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Tempo: 40 minutes

Difficoltà: Medium difficulty


You write Tiramisu, you read delight for the palate.

Venetians and Friulians fiercely dispute for its paternity and everyone loves it. The reason is simple: layers of savoyards soaked in coffee and a frothy mascarpone cream that is hard to resist. Cocoa on the surface does the rest.

This creamy dessert is so popular that 21 March is the date chosen to celebrate its world day, Tiramisu day.

We offer you our version of Tiramisu, which is easy to prepare and, we are sure, perfect to win over your guests.

10 people

200 g egg yolks (approx. 10)
200 g icing sugar
500 g of mascarpone cheese
250 g of whipped cream
2 cl coffee
2 g gelatin
10 g of bitter cocoa
500 g of Janas Sardinian savoyards



Soak the jelly in cold water for 10 minutes, then squeeze it out and melt it in a container in a bain-marie, or use the microwave for a few seconds. Whip the egg yolks with the sugar, then add the mascarpone cheese. Add the jelly to the mascarpone cream and mix everything together.


Whip the cream and add it to the mixture, taking care to mix from the bottom up with firm movements. Your mascarpone cream is ready.


Choose whether to use an oven dish or single-portion moulds for your tiramisu, and start by placing the savoyards in one or the other. Wet them with cold coffee and cover them with the mascarpone cream; repeat the operation, finishing with a final layer of cream.


Let the tiramisu rest in the refrigerator for at least 4 hours. Sprinkle the dessert with bitter cocoa and serve.