Tiramisu from Rossini Caffe Italiano

- Authentic Italian Tiramisu
Chef Matteo Allesandri, Rossini Caffe Italiano


  • 6 eggs
  • 120 g sugar
  • 500 g mascarpone cheese
  • 1 cup espresso
  • Cocoa powder as needed
  • 400 g ladyfingers


  1. Separate the egg yolks from the egg whites.
  2. Whisk the egg whites with half of the sugar.
  3. In another bowl mix the egg yolks with the rest of the sugar and the mascarpone cheese.
  4. Combine the two mixes using a wooden spoon.
  5. Put the mix in a pastry bag.
  6. Start layering: one espresso-soaked ladyfinger, about 1 inch of cream, cocoa powder and so on.
  7. Refrigerate for at least 30 minutes and enjoy.

Note: Because of the raw eggs in the pastry cream, this dish must be refrigerated and consumed within one day.

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