A different version for Italy’s favorite dessert.

Read also:


  • 4 large egg yolks
  • 65 gr sugar
  • 480 gr mascarpone cheese
  • 130 gr chocolate, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 2 lemons, zest only
  • 1/2 teaspoon salt
  • 1 cup heavy cream, cold
  • 2 cups hot water
  • 3 tablespoons cocoa powde, unsweetened
  • 48 ladyfingers


  • Place the egg yolks and sugar in a large metal mixing bowl, and set it over a pot of simmering water.
  • Cook, whisking, until the mixture is pale, thick, and doubled in volume (about 5 minutes).
  • Remove from the heat, and whisk in the mascarpone, melted chocolate, vanilla, and salt.
  • Whip the cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture. Set the filling aside.
  • Whisk the hot water and cocoa together in a small bowl. One at a time, dip the ladyfingers into the cocoa mixture and place in a pan.
  • Line the ladyfingers up in two straight rows of twelve.
  • Spread half the filling over the ladyfingers, and repeat. Spread the rest of the filling on top and refrigerate until ready to serve.
Optional: just before serving, dust the tiramisu with cocoa powder or extra lemon zest.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *