Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Saga Money Go to Saga Money
Back Back to Saga Magazine menu Go to Magazine
Search Magazine

Aldo Zilli's tiramisu

Aldo Zilli / 15 May 2020

Aldo Zilli’s simple and tasty “pick me up” tiramisu recipe.

Aldo Zilli's tiramisu

Chilling Time

20-30 minutes




  • 2 large eggs
  • 6-8 savoiardi biscuits
  • 80g mascarpone cheese
  • 50ml espresso coffee
  • 25ml marsala wine
  • Cocoa powder (to dust)
  • 2tbsp caster sugar


Separate the eggs and whisk the yolks with the sugar until creamy, then fold in the mascarpone. Whisk the whites until stiff and fluffy, then fold them into the yolk mix and set aside to rest.

In the meantime, mix the espresso coffee and marsala wine together and dip the savoiardi biscuits on both sides for 1-2 seconds to soak up some of the liquid, then lay in the base of your mould. Spoon around 2-3cm of the egg mix on top of the biscuit and repeat the process again.

Rest in the fridge for at least 20-30 minutes before removing from the mould.

Just before serving, dust with cocoa powder.

Watch the video below for additional tips and tricks.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.