Tiramisu is probably the most beloved Italian dessert by sweet tooths around the world and it is no wonder because it is a delicious mix of textures and flavors. It is also very easy to make and has the great advantage of not requiring baking.

Despite being a fairly modern recipe, its origin dates back to the Veneto region in the 1950s, and it has become a classic that cannot be missing from the menu of any restaurant.

There are many variations on the classic recipe and many ways of presenting it, but all of them use the delicious Savoiardi sponge cake as a base, light and fluffy with a delicate flavour and a crunchy topping.

At Biribox you can find authentic Savoardi biscuits made in Italy by two renowned brands:

Savoiardi di Sardegna cookies from Tipico

The Masini family preserves the original recipe for Savoiardone di Sardegna, handed down from generation to generation. The way it was made in the past is how it is made today: soft, delicious and full of energy. Sardinian biscuits are ideal for breakfast and snacks, and delicious if accompanied with dessert wines.

50% free range eggs, granulated sugar, wheat flour

Savoiardi Matilde Vicenzi Cookies

An everlasting classic of Italian pastry tradition, Vicenzovo are still prepared with the same simple ingredients as in the past: flour, sugar and 26% fresh eggs.

The classic recipe, in addition to the sponge cake, has 6 basic ingredients: eggs, mascarpone cream cheese, coffee, cocoa powder, sugar and liqueur, traditionally amaretto.

Important! The coffee must be of quality since it is one of the protagonists of the dessert. At Biribox you can find two Italian coffees that will give your tiramisus the perfect touch of finesse and flavor: Borbone and Pellini.

Classic and easy tiramisu recipe.

Ingredients:

400 g of biscuits

400 g mascarpone cheese

4 eggs

100 g of sugar

2 cups of strong coffee

30 g cocoa powder

3 tablespoons sweet Marsala

Preparation:

Separate the egg whites from the yolks, then beat the yolks with the sugar until creamy. Add the mascarpone cheese and continue beating. Beat the egg whites until stiff, then pour them into the mascarpone cheese and egg yolk mixture. In a bowl, mix the coffee and sweet Marsala and soak the sponge cakes. On a flat plate, serve the dessert in alternating layers of sponge cake and mascarpone cream. Finally, sprinkle the dessert with cocoa powder.

Serve cold and... bon appetit!

Quick recipe: Individual Tiramisu
Guests will love this individual tiramisu. Start by placing the ladyfingers in a single row and cover them with pastry cream. It is advisable to spread a thick layer of cream between the "savoiardo". Dust the dessert with cocoa powder and serve chilled. For more ideas and inspiration, see the original recipe.

Ingredients:

1 pack of Vicenzovo 400 g
400 g mascarpone cheese
4 eggs
100 g of sugar
2 cups of strong coffee
30 g cocoa powder
3 tablespoons sweet Marsala

Preparation:

Separate the egg whites from the yolks, then beat the yolks with the sugar until creamy. Add the mascarpone cheese and continue beating. Beat the egg whites until stiff, then pour them into the mascarpone cheese and egg yolk mixture. In a bowl, mix the coffee and sweet Marsala and soak the Vicenzovo. Serve the dessert on a serving plate. Simply layer the Vicenzovo and mascarpone cream. Finally, sprinkle the dessert with cocoa powder.

Serve cold and... bon appetit!

Individual Italian pistachio tiramisu

Individual tiramisu covered with pastry cream, Italian pistachio cream: a variation on the classic dessert ideal for festive occasions.

Ingredients:

1 package of biscuits 400 g.

Pastry cream.

Pisti pistachio cream

Pistachios.

Preparation:

To prepare this tiramisu, simply alternate the sponge cakes with a layer of pistachio cream and another layer of pastry cream and finely ground pistachios, which make the dessert look elegant and casual at the same time.

Serve cold.