Tiramisu literally means pick me up. And trust me it dose, from what ever situation you are in and you need some thing to lift you up, it could be your go to sweet. In my opinion tiramisu is Italian’s most favorite dessert. I have no doubt in my mind about that.


It is considered a semifreddo (a dessert served cold, but not frozen). This dessert has many variations, the only constant ingredient being the mascarpone cheese. But there is no tiramisu like the original. I have made my version more light by adding the heavy cream. It really makes a difference.


This is a great make-ahead recipe, since the cake tastes better the longer it sits. At the moment we finish making it the biscuits are going to be still hard and the cream a little bit warm. By the time it run its course in the fridge the biscuits will be soft and the cream as cold as it is supposed to  be. Now you will garnish it with unsweetened cocoa powder and ……..







  • 4 medium eggs ( separated)
  • 5 tablespoon white sugar
  • 500g (2 and 1/4 cups) mascarpone cheese
  • 200ml ( 3/4 cups) heavy cream
  • pinch of salt
  • 1kg ( 1,000g) savoyardi biscuits
  • enough coffee for socking the savoyardi biscuits ( useful tip:the coffee must be cold or else it will ruin the tiramisu cream)


  • enough unsweetened cocoa powder to sprinkle over the tiramisu


  1. we are going to use a 2 and 1/2 quarts or 9 inch square baking dish with out any parchment paper or oil spray
  2. beat the egg yolks with the sugar till creamy, of course using an electric mixer
  3. add the mascarpone cheese and mix well with the mixer. It has to be without lumps
  4. In another bowl add the heavy cream and with the mixer mix it till stiff
  5. add it to the previous mixture and with a spatula, by hand, mix them till homogeneous
  6. mount the white of the egg using the mixer with a pinch of salt till stiff
  7. then little by little mix the white with the cream
  8. now your cream for tiramisu is done
  9. on the prepared square baking dish first spread the cream on the bottom then sock the savoyardi biscuit( 1 second for each side), one at a time, in the coffee and arrange on top of the cream.
  10. like this go on till you run out of the cream and refrigerate at least for 2 hour
  11. serve sprinkling the cocoa powder, further from its aesthetic value, it will balance the sweetness of the cream with the bitterness of the cocoa powder. So it is better if you use the cocoa and then ENJOY.


Author: myspicypasta

I'm Hirut, originally from Ethiopia and now living in Italy. I'm a happily married, a mother of one and professional assistant cook.

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