Tiramisu Lift Me Up Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 475 grams - Mascarpone cheese
  • 2 - eggs, separated
  • 1 packages - 200g Savoiardi lady finger (narrow style), use more or less as they fit n the pan
  • 1 cups - sugar
  • 1 1/4 cups - espresso coffee brewed
  • 5 teaspoons - sugar
  • 5 tablespoons - rum, or to taste
  • 5 tablespoons - water, approximately
  • Directions:

    Mix together fresh brewed espresso coffee, the 5 teaspoons of sugar, rum and water, and set aside to cool completely.

    Beat egg whites with one teaspoon of sugar until stiff peaks form. Set to the side.

    Beat egg yolks to paleness with 1 cup of sugar. Add mascarpone gradually, beating until well incorporated and no lumps are visible.

    Carefully fold in egg whites.

    Spread layer of 1/3 of mascarpone creamed mixture on bottom of 9-x-13-inch pan.

    Soak lady finger biscuits in espresso/rum/sugar/water mixture (cooled) and layer over mascarpone cheese mixture.

    Spread a second layer of 1/3 of mascarpone creamed mixture over lady finger biscuits and top with another layer of lady finger biscuits.

    Top with remaining mascarpone creamed mixture. Sprinkle cocoa powder through fine sieve on top to finish Tiramisu.

    Best if made 24-48 hours in advance, covered with Saran Wrap and kept in refrigerator until ready to serve.


    Brief Description

    Authentic Italian recipe for Tiramisu; best if made 24-48 hours in advance.

    Main Ingredient:

    mascarpone cheese

    Category:  Desserts

    Cuisine:  Italian

    Prep Time: 45 min


    Recipe from Aunt Maureen's friend Norma Jones; this recipe can be doubled and made in an 11-by-15-inch pan.


    Colleen Kerr

    Posted By:


    Posted On:

    October 9, 2021

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