Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

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


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 crea