Tiramisu is a classic dessert for a reason. Creamy and sweet with bursts of flavor from espresso, this recipe will become a new favorite.


  • 8 large eggs, separated

  • 1 pound mascarpone

  • 1 cup granulated sugar

  • 4 ounces almond biscotti

  • 1 ½ cups brewed espresso, cooled

  • 2 tablespoons plus 2 teaspoons coffee liqueur, such as Kahlua

  • Ladyfingers for Tiramisu

  • 1 ½ cups heavy cream

  • 1 tablespoon confectioners' sugar

  • 1 teaspoon vanilla extract

  • Best-quality milk chocolate, chilled, for garnish


  1. Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside.

  2. Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside.

  3. In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.

  4. Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.

  5. In a large bowl, whisk together heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.

    Bryan Gardner

Cook's Notes

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Related Articles