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Prep Time45 mins
Cook Time2 mins
Total Time47 mins
Course: Dessert
Servings: 10 servings


  • 5 eggs 5 yolks and 3 albumens
  • 5 tablespoons sugar
  • 500 gr mascarpone
  • 2 package biscuits about 600 gr
  • 2 dl espresso coffee
  • 1 teaspoon marsala
  • 100 gr dark chocolate
  • powder chocolate


  • Prepare a moka (of 3 servings) of coffee and let it cool down.
  • Crush the dark chocolate into small peaces (with a knife).
  • Beat the egg whites until stiff.
  • In a different bowl whisk the yolks with the sugar, until the mix becomes creamy. Add the mascarpone and keep whisking. Add the teaspoon of marsala and the whites little by little and mix gently, from bottom to top.
  • Take a biscuit and dip it in the coffee, for less than a second, or it will become too soaked. Place it on a large casserole or oven pan, and continue with the rest of the biscuits until you've covered the bottom of the pan. Cover with a layer of the mascarpone mix. Make layers of mascarpone and biscuits. In the middle sprinkle with the dark chocolate. Finish with a layer of mascarpone mix and sprinkle the powder chocolate.
  • Keep in the fridge for a couple of hours, if it's eaten the same day, or in the freezer if eaten a different day, but take it out 4-5 hours before eating so that it won't be frozen.


The original recipe is with savoiardi (lady fingers), pavesini or sponge cake to prepare the tiramisu, but it becomes very soft, and I don't like it very much. I prefer to use crunchy biscuits, like the oro saiwa.
Some people add fresh whipped cream, I don't like it neither, it becomes too rich.
You can prepare directly mono portion glasses or glass cups that will be served without need to put the tiramisu on a plate.