Recipe Courtesy Allan & Joyce Manalo

Yields one 8×8 inch pan


  • 5 Egg Yolks
  • 2 EggWhites
  • 2 containers Mascarpone cheese (450 ml- preferably Belgioso)
  • 1 heaping C. Baker’s Sugar
  • 1 capful Bacardi Rum
  • 8-10 oz. strong, fresh pulled Espresso
  • 1 pkg (2 dozen) Ladyfingers (not the soft baked, Vicenzovo is recommended)
  • Cocoa Powder for garnishing

Whip egg yolks and sugar to ribbon stage. Should be pale, fluffy, and fall into ribbons.

Add mascarpone and mix until smooth. (No lumps!)

In separate bowl, whip egg whites to stiff peaks, adding a pinch of sugar or cream of tartar to help.

Gently fold egg whites into mascarpone mixture in three additions, careful not to over mix. Add Bacardi. (Just a capful!)

Coat bottom of serving dish with very thin layer of mascarpone mix- just enough to hold the ladyfingers in place. Take each ladyfinger and quickly dip into espresso. Do not over soak! Arrange ladyfingers on top of mixture in dish.

After first layer is complete, add a layer of mascarpone mixture to cover ladyfingers. (Save enough mascarpone for the top layer!)

Arrange the second layer of dipped ladyfingers the opposite direction as the first layer. (This way, you’ll have a nice criss cross pattern when you cut into your tiramisu.)

Finish with the remaining mixture of mascarpone.

Cover and refrigerate overnight (minimum!) to allow the flavors to meld together and become harmoniously happy.

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