Rossana’s tiramisu
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  • 16 oz mascarpone cheese
  • 1½ tbs rum – optional
  • 11/2 cup of sugar
  • 13 large eggs, yolks and whites separated
  • 12 cup espresso coffee, cooled (or 2 cups regular coffee + 1-2 tsp instant espresso), in a shallow bowl
  • 12 packs of ladyfingers (4.75 oz each pack)
  • 11-2 tbs cacao powder
  • 11-2 tbs chocolate shavingsIn a medium size bowl beat the egg yolks until foamy, add the sugar and the rum.
  • 1 In another bowl beat the egg whites until they become fluffy and stiff
  • 1 Use a spoon to add the mascarpone cheese to the egg whites, fold the mascarpone in gently.
  • 1 Gently stir in the egg yolk and sugar mix.
  • 1 Dip each ladyfinger into the coffee – it should be a fairly quick dip that moistens the cookie without getting it soggy.
  • 1 Place the coffee dipped ladyfingers in a square serving dish until you have a full layer of cookies.
  • 1 Cover the coffee dipped ladyfingers with the mascarpone mixture cream and top with another layer of coffee dipped ladyfingers.
  • 1 Finish with a final layer of mascarpone mixture.
  • 1 Refrigerate the tiramisu for at least 6 hours – overnight is ideal.
  • 1 Sprinkle the cacao powder on top and add the chocolate shavings before serving.



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