Tiramisu on Egg Yolks

From the author

The recipe for an excellent, delicate Italian dessert tiramisu is needed for every hostess. At first glance, it might seem that preparing this delicious dessert at home is very difficult and time consuming, but believe me – it is not. You don’t need great pastry craftsmanship, everything is very simple and at home, without pathos and pretense. Delicate cream, the taste of coffee combined with notes of rum or liquor – this is the best that can be in the dessert home menu. There are many recipes, in this case, the cream is prepared on egg yolks – it turns out perfectly: yolks provide incredible creaminess, mouth-watering color and authentic taste.

By the way, the name of the cake literally translates from Italian as “cheer me up.” The dessert got such a name for the presence of coffee and alcohol in the recipe, and as a result – increased adrenaline in the blood and a sense of vitality!

Ingredients on a 20cm shape
Savoyardi Cookies
Mascarpone Cheese
Espresso coffee
Powdered sugar
Category C1 egg yolks
3 pcs
Cognac / Rum / Liqueur
1.5 tbsp
for sprinkling

Instruction manual

1. Brew strong coffee and cool. Beat the yolks with icing sugar until light, lush, add chilled Mascarpone cheese to the yolks (for those who are afraid of raw yolks, you can beat them in a water bath, but do not overheat, otherwise they will curl).

2. Then add alcohol to the whipped cream.

3. Lightly grease the bottom of the mold with cream. Quickly dipping cookies in coffee (literally for one or two), lay it tightly to each other at the bottom of the mold in one layer. Top with half the cream, then again a layer of cookies and cream again.

To achieve the effect of “domes” at the top of the dessert, the top layer of cream must be laid out with a pastry bag.

4. Generously sprinkle tiramisu with bitter cocoa (through a strainer) and leave to cool in the refrigerator for 2-4 hours.


An ideal recipe for tiramisu on yolks with a good strong espresso and a tangible note of alcohol. Amazing! You can sprinkle cocoa dessert before cooling, or you can immediately before serving, so that the cocoa lies in a generous beautiful velvet layer.

Tiramisu on Egg Yolks

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