Rated 4.92 out of 5 based on 6 votes
- 3 x eggs, separated
- 1/4 cup caster sugar
- 250 g mascarpone
- 1 Tbls marsala or tia maria
- 3/4 cups warm espresso or strong coffee
- 100 g sponge fingers
Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.
Whisk eggwhites until firm peaks form. Carefully fold into mascarpone in three batches.
Add marsala to warm espresso. Quickly dip half of sponge fingers, one at a time, in coffee mixture. Place in base of a 3 cup-capacity serving bowl. Cover with half of mascarpone mixture.
Repeat layers once more, finishing with mascarpone. Refrigerate for 4 hrs or overnight to set. Dust with cocoa and serve.
In each serve 727 kilojoules, 6g protein, 21g total fat (13g sat fat), 22g carbohydrate (18g sugar), neg fibre, 108mg sodium.
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I recently was lucky enough to eat tiramisu in Italy, and have been on a mission to find a recipe that came close ever since I got back. I think this might be it! Thanks!
Ciao Louise! You must try my Tiramisu’, it’s easy to make and authentic, its a winner with friends and customers! Let me know how you go! Ciao Luca
Yea Louise… Cook it for the office, Louise!
Look amazing Luca- thanks for sharing. Love the generous cocoa sprinkling.
My pleasure!!! Enjoy!
Hi Chef, I’m definitely going to try this tiramisu recipe but here’s a quick question for you, do you have a recipe without raw eggs for the more sensitive crowd?
Hi Miri, sorry for the late reply! I just came back from Italy…. The answer is no, you can use pasteurized eggs which it’s ok, but if you replace eggs totally, it won’t be a classic Tiramisu’ anymore, I love authenticity when I do this classics!
Good Idea ! they say that today’s Tiramisu’ was stolen by an old Tuscan recipe of Cantucci biscuits dipped in the Vin Santo and then layer with a sabayon……zabaione.