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Cooking Time

Preparation Time : 180

Cook Time : 30

Total Time : 210


Serves 6

  • 300 g mascarpone

  • 200 g ladyfingers

  • 2 eggs

  • 70 g confectioner's sugar

  • 200 ml fresh espresso (cold)

  • 2-3 tbsp unsweetened cocoa powder

  • 2 tbsp Amaretto or Rum

  • 1 pinch of salt


  • 01

    Separate the eggs. whisk egg yolks with half of the confectioner's sugar until it is pale and fluffy. Add 1 table spoon of Amaretto and mascarpone and whisk until smooth.

  • 02

    Beat the egg whites with a pinch of salt until it is a stiff form. Carefully whisk in the remaining confectioner's sugar.

  • 03

    Carefully fold the beaten egg whites into the mascarpone cream.

  • 04

    Combine espresso with 1 table spoon of Amaretto in a shallow dish. Dip ladyfingers in the espresso and layer the wet ladyfingers in bottom of the serving dish.

  • 05

    Cover with a layer of mascarpone cream and top with a fine layer of grated cocoa powder.

  • 06

    Repeat step 5 until all ingredients are used up. Finish up with a layer of mascarpone cream and lastly a layer of fine grated cocoa powder. Refrigerate the tiramisu for 3 hours before serving at minimum.



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