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Tiramisu Cook Expert

Preparation : 25 min Resting : 12 hr
Cooking : - Equipment :
Difficulty :
Rating :
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Serves 8-10 :
5 eggs, separated
60 g sugar
300 g sponge fingers
pinch salt
500 g mascarpone
200 ml filter coffee or espresso
3 tbsp Marsala or amaretto (optional)
4 tbsp cocoa powder, for dusting
1Fit the metal bowl with the whisk. It should be spotlessly clean and dry, with no
trace of fat or water. Place the whites in the bowl with a pinch of salt, remove the
cap from the lid and run the WHISK programme. Remove the whisk and set the
egg whites aside.
2Place the yolks in the metal bowl, add the sugar. Run the EXPERT programme
2 minutes/speed 13 (without heating) until the mixture is pale yellow and frothy.
3Add the mascarpone and restart the EXPERT programme 2 minutes/speed 12
(without heating). Using a spatula*, gently fold the egg whites into the mascarpone
cream, cover and set aside.
4Combine the coffee and Marsala. Brush the sponge fingers with the mixture; they
should be well saturated but not soggy.
5Line a gratin dish with half the sponge fingers. Cover with half the mascarpone
cream, and the remaining sponge fingers. Spread the rest of the cream on top;
refrigerate overnight.
6Just before serving, dust the tiramisu with the cocoa powder using a fine mesh
conical sieve*, or a small strainer.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Replace the Marsala or Amaretto with 2tbsp Baileys®.


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third time making it and its been a big hit! followed the recipe to the tee! was perfect!