Posted April 24, 2015 by Paul Hegeman
Prep :  33 minCook :  10 minReady Time 43 minServings: 8



    • 6 egg yolks
    • 4 egg whites
    • 175 grams sugar
    • 350 grams mascarpone cheese
    • 125 millilitres fresh cream
    • 3 cups strong coffee cooled to room temperature
    • 120 millilitres marsala wine
    • 90 millilitres Kahlua
    • 48 sponge fingers aka: savoiardi, approx
    • dark chocolate hard for grating as garnish


    • 12 strawberries cut in half
    • 1/3 cup marsala wine
    • 1 tablespoon sugar


    Note: You will need a square or rectangular dish, approximate dimensions 20x33 cms (8x13 inches) for this dish. For individual servings, use glasses or bowls of your choice.



    1. Add the egg yolks & half the sugar to mixer bowl
    2. Whisk on high speed until light & creamy (approximately 2 minutes)
    3. Add the mascarpone cheese & mix on medium speed, until just combined
    4. Add the cream and whisk for approximately another 2 minutes (until thick & creamy)
    5. Transfer to a large bowl
    6. Clean and dry the mixing bowl and whisk
    7. Pour the egg whites into the clean mixing bowl (make sure the bowl is not hot after washing)
    8. Whisk on high speed until soft peaks (approximately 1 minute)
    9. Continue whisking and slowly add remaining sugar (1 tablespoon at a time)
    10. Continue whisking until stiff peaks (approximately 1 minute)
    11. Remove the bowl from the mixer and fold half of the egg whites into the cream mixture in the large bowl
    12. Once they are just combined fold through the remaining egg whites
    13. Add the marsala & the kahlua to the coffee
    14. Soak the biscuits in the coffee mix one at a time for a few seconds, drain and arrange in the dish
    15. Once one layer of biscuits is completed in the dish, spread on an even layer of the cream mixture
    16. Place another layer of soaked biscuits on the cream
    17. Top and spread with a final layer of the cream
    18. Smooth the top and garnish with some freshly grated quality chocolate
    19. Tiramisu_step1_18
    20. Set in the fridge for at least 3 hours.
    21. Cut into desired portions and serve with some marsala soaked strawberries
    22. To make individual portion servings, simply break biscuits into appropriate smaller size before soaking and prepare in the same way as above but in each glass or bowl
    23. Tiramisu_step1_21
    1. Dissolve the sugar in the marsala in a saucepan over a low flame
    2. Bring to the boil
    3. Add the strawberries
    4. Once they are vibrant and bright red, strain them out of the liquid and allow to cool
    5. Return the liquid to the stove and reduce until a syrupy consistency