Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

I first had tiramisù in a small restaurant in Lucca, Italy.

I did not know what it was, but it looked fabulous on the pastry cart, served in a large ceramic bowl. Many variations use lady fingers and add liqueur, but we prefer this one made with sponge cake and espresso.


  • 6 large eggs, separated
  • ½ cup sugar
  • Pinch salt
  • 1 pound mascarpone
  • Pinch cream of tartar
  • 1 recipe Sponge Cake
  • cups chocolate shavings
  • cups cold espresso or very strong, rich coffee

A 2½-quart bowl


Put the egg yolks, sugar, and salt in the bowl of an electric mixer. Using the whisk attachment, whip on high speed for about 3 minutes, until thick. Add the mascarpone and mix on medium speed until smooth and thick.

Put the egg whites in a separate bowl of an electric mixer. Using a clean, dry whisk attachment, whip them on medium speed until foamy. Increase to high speed, add the cream of tartar, and whip until soft peaks form. Fold the egg whites into the mascarpone cream.

To assemble the tiramisù

Slice the sponge cake in half horizontally.

Pour a -inch-thick layer of the mascarpone cream in the bottom of the -quart bowl and sprinkle chocolate shavings on top. Cut and fit cake pieces, forming a single layer over the mascarpone cream.

Brush the cake with some of the espresso and top with more mascarpone cream and chocolate shavings.

Repeat this layering process, beginning again with the cake pieces, until the bowl is full, ending with the chocolate shavings.

Cover and refrigerate the trifle for at least 8 hours before serving.

To serve, spoon from the bowl.