Tiramisu

Tiramisu — a classic dessert with a modern life

Tiramisu is one of the most loved desserts in the world. Today, in 2026, it is not only an Italian classic, but also a super trendy dessert. It feels like tiramisu has a second life. It is extremely popular for weddings, large events, and celebrations, and at the same time, it remains a perfect dessert to make at home with family.

Large tiramisu cakes are now often chosen for weddings — long, elegant shapes or big round cakes, generously dusted with cocoa. They look modern, stylish, and very impressive, while staying simple and comforting in flavour.

A short history of tiramisu

Tiramisu comes from Italy, most often linked to the Veneto and Friuli Venezia Giulia regions. The name means “pick me up”, referring to the combination of coffee, sugar, and cream. Tiramisu is a relatively young dessert. It became popular only in the second half of the 20th century, which makes it much younger than many other classic European desserts. Originally, it was a simple homemade dessert, made from basic ingredients that were easy to find.

There is also no single official recipe. Even in Italy, every family has its own version — and this freedom is part of what makes tiramisu so special.

What classic tiramisu is made of

A traditional tiramisu is built from a few key elements: • Savoiardi (ladyfinger) biscuits • Strong coffee (espresso) • Mascarpone cream with egg yolks and sugar • Cocoa powder on top

Tiramisu today: modern formats and trends

In the modern dessert world, tiramisu is incredibly flexible. It can be made as: • A large cake for weddings and big events • A round or rectangular dessert in rings or frames • Individual portions in glasses, bowls, or elegant cups • Beautiful plated portions on flat plates

This makes tiramisu perfect both for professional pastry work and for home baking. It is easy to repeat, easy to scale, and always loved by guests.

Be careful: common mistakes and how to avoid them

Even though tiramisu looks simple, there are a few common problems bakers may face: • Over-soaked savoiardi

The dessert becomes wet and loses structure.

Tip: dip biscuits very quickly, 1–2 seconds per side only. • Runny mascarpone cream

Usually caused by overmixing or warm ingredients.

Tip: use cold mascarpone and cream, mix briefly, stop as soon as smooth. • Grainy or split cream

Happens if the egg mixture is overheated or whipped too much.

Tip: heat yolks gently to 60–65°C and mix calmly. • Weak coffee flavour

Tiramisu should clearly taste of coffee.

Tip: Use strong espresso and do not over-dilute it.

Below you will find video instructions and a step-by-step printable recipe of my tiramisu.

Out of many possible versions, this is the one I chose and have been using for many years. It is reliable, very tasty, and I am sure it will become part of your family recipe book as well.