Ingredients

250 cl strong coffee
2 dl fresh cream
300 grams savoiardi (small sponge fingers: approx. 52 fingers)
500 grams Mascarpone
3 sachets vanilla sugar
2 tablespoons soft white sugar
1 teaspoon cinnamon powder
3 tablespoons coffee liqueur
1 tablespoon lemon juice
1 pinch cocoa powder

Preparation method

Step 1	Make fresh coffee and allow to cool in a dish or bowl. Now add the liqueur.
Step 2	Beat the cream stiff in a bowl. Add the mascarpone, vanilla sugar, soft brown sugar, cinnamon and lemon juice, and mix well together. Put the bowl away in the fridge.
Step 3	Dip the sponge fingers briefly in the cooled coffee mixture. Shake off any excess coffee. Lay the sponge fingers, with the sugar side facing up, in two long rows next to each other in a dish.
Step 4	Pour over half the mascarpone mixture and repeat the entire process again. Smooth over the top layer of mascarpone and place the bowl, covered, in the fridge. Before serving, sprinkle the tiramisu with the cocoa powder.

Some people have food allergies, and are allergic to cow's milk, chicken eggs, nuts or sesame seeds, for example. Grand’Italia has compiled a list of possible allergens in the entire range, specially for these people. This list is the simple way of checking whether a product contains allergens to which you are sensitive.

Download the list