La Cuisine - The Cook's Resource



There are many variations on this luscious Italian dessert, but this is our adaptation of the one served at Tatiana and Amedeo’s wedding reception  by Sgr. Vitelli. Please don’t substitute  sour cream, Cool Whip, or Dream Whip for the marscapone! You’ll be glad you didn’t when you taste the end result.

Category:  DESSERTS  - 


For 1 people ()


  • 1.5 cup(s) Mascarpone cheese
  • 1 cup(s) Espresso roast coffee
  • 2.75 ounce(s) grated dark chocolate or same amount in cocoa
  • 3 tablespoon(s) high quality Brandy
  • 0.75 cup(s) superfine sugar
  • 36 Savoiardi ladyfingers
  • 5 large eggs, separated
  • 1 cake pan or baking dish (approx 2

Tiramisu Directions

In a mixer bowl, beat egg yolks with sugar until mixture is light and fluffy.

Add Mascarpone and beat until smooth.

In another bowl, (copper is preferable), whisk egg whites until soft peaks form and fold into Marscarpone mixture.

Combine brandy and coffee in another bowl and then dip the savioirdi in the mixture for a couple of seconds and arrange enough to create a bottom layer in the baking dish. It is very important not to let the coffee soak too much into the savoiardi.

Spread half the Mascarpone mixture over them, and then top with more savioardi dipped quickly in coffee mixture.

Spread half the Mascarpone mixture over them, and top with more savoiardi dipped quickly in the coffee mixture and then the remaining Mascarpone cream is smoothed over the top. Dust with grated chocolate or cocoa powder just before serving. This can be made several hours in advance, or even the night before serving.  You can also do a mixture of both grated chocolate and cocoa powder.  This will easily serve twelve people.

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