Just look at those layers

There are many Tiramisu recipes out there.  It ranges from cake-like to pudding texture, very chocolaty to alcoholic. I am big on the pudding-like texture with a touch of chocolate and a splash of Vin Santo.

Need a glass 9 x 11 pan. If you use a smaller one, just cut back the ingredients.

1 Bag of Ladyfinger cookies (contains about 48 cookies)
1 cup coffee/espresso cooled (you can use decaf or even hot chocolate)
1/4 cup Vin Santo or Marsala (optional)
5 fresh eggs separated
500 grams Mascarpone whipped
1/2 cup sugar
Dash of salt
Cocoa powder (without sugar) to sprinkle on top

First, you will want to beat the egg yolks with sugar until creamy, and then add the mascarpone and salt beat again.

Whisk the egg whites with a tablespoon of sugar in a separate bowl until they are stiff peaks.  Almost there!

Take a small amount of the whites and add to the mascarpone mixture. Slowly fold in the rest until you create a nice creamy pudding-like mixture.  However, try to keep it light and fluffy. If you mix too much, it will flatten.


In a glass dish, lay a row of ladyfingers, and pour 1/2 cup of the coffee (combined with the alcohol if using) over the ladyfingers, just lightly soaking them.

Spread a layer of the mascarpone cream, take the next set of ladyfingers and dip the bottom of each one in the remaining coffee, and place it on top of the cream.  Cover again with the rest of the cream.  Refrigerate for at least an hour but better overnight.  Right before eating, sprinkle with nonsugar cocoa powder. Then eat.

One response to “Tiramisu: The way I like it!”

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