Easy Tiramisu (Chef Recipe)

You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream! You just can't achieve the same mouthfeel if you use normal cream. 🙂 (Read in post or note about raw egg concerns)


  • 3 eggs , yolks and whites separated
  • 1/2 cup caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract
  • 8 oz / 250g mascarpone (Note 1)
  • 1 1/4 cups black coffee , hot and strong! (Note 2)
  • 2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol free)
  • 6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
  • Cocoa , for dusting
Easy Tiramisu (Chef Recipe) #dessertrecipes


  1. Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
  2. Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  3. Clean bowl and whisk. Add egg whites and beat until stiff (see video, 3 minutes on speed 7)
  4. Full instructions visit @recipetineats

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