This is one of the best versions of Tiramisu we’ve had, but then maybe the place we ate it was part of the pleasure. We were visiting the Tenuta Casanova in the Chianti region at the time. We were told that alcohol is typically not used in the northern regions of Italy, but the one we had at this winery included some of their sweet wine and it was delightful.


  • 3 eggs, separated, whites whipped separately

  • 6 tablespoons sugar
  • 1 cup (8 ounces) marscarpone
  • Coffee, rich cooled espresso (about 2 cups)
  • Dark 70% chocolate, shave


Prepare coffee and cool.  Whip egg yolks with sugar; blend in mascarpone.  Fold in whipped egg whites. Set aside.

In serving container, arranged savoiardi biscuits (hard lady fingers). Pour in coffee and liquor, if using, until biscuits are saturated. Cover with the cream of marscarpone. Smooth the top and grate on the chocolate. Refrigerate and serve in small scoops.


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