Method of preparation:

• The eggs are divided into yolk and egg white. The yolks are whipped together with vanilla and half of the sugar until pale yellow or white. A slight ribbon should fall from the beaters if lifted from the bowl.
Add the Marsala and keep whipping.
• Add Mascarpone and mix it well with the yolk until it creates soft-medium peaks.
• The egg whites with the remaining sugar are put together and whipped until it gets snow white. Then it is added to the mix.
The whipping cream is beaten until it gets fluffy and it is also added to the mix.
Whip the whole mix until everything is combined nicely.
• Coffee (cold espresso) and brandy are mixed together for the ladyfingers
• If you are using jars, put in a little of the cream on the bottom, followed by coffee and brandy-soaked Ladyfingers. Cover the biscuits with cream, sprinkle some cocoa, and fill the jar with cream.
• Refrigerate for 4 hours. Sprinkle with cocoa before serving

Ingredients for 15 servings:

For the lemon curd: Zest of 3 lemons, 3 lemons, 2 eggs, 2 egg yolks, 180g butter, 180g sugar, 60ml limoncello For the filling: 400g ladyfingers, 500g mascarpone cheese, 250ml whipping cream, 200g raspberries, 80g powdered sugar For the soak:, 80ml limoncello, 180ml lukewarm water, 1 tbsp sugar

Method of preparation:

The lemon cream is prepared by placing the lemon zest and the juice of 3 lemons, sugar, 2 eggs, 2 yolks, butter, and lemongrass in a bassoon. Cook in a water bath until thickened.

Then remove it from the hotplate and transfer it to a bowl. Cover it with foil to prevent crust.

Prepare a mixture for dipping from water, lemongrass, and 1 tbsp. sugar.

The mascarpone and 2/3 of the lemon cream are mixed together with the powdered sugar and whipped until fluffy. Add whip cream at the end.

Put a little of the finished mixture on the bottom of the pan, followed by the dipped in lemon mixture, the biscuits, cream, biscuits, and cream again.

Finish with the remaining lemon cream and cover.

Refrigerate for 8 hours and then decorate with raspberries.

Ingredients for 4 servings:

For the coffee jelly: 250ml coffee (room temperature), 30ml brandy, 20g sugar, 6g gelatin powder, Sunflower oil, Cocoa powder

For the mousse: 250g mascarpone cheese, 200ml cold whipping cream, 1 tsp vanilla extract, 140g powdered sugar, 30ml Marsala wine, 100g Ladyfingers

Methode of preparation:

The Jelly

The gelatin is poured over with a little cold coffee and when it swells it is heated in a microwave or water bath to make a jelly. The remaining coffee is mixed with sugar and brandy. The jelly is added and stirred. The mixture is put into a shallow pan, pre-oiled. Refrigerate for 2 hours. The coffee jelly is removed from the refrigerator and cut into cubes with a knife

The Mouse

Mascarpone is mixed with sugar, marsala wine, vanilla extract, and cold whip cream. The mix is stirred until a fluffy cream is obtained.

At the bottom of serving bowls, the crackers are crushed into pieces, a layer of mousse is put on top, sprinkled with cocoa, followed by mousse again. Decorate with jelly cubes. It can be served immediately and then the biscuits are crispy, it can be left in the refrigerator for 2 hours and then they will soften.

Ingredients for 10 servings:

400 g lady fingers, 250 g mascarpone cheese, 200 ml heavy cream3 egg yolks, 180 g sugar, 50 ml marsala wine, 200 ml coffee, 50 ml brandy, Cocoa powder for dusting

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Method of preparation:

Stir the yolks in a water bath with sugar and marsala wine until whitened (about 10 minutes).

Whip the cream until it is fluffy. Add mascarpone to the yolk mix and stir it good. Then start adding slowly a some of the whipped cream.

Coffee is mixed with brandy. The biscuits are briefly dipped in the mixture and then arranged in a terrine (bottom and walls) form, pre-coated with transparent foil. Apply cream and alternate. It ends with biscuits. The ones that stick out are cut and then the foil is closed.

Put in the freezer for 6 hours.
Then sprinkle with cocoa and cut it.

Ingredients for 8-10 servings:

For the coffee mixture: 200 ml cold coffee, 30 ml whiskey, 1 tsp pumpkin spice

For the pumpkin cream: 500 g mascarpone cheese, 350 g pumpkin puree, 250 ml whipping cream, 4 egg yolks, 180 g sugar 50 ml Marsala wine

Cocoa powder, 400 g Lady fingers

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Method of preparation:

Mix coffee, whiskey, and the pumpkin spice in a bowl.

Mix the yolks and sugar in a water bath with the marsala wine and stir until thickened (10 minutes).

Add the pumpkin puree and stir for about 5 minutes.
They are removed from the stove and cooled slightly.

Mix with mascarpone and vanilla.
Finally, add whipped cream to them, mix well.

Arrangement: Along the walls of the cake ring, straight up slightly soaked biscuits are arranged. At the bottom are placed dipped in coffee biscuits. This is followed by cream, biscuits, and so on until the cream is finished.

Refrigerate for 6 hours.
The ring is removed, the tiramisu is sprinkled with cocoa.

