• 1 ½ pack ladyfinger biscuits
  • 3 packs Italian mascarpone cheese
  • 3-4 tbsp icing sugar
  • 6 egg yolks
  • 2 shots of cognac
  • half a dose of vaniletas
  • some milk may be needed (prefer whole milk)
  • Cocoa (lots) (unsweetened)
  • espresso or instant coffee enough to dive the ladyfingers in


First prepare the cream as follows: In a bowl, pour the egg yolks and beat with the mixer lightly, just until the mixture dissolves. Then add the mascarpone and beat again.

Slowly pour the cognac, the icing sugar and the vaniletas. If the cream is too firm add a little milk. After you create a thick cream, put it aside and prepare the ladyfingers.

Prepare the coffee, strong enough, so that there is a contrast between sweet (cream) and bitter (ladyfingers), do not add sugar. It needs to fill up the middle of a medium bowl. Dip and soak the ladyfingers one by one. Press lightly just until the bulk of coffee has been removed and the biscuits are slightly pressed.

Spread the ladyfingers on the baking sheet and sprinkle with cocoa.

Spread half the dose of the cream and continue with the second layer of ladyfingers, sprinkling them with cocoa as well and pour the remaining cream. Sprinkle well with cocoa on top and place the tiramisu in the refrigerator until it has frozen well and can be cut.

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