Tiramisu originated in the Veneto region of Italy in the 1960s and quickly became a beloved dessert across the country. Its name means “pick me up,” referring to the energizing combination of coffee and cocoa, and it was traditionally served in small individual portions in cafés and homes.

In northern Italy, especially in Treviso, tiramisu is made without alcohol and with raw egg yolks, as shown in this recipe. In other regions, such as Tuscany, a splash of Marsala wine or dark rum is added, and some versions use whipped egg whites for extra lightness.

Authentic Italian tiramisu is served in small individual cups or glasses, similar to a single‑serve ice cream portion. It is presented chilled, dusted with cocoa, and eaten with a spoon, allowing the coffee‑soaked biscuits to melt into the creamy mascarpone.

Tiramisu is often enjoyed after dinner as a digestivo, especially during family gatherings, holidays, and special celebrations like birthdays or weddings. Its light texture makes it a popular finish to a multi‑course Italian meal.

Tiramisu stands out because it combines coffee‑flavored ladyfingers with a silky mascarpone cream without any baking. The balance of bitter espresso, sweet cream, and cocoa creates a layered flavor profile that is both refreshing and indulgent.

Common mistakes include over‑soaking the ladyfingers, which makes the dessert mushy, and under‑whisking the egg‑yolk mixture, resulting in a grainy texture. Also, using warm mascarpone can cause the cream to separate.

The Milk Street recipe follows the traditional Treviso method, which never cooks the egg yolks. Raw egg yolks whisked with sugar create a light, airy base that preserves the delicate flavor of the coffee without the cooked, custardy notes found in other versions.

Yes, you can assemble the tiramisu a day ahead. Keep the cups tightly covered and refrigerate at 4 °C. The dessert will continue to set and develop flavor; just dust with cocoa right before serving.

The mascarpone layer should be smooth and glossy, not grainy. The ladyfingers should be fully softened but still retain a faint shape, and the top should have an even dusting of cocoa without clumps.

Tiramisu does not require cooking; it is done when it has chilled for at least 6 hours. At that point the biscuits have absorbed the espresso and the cream has set, giving a firm yet creamy bite.

The YouTube channel Milk Street, created by Christopher Kimball, specializes in modern, globally inspired recipes that emphasize technique, simplicity, and bold flavors, often re‑imagining classic dishes for the home cook.

Milk Street focuses on authentic techniques and regional specifics—like the raw‑egg tiramisu from Treviso—while streamlining steps for home kitchens. Other Italian channels may prioritize comfort‑style recipes with added liquor or baked versions, whereas Milk Street highlights the original, lighter preparations.