Tiramisu with Mascarpone and Eggs

Name: Tiramisu with Mascarpone and Eggs
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 250 g Savoiardi biscuits

One of the most beloved no-bake desserts, wonderfully light and airy! Coffee-soaked ladyfingers are layered with a delicate mascarpone cream and finished with a generous dusting of cocoa.

4.8

(3)

Updated : 23 September, 2026

Easy

More than 1 hour.

Ingredients

250 grams

Savoiardi biscuits

500 grams

Mascarpone

4

Eggs

150 grams

Sugar

1 cup

Coffee

2 tablespoon

Cocoa

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Prepare the ingredients. Use pasteurized eggs, as they will not be cooked. Choose good-quality mascarpone with a smooth, uniform consistency, as its flavor and texture will have a major impact on the finished dessert.

Step 2

Carefully separate the eggs into whites and yolks, making sure no yolk gets into the whites, as this can prevent them from whipping properly.

Step 3

Add the sugar to the egg yolks. You can reduce the amount according to your taste. Beat with an electric mixer until pale, thick and fluffy.

Step 4

Add the mascarpone to the yolk mixture and gently whisk by hand until thick and smooth. If the mixture seems quite loose, add the whipped egg whites gradually in Step 6 and stop once the cream reaches the desired consistency.

Step 5

Add a pinch of salt to the egg whites and beat with an electric mixer until stiff peaks form.

Step 6

Gradually fold the whipped egg whites into the mascarpone mixture, adding them in small portions and mixing gently. If the cream begins to become too runny, stop before adding all the egg whites.

Step 7

Choose a deep square or rectangular dish. Pour the strong brewed or instant coffee into a shallow bowl. Add cognac, rum or liqueur if desired. Dip each ladyfinger into the coffee for just about a second, as they soften very quickly, then arrange them in a single layer in the dish, breaking some to fit if necessary.

Step 8

Spread half of the mascarpone cream evenly over the ladyfingers.

Step 9

Arrange another layer of coffee-dipped ladyfingers over the cream. For neat slices, try to position them in the same direction as the first layer.

Step 10

Spread the remaining mascarpone cream over the top. Refrigerate the tiramisu for a few hours to allow the layers to set and the ladyfingers to absorb the flavors.

Step 11

Before serving, sift cocoa powder evenly over the top and serve chilled.

Author note

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