Tiramisu was our go-to dessert for Italian dinner until I discovered panna cotta. Prepare this dish in nice clear dessert bowls to showcase the layering effects of the espresso-soaked ladyfingers and mascarpone. For a family of coffee addicts, this is a great recipe to whip up when we crave coffee and mousse.

  • Prep Time:  1 hour
  • Cook Time: none, chill overnight
  • Serves: 5


  • 4 egg yolks
  • 1/2 cup sugar for egg yolks
  • 1 1/2 cup (375g) mascarpone cheese
  • 1 egg white
  • 1/8 cup sugar for egg whites
  • 1/2 cup heavy cream, whipped
  • 10 oz espresso
  • 1/4 cup khalua
  • 20 ladyfingers
  • 1/8 cup cocoa powder
  • 1/2 cup chocolate shavings
  • raspberries for garnish
  • mint for garnish


  1. Prepare espresso. Stir in khalua. Set aside to cool.
  2. Prepare a double boiler. Bring water to a boil over high heat, then reduce heat and let the water simmer.
  3. Place egg yolk and 1/2 cup sugar in the top bowl over the simmering water. Whip with a hand mixer until the yolk is thick and pale in color. Remove from heat.
  4. Add mascarpone cheese to the yolk and whip until well incorporated.
  5. In a separate bowl, whip egg whites to a soft peak, adding sugar gradually. Continue whipping till egg white is stiff and glossy.
  6. Fold whites into the mascarpone and yolk mixture, fold in whipped cream.
  7. To assemble tiramsu, soak ladyfingers one at a time and fill the serving dish with one layer of soaked ladyfingers. Spread half the mousse over the ladyfingers and smooth with a rubber spatula. Dust a film of hot cocoa over the mousse and sprinkle a layer of chocolate shavings. Repeat with another layer of ladyfingers, mousse, cocoa powder, and chocolate shavings.
  8. Cover and chill in the refrigerator overnight.
  9. To serve, garnish with raspberries and mint.

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