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Sergio’s Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Sergio
Prep time:
Cook time:
Total time:
Serves: 6
This recipe is from a frequent Tiramisu website visitor, Sergio Cella, who promised to share his no-liquor recipe with you. He makes good his promise. Sergio recommends using a Lavazza coffee blend available at some gourmet shops. He also notes that this Tiramisu will even be better if made a day in advance because the kind of cookies used. And, even if no liquor was used, this is not intended in any way as an “healthy version.” Makes 4 to 6.
  • EGG YOLKS, 5
  • SUGAR, 6-1/2 tablespoons
  • MASCARPONE, 16 ounces
  • PETITE BEURRE COOKIES, 7 oz package (LOU or Peek Freans brand)
  • ESPRESSO (or home-made “3 SERVING MOKA”) COFFEE, 1 cup, room temperature (best with Lavazza coffee blend)
  1. Have the espresso (or “moca” made) coffee available in a dip dish. Add 1-1/2 tablespoons of sugar.
  2. Shave (or grate) the chocolate from the block, with 3/4 of it in little chops and 1/4 finer.
  3. Separate the eggs yolks from the whites.
  4. Place 3 egg whites into a mixing bowl and the 5 yolks into a dip dish.
  5. Whisk the egg whites to thick-lather
  6. Add the 5 yolks and all the sugar while continuing to whisk.
  7. Add the mascarpone cheese and continue whisking.
  8. Add the shaved chocolate chops and continue whisking until mixture becomes smooth.
  9. In the large bowl (or pan) layer the bottom with the mix.
  10. Quickly soak the petite beurre cookies (several at time) into the espresso (Don’t leave them in too long. Do not over-soak!)
  11. Lay the soaked cookies on the mix in the pan and cover them with another layer of mix.
  12. Repeat laying sequence until the bowl (or pan) is almost full finishing with a thick layer of mix. Do not top or over-fill the bowl (or pan).
  13. Dust the top layer with the fine shaved chocolate (or bittersweet cocoa powder).
  14. Wrap the top of the bowl with aluminum foil and store in the refrigerator for at least 3 hours.
  15. Remove from the refrigerator one hour before serving.
  16. To serve from the bowl (or pan) use a large spoon.


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