Ingredients for 12 servings:

500 g mascarpone cheese, 400 g lady fingers, 150 g brown sugar, 2 tbsp cocoa powder, 50 ml chocolate liqueur, 150 g dark chocolate, 250 ml heavy cream, 250ml cold coffee, 30ml brandy

Methode of preparation:

The chocolate is melted in a water bath.

The Mascarpone is mixed with sugar and Bailey, stir well. Add the melted chocolate and 2 tablespoons cocoa

Whip the cream until it is fluffy, put in the chocolate cream, and stir again. Coffee is mixed with brandy for the Ladyfingers.

The bottom of the pan is lightly smeared with cream; Briefly dipped in the coffee mix Ladyfingers are arranged on top of the cream!

Follow the cocoa powder and ½ cream. Above, the remaining cookies are arranged perpendicular to the first. More Cocoa and the rest of the cream follows

Refrigerate the dessert for 6 hours. Sprinkle with cocoa before serving.

Ingredients for 12 pieces:

500g mascarpone cheese, 300  petit beurre biscuits, 150g chocolate spread, 180g sugar, 250ml whipping cream, 250ml cold strong coffee, 30ml marsala wine, 30ml brandy, 50ml milk Cocoa powder

Methode of preparation:

A mixture of coffee, milk, and brandy is prepared.

Mix mascarpone, half the sugar, and the Marsala wine.

Whip the cream with the remaining sugar. The two creams are mixed together and stirred well.

Dip the cookies into the coffee mixture briefly. Arrange in a lightly floured pan. Cover with a portion of the cream, top with a portion of the chocolate spread. And repeat until the cream is finished.

Refrigerate the cake for 4 hours. Then served with cocoa sprinkle

Ingredients for about 40 pieces:

250 g mascarpone cheese, 100 g sugar, 400 g lady fingers, 1 tsp vanilla extract, 50 ml marsala wine, 3 egg yolks, 1 tbsp instant coffee, Cocoa powder

There are many recipes for Tiramisu but this one is a perfect culinary gift

Methode of preparation:

In a water bath, prepare the yolks, sugar, coffee, and the Marsala wine stirring until a thick cream is obtained (about 10 minutes).

Then cool slightly.

The mascarpone is mixed with the vanilla extract and the cooled mixture and stirred very well with a mixer.

Crushed biscuits are added to the cream. Stir.

A thick mixture should be obtained.

The balls are formed and refrigerated. They are then rolled into cocoa and dipped in melted black chocolate

Ingredients for 6 cups:

500 ml milk, 250 g mascarpone cheese, 150 ml whipping cream, 200 g sugar, 50 ml brandy, 4 egg yolks, 3 tbsp corn starch, 1 tsp vanilla extract

For the coffee mixture:

Cocoa powder, 200 g lady fingers, 300 ml cold coffee, 30 ml Irish Cream liquor

This combination of tiramisu and classic vanilla pudding is one of my favorite recipes for Tiramisu!

Methode of preparation:

In a saucepan, milk and sugar are heated until boiling.

The yolks, the corn starch, brandy, and vanilla are mixed in a bowl.

Lowly the milk is poured onto them while stirring very well.

Return to the hotplate and cook until the cream thickens.

Then transfer to a bowl and cover to prevent crust. It has cool down very well before it is stirred with a mixer.

Then mix it with mascarpone and cream, keep stirring with mixer until fluffy cream is obtained.

The coffee is mixed with the liqueur and stirred.

The Ladyfingers are dipped in this mixture and put into glasses, followed by the cream and so until it is finished with the cream. Refrigerate for 4 hours.

Sprinkle with cocoa before serving

Ingredients for 10 pieces:

For the dough: 125g softened butter, 125g sour cream, 200g all-purpose flour, 2 eggs, 1 tsp vanilla extract, 160g sugar, 1 tsp  baking powder, 1 pinch of salt

For the syrup: 200ml espresso, 150g sugar, 20ml brandy

For the icing: 250g mascarpone, 1 tsp vanilla extract, 50 g melted butter, 150g powdered sugar, Cocoa powder

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Since it is one of my favorite desserts I try to come up with different recipes for Tiramisu all the time. Tiramisu cupcakes are sweet, delicious, and easy to make!

Methode of preparation:

Whip the butter with the sugar, add the eggs and whip again very well.

Put cream, baking powder, vanilla extract, salt, and flour.

Stir and spread the resulting dough into a muffin mold. Bake at 180 C / 360 F for about 12 minutes.

The coffee, sugar, and brandy are cooked for 5 minutes in a casserole.

Pour the muffins with this mixture and allow them to absorb it.

Whip the mascarpone, vanilla sugar, and butter with a mixer.

Decorate the muffins with the Mascarpone mixture. Sprinkle with cocoa and serve.

Ingredients for 6 servings:

250 g mascarpone, 200 g strawberries, 200 g ladyfingers, 220 ml heavy cream, 1 tsp vanilla extract, 120 g powdered sugar, 50 ml limoncello, 250 ml fresh orange juice, Cocoa powder

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Methode of preparation:

The strawberries are cut into cubes. The Mascarpone is stirred with sugar and vanilla. Then, the strawberries are added.

Mix the orange juice with lemongrass (50 ml) and dip the Ladyfingers.

They are then stacked four next to each other.

Apply from the cream, evenly, sprinkle with cocoa and garnish with more strawberries.

It could be refrigerated for 2 hours or baked immediately.