Tiramisù Classico
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
The real tiramisù – mascarpone, egg yolks, savoiardi, and espresso. No cream, no shortcuts, no apologies.
Ingredients
- 6 egg yolks
- 150g caster sugar
- 500g mascarpone
- 300ml strong espresso, cooled
- 30ml Marsala or dark rum
- 24–30 savoiardi (ladyfinger biscuits)
- 3 tbsp cocoa powder
Method
- 1
Beat egg yolks and sugar until pale and thick – 5 minutes with an electric mixer.
- 2
Beat in mascarpone until smooth and creamy.
- 3
Mix espresso and alcohol in a shallow dish.
- 4
Briefly dip each savoiardo in the espresso – 2 seconds per side only.
- 5
Layer savoiardi in a deep dish. Spread half the mascarpone cream over.
- 6
Repeat layers. Dust generously with cocoa through a sieve.
- 7
Refrigerate at least 4 hours. Serve cold.
Phase 4: Month 2+ (Celebration)
What you can eat now
From month two, most patients can return to a normal diet. This phase is about celebrating your new smile, enjoy the foods you love, just continue to be mindful and follow your dentist's specific guidance.
Questions about your recipes or stay?
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