“I went through EVERY tiramisu recipe on the site, and this one is different and is definitely worth trying. I had a Swiss Au Pair when I was a child and she taught me this recipe. I have made it every Christmas since from memory and this is the first time I've written it down, I usually guess quantities. If there was one recipe that I hope my kids will learn and pass on to future generations its this one! I use any spirits that are in my cabinet at the time of making so use whatever alcohol you like or leave it out if you prefer. I use a large trifle bowl.”
6hrs 20mins

Ingredients Nutrition


  1. Beat the egg yolks with half the sugar until light and pale.
  2. Whip the egg white with the remaining sugar until it reaches the soft peak stage.
  3. Whip the cream until it reaches soft peak stage.
  4. Loosen the mascarpone with a beater and combine the egg yolk and cream with the mascarpone.
  5. Add the lemon zest and juice.
  6. Gently fold in the egg whites. You should have a very light fluffy mixture at this stage.
  7. Combine coffee and alcohol and dip the boudoir biscuits into the mixture as needed. (don't leave them soaking or they will fall apart).
  8. Build layers of biscuits, mascarpone mixture and grated chocolate.
  9. Refrigerate overnight or for at least 6 hours.

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