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  • 7 yolks
  • 1 cup sugar for yolks
  • 3 cups (750g) container mascarpone
  • 4-1/2 Tbsp. water
  • 1-1/2 Tbsp. powdered gelatin
  • 3 egg whites
  • 1/4 cup of sugar for whites
  • 1 cup, heavy cream, whipped
  • 1-1/2 cups cooled espresso (2-1/2 in actual recipe)
  • 1/4 cup kalhua and 1/4 cup amaretto (1/2 cup kalhua)
  • 20 to 24 ladyfingers
  • 1 cup chocolate shavings


Servings 10
Preparation time 25mins
Cooking time 145mins


Step 1

In a mixer with the whip attachment, whip yolks and sugar until thick and pale in colour. Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.

In a separate bowl, combine espresso,kahlua and amaretto. Soak 1 lady finger at a time in the mixture. In an 8X10 inch pan, arrange soaked lady fingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the lady fingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.

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