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Mario Batali’s Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Mario Batali
Prep time:
Cook time:
Total time:
Serves: 6
Mario Batali is one of the stars of the Food TV Network. This Tiramisu can be served at room temperature but usually it’s served chilled.
  • STRONG ESPRESSO, 4 ounces (or substitute 2 teaspoons instant coffee in 1/2 cup water)
  • ITALIAN BRANDY, 2 ounces
  • EGG YOLKS, 4
  • SUGAR, 2 tablespoons
  • MASCARPONE CHEESE, 2 cups (may substitute ricotta or cream cheese)
  • LADYFINGERS (SAVOIARDI), 30 small, or 15 broken in half
  • BITTERSWEET CHOCOLATE, 3 ounces, broken into 1/4-inch pieces
  • MILK CHOCOLATE, 3 ounces, shaved or grated
  • WINE GOBLETS, 6 large
  1. Mix coffee and brandy together and set aside.
  2. Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes.
  3. Meanwhile, beat egg whites to stiff peaks.
  4. Fold mascarpone into egg yolk mixture one quarter at a time.
  5. Fold mascarpone mixture into egg whites and set aside.
  6. Lay savoiardi along edges of wine goblets all the way to the bottom, lining the entire glass (while keeping 6 savoiardi for later use).
  7. Using a pastry brush, and paint the cookies with the espresso/brandy mixture.
  8. Fill each goblet one-third full with mascarpone mixture and sprinkle with broken chocolate.
  9. Lay one savoiardi across center and paint with coffee mixture.
  10. Fill each goblet with remaining mascarpone mixture, topping each with shaved chocolate.
  11. Lay one savoiardi in each goblet and paint with espresso mixture.


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