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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Difficulty Level: Easy
Recipe Id: ITA103


  • 4 tablespoons espresso coffee
  • 1 tablespoon Grappa
  • 3 eggs, separated
  • 1/2 cup sugar
  • 8 ounces Marscapone cheese
  • 24 Savoiardi biscuits
  • 1 ounce sweet chocolate, grated

1. In a small bowl, combine the coffee and grappa; set aside

2. In a medium bowl, beat the egg whites until stiff; set aside.

3. In a large bowl, beat the egg yolks together with the sugar until thick and lemon−colored.

4. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.

5. Place half of the biscuits in the bottom of a 10−inch square baking dish or larger serving plate.

6. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process.

7. Refrigerate tiramisu for 4 hours before serving.

8. Garnish with grated chocolate.


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