Classic Tiramisu (Simple and delicious)

For this tiramisu recipe I used strong and freshly brewed espresso, not the instant powder. It makes a difference, trust me.


1 cup mascarpone cheese

8 oz ladyfingers

2 eggs

½ cup confectioner’s sugar

½ cup espresso

3 tbsp amaretto

1 tbsp bittersweet chocolate

1 tbsp unsweetened cocoa powder



bowl (large), hand mixer with beaters, rubber spatula, baking dish, fine grater, fine sieve

Step 1/ 4

  • 2 eggs 
  • ¼ cup confectioner’s sugar 
  • 1 tbsp amaretto
  • 1 cup mascarpone cheese

Separate eggs. Beat egg yolks with some confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Beat until smooth.

Step 2/ 4

  •  salt ¼ cup confectioner’s sugar

Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar. Carefully fold beaten egg whites into mascarpone cream.

Step 3/ 4

  • ½ cup espresso
  • 2 tbsp amaretto 
  • 8 oz ladyfingers
  • 1 tbsp bittersweet chocolate

Combine slightly cooled espresso and remaining Amaretto in a shallow dish. Quickly dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish. Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.

Step 4/ 4

  • 1 tbsp unsweetened cocoa powder

Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream, finely grated chocolate, and a dusting of unsweetened cocoa powder. Refrigerate for approx. at least 3 hrs. before serving. Enjoy!

Enjoy your meal!

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4 Responses

  1. NTOMBENHLE says:

    Wow that’s mouth watering, I love it I wish to try for my family

  2. This is truly amazing, mouth watering indeed.

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