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Tiramisu Made with Filtered Coffee

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 15 mins
  • Yield: 8 servings 1x


Tiramisu Made with Filtered Coffee


  • 300 grams ladyfingers
  • 500 grams Italian Mascarpone Cheese
  • 6 egg yolks (these should be refrigerated so they are cold)
  • 4 egg whites (these should be refrigerated so they are cold)
  • 180ml brewed coffee
  • A pinch of salt
  • 2 tablespoon Marsala or dark rum


  1. Whisk the egg yolks, Marsala and sugar in a bowl set over a saucepan with slightly simmering water for around eight minutes, or until the volume of the mixture triples. Use a hand-held electric mixer for greater ease.
  2. Remove from the heat and beat in the mascarpone cheese until blended.
  3. Whip the egg whites with a pinch of salt until stiff peaks form. Once the previously heated yolk mixture has cooled down, fold it into the egg whites, taking care not to over beat.
  4. Take a 9×13 inch glass dish (23 x 33cm), and line it with the ladyfingers, after briefly dipping the latter into the coffee (which should be cool so as not to destroy the biscuits). Spoon half the mascarpone mixture over the ladyfinger layer, topping with a second layer of ladyfingers dipped into the coffee. Top with the remaining mascarpone blend. Cover with plastic wrap and refrigerate overnight (or for at least 7 hours).
  5. To serve, dust with cocoa powder or grated chocolate.
  6. Enjoy your tiramisu with a freshly brewed cup of coffee or liqueur. Try to stick to traditional Italian ingredients, but feel free to use whatever your favorite brew is, taking time to filter it traditionally, or with the help of your favorite electronic coffee maker.
  • Prep Time: 15 mins
  • Category: Dessert
  • Cuisine: Italian