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Number: 6 persons

Complexity: easy / medium / difficult

Working time: 20 min

Total preparation: 3.5 hours (cool in refrigerator 3 hours).


    • 500g Mascarpone

    • 5 Eggs

    • 5 tbsp Powdered sugar

    • 40 ladyfingers

    • 2 cups of cold espresso (without sugar)

    • 2 tbsp Marsala (Italian dessert wine)

    • some bitter cocoa powder, unsweetened

    Other supplies

    Deep plate, cake pan (can also be used in a 27cm springform pan, but then you need a little more of everything)


      Making the filling:

      Separate yolk and egg whites.

      Beat the egg yolks with the sugar until the sugar is incorporated

      Add the mascarpone and stir and mix until a homogeneous mass.

      Beat the egg whites until stiff (until you can get nice peaks/points).

      Gently fold in the egg mixture whole, it should remain airy.

      Mix the Marsala and cooled espresso in a bowl/deep plate

      Briefly dip the ladyfingers in this one by 1.

      Building the Tiramisu:

      Cover the bottom (about half) with the ladyfingers.

      Place half the filling over this

      Put your long fingers on this again.

      Add the rest of the filling.

      Place in the refrigerator for at least 3 hours! Preferably longer... 12 hours?!

      Before serving, sprinkle some cocoa powder over the Tiramisu (if you have it through a fine sieve).


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