It is Saturday so another chillaxing session in my kitchen. I always thought tiramisu was super hard to make. As new me challenges everything, i decided to face the fear.

I remember when me and my friend Ula tried to make this delicious bastard back in 2000 or 2001! We failed. We failed hard. As i am a huge fan of pastry and baking skills of my New Jerseyitan friend, i am going to dedicate this tiramisu to her.


4 large egg yolks

4 tbsps of sugar (i use brown sugar)

500 g of mascarpone cream cheese

1 package of Italian lady fingers (200 g)

1 cup of cold strong coffee or espresso (250 ml)

1 shot of brandy or whisky (50 ml)

1 tbsp of almond extract

1 greated zest of lemon

cocoa for dusting


Put egg yolks and sugar in a bowl over the bowling water. Reduce heat to low stirring all the time for about 8-10 minutes. It is called sabayon

Remove from the heat and whip egg yolks until it is lemon-colored and thick. Let it cool for a while and add mascarpone and greated zest of lemon. Mix all with the spoon (it is important)

In another bowl add coffee, whisky and almond extract

Dip lady fingers. Do not soak them!

Lay lady fingers at the bottom of baking cake pan

Spoon the half of mascarpone batter over the lady fingers

Put another layer of italian lady fingers

Spoon the rest of the tiramisu cream

Refrigerate for 5-6 hours

Dust with cocoa before serving