Italian dessert “Tiramisu” is a dessert well liked by many people. Traditionally Italian use raw eggs in their recipe, but due to the ‘salmonella’ (one type of bacteria that causes food poisoning) that can be found in raw eggs, I prefer to cook the egg yolks rather than using them raw. ( okay, I may be a bit paranoid but safe is better than sorry ) 

The recipe is pretty simple and straight forward and in a way flexible. You can adjust the amount of sugar , coffee and liqueur to your own liking. If you have a real sweet tooth, you may want to increase the amount of sugar. And if you are not into coffee, you may want to use less strong coffee or even a decaf. I have tried using rum and coffee liqueur and I like them both. So it is up to you to create your own personal ‘Tiramisu’.


Ingredients : (for 4 -5 person)

(glass dish 7 ins x 4 ins x 4 ins /18 cm x 10 cm x 10 cm))

  • 3 egg yolks
  • 1/2 cup white sugar
  • 1/3 cup milk
  • 3/4 cups / 150 g double cream or whipped cream
  • 1/2 teaspoon vanilla extract
  • 225 g mascarpone cheese
  • 1/2 cup expresso coffee, room temperature
  • 2 tablespoons rum or coffee liqueur
  • 1 package ladyfinger cookies (soft ones)
  • 2 tablespoon unsweetened cocoa powder


  1. In a small saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute with continuous stirring, remove from heat and allow to cool. Cover tightly and chill in refrigerator 30 mins.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside. (If you have a warm kitchen, you may want to beat the cream over a bowl of ice water)
  3. Take egg yolk mixture from fridge and whisk mascarpone into yolk mixture until smooth.
  4. In a small bowl, combine coffee and rum or liqueur.
  5. Arrange lady fingers in the bottom of the glass dish (if you are having the harder cylindrical type of ladyfingers, you will have to split them into half lengthwise)
  6. Brush or drizzle ladyfingers with coffee mixture.
  7. Spread half of the mascarpone mixture over ladyfingers, then half of whipped cream over that.
  8. Repeat layers and sprinkle with cocoa. 
  9. Refrigerate for 4 – 6 hours.

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One Response to Tiramisu

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