This dish is a dolce — the sweet course that closes an Italian meal, usually simple and often made ahead so it can chill or set.
Tiramisù della Casa
Tiramisù della casa is the classic Italian tiramisu — espresso-soaked savoiardi layered with whipped mascarpone cream and bitter cocoa; 30 minutes plus a chill so the flavours marry.
- Cook Time
- 30 min + chill
- Difficulty
- Easy
- Pairing
- Vin Santo
The Story
The pick-me-up of Treviso. Made the night before so the flavours marry — espresso, mascarpone, a whisper of marsala, and a generous dusting of bitter cocoa.
Questions
How long does tiramisu need to chill?
At least 4 hours; overnight is ideal. The chill is when the savoiardi soak through and the flavours marry — this recipe sets 30 minutes of work plus a long chill.
Can I make tiramisu without marsala?
Yes — simply omit the marsala from the espresso dip. The dessert works on espresso and cocoa alone; the wine is a traditional Treviso note, not a structural one.
Does this tiramisu contain raw eggs?
Yes — the cream is raw egg yolks beaten with sugar, the classic method. Use fresh eggs, and choose pasteurized eggs if that is a concern for your table.
Ingredients
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Nutrition notes (verified ingredients)
- cocoa powder, to dustper 100 g: 250 kcal · 25 g protein · 12.5 g fat · 50 g carbs
Not yet verified against FoodData Central: egg yolks, caster sugar, mascarpone, savoiardi (ladyfingers), strong espresso, cooled, marsala wine.
Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Per-serving estimates assume the recipe is portioned evenly; per-100 g values are fixed reference figures.
Method
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Vin Santo
Honeyed and nutty — the traditional companion to anything coffee or cocoa.
Pairing notes
This pairing is editorial guidance for the dish — look for a bottle from Toscana at any wine shop you like. No retailer links are active on this site. See our affiliate disclosure.