Dr. Jimbob's Home -> Coooking -> Tiramisù Recipe





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Tiramisù Recipe

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Dr. Jimbob's Recipe for Tiramisù

This is adapted from Lorenza di Medici's recipe, which was posted on the CompuServe Cooks Online forum by Kenneth Krone. It's designed to make enough for a large group of people, in a big flat Pyrex container.


  • egg yolks, 3
  • egg whites, 3
  • confectioner's sugar, 3 tablespoons
  • Frangelico, 1 1/3 cups
  • espresso coffee, strong, 1 cup
  • marscapone cheese, 24 ounces
  • whipping cream, 1 1/2 cups
  • savoiardi (lady fingers), about 16 ounces
  • sweetened ground cocoa


    Layer #1: Zabaglione with Frangelico

  1. Beat the egg yolks and 1 1/2 tablespoons of sugar in the top of a double boiler until evenly mixed.
  2. Add 1/3 cup of Frangelico and whisk over gently simmering water until the mixture begins to thicken. Let it cool.
  3. Beat the egg whites until stiff. Fold the whites into the zabaglione.

    Layer #2: Marscapone with espresso

  4. Stir half of the coffee and add the rest of the sugar into the marscapone.
  5. Mix with a blender until evenly mixed.

    Layer #3: whipped cream

  6. Whip the cream to soft peaks.

    Putting it together

  7. Mix the rest of the coffee and the Frangelico in the bottom of a small flat bowl.
  8. Dip the lady fingers rapidly into the bottom of the liquid (not too long, or it will get soggy!) and line the bottom of a flat container.
  9. Use a long flat spatula to cover the lady fingers with half of the marscapone, then half of the zabaglione, then half of the whipped cream.
  10. Sprinkle the ground cocoa on top of everything.
  11. Put another layer of dipped lady fingers on top of the first layer.
  12. Repeat the layers of marscapone, zabaglione, and cream.
  13. Sprinkle the ground cocoa on top.
  14. Chill in a freezer and keep cool until served.
Makes a whole lot of tiramisù.

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Dr. Jimbob's Home -> Coooking -> Tiramisù Recipe

Last updated: July 26, 2000 by James C.S. Liu

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