
There are few desserts that can compete with the complex yet humble flavors that go into a Tiramisu. That perfect mix of sweet, bitter and creamy, this coffee-based dessert has grown in popularity for good reason. While at first glance less complicated than the cake, this dessert still has a few pitfalls you can easily fall into, so make sure you keep a close eye on temperatures and textures as you move through the instructions.
- 5 - 6 large eggs
- 500 grams of Mascarpone cheese
- 700 ml of coffee, preferably Italian
- 3-5 tbsp of white sugar
- 1 packet of Lady Finger biscuits
- Cocoa powder
- Icing sugar
- Optional: Add 55g of a chocolate liqueur
- Optional: Add 55g of a mild amaro
- Optional: A few squares of dark chocolate (with nuts if preferred)

Start by separating the egg yolks from the egg whites in two separate bows. Get a pot of water boiling and then remove it from the heat, as this will be used to pasteurize the eggs. Place the bowl containing the yolks on top of the pot and use a hand mixer to gently whisk them until they reach a maximum temperature of 60°C/140°F. This should take about 1 - 2 minutes, and make sure to check regularly using a termometer. Remove the bowl from the heat and add around 5 tablespoons of white sugar into the yolks, and mix until it’s light and frothy.
Now it’s time to start heating the egg whites over the same pot of water, mixing it until you get stiff peaks. Add the Mascarpone to the yolk and sugar mixture and integrate it until you get a nice thick cream. Gently fold in the eggs with a spatula into cream, and set aside.
Brew your coffee and make sure to let cool completely. This is also where you can add your optional liquor or amaro and mix it in with the coffee. Then take your Lady finger biscuits and submerge them for around 3 seconds, letting any stray drops fall off. Move the dipped biscuits to the bottom of a pyrex pan with the sugar side turned down. Repeat these steps until you have a solid later of biscuits, squishing them as needed.
Pour some of your mascarpone cream mixture on top, spreading it with a spatula so you get an even layer from corner to corner. Sift the cocoa powder on top and then repeat with another layer of dipped biscuits, cream, cocoa, etc. If you want a richer top layer, add your chopped up optional chocolate squares to the top along with the final layer of sifted cocoa powder. Cover the plate with cling wrap and set into the fridge for at least four hours, preferably overnight. And there you have it! A decadent treat that is sure to delight all palettes.
