A Classic Italian dessert: Tiramisu




















When you think of Italian desserts what do you mostly think of? Creamy Italian Gelato? Tiramisu? Panna Cotta?

Well I’m going to share the recipe of my all time favorite Italian dessert.- Tiramisu

I often think that Italian desserts are very rustic and easy to make. This is one of my easy to whip up desserts in an hour or less for that last minute dinner party.

Tiramisu has a very creamy yet light fluffy texture, like coffee flavored pillows in your mouth. Yumms… Anyways most people associate this creamy soft pillow fluffy texture with whip cream.-thinking it’s fattening.

But, in my recipe i used whipped egg whites and egg yolks to create the fluffy light airy texture-A traditional way of making Tiramisu. No whip cream for me!

This recipe uses raw eggs. At first I was daunted with the use of raw eggs until i found pasteurized eggs. Yeah!! No more worries of salmonella. Pasteurized eggs can be easily found in most supermarkets. I bought mine from Jusco (one utama) or cold storage.

Tiramisu Recipe (serves 6)


1 cup of espresso  (room temperature)

2 tablespoons of kahlua (or any liquor of choice-eg rum, baileys, cognac)

2 large pasteurized eggs (egg yolks and egg whites separated)

pinch of salt

90 grams of white caster sugar (divide into two portions)

250grams of mascarpone cheese

12 lady sponge fingers

cocoa powder


1. Mix together the espresso and Kahlua together and set aside.

2. With an electric mixer beat the egg whites with a pinch of salt until they start to become white and foamy. Then beat in half of the sugar (45grams) until stiff.


3. In another bowl, beat the egg yolks with the remaining sugar (45grams) until stiff and light colored. Beat in the mascarpone cheese with a whisk until lump-free.


4. Fold in half of the beaten egg whites then in the mascarpone cheese mixture then the rest of the remaining egg whites. Fold until fully incorporated.

To Assemble:

1. Heap spoonfuls of mascarpone cheese mixture to cover the base of the vessel.

2. submerge each lady sponge fingers in the espresso mixture for 5 seconds until completely soaked. Then layer them over the mascarpone cheese mixture.

3. sprinkle a dusting of cocoa powder over the top.


4.  Repeat steps 1-3 again and finish with a top of mascarpone cheese mixture and dusting of cocoa powder.

5. Refrigerate for at least 4 hours or overnight (to let the flavors soak through)

Enjoy! :)