Best Ever Tiramisu

May 2, 2022 | desserts, Recipes

Newsletter Exclusive Recipe


A classic Italian dessert that your family will love.
Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 2 hours
Total Time: 2 hours 32 minutes
Course: Dessert
Cuisine: Italian
Keyword: Italian dessert
Servings: 8 servings
Author: Chef Ben Kelly



  • 4 Eggs separated
  • 1/2 cup Sugar split
  • 1 tsp Vanilla
  • 1 tbsp Brandy split
  • 275 g Mascarpone Cheese


  • 1 cup Strong coffee
  • 2 tbsp Brandy
  • 2 tbsp Sugar
  • 1 pkg Ladyfingers


  • Put the eggs in a pot of water. Bring the water up to 140°f and let the eggs sit at that temperature for 3 to 4 minutes. Do not let the water go above 142°f or the whites will start to set. After 3 to 4 minutes, drain the water out of the pot and run the eggs under cold water for 2 minutes. The eggs are now safe to use without cooking them.
  • Separate the whites and yolks of the eggs being careful not to get any yolk in the whites. Put the whites in the bowl of a mixture and add a pinch of salt. Beat the eggs on medium-low speed with the whisk attachment until the whites start to foam. Add 1/4 cup of sugar, 1 tbsp at a time then turn the speed up to high and beat the eggs to stiff peaks. Transfer the whites to a separate bowl.
  • Add the yolks and another 1/4 cup of sugar to the mixer bowl. There is no need to clean it after beating the whites. Beat the yolks until they are pale yellow and the sugar is fully mixed in. Add 1 tsp of vanilla and 1 tbsp of brandy. Mixing should take 4 to 5 minutes.
  • Mix the mascarpone into the yolk mixture then fold in the egg whites 1/3 at a time.
  • In a medium bowl combine the coffee, 2 tbsp of sugar, and 2 tbsp of brandy.
  • Get a 9X9 casserole dish and spread a thin layer of mousse in the bottom of the dish.
  • Dip the ladyfingers in the coffee mixture and place, sugar-side down in the dish. Cover the whole bottom of the dish with ladyfingers then top with mousse. Repeat this process until the dish is full. Finish with a layer of mousse and sprinkle with cocoa.
  • Put the tiramisu in the fridge and let it rest for two hours before serving.
Tried this recipe?Let us know how it was!


  1. Doris

    Tiramisu definitely deserves a fancier vessel than an 8×8 dish since there is no cooking involved. It’s a wonderful dessert.
    I appreciate learning how to ‘cook’ an egg without cooking it.
    Thx for posting.

  2. Chef Ben Kelly

    You’re right about the dish.
    I’m glad you found something useful in the post. Enjoy!

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