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There are probably more recipes for this Italian dessert on the Internet than there are photos of cats, but for good reason. It can be made a day or two ahead of the event, it will feed a crowd, it is so easy to put together, and it is sensationally delicious. Too many food writers make this too complicated – there is no cream, you can’t use diet ceam cheese and sponge cake or lady fingers make abysmal substitutes. In Italy, there normally is not a wedding cake, but a series of “spoon desserts”. This one was served at my dqughter’s wedding outside of Ascoli Piceno.in Le Marche.
![](https://lacuisineus.com/wp-content/uploads/2018/09/tiramisu.jpg)
![](https://lacuisineus.com/wp-content/uploads/2018/09/tiramisu.jpg)
- 1.5 cups mascarpone (340gr)
- 8 oz (237ml) espresso coffee
- 3 oz (85gr) grated dark chocolate or dutched (alkalized) cocoa
- 1/3 cup (79ml) high quality brandy or Marsala
- 36-42 Savoiardi (do not use cake or soft ladyfingers)
- Any shallow casserole that holds 2-2.5 quarts (2.25 liters)
- 5 large eggs, separated
- 3/4 cup (150gr) caster sugar
- In a mixer bowl beat egg yolks with sugar until mixture is light and fluffy.
- Add Mascarpone and beat until smooth.
- In another non plastic bowl, (copper is preferable) whisk egg whites until soft peaks form..
- Fold into mascarpone mixture.
- Combine brandy and espresso in a shallow bowl.
- Dip savoiardi on both sides in the coffee mixture for a couple of seconds and arrange enough of them to create a compact bottom layer.
- It is important not to let the coffee soak too much into the savoiardi.
- Spread half the mascarpone mixture over this layer.
- Top with another layer of coffee dipped savoiardi.
- Spread the remaining mascarpone mixture over the top and smooth it.
- Dust with the cocoa powder or grated chocolate (I combine the two).
- Chill for several hours before serving..
- I combine half grated chocolate and half cocoa to top my version of this dessert.
- It will keep for several days in the fridge
- Sometimes I have generously sprinkled cocoa and grated chocolate on the first layer of the tiramisu as well.
![](https://lacuisineus.com/wp-content/uploads/2018/03/wapophoto272dpi-1-e1522424943252.jpg)
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
How much sugar? It is not defined in the recipe.
Hello Theresa,
Thank you for catching that omission. I had transferred it from the old website at a customer’s request and did not double check the recipe, so I must have missed a line.
Nancy