I love tiramisu! When I have dinner with family and friends this is usually my dessert of choice. So easy to make and so tasty, you can’t ever go wrong with a great tiramisu!

With this recipe I separate the eggs, working them to their best texture: a classic sabayon with the yolks and a meringue for the whites. I find this procedure gives an exceptionally airy texture.


1cup (250gr) mascarpone cheese – see homemade mascarpone recipe if you wish to dare making your own!

3 eggs, white and yolks separated

1/2 cup sugar

1 tbsp cup coffee liqueur

Ladyfinger “savoiardi” biscuits

Brewed coffee as needed


Start by making the sabayon cream: in a double-boiler whisk by hand the egg yolks with half of the sugar and coffee liqueur for 8-10 minutes till the mixture expand in volume and becomes foamy. Keep aside.

Whisk by hand or an electric beater the egg whites with the other half of the sugar till stiff peaks are formed.

Fold in the sabayon sauce with the mascarpone till uniform and then fold in the egg whites, I usually use a spatula to help keeping the volume of the mixture airy.

Soak the ladyfinger in the coffee and place a lair in your serving dish, spread a lair of the mascarpone cream on it; place another lair of coffee soaked biscuits and then top with the remaining mascarpone cream. Let it set in the fridge for several hours, overnight would be best.

Dust with cocoa powder when serving!


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