Tiramisu 101

What isn’t to love about tiramisù?  Coffee, Cookies, Mascarpone and Sugar… che buono! It is without a doubt one of the top comfort foods from Italy and a dessert that is seen on menus and tables from the north to the south and everywhere in between.  This recipe is said to come from the regions of Veneto, Piedmont, and Tuscany who have the most traditional and classic version of the beloved dolce.  For many of you who are an espresso lover, this dessert is for you! And you can be certain that serving this will always leave guests impressed!  What they may not know is just how easy tiramisu preparation is, and you’ll be wanting to keep it your secret to impress the next group alla Italiana!

Note: You may not have an Italian moka – espresso maker for stove tops – but as an alternative you can buy Illy or Lavazza ground coffee and make it in your coffee maker just ristretto with less water than usual. Tiramisu Collage

         Difficulty : Easy                                     Prep Time : 15 minutes                                         Cook Time: 0        (Rest Time : 1 hour in refrigerator before serving)


100 grams Sugar

20 Savoiardi Cookies (or Lady Finger cookies if unable to find)

1 cup of Espresso Coffee

300 grams of Mascarpone Cheese

4 Fresh Eggs

Cocoa Powder


  1. Make espresso coffee, in moka coffee maker like found in Italy, or an automatic espresso maker or a normal coffee maker with espresso Italian coffee.  Once coffee is made pour it into a bowl that is wide enough to dip the cookies into, and set aside.
  2. Prepare the cream, first separate the by beating the eggs together, then add in the sugar.  Mix with a mixer or whisk thoroughly until the eggs and sugar become a creamy consistency and all sugar granulates have been worked into the egg.
  3. Add little by little – to avoid lumps in the cream – the mascarpone.  Mix in the cheese, whisking from bottom to top.   It will then turn into the cream that will be used for the filling.
  4. Take a pan – rectangular or circular – and spread a layer of mascarpone at the bottom of the pan or dish.
  5. Take cookies and dip them individually into the coffee **Hint: make sure it is just a dip with the cookies into the coffee, otherwise these sponge like cookies with become too soggy to maintain there cookie crunch** and lay the espresso dipped cookies on top of the mascarpone layer.  And continue with one layer of cream mixture with one layer of espresso dipped cookies until the entire pan or dish is filled.
  6. On top of the last layer, dust cocoa powder over the entire layer – the last layer must finish with the mascarpone mixture – until it has be covered.   It is now tiramisu but before serving refrigerate up to an hour and serve cold.

Prepare it yourself and let us know what you think!

Buon Appetito!!