Again, another one of our experiments while waiting for the wholemeal dough to rise. (In previous post!)

Before long, we were done. Teamwork. 🙂

our half-eaten tiramisu.
half-eaten tiramisu.

Tiramisu recipe, adapted from inspiredtaste.


  • 1/2 cup (120 ml) brewed espresso or very strong coffee, at room temperature (I used G7 powdered coffee, dissolves quick and fuss-free!) 
  • Marsala wine (I used wincarnis)
  • 2 teaspoons vanilla extract
  • 3 large egg yolks
  • 4 tablespoons granulated sugar, divided (3+1 tablespoons)
  • 8 ounces (225 g) mascarpone cheese
  • 3/4 cup (175 ml) heavy cream/whipping cream
  • 18 to 20 Italian ladyfingers
  • 1 ounce (30 g) bittersweet chocolate or cocoa powder for dusting

Directions (Coffee)

Coffee to dip the ladyfingers in:Combine coffee, 2 tablespoons Marsala wine and vanilla extract  in a wide, small bowl.

Directions (Filling)

  • Beat egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make things easier, a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
  • Remove bowl from heat then beat in mascarpone cheese until just combined.
  • Whip cream*(see note) in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).

For a healthier version, simply replace heavy cream with 3 egg whites. Beat the egg whites until they hold stiff peaks then gently fold in half of the beaten egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated. Assemble tiramisu as stated above. If you have concerns about raw egg whites, be sure to use the freshest (and highest quality) eggs possible. Look for clean grade A or AA eggs with intact shells.

Directions (assembling the tiramisu)

  • Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch (23 cm) square dish. (You might find that you need to break a few into pieces to fit them in the dish).
  • Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling (optional). Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
  • Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.
  • When ready to serve, dust with extra grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down too much).


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