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Aldo Zilli's tiramisu

Aldo Zilli

15 May 2020

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

Note - the recipe serves 1. Multiply ingredients as needed.

Recipe preparation

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.

Click here for more recipes and videos from Aldo Zilli.


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.

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Aldo Zilli

15 May 2020

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