From traditional to playful – six tiramisu recipes for every need

How many ways can you prepare tiramisu? It turns out pretty much.

“Every grandma and every village and town in Italy has its own [tiramisu] Recipe, ”says Enrico Paradiso of Sydney’s Fratelli Paradiso Leaflet. As are Australian chefs and restaurants.

Our collection of tiramisu recipes, all using similar ingredients and techniques, offer different results and tastes from the classic Italian no-bake layered dessert. But everyone is a satisfying conclusion to any meal or dessert just because.

There’s one from a Nonna who does one every week for a family restaurant; a version where customers request their return (“we don’t come back until it’s on [the menu]“); an Asian-inspired tea ramisu and more.

Read on for six takes of the popular dessert and make your next dinner party, or even a Monday night dinner, that much tastier.

The Grossi Tiramisu family

The Italian family behind Melbourne’s Florentino restaurant institution (and the nearby Grill and Cellar Bar) have been following the same tiramisu recipe for years – some customers only come for it. It uses Italian meringue instead of cream for a lighter, more luxurious mix and serves 12 people – perfect for your next party.

Nonna Mitolo’s traditional tiramisu

Tony Mitolo is the man who runs Pizzateca in Adelaide – but when it comes to the tiramisu that is served weekly in the restaurant, his Nonna is the boss. She doesn’t Really has a recipe for it, instead she makes it from experience and memory – although the family has recorded their movements over the years and written down this quick and easy recipe.

Tiramisu . by Fratelli Paradiso

One of Sydney’s best tiramisu is the result of a dispute between Fratelli Paradiso co-owner Enrico Paradiso, his brother and a chef. It’s an amalgamation of their different ideas and it’s a breeze to follow. Make sure you buy good quality mascarpone (from Italy, of course) – they say it makes all the difference.

Victor Liongs Matcha Tea Ramisu

Perhaps the most unconventional of them all comes from Lee Ho Fook chef Victor Liong, who came up with the recipe for a Chinese retro Christmas (but it’s great all year round). The mix of matcha and chartreuse gives it a green hue and is coated with a rich chocolate glaze.

Ladros tiramisu

Have you ever eaten candy in a tiramisu? This recipe (from the The Broadsheet Melbourne Cookbook), was passed on from her great-grandmother to former Melbourne business partner and cook, Rita Macali, but there is plenty of room to experiment. Aside from the sweets, you can use Amaro Montenegro instead of Marsala or soak the cookies in orange sugar syrup instead of coffee.

Thalia Ho’s espresso tiramisu

Award-winning food blogger Thalia Ho has a section in her debut cookbook Wild sweet Dedicated to smokiness – thanks to the strong, homemade espresso included. She uses dark rum for an extra kick and prefers Dutch processed cocoa for its earthy taste.

Additional coverage from Emma Joyce and Doug Wallen