Tiramisu the Italian way


Tiramisu is such a universally loved dessert that when you feel like it, make sure you have my recipe that respects the Italian way of making it. The eggs are separated and make this tiramisu a light and airy version reminiscent of a mousse. This is a great dessert to serve in individual glasses too, if you feel like the extra effort that goes into doing it. If you are short on time make a big one like I’ve done here. It serves 8 people comfortably. For extra chocolatey flavour dust the bottom of the dish with cocoa powder too.

I’m going to compare yours to my Italian friend’s version, then I’ll decide if it’s good!”

A friend at a dinner party said thIs and decided this recipe passed the test 😜

When it comes to the type of alcohol you add to the espresso for dipping the boudoir biscuits in the Italians use dry sherry. It really is the right way to have it. The sherry boosts to flavour of the coffee and the chocolate. I’ve tried it with kahlua and rum and they are good too, but only if you want to punch that flavour up and get the hit of kahlua or rum. If you are looking for a “quieter” flavour then the sherry is to one for you. I believe in experimenting and making a recipe your own; one to suit your tastebuds. Go on and have fun. I was even thinking of adding a real South African flavour of Amarula too. No matter how you enjoy it, just get into your kitchen and make this tiramisu. It’s easy and quick with no baking required.

Jump to Recipe


Servings 8 servings


  • 200 g of finger biscuits 24 biscuits
  • 120 – 150 ml strong coffee
  • 30 ml dry sherry optional ( well not really 😜) Kahlua, rum Old Brown also works
  • 2 exl eggs separated
  • 1 teaspoon cream of tartar
  • 3 tablespoons caster sugar
  • 250 g mascarpone room temperature
  • 250 g of cream whipped to soft peaks cold cream whips better
  • 2-3 tablespoons cocoa powder



  • Dust about a tablespoon of cocoa powder on the base of a shallow dish with a 3 L capacity, 25cm x 25cm x 5cm or a 23cm round will also work. Reserve the remaining powder for the top.
    2-3 tablespoons cocoa powder
  • Make the coffee and add the rum or Kahlúa and leave to cool. A strong espresso works well
    120 – 150 ml strong coffee, 30 ml dry sherry
  • In a bowl, beat the egg whites and the cream of tartar to soft peaks. Set aside.
    2 exl eggs separated, 1 teaspoon cream of tartar
  • In a separate bowl, whisk yolks and sugar for three minutes until light and creamy. Add the mascarpone cheese to the egg yolk, mix and beat
    3 tablespoons caster sugar, 250 g mascarpone
  • Beat in the mascarpone
  • Fold in the cream
    250 g of cream whipped to soft peaks
  • Fold in the egg whites
  • Dip half of the finger biscuits in the coffee mixture, lay them on the base of the dish on top of the dusted cocoa powder
    200 g of finger biscuits
  • Spread half of the creamy mascarpone mixture on top, smoothing down with a palette knife
  • Dip the remaining biscuits in the coffee liqueur mix and place those on top of the cream mascarpone mixture. Pour in the rest of the cream mascarpone mixture on top of the biscuits. Dust with cocoa powder cover with cling film. Rest in fridge overnight for 8 hours or a minimum of two hours for the flavours to develop and the creamy mix to set. This can be made 2 days in advance. Eat within 4-5 days


For a variation and a more decadent chocolatey version add melted white chocolate to the mascapone mix.
Be careful not to over beat the mascarpone when you add it to the egg yolk mix as it can split. This has happened to me.  Luckily it hadn’t gone too far and once I added the whipped cream it did recover.  It wasn’t noticeable to the texture or the flavour, but this is a cautionary watchpoint. 
Dip and turn the finger biscuits quickly.  Don’t let them soak.  They must hold their shape and not be a soggy mess 
Course: Dessert
Cuisine: Italian
Keyword: tiramisu

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Fresh Kitchen © Copyright 2021. All rights reserved.