Tiramisu an iconic Italian dessert

This impressive and iconic Italian dessert couldn’t be easier to make, no baking or cooking involved. Creamy, sweet, cold and utterly delicious. Friends and family will think you spent hours preparing this but in reality it takes very little time and effort. Traditionally it is made with savoiardi lady fingers dipped in espresso and topped with a sweet mascarpone egg cream. Note: You can make sabayon/zabaglione (cooking the egg yolks, sugar and wine over a double boiler) but using pasteurized eggs is a safe alternative.


serves 6-8 (or more) depends on serving size

Savoiardi lady fingers (24-30 depending on size of serving dish)

1 c cooled freshly brewed espresso

1/4 c kahlua (optional, but recommended if not using increase espresso by 1/4 c))

5-6 egg yolks (from pasteurized eggs or from a trusted local source)

16 oz cold mascarpone (there is no substitute)

1/2 c sugar

1 1/2 c cold heavy cream

1-2 tbs sweet marsala wine (I use 2 tbs)

pinch of salt

unsweetened cocoa powder to sift on top (approx 1/4 c)

Make the espresso pour into a bowl and set aside to cool. Once cooled add the kahlua. In stand mixer or using hand held mixer, beat the egg yolks and sugar until light in color, doubled in volume and are thick and creamy. Add the cold mascarpone and heavy cream. Beat until thick with soft peaks (5-7 minutes) Add the marsala wine a pinch of salt and beat just until combined. Use an oval or rectangular serving dish. Dip the lady fingers one at time very quickly 1-2 seconds (not more) in the espresso and kahlua, the ladyfingers soak up the liquid very quickly so a fast dip is important. Place in a layer in your serving dish, add some of the mascarpone egg cream, smooth on top, add another layer of lady fingers and then more cream. Top with more of the cream and sift unsweetened cocoa powder on top. Cover and refrigerate at least 6 hours but best overnight. NOTE: if you feel uncomfortable using uncooked egg yolks, make the sabayon/zabaglione (recipe linked above) let it cool completely in refrigerator beat in the mascarpone and heavy cream.

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