Prep time:


Cooking time:




Wine pairing:

Panizzi Passito di Toscana IGT

“Tiramisu” coffee dessert

Separate the yolks from the whites. Whisk 2 egg whites until stiff and, in another bowl, mix 4 egg yolks with sugar. Add the mascarpone to the mixture of yolks and sugar, then the egg whites.

In a baking tray, create a first layer of savoiardi biscuits soaked in coffee. Cover with mascarpone cream and sprinkle with bitter cocoa. Continue until all the ingredients are used up and put in the fridge for about 3 hours before serving.

Ingredients: 500 g of mascarpone, 300 g of savoiardi biscuits, 150 g of sugar, 4 yolks, 2 egg whites, 300 ml of coffee, bitter cocoa powder.