Italian Dessert


A new recipe for preparing one of the most classical desserts of the Italian cuisine.

Instead of coffee we use tasty raspberries.

From the courtesy of:



  • 1 lb berries (wild strawberries, blueberries, raspberries, blackberries, etc)
  • 1 lb Mascarpone cheese
  • 4 oz sugar
  • 4 egg yolks
  • 2 egg whites
  • ¼ cup Marsala wine
  • 12 Ladyfingers
  • oz cocoa powder


Pass the fruits through a sieve to collect the juice.

Mix the mascarpone cheese with the sugar in a bowl.

Whip the egg yolks in bain-marie for 5 minutes or until the change to a lighter color, add them to the mascarpone cheese with the Marsala wine.

Whip the egg whites until stiff and gently add them to the rest of the mix.

In a glass pan place a layer of ladyfinger biscuits, brush them over with the raspberry juice and cover with a layer of mascarpone cheese.

Repeat twice and then top with unsweetened cocoa powder.

Complete by decorating the top with a few raspberries.

Refrigerate a few hours before serving.


To get perfectly whipped egg whites, remember to add a pinch of salt before whisking and make sure that there are no traces of egg yolk or any other type of fat on the whisk or in the bowl.

Great Italian Dessert: “Strawberry Tiramisu”

“Tiramisù Italian Dessert”




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