Tiramisu – Treat Of All Treats


One of the coolest things when travelling is to discover different food and new recipes; and I am looking forward to share my discoveries with you. To kick-off this post series I decided to go with my all-time-favourite dessert (yes, ignoring starter and main dish today): a self-made Tiramisu.

I prepared my first Tiramisu some years ago while visiting a friend in Genoa, Italy, and so I claim to have a classic but delicious recipe for the best of all treats – ever! Follow 10 easy steps for some Italian flavour at your place:

  • Brew 400 ml coffee, add some sips of Amaretto liquor and cool the mix in your fridge
  • Mix 4 egg yolks with 75 grams of sugar and 400 grams of mascarpone
  • Whip the egg whites until frothy and fold into the mascarpone mix
  • You will need around 300 grams of ladyfingers (biscuits)
  • Dip each biscuit briefly (!!) in the cold coffee mix (I dip only two thirds of one biscuit)
  • Cover the bottom of your cake pan with dipped biscuits
  • Cover the biscuits with a first layer of the mascarpone mix
  • Add another layer of dipped ladyfingers before finishing with mascarpone on the top
  • The dessert should refrigerate at least 4 hours before serving (that is the hard part ;-) )
  • Just before serving, add cocoa powder or chocolate drops on top

As I wrote earlier, this is a classic Italian recipe. If you are a fan of experiments and would like to see some variations, I can recommend the following changes:

  • Use speculoos instead of ladyfingers (no need to add Amaretto due to the spicy biscuit taste!)
  • Use red fruits rather than any biscuits and quark instead of mascarpone for less calories
  • Top your Tiramisu with sprinkles of Limoncello for an Italian lemon flavour


3 thoughts on “Tiramisu – Treat Of All Treats

  1. Pingback: The Feijoa Cake That Was A Lime Pie | ae.i

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