Wedding Party Tiramisu

INGREDIENTS / serves 10-12

  • 6 egg yolks or 4 eggs
  • 1 cup sugar
  • 1 1/4 cup mascarpone cheese
  • 1 3/4 cup heavy whipping cream
  • 2 – 7 oz. packages Italian Lady Fingers
  • 1 cup cold espresso or strong coffee
  • 1/2 cup coffee flavored Liquer
  • 1 oz. cocoa


Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. While you stir, think about the wedding party and a memory you have with them around food.

Remove from the heat and whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone. Add mascarpone to whipped yolks and beat until combined.  In a separate bowl, whip cream to stiff peaks.

Gently fold the whipped cream in the mascarpone mixture and set aside. The mascarpone does not have to be at room temperature, but it will help mix in easier if it is.

Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet. Do not soak them.

Arrange the lady fingers in the bottom of clear cups for individual tiramisu, or in a trifle or casserole dish. Spoon the mascarpone cream filling over the ladyfingers. Repeat the process with another layer of ladyfingers.  Add another layer of tiramisu cream, until you have used all the cream. You may have leftover ladyfingers.

Refrigerate at least 4 hours. Overnight is best.  Dust with cocoa before serving.