Is the recipe for real tiramisu with espresso or moka coffee?

Tiramisu, one of the most beloved Italian desserts worldwide, has entered the collective imagination as a symbol of indulgence and conviviality. Its origins date back to the 1960s-1970s in Northern Italy, with an ongoing dispute among several regions claiming its creation: some speak of a "restorative dessert" served to the socialites of Treviso, others link it to the world of Venetian taverns, and some trace it back to the Renaissance Medici courts, in the form of a rich cream of eggs and sugar (source: L. Fasano, The Sweet Suspicion: History and Mysteries of Tiramisu, Feltrinelli, 2018).
What is certain is that, thanks to its simplicity of execution and the pleasant alternation of textures (soaked ladyfingers, soft mascarpone cream, and cocoa powder), tiramisu has won the palate of millions of people in all countries.

The coffee issue, between pastry and home tradition

The choice of coffee to make tiramisu is at the center of a lively debate: espresso or moka? Espresso, brewed by pressure machines at 9 bar (unit of measurement), guarantees a more intense flavor, a golden crema, and an optimal temperature, ideal for not "dulling" the mascarpone cream. Moka coffee, typical of Italian home tradition, is denser and fuller-bodied, but often more bitter and less aromatic if prepared in old coffee makers with worn metal parts (source: A. Rizzi, "Espresso vs moka: the science of coffee," Caffè Italiano Magazine, 12/2020). Many professional pastry chefs today prefer espresso for the uniform consistency of the liquid and the possibility of precise dosages in the soaking, while many home enthusiasts continue to use the moka for practicality and for that slight nostalgic note that recalls the traditional meal, usually on Sundays, with family.

So, is espresso or moka better?

From a technical point of view, espresso water is brewed at about 90-95 degrees Celsius and undergoes a short extraction, about 25-30 seconds: this process preserves the most volatile aromas, limiting the extraction of bitter components (source: S. Conti et al., "Influence of temperature and extraction time on the aromatic profile of coffee," Journal of Coffee Research, vol. 7, 2022). The moka, on the other hand, relies on a slightly higher temperature and a longer contact time, which extracts phenolic compounds responsible for a more pungent taste. If your palate, therefore, loves hints of dark chocolate and strong toasted notes, in short, the moka can offer them, but for a balance between the sweetness of mascarpone and a calibrated bitter aftertaste, espresso remains the method of choice.

Few quality ingredients, with creative variations

Besides the choice of coffee, the "real tiramisu" is characterized by the careful selection of a few other quality ingredients: very fresh eggs (usually only the yolks, to ensure creaminess and stability), granulated sugar, Italian mascarpone with at least 60% fat, artisanal ladyfingers, and a final dusting of bitter cocoa powder. Some master pastry chefs add a dash of liqueur — marsala, rum, or brandy — to the soaking, or chocolate chips between the layers for a touch of crunchiness.

Like any dessert or dish that has become famous, over the past few decades, tiramisu has been interpreted in a thousand variations: berries, pistachio, white chocolate, matcha tea, as well as vegan reinterpretations with soy cream and alternative "eggs." After all, as the name of this delight suggests ("tirami su" or "lift me up"), the goal is to give yourself a little moment of lightheartedness and pleasure, which for everyone can have a different taste: the important thing is that it works!

From the tiramisu-brownie, which marries Italian and American culture, to the protein and low-fat tiramisu for those looking for a functional variant, including gluten-free or pistachio versions: get creative and choose from our 27 different recipes the perfect one to lift you up 😊