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“Note: You will notice there may be enough of the mixture leftover to make a smaller Tiramisu. This usually never happens to me, because I always keep tasting to make sure that there is enough sugar and chocolate. By the time I am done, there is just enough for only one pan. Don't laugh. It will happen to you too!”

Ingredients Nutrition

  • 2 (3 ounce) packages lady finger cookies
  • 2 12 cups strong coffee
  • 12 cup coffee liqueur
  • 9 eggs, separated
  • 1 34 cups sugar
  • 1 12 teaspoons vanilla
  • 1 12 lbs mascarpone
  • 1 cup semisweet chocolate, finely chopped
  • 12 cup sweetened cocoa powder


  1. Mix the cold coffee and the liqueur in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside.
  2. Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.
  3. Add the Mascarpone and beat for 2 - 3 more minutes. Set aside.
  4. Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes.
  5. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color.
  6. Add the chopped semisweet chocolate and gently fold it into the mixture. .
  7. In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate, Mascarpone mixture. Repeat the procedure to make one more layer.
  8. Using a flour sifter, sprinkle a thin layer of sweet cocoa powder on top.
  9. Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.

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