• 2 Eggs
  • 4 tbsp Sugar
  • 2 tbsp Amaretto (cognac or other liqueur)
  • 225 g Mascarpone
  • 2 dl Quark (optional instead of the egg white)
  • 12 - 16 Savoiardi biscuits
  • 1.5 dl strong Coffee
  • 2 tbsp Cacao



  1. Whisk the egg yolks and sugar.
  2. Add the mascarpone and Amaretto, whisk into an even mixture. Add the quark to the mixture or (depending on which you use) whisk the egg whites into a solid foam and fold into the mixture to an even batter.
  3. Pour the coffee into a deep plate. Dip the biscuits one at a time (only dip half of the biscuit and hold for 1-2 seconds, do not soak it, it will take on the liquid anyway and it's easy for the biscuit to get too soaked with the coffee).
  4. Lay the first 6 - 8 biscuits (depending on the size of your form) at the bottom of the form. Spread half of the mascarpone mixture on top of the biscuits.
  5. Sieve cacao on top of the mascarpone mixture.
  6. Lay the remaining 6 - 8 biscuits on top and spread the remaining mascarpone mixture on top of the biscuits.
  7. Let the cake rest in the fridge for at least 1 hour, the longer the better so it's a good idea to make the tiramisu the day before you are going to serve it and let it rest in the fridge overnight.
  8. Just before serving, sieve the last cacao at the top of the cake.

ingredients for tiramisu

tiramisu in an enameled roasting pan


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

You may also like

View all
Smashed Burger
French Fries