The Best Tiramisu

READY IN: 30mins


  • 14
    ounces ladyfingers (I use the Vincenzi all'uovo brand)
  • 400
    g mascarpone cheese (if the container is 475g, you can use all of it, if desired)
  • 100
    g sugar (I use 1/2 cup)
  • 2
    cups brewed espresso, hot (or very strong coffee)
  • 3
    ounces Amaretto (or to taste, can be omitted if wish)
  • cocoa powder, for dusting


  • Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
  • Beat egg whites until stiff peaks form; set aside.
  • Beat egg yolks and sugar together until creamy and golden yellow.
  • Add mascarpone and whip until fully incorporated.
  • Fold in beaten egg whites, and set mixture aside.
  • Get out your 13 x 9 glass dish (or serving dish of your choice).
  • Pour coffee and amaretto into another dish to dunk the cookies.
  • VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
  • The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
  • Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
  • Repeat the cookie step, then spread on the remaining mascarpone mixture.
  • Refrigerate for several hours to allow everything to set and to let the flavours develop.
  • Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
  • Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.