Marsha Gardner


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 vote


3 large
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`


  • 1Preheat oven to 325-degrees.
  • 2Cut the ladyfingers in half and spread on a baking sheet. Brown in the oven for 5 minutes per side. Cool.
  • 3With 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.
  • 4Beat egg white until stiff and fold into mascarpone mixture.
  • 5Dip 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.
  • 6Place the coffee-soaked ladyfingers, cut side up, in a 2-quart bowl. Cover with half of the mascarpone mixture.
  • 7Sprinkle half of the chocolate and half the almonds over the mascarpone.
  • 8Dip 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.
  • 9Place the coffee-soaked ladyfingers, cut side up, on top of the mascarpone-covered ladyfingers. Cover with the remaining mascarpone mixture, chocolate and almonds.
  • 10Cover bowl and refrigerate for at least 6 hours, or overnight, before serving.

Printable Recipe Card

About Tiramisu`

Course/Dish: Puddings