Based on various recipes on heavenlytiramisu.com and recipe on the back of the Mascarpone package.


  • EGGS, medium, 6 separated
  • SUPERFINE SUGAR, 2/3 cup
  • BRANDY, 3 tbsp
  • MARSALA, 3 tbsp
  • KALHUA, or your choice of any other liqueur, 1/2 cup
  • LADYFINGERS, 500 g
  • COCOA POWDER, for dusting between layers
  • GRATED BITTERSWEET CHOCOLATE for top layer decoration


  1. Brew the coffee and let it cool.
  2. Toast the lady fingers for 15 min at 375 F
  3. In a bowl, beat the egg yolks and sugar until pale, light and creamy.
  4. Soften the mascarpone cheese in a bown and gradually stir in the egg yolk mixture along with the brandy and marsala.
  5. Whisk the egg whites with a pinch of salt until stiff, then gently fold the beaten whites into the mascarpone mixture with a metal spoon.
  6. Mix the cooled coffee with the liqueur.
  7. Quickly dip both sides of each ladyfinger into the liquid.
  8. Arrange the ladyfingers in a layer at the bottom of a 2-1/2 pint dish and spoon some of the mascarpone mixture over the ladyfingers.
  9. Sprinkle a fine layer of cocoa powder over the top.
  10. Continue with alternating layers of dipped ladyfingers, mascarpone mixture, and a fine layer of cocoa powder, until all the ingredients are used up.
  11. Finish with a layer of mascarpone and sprinkle the top with a fine layer of cocoa powder and the grated chocolate.
  12. Refrigerate at least 3 to 4 hours before serving, but better overnight.

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