On Line Cookbook


Recipe Information
Classic Italian Dessert blending rich creamy mascarpone, Brandied Espresso, Whipped Cream and Light Delicate Lady Finger Cookies!


Serves/Makes:8-10 Servings

  • For Espresso Syrup:
  • 1/3 cup (80 ml) water
  • 1/2 cup (125 ml) sugar
  • 2/3 cup (150 ml) strong brewed espresso
  • 1/4 cup (60 ml) Italian or domestic brandy
  • For Mascarpone Filling:
  • 1-1/2 cups (350 ml) heavy whipping cream
  • 1/3 cup (80 ml) sugar
  • 2 tsp (10 ml) vanilla extract
  • 1 lb (.5 kg). Mascarpone Cheese, softened to room temperature
  • 1/2 lb (.2 kg). Savoiadi, imported or domestic ladyfingers, or sliced sponge cake
  • cocoa powder for dusting
  • Syrup Directions:
  • Combine water and sugar in a small saucepan.
  • Bring to a simmer, stirring occasionally to dissolve sugar.
  • Remove from heat, cool.
  • Add coffee and optional brandy.
  • Filling Directions:
  • Whip cream with sugar and vanilla until soft peaks form.
  • Fold cream into softened mascarpone.
  • Assembly Directions:
  • Place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish.
  • Sprinkle with half the syrup.
  • Spread with half the filling.
  • Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
  • Cover with plastic wrap and refrigerate for up to 24 hours before serving.
  • Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
This is my personal favorite recipe for Tiramisu!