(Redirected from Cookbook:Tiramisu)
CategoryDessert recipes
Energy200 Cal (800 kJ)
Time15 minutes + 1 hour refrigeration

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts | Italian Cuisine

Tiramisù means "cheer me up" in Italian and aptly describes this dessert traditionally made from savoiardi or ladyfingers or sponge cake, espresso coffee, mascarpone cheese, egg whites, yolk and sugar. The biscuits are sprinkled with strong coffee, and then embedded in a thick rich custard.




  1. Make espresso coffee, and let it cool a bit.
  2. Separate the egg yolks and the whites of two eggs in two bowls.
  3. Beat sugar into the egg yolks.
  4. Beat the mascarpone into the sweetened yolks.
  5. Add two more egg whites to the other two and whip until they form stiff peaks.
  6. Gently fold egg whites into mascarpone mixture.
  7. Quickly dip both sides of the ladyfingers in the espresso.
  8. Layer soaked ladyfingers and mascarpone in a large bowl or pan (start with fingers, finish with mascarpone).
  9. Refrigerate for one hour or two.
  10. Sprinkle unsweetened cocoa powder on top just before to serve.

Notes, tips, and variations

  • Savoiardi are the traditional biscuits used with this recipe, rather than ladyfingers. Sponge cake can also be used.
  • Is common but not in original recipe use marsala wine (or brandy or cognac)or Amaretto di sarono with the coffee.
  • Cream can be used as an alternative to Mascarpone cheese. Whip ¾–1 pint of double cream until stiff peaks form, then add the sugar and continue from step 2.
  • Full-fat spread cheese can be used as an alternative to mascarpone; add some cream to taste.
  • There is also an Atkins friendly recipe.


  • The raw eggs in this recipe are not heated as part of the recipe. Using already pasteurized eggs, or pasteurizing the eggs while following the recipe, may help avoid health hazards like salmonella.
  • In this recipe the term "ladyfingers" refers to a kind of biscuit or cake, not to okra.
  • Whether thickening with egg whites or cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the tiramisu will not set properly.