Traditional Tiramisu


The number of times I have made tiramisu is countless. However, I am only blogging about it now, because I finally have a photo for the entry. Yay! This recipe is simple, and yields the most delicious tiramisu. It’s also quick and easy to make. I was a little reluctant to make this for A, as he doesn’t drink coffee, or like coffee-flavored desserts. It turns out that this is the exception.

This tiramisu consists of sponge fingers soaked in strong coffee, and layered between sweetened mascarpone cream. The smoky bitterness from the coffee complements the sweet and light cream. All in all, it’s a wonderful delight.

Note: this dish contains raw eggs.


adapted from phaidon: the silver spoon

serves 6-8


  • 4 large egg whites
  • 4 large egg yolks
  • 150 g (1-1/4 cup) icing (powdered) sugar
  • 1 teaspoon marsala wine (optional)
  • 400 g (14 oz) mascarpone cheese
  • 200 g (7 oz) sponge fingers*
  • 300-350 ml (1-1/4 – 1-1/2 cups) strong black coffee/espresso
  • 200 g (7 oz) plain (bittersweet) chocolate
  • unsweetened cocoa powder, for dusting

* also known as ladyfingers and boudoir biscuits


1. In a clean bowl, beat the eggs whites with electric beaters until soft peaks form.

2. in another bowl, beat together the egg yolks and sugar until pale and fluffy, then mix in the marsala. Fold in the mascarpone, and then the egg whites in stages.

3. Arrange a layer of sponge fingers on the bottom of a 23 x 17 cm (9 x 7 inch) deep dish. Brush evenly with coffee, and repeat until saturated. Cover with a layer of mascarpone cream and top with grated chocolate.

4. Continue with another layer of coffee soaked sponge fingers and mascarpone. Dust the top with cocoa and chill for at least 3 hours before serving. Enjoy!


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