• Prep Time: 20 mins
  • Total Time: 20 mins
  • Servings: 6
  • About This Recipe

    “This is an easy recipe for a fantastic dessert!”


  • 2teaspoonssugar
  • 4largeeggs, separated
  • 8ouncesmascarpone cheese
  • 1cup espresso coffee or 1cupvery strong coffee
  • 3teaspoonscoffee liqueur
  • 24ladyfingers
  • cocoa powder
  • Directions

  • In a large bowl beat sugar and egg yolks well-you want it a pale yellow creamy color.
  • Add mascarpone and beat until JUST mixed.
  • In a small bowl beat egg whites until you get stiff peaks.
  • Fold into mascarpone mixture.
  • In another small bowl combine espresso and booze.
  • Dip cookies and place 1 layer in an 8×8-inch deep-dish glass casserole dish.
  • Cover with half the cheese mixture.
  • Top that with another layer of dipped cookies and top with remaining cheese.
  • Sprinkle with cocoa.
  • A nice touch would be to also add chocolate curls.
  • Refrigerate.
  • Reviews

  • “Great recipe, easy to make.I used 5 tbsp of amaretto in place of coffee liqueur, 4 tbsp of sugar in the egg yolk mix and 2 tsp of sugar in the whisked egg white mix.Next time I make this recipe, I will be more careful about how long I am dipping the lady finger cookies into the coffee/liquor.A swift dip will suffice for it to moisten over night because I found mine to be too soggy at serving time (though it didn’t detract from the taste).Finally, I added a little bakers chocolate shavings into the marscapone mix.Prima!”

  • “Wonderful recipe~! I made this at the holidays and my guests just RAVED about it!I would definately make this one again.”

  • “Great easy recipe!I substitutes 5 tbsp ofbrandy for the 3 tbsp coffee liquer.Thanks Diana, another winner”

  • “Once again a great recipe by Chef Diana. I made this for our anniversary celebration and it was a sinfully rich, very easy to prepare and beautiful in presentation. Will definitely be making this again! Thanks Di!”

  • “I decided to get all brave and make this–damn the salmonella full speed ahead!If you had the patience of Job, I think you could whisk the sugar/yolks in a double boiler over extremely low heat to bring the temp up to 140 F. Likewise with the whites (like you are making a sabayon).But, again, patience of Job!!!
    As to flavor–I punched it up per others’ suggestions by adding extra sugar (double the amt. called for) Amaretto, almond extract, lots of extra chocolate.
    Oh, and a final thing: my ladyfingers where the hard Italian ones–Sar..something I think they are called.Ina Garten talked about them on her show when she made Tiramisu…
    ANYWAY–I liked the result.
    Will post again if I get bad food poisoning! :-)”

  • “Searched the Internet extensively and it is NOT easy to find an EASY Tiramisu recipe!Usually, we use the one on the inside of the mascarpone lid, but we bought a different brand with no recipe.Make this if you want luscious, creamy tiramisu with none of the fancy flourishes.Cake?No way!This is the REAL deal!Made by my 15-year-old son, with absolutely no problem (it helps that he loves separating eggs…).”

  • “Delicious!!!Made this for a little family barbeque of eight people, so I doubled the recipe andused a 9×13 glass dish to show offthe layered effect.Good thing Idoubled as there was one little piece left.Also more than doubledthe Kahlua, as I think the amountused is individual taste.Voted akeeper by all!!!!!!!!!”

  • “super easy and really really delicious.I used old strong coffee, but I think next time I will use espresso.Delectable, and I will definitely make it again!”

  • “wait!! Raw egg!! You have got to be kidding.I was making this and realized I would be serving my guest raw egg!!No way – not me and I even have my own free range chickens and will still never consider eating raw egg.”

  • “I made this last night for dinner with friends, hoping that it would be set up enough, as I made it late in the afternoon.I really liked this, and our guests took home leftovers!! It was fast, easy, and delish! I added more sugar to the egg yolks, and also to the egg whites, and grated some semi-sweet chocolate over each of the layers.MMMMM good!”

  • “Super Easy recipe…My 14 year old son made this for his Grand-Mother who’s favorite dessert is Tiramisu.No one in the family had ever attempted to make it because we thought it would be too difficult.She loved it!…and she is a Tiramisu connoisseur.”

  • “This is so easy and guests are always impressed! I drizzle some chocolate syrup or put chocolate curls on top to add more flavor. You do have to be careful not to dip the ladyfingers too long.”

  • “completely bland. The egg whites require flavor, and the only thing that gives it any taste whatsoever is the expresso. I’d of been better off with a teaspoon of cocoa in my bowl of cream cheese with lady fingers as my spoon. what this recipe really needs is whip folded into the cheese.”

  • “This was very good but I did a couple extra things. I made this dessert but was afraid of serving raw eggs. I took the sugar and put it in a suauce pan with 1/4 cup of water. I simmered it until it was close to the Soft-Ball stage on my candy thermometer. Then half of it I added to my eggs yolks and beated them until they were a creamy colour. The other half I put in to the egg whaites and beat them until they are stiff. Add the warm liquid slowly so that you do not get cooked eggs.also, I beat up a half a cup of whipping cream and folded into the egg/mascorpone mixture. Very light.”

  • “This recipe was really easy and tasted so good! My husband was very impressed. I would recommend allowing it to refrigerate for 6-8 hours, to allow it to be moist. I couldn’t find ladyfingers at the grocery store, so I used Stella D’ono’s Magherite cookies, and it worked out great!”

  • “Loved this recipe, quick and easy, will dip my biscuits for a bit longer next time as I like a moist texture.”

  • “I came across this recipe when looking for a dessert for a dinner party. I’d never had tiramisu before, much less made it. I’m so so glad I chose this recipe as I got great reviews from others. One even said it was better than the tiramisu he’d had in Italy. Thanks so much for making me a tiramisu convert!”

  • “this was a waste of time and money. i was very disappointed. i need a good recipe for this someone please help!!!!”

  • “I have made this reipe many times, and I think that it is the best Tiramisu recipe around. For a bit of an extra hint to the reviewers who had problems, dip the biscuits as quick as possible and try straining your marscapone for a couple of hours before you use it, this should make the mixture thicker. It will be well worth the effort !”

  • “While this tasted outstanding, my egg/cheese layer was so runny!I thought it would firm up after chilling but it didn’t.(Makes me wonder if 4 eggs is too many?)It looked nothing like what I have ordered in restaurants but it did taste just as good.I forgot the coffee liquer so I’ll have to make it again with some changes to see if I can get my cheese layer more firm.Overall outstanding flavor but I took one star off for ugly presentation.”