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Italian With Eliana – Tiramisù

Italian with Eliana – Tiramisù

Serving 4


200 gr savoiardi (lady fingers)

3 eggs

300 gr sugar

250 gr mascarpone

espresso coffee 

Cocoa powder



  • Separate the egg whites from the yolks, add half the sugar to the egg yolks  and whisk with a mixer until you get a nice smooth and mixture, frothy and creamy.
  • Incorporate mascarpone into the mixture.
  • Whisk egg whites in a kitchen machine (mixer) adding gradually sugar while whisking until soft peaks form.
  • Incorporate the egg whites into the yolk mixture.
  • Do this gently, stirring from the bottom up.
  • Have coffee in a deep large plate or bowl. (*) Dip the lady fingers into coffee and arrange them in a tiramisu form covering the bottom and vertical side-walls.
  • Cover the fingers with prepared cream so all the fingers are covered with appr 1 cm layer.
  • Repeat from (*) until the top of the form.
  • Sprinkle with cocoa powder before serving. Tiramisu can decorate with some chocolate curl. 


Store in refrigerator for a few hours to shrink the sweet and … bon appetit!


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