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A Taste of Venice: Tiramisu

A Taste of Venice: Tiramisu

In this recipe the traditional marsala is replaced with kahlua for extra coffee flavor, but you can swap in any liqueur. Get the recipe at Honest Cooking.

A Taste of Venice: Tiramisu

While there is still much debate in Italy as to the exact origin of tiramisu, most believe it to have been created somewhere in the vicinity of Venice. As it happens, my fondest memory of this dessert comes from a sitting in St. Marks Square in Venice.

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It is no secret that dining in one of the many restaurants or cafes in St. Marks does not come cheap. Here, you pay for the ambience. Each restaurant comes with their own singers and piano players and each compete (rather loudly) for your attention. As a traveller on a budget, I would pick a cafe based on the singers I liked, sit down, order a coffee with tiramisu and stay until closing. A truly magical time of night when tourists have long since come and gone to bed and all you hear is music and water hitting the banks of the canal.

Michelle Rose
Course Dessert
Servings 6 -8


  • 6 large eggs
  • 500 g mascarpone cheese
  • 200 g 1 cup sugar
  • 500 ml 2 cups extra strong espresso
  • Around 50 ladyfinger biscuits amount will vary depending on your choice of serving dish
  • 3 oz Kahlua or to taste
  • 1 tsp vanilla
  • Cocoa


  • Sweeten coffee with some sugar from the 200g measured out. Let coffee cool before using or your ladyfingers will melt
  • Separate egg whites and yolks and keep separate.
  • Beat egg yolks with remaining sugar until thick and add mascarpone. Add vanilla and beat until smooth
  • Whip egg whites to medium peak and fold into cheese mixture.
  • Once you are ready to dunk your ladyfingers into the coffee, you must work very quickly. In your serving dish layer your dunked ladyfingers until the bottom is completely covered. Try and layer as tightly as possible.
  • Spread mascarpone cream mixