Authentic Italian Tiramisu

Total Time 45 minutes
Servings 8 servings
Author Ali El-Amine


  • 500 grams Mascarpone
  • 150 grams Sugar Preferably fine sugar
  • 100 ml Fresh, but cooled strong black coffee Preferably 100% Arabica Beans or Robusta Beans
  • 2 Egg whites As fresh as possible
  • 4 Egg yolks As fresh as possible
  • 50 grams Dark chocolate Can be substituted with Cocoa powder
  • 250 grams Lady Fingers Feel free to use gluten-free lady fingers


  1. Prepare a big cup of fresh, dark, strong coffee, preferably from 100% pure beans (Arabica/Robusta) and if available, in an original Bialetti Espresso machine. Set aside to cool.

    Tiramisu Ingredients
  2. Separate the four egg yolks and two egg whites in different bowls. Whish the egg whites until you have a stiff cream - use a stand mixer, as it is easier & faster. Set aside.

    Make sure the stand mixer's bowl is clean & dry.

  3. Mix the sugar and the egg yolks until you have a creamy paste - use a stand mixer.

    Eggs and sugar in standmixer
  4. While the stand mixer is running on medium speed, add the mascarpone spoon by spoon until it's merged with the egg & sugar paste.

  5. Continue by adding the egg white cream to the paste, while the stand mixer is running on medium speed until it's finely mixed.

  6. Take a (glass) baking dish. e Use preferably glass, as it's transparent and you can properly distribute the cream and see below the 

  7. Put a couple of lady fingers into the dish until it's full. Sprinkle with coffee until every lady finger has soaked up a little.

    Ladyfingers and coffee
  8. Take the mascarpone cream and evenly brush over the ladyfingers until they are covered. Sprinkle with some grated chocolate (or coca powder)

    Ladyfingers and Tiramisu cream
  9. Repeat until there are no more lady fingers and mascarpone cream left.

  10. Cover the top with the rest of the chocolate or add some more, if you prefer a thicker layer of chocolate on top.