Donika Rizova's tiramisu recipe

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Donika Rizova's tiramisu recipe
Donika Rizova's tiramisu recipe


  • 6 eggs
  • 10 teaspoons of honey or 150 g of sugar (brown, white, cane..)
  • 500 g mascarpone
  • 2 cups strong espresso
  • 3-4 tablespoons marsala wine (I've tried all kinds of combinations - with Baileys, with Sheridans and a little whiskey, with Madeira wine…)
  • savoiardi biscuits
  • cocoa powder (I prefer Swiss)
  • half teaspoon s alt


Whisk the egg whites and s alt in a bowl until foamy. Wrap with foil and leave for a few minutes in the refrigerator. During this time, in a deeper bowl, beat the honey and egg yolks (or sugar and egg yolks) until white.

Add the mascarpone, whisking carefully so that it does not form lumps. Add the egg whites. Pour the espresso and alcohol into a separate container. Give the mixture a little time to cool and dip each biscotti for seconds before arranging them in a tray or glass container. Pour mixture over first row and place second row.

You finish with the egg cream again and let the dessert sit overnight in the refrigerator. Before serving, sprinkle evenly with cocoa.

Wash the applause with a glass of whiskey and promise not to reveal what happens after dessert. It would be too Italian.

Tirami Su should translate to "Lift Me Up". It definitely boosted my confidence in front of a rather pretentious and spoiled audience. The only secret is in really fresh eggs (from free-range hens, of course).

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