Sabrina’s Tiramisu

6 1/2

Sabrina Di Piazza is an amazing cook and her famous tiramisu is no exception. Sabrina describes her favorite recipe as “non-traditional” because of a few unique ingredients: raw eggs, lending the dessert a light and fluffy texture, the rich flavor of Miscela D’oro Gusto Espresso, and Marsala wine. All of these additions makes for a great tiramisu that you’re unlikely to find in the average Italian restaurant.

Italians from Treviso to Veneto claim to have created the first tiramisu. In spite of regional differences, this delicious dessert has gone on to become a world-wide favorite. Its name directly translates to “pick me up”, the perfect way to continue an evening of dining. It is rich with the flavors of cocoa, Marsala wine, espresso, and mascarpone cheese.



  • 6 large eggs, separated
  • 1 1/2 cup sugar
  • 1 (16 oz) container mascarpone cheese
  • 1 cup chilled heavy cream
  • 4 cups of Gusto Espresso, cooled to room temperature
  • 4 tablespoons sweet Marsala wine
  • 36 savoiardi (crisp Italian ladyfingers, 6 oz)
  • 1/2 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder


Begin by beating together yolks and 1 cup sugar in a large bowl with an electric mixer at medium speed. It will take about 2 minutes for the yolks to become thick and pale. At this point, beat in the mascarpone.

In another bowl with cleaned beaters, beat whites with a pinch of salt until they just hold soft peaks. Add remaining 1/2 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.

Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.

Stir together coffee and Marsala in a small bowl. Dip 1 ladyfinger in coffee mixture. Soak it for about 4-5 seconds on each side, and transfer to a baking dish (4-quart capacity). Or make individual servings using martini or wine glasses. Repeat with 8 more ladyfingers and arrange them in the bottom of baking dish. Make sure ladyfingers are placed as close together as possible. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Cover tiramisu and place in refrigerator to chill to for at least 6 hours.

Serve tiramisu with sprinkled chocolate on top!


Cook's notes:
• The eggs in this recipe are not cooked
• Tiramisu can be chilled up to 1 day

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