Mama's Tiramisu

I went through EVERY tiramisu recipe on the site, and this one is different and is definitely worth trying. I had a Swiss Au Pair when I was a child and she taught me this recipe. I have made it every Christmas since from memory and this is the first time I've written it down, I usually guess quantities. If there was one recipe that I hope my kids will learn and pass on to future generations its this one! I use any spirits that are in my cabinet at the time of making so use whatever alcohol you like or leave it out if you prefer. I use a large trifle bowl.

Ready In:
6hrs 20mins
Serves:
Units:

ingredients

directions

  • Beat the egg yolks with half the sugar until light and pale.
  • Whip the egg white with the remaining sugar until it reaches the soft peak stage.
  • Whip the cream until it reaches soft peak stage.
  • Loosen the mascarpone with a beater and combine the egg yolk and cream with the mascarpone.
  • Add the lemon zest and juice.
  • Gently fold in the egg whites. You should have a very light fluffy mixture at this stage.
  • Combine coffee and alcohol and dip the boudoir biscuits into the mixture as needed. (don't leave them soaking or they will fall apart).
  • Build layers of biscuits, mascarpone mixture and grated chocolate.
  • Refrigerate overnight or for at least 6 hours.
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RECIPE MADE WITH LOVE BY

@Nadine81
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@Nadine81
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"I went through EVERY tiramisu recipe on the site, and this one is different and is definitely worth trying. I had a Swiss Au Pair when I was a child and she taught me this recipe. I have made it every Christmas since from memory and this is the first time I've written it down, I usually guess quantities. If there was one recipe that I hope my kids will learn and pass on to future generations its this one! I use any spirits that are in my cabinet at the time of making so use whatever alcohol you like or leave it out if you prefer. I use a large trifle bowl."

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  1. Nadine81
    I went through EVERY tiramisu recipe on the site, and this one is different and is definitely worth trying. I had a Swiss Au Pair when I was a child and she taught me this recipe. I have made it every Christmas since from memory and this is the first time I've written it down, I usually guess quantities. If there was one recipe that I hope my kids will learn and pass on to future generations its this one! I use any spirits that are in my cabinet at the time of making so use whatever alcohol you like or leave it out if you prefer. I use a large trifle bowl.
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