showcase the soaked ladyfingers and creamy mascarpone.

Dust the top with cocoa powder right before bringing it to the table to keep its rich flavor intact.

For a perfect pairing, serve with a glass of homemade liqueur, such as a velvety limoncello, a rich chocolate liqueur, or a delicate homemade nocino.

These liqueurs complement the tiramisu’s coffee and cocoa notes, adding a homemade touch to your Italian dessert experience.

For more creamy dessert from Italy

If you are making this classic Italian tiramisu recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.