By Debbie Travis
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tiramisu on a plate


  • 2 cups mascarpone cheese
  • 1 cup of white Sugar
  • 5 eggs
  • 2 packages 60/70 Biscuits (lady fingers)
  • 1 tablespoon ice wine
  • Folgers Coffee
  • Cocoa powder for dusting


  1. First, prepare the coffee and let it cool to room temperature.
  2. In a bowl, place egg yolks, sugar and a spoon of ice wine - mix with a fork it until you obtain a clear creamy mixture.
  3. With a spatula, GENTLY mix mascarpone with the mixture of eggs and sugar previously prepared, until it becomes creamy with no lumps.
  4. Whip egg whites with a pinch of salt, (by hand or with a stand mixer – until they are light and fluffy). Then gradually fold the whipped eggs whites in with the mixture of mascarpone and yolks. The cream for tiramisu is now ready.
  5. Submerge the biscuits in the coffee for only a few seconds, ensuring they don’t become too soggy.
  6. Place 1 layer of the soaked biscuits in the bottom of your serving container, then covering with a layer of mascarpone cream.
  7. Repeat until the container is full.
  8. Store in refrigerator for 2 hours. To serve, sprinkle the entire surface with cocoa powder.
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