Posted in Baking Day


This authentic Italian Tiramisu recipe comes from my sister’s boyfriend Gaetano’s cousin Fabiana Gambino and my sister made it for us when she was home last week.
First up, you will need to make some good strong coffee and this is now a whole lot easier for me with this Italian coffee pot that they gave to me – it’s a Bialetti Moka Express pot.  It was first seasoned by making and throwing away a few brews of coffee.
Moka Express
Eimear used Pavesini biscuits (not pictured) that she brought over from Italy which are a good deal thinner and less sugary than the lady fingers or boudoir biscuits that are available here.
You will need:
300ml strong coffee
3 x 250g tubs Marscapone (Italian cream cheese 750g total)
6 eggs
6 tbsp sugar
Pavesini or lady finger/boudoir sponge biscuits
Cocoa powder for dusting
Make up the coffee and pour it into a shallow bowl and set aside.
Separate the egg yolks from the whites.
Use an electric whisk to beat the egg whites in a large bowl until stiff.
Add in the egg yolks and beat until thick and creamy.
Beat in the Marscapone and the sugar.
Line the base of a baking dish with a layer of creamed Marscapone mixture.
Dip the Pavesini or lady finger biscuits into the coffee until absorbing coffee without going soggy and create a layer of dipped biscuits on top of the Marscapone mixture.
Continue layering Marscapone mixture and then Pavesini until you have 3 layers of each and then finish with a layer of Marscapone mixture.
Dust the top generously with cocoa powder and refrigerate for at least 2 hours before serving.
Tiramisu Close UpTiramisu on forkEnjoy,
Til next time, Sheila.