The old school Tiramisu' (4 servings)

The old school Tiramisu' (4 servings)

Chiara Di FalcoSep 24, '19


  • 2 eggs
  • 3 tablespoons of sugar
  • 250 g of mascarpone cheese
  • Tea biscuits (or also our Hazelnut Biscuit)
  • 1 large cup of coffee
  • Cocoa powder


  • Separate the yolks from the egg whites. In another bowl beat the yolks together with the sugar until it is fluffy and light.
  • While mixing, add the mascarpone cheese one spoon at the time until completely absorbed. In another bowl beat egg whites until stiff.
  • With a spatula, pour the egg whites into the first mix making slow and gentle movements from the bottom to the top, always in the same direction.
  • At this point start composing your tiramisù.
  • Spread 3 spoons of the mix at the bottom of your tray (once again, be gentle to avoid the egg white to become liquid again).
  • Soak each biscuit for 2 seconds in the coffee and lay it onto the tray and create the first layer. Cover with half of the remaining mix.
  • Make a second layer of biscuits and finally pour the rest of the mix on top.
  • Cover the tray with cling film and let it rest in the fridge for at least 3 hours.
  • Before serving, sprinkle the surface with some cocoa powder. 


  • Before beating the egg yolks clean the electric beater very well with cold water and dry it. This ensures the egg whites not to become stiff. 
  • You are sure that the egg white is stiff enough if turning your bowl upside down the mix doesn’t move or fall.
  • Make the coffee before starting and pour it in a large cup so that it cools down faster. If the coffee is too hot the biscuits will become too soft too soon.
  • If you like, instead of using a tray you can use 4 different small cups/glasses/jars and compose 4 single portions tiramisù.

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