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“I found this recipe on the "Tiramisu: Heaven in your Mouth" website but have modified it, taking the best from a couple of other recipes on the same site – it took about 6 attempts to get it just right, most were too sweet for our taste. Ignore steps 1 - 4 if you don't want to 'cook' the eggs first - I do this so they are safe from salmonella poisoning. This takes time but I always do it, I'd hate for someone to get sick because of raw eggs. And yes I know there are heaps of other lovely Tiramisu recipes on Zaar but I couldn't find this particular one, and this is just so good. This will make about 6 large individual serves, but will serve a lot more if made in one large dish. Time for chilling has not been allowed for in preparation time as I usually leave it overnight.”

Ingredients Nutrition


  1. Bring some water in the bottom of a double boiler (or saucepan) to boil, reduce heat to low.
  2. Combine the egg yolks and sugar in the top of double boiler (or a bowl that will fit over a saucepan) place over the simmering water.
  3. Beat at medium speed with an electric mixer hand mixer or whisk until thick and pale lemon coloured. 'Cook' the yolk mixture for 8 to 10 minutes, beating constantly.
  4. Remove from heat, cool slightly then add the mascarpone, and beat until smooth.
  5. IGNORE STEPS 1 - 4 if you don't want to cook the eggs first, just beat for 3 to 4 minutes in a bowl with an electric hand mixer until thick and lemon coloured, then add the mascarpone and beat until smooth.
  6. Beat cream in a medium bowl until soft peaks form, then fold into the cheese mixture.
  7. Combine coffee and Marsala and dip ladyfingers in quickly, they need to be quite wet on the outside but dry on the inside, if soaked too long will break apart.
  8. Layer mascarpone and ladyfingers in the bottom of a trifle bowl, or in individual glasses, (I use martini glasses), starting and finishing with mascarpone.
  9. To finish run a long sharp knife over martini glasses or trifle bowl to completely smooth and level top, then using a fine strainer dust a good layer of cocoa over the top, covering completely.
  10. Refrigerate at least 8 hours or overnight.
  11. I don’t usually garnish when I make individual servings because it looks wonderful with the tops completely smooth, the cocoa moist and dark from being chilled in the fridge - on occasions when I have I use a single strawberry with the green leaves attached and never extra cream or chocolate.

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