Traditional Italian Tiramisu

Traditional Italian Tiramisu


3 people made this

About this recipe: This is a traditional Italian recipe I prepared while working as a dessert chef in an Italian Restaurant in Dublin. It was a favourite amongst staff and customers and the recipe maintains the traditional egg recipe without using cream. Enjoy!

sharkemon County Dublin, Ireland

Serves: 20 

  • 9 Eggs, separated
  • 9 Tablespoons Caster Sugar
  • 400g Mascarpone cheese
  • 4 measures of Sambuca
  • Medium bowl of Espresso coffee, cooled
  • 30-40 Ladyfingers
  • 1 teaspoon Yellow colour
  • 1 teaspoon Vanilla essence
  • Chocolate powder

Prep:1hr10min  ›  Extra time:5hr50min  ›  Ready in:7hr 

  1. Mix egg yellow with sugar in a bowl with electric mixer until smooth in consistency. Add 2 measures of Sambuca, Yellow colour and Vanilla essence. Then mix in Mascarpone Cheese until mixed thoroughly.
  2. In a seperate bowl mix the egg whites until stiff (can turn bowl upside-down without the white falling out!). Fold the white into the yellow mixture with a wooden spoon. The mixture should be a lot lighter now in consistency.
  3. Meanwhile mix 2 measures of Sambuca with the coffee and ensure it is cooled.
  4. To prepare on in dish: Start with a layer of the mixture. One by one, dip the ladyfingers into the coffee and place start a layer of these on top of the mixture layer.
  5. NOTE: Ensure you only dip ladyfigers into coffee for 3 seconds maximum and shake excess coffee before applying to layer. This ensures that your Tiramisu will keep a good pleasant consistency without getting soggy quickly.
  6. Repeat layers, facing the lady fingers the opposite direction on second layer (example: if facing the length of the tray on layer one, face them sideways on next layer). Lastly, top off with a layer of the mixture.
  7. Place in the fridge for about 4-5 hours to firm and cool.
  8. To serve cut portions and place on a plate. With a sieve dust the top of each portion with chocolate powder.

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Reviews (1)


Altered ingredient amounts. I used tia maria instead of sambuca and it tasted delicious and as an italian it tastes more like the tiramassu i had in sicely - 03 Feb 2009

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