Classic Tiramisu

We had a house guest a few weeks ago. Before he arrived, I asked if he had any requests for me… us… to bake or cook anything for him while he was here. Tiramisu, he said.


Now, having never made Tiramisu, I asked around to my baker friends if they had ever given it a shot and were successful. A colleague of mine, who is the cake baker extraordinaire shared with me this recipe. I’d like to thank her as it was a big hit! Gone in one night between 3 people! Eep! 🙂


The only thing I find a bit weird with tiramisu is that you are eating raw eggs. Maybe the alcohol helps? I can tell you that it tastes wonderful and it is a very easy recipe that anyone can make it. Just be careful when you dip the lady fingers in the coffee as they do sog up pretty quickly.




Dust cocoa powder on the top and sprinkle chocolate shavings or curls. Yum!


Classic Tiramisu

Prep time: 30 minutes     Cook time: 0     Cool time: 1-2 hours, best over night


500 g Mascarpone cheese

1  1/2 cup expresso or strong coffee

6 eggs

6 tablespoons sugar

2 packages lady fingers

1 oz. coffee liqueur of your choice

cocoa powder (for dusting)


Separate egg yolks from egg whites.

Cream together egg yolks with sugar until smooth.  Add Mascarpone and coffee liqueur.

Whip egg whites until firm and fluffy or until stiff peaks form. Fold into  Mascarpone mixture.

Dip lady fingers into cool coffee and layer bottom of a glass loaf pan (an deep glass dish will do).

Cover with Mascarpone mixture and repeat.

Dust with cocoa powder and sprinkle with semi-sweet chocolate shavings.

Refrigerate before serving.

May also be frozen.


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