I have to admit this is not a dish you have on a regular basis, it's one for a celebration or when you want to make an extra effort. So let's dive in!


  • 250ml very strongly prepared espresso, I like to use either WildHighlandCoffee or CoffeeMod warm or room temperature

  • 50ml very strong 80Noir Ultra chocoletto* (Chocoletto is 20g of 80noir Ultra with 50ml of hot water whisked together)

  • 90ml Frangelico (A hazelnut Liquor)

  • 40–45 ladyfingers

  • 450g mascarpone, cold or at room temperature

  • 4 large fresh eggs, separated

  • 100g granulated sugar, divided

  • 480ml whipping cream

  • 1/2 teaspoon pure vanilla extract or fresh vanilla powder

  • 1/8 teaspoon salt

  • unsweetened natural or dutch-process cocoa powder

  • a couple bars of 80Noir Ultra for grating over


  1. You need a large 9×13 inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!

  2. Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Whisk the espresso, chocoletto and frangelico together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the liquid mixture. You don’t want to over-saturate the ladyfinger with liquid as they will turn soggy. Dip and out on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining liquid mixture and ladyfingers for another layer.

  3. Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone on medium speed in a large bowl until smooth. Set aside.

  4. Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk, whisk the egg yolks and 50g of granulated sugar together until light and foamy, roughly 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.

  5. Whip the cream: With a handheld or stand mixer fitted with a whisk attachment, beat the cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks– and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.

  6. Beat the egg whites: With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 50g of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.

  7. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.

  8. Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you’re using a large enough pan, it should all fit (but it will definitely tower high!). Pop in fridge uncovered for 2-3 hours.

  9. Add cocoa layer, then chill: After a couple hours in the fridge, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with clingfilm, then pop in fridge for at least 8-9 more hours and up to 1 day.

  10. Before you cut into it, grate some 80Noir Ultra shavings on top to finish off the decoration. Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.

  11. Cover leftover tiramisu and store in the refrigerator for up to 3 days.

Tips: This is a dish that tastes better after 2 days as it infuses all the flavours you have added.

Additionally, you can just make this as one layer, which makes it a perfect afternoon delight and one you can share with more people.


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