“Original” Tiramisu

Making the original Tiramisu is not as difficult as one thinks. Here its the recipe. Enjoy!


500 grams of Mascarpone cheese

200 grams of Ricotta cheese

6 eggs separated

7 very large soup spoons of sugar

Cocoa Powder for dusting

1 bag of Savoiardi, package of ladyfingers

Small Pot of strong good quality coffee.



Beat the egg yolks with the sugar using a mixer. Beat the mascarpone and ricotta cheese until mixed using a wire whip. Beat the egg whites until stiff using a mixer. Combine the mascarpone, ricotta and beaten egg whites. Add to the egg yolk/sugar mixture, folding in. Dip the ladyfingers in the coffee and put in a large pan. Spread a layer of the cheese mixture on top. Repeat with more soaked ladyfingers and cream. One finished, dust with cocoa powder. Refrigerate and Serve.

Chef Mary Beth Lawton-Johnson
Chef Mary Beth Lawton-Johnson
Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

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“Original” Tiramisu