Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Marsha Gardner
Florala, AL

I first had this Italian specialty on a "Valentine" gettaway with my husband to Toronto. We ate at the Spaghetti Factory and had this for dessert, it is the only part of the meal that I can remember from over 30 years ago. As I matured in my cooking I learned to make it myself and this is the recipe I have tweaked over the years.

(1 rating)
yield 10 -12

Ingredients For tiramisu`

  • 20
  • 3 lg
    eggs, separated
  • 3 Tbsp
  • 1 1/2 c
    mascarpone cheese
  • 1 Tbsp
    triple sec or cognac
  • 1 c
    strong coffee
  • 3 oz
    baking chocolate, semi-sweet, grated
  • 1 oz
    almonds, chopped and toasted

How To Make tiramisu`

  • 1
    Preheat oven to 325-degrees.
  • 2
    Cut the ladyfingers in half and spread on a baking sheet. Brown in the oven for 5 minutes per side. Cool.
  • 3
    With an electric mixer, beat together egg yolks and sugar at high speed until thick. Add mascarpone cheese and Triple Sec and beat by hand until smooth.
  • 4
    Beat egg white until stiff and fold into mascarpone mixture.
  • 5
    Dip ladyfingers bottoms into the coffee, cut side down, so they soak up some of the liquid but not enough so that they become mushy. Do not soak too long.
  • 6
    Place the coffee-soaked ladyfingers, cut side up, in a 2-quart bowl. Cover with half of the mascarpone mixture.
  • 7
    Sprinkle half of the chocolate and half the almonds over the mascarpone.
  • 8
    Dip the top half of the ladyfingers into the coffee with the cut side down. Let them soak up some of the liquid, but they should remain firm.
  • 9
    Place the coffee-soaked ladyfingers, cut side up, on top of the mascarpone-covered ladyfingers. Cover with the remaining mascarpone mixture, chocolate and almonds.
  • 10
    Cover bowl and refrigerate for at least 6 hours, or overnight, before serving.

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