Tiramisu Ingredients (8 Servings)

  • 3 egg whites
  • 6 egg yolks
  • 6 tbsp sugar
  • mascarpone cheese, room temperature
  • 1 cup freshly brewed espresso, room temperature
  • 2 tbsp. amaretto or spiced rum
  • 4 dozen ladyfingers
  • cocoa powder, for dusting


In a large bowl, whip the 3 egg whites and 3 tbsp. of sugar together with a hand mixer, for about 5 minutes, or until the egg whites hold stiff peaks.

In a separate bowl, whip the 6 egg yolks with the remaining 3 tbsp sugar for about 3 minutes, or until the egg yolks are thick and pale yellow.

Add the mascarpone to the bowl of egg yolks and whip until combined thoroughly.

Gently add the stiff egg whites to the egg yolk mixture and set aside.

In a small flat dish or bowl, combine the room temperature espresso and amaretto or spiced rum.

Dunk each ladyfinger into the espresso mixture for 1-2 seconds and place into the bottom of an 8” x 8” dish or individual ramekins.

Be sure not to let the ladyfinger soak so much that it falls apart, just a quick dunk to make it absorb a little bit of espresso.

Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.

Arrange another layer of espresso-soaked ladyfingers on top and spread over the remaining mascarpone cream.

Dust the top layer of the mascarpone with your desired amount of cocoa powder.

Cover the dish with plastic wrap.

Let the tiramisu refrigerate for 4-6 hours.

Serve cold.

Buon Appetito!