Recipe for 10 rations


  • 500 gr of mascarpone cheese
  • 3 eggs
  • 300 gr of biscuits
  • 150 g sugar
  • 125 ml of coffee
  • 40 ml of almond liqueur (amaretto)
  • Pure cocoa


First we separate the egg whites and yolks in two bowls. Add half of the sugar to the egg whites and beat with the blender until they are close to snow.


We add the rest of the sugar to the yolks and without needing to clean the rods, we beat until they are white and the sugar grains are not appreciated. Add a few tablespoons of mascarpone cheese and stir until integrated. We repeat until we have integrated all the mascarpone cheese.

We incorporate the whites little by little and mix with enveloping movements until we finish with all the whites and obtain a spongy and smooth cream.

We pour the coffee without sugar and the almond liqueur into a deep dish. We quickly dip the biscuits one by one and leave them on the tray, side by side, until covering the entire base. We leave the biscuits if necessary to cover all the spaces. We spread half of the cream we have prepared with the cheese and eggs over the biscuits. We smoothed the surface well.

We place another layer of wet biscuits in the coffee and cover with the rest of the cream.

We leave the surface as smooth as possible. We cover the source or mold with a kitchen film and keep it in the refrigerator for at least 6 hours until it settles.

We remove the film with care. With the help of a sieve, sprinkle with pure cocoa all the surface of the tiramisu.