500g Mascarpone Cheese
30 Savoiard Ladyfingers
4 Medium Eggs
100g Granulated Sugar
300ml Espresso
2 tbspn Marsala Wine (Optional)
Unsweetened Coco powder


  1. Mix espresso with the marsala wine. Set aside and let cool.
  2. Separate the egg whites from the yolks. Set aside the yolks and whip the egg whites until stiff. Once ready, set aside.
  3. Beat the egg yolks with sugar in a mixing bowl until light and smooth.
  4. In the meantime, pour the mascarpone cheese into a bowl and work it with a spoon to make it softer. Mascarpone cheese must be of excellent quality, creamy and thick. When the yolks are ready, add the mascarpone cheese.
  5. Slowly whip the mascarpone cream for 2-3 mins and add the stiffly beaten egg whites. Mix it with a wooden spoon from the bottom slowly until smooth and creamy.
  6. Dip the ladyfingers quickly (1 or 2 sec) into the espresso. Then arrange the ladyfingers in the casserole of your liking. (The ladyfingers should not soak too much coffee, otherwise the tiramisu will be too rich in coffee and runny..
  7. Then spread the mascarpone cream over the ladyfingers and repeat until the last layer, spread the mascarpone cream generously.
  8. Sprinkle with cacao powder and allow to rest 3 hours in the refrigerator before serving.


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