Monday, October 22, 2007


Decadent, elegant, and not too sweet. These words describe this Italian dessert that means "pick me up." The name probably came from the coffee used to soak the ladyfingers. This tiramisu is in the style of a "trifle" or "pudding" - not like the dried out squares of cake and cream cheese served in restaurants.

Mom loves this dish!


6 eggs, separated
1/2 cup espresso, cool (decaf and instant are okay)
1/2 cup amaretto or brandy
1/2 cup sugar
2 8oz containers of mascarpone cheese (an Italian style cream cheese)
2 lbs ladyfingers or biscotti (approx.)


1. In large bowl, beat egg yolks and sugar until pale yellow in color and thick.

2. Add 2 tbsp coffee and 2 tbsp amaretto.

3. Add cheese and whip at high speed until mixture is combined and consistency of whipped cream (do not overbeat - will become heavy like butter. Set aside.

4. Beat egg whites in a separate bowl with a pinch of sugar. Beat to soft peaks (not stiff).

5. Mix remaining coffee and amaretto in small bowl.

6. In a serving dish (we use a glass pedestal bowl), place a layer of ladyfingers that have been quickly dipped in the coffee mixture. Do not over-dip - cookies will fall apart.

7. Cover cookies with layer of cheese mixture. Repeat layers, ending with cheese mixture.

8. Sprinkle top with cinnamon and cocoa. Refrigerate overnight.

Serving: This dish is not difficult to make and you can be creative in terms of the types of cookies (I have used chocolate biscotti, gingerbread biscotti and Stella D'Oro Anisette Toast or Almond Toast) and liquor (amaretto, Frangelico, brandy, cognac, Kahlua).