In a large bowl or in the bowl of your stand mixer whisk the egg yolks and granulated sugar.

Sift the Dry Ingredients 

Then add the Kahlua or Marsala Wine and salt, whisking for another 3 minutes until everything is fully combined.

Add other Wet Ingredients

Step 2

Add the mascarpone cream and whisk together until combined. The mixture will be nice and thick.

Add Marscapone

Step 3

Gently fold half of the whipped cream and then fold in the remaining whipped cream. Set the bowl aside.

Add the Whipped Cream

Step 4

n a small bowl combine the coffee, Kahlua, and espresso powder.

Make the pour over

Step 5

Place each ladyfinger biscuit in the coffee mixture for 10-15 seconds* Place the biscuits in a dish, make sure to make an even layer- you may want to break the biscuits to fit.


Step 6

Place half of the mascarpone cream on top of ladyfinger layer.

Add Marscapone Topping

Step 7

Add more soaked ladyfingers and the remaining cream. Wrap in plastic wrap and chill in the fridge for at least 4 hours- 8 is preferred, or up to 2 days.

Add Second Layer

Step 8

Sieve cocoa powder on top of the tiramisu before serving.

Decorate and Serve

Step 9