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Tiramisu starts with ladyfingers soaked in espresso. These tender, coffee-infused sponge cookies are layered with creamy mascarpone. Each layer of sweet cream is topped with a dusting of bitter cocoa. The simple combination of creamy mascarpone, strong espresso, and bitter chocolate makes this dessert so delicious. Tiramisu relies on a few quality ingredients coming together to create a delightful treat.

This tiramisu recipe comes from one of our mom’s dearest friends. She is Italian and known for making the best tiramisu we’ve ever had. We haven’t even tried another recipe because this one is perfect.


Prep Time 20 minutes
Resting Time 4 hours
Course Dessert
Servings 16


  • – 4 eggs separated
  • – 4 tablespoons sugar
  • – 1/8 teaspoon cream of tartar
  • – 17.6 oz 500 g mascarpone, room temperature
  • – 1 teaspoon vanilla
  • – 2 cups strong black coffee or espresso cooled
  • – 3 tablespoons Kahlua
  • – 10 oz ladyfingers
  • – 2 tablespoons unsweetened cocoa


  • Combine the coffee and Kahlua and allow to cool before assembling the tiramisu.
  • Beat the egg yolks with 4 tablespoons of sugar until very pale yellow.
  • In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
  • Beat the mascarpone into the egg yolk mixture until smooth.
  • Gently fold the egg whites into the egg yolk and mascarpone mixture.
  • In a 9×9 inch pan, spread a thin layer of the cream mixture on the bottom.
  • Soak the ladyfingers in the coffee mixture briefly and layer them over the cream.
  • Spread half of the remaining cream over the ladyfingers.
  • Add another layer of soaked ladyfingers and top with the rest of the cream.
  • Dust the top with unsweetened cocoa.
  • Refrigerate overnight or for at least 4 hours before serving.

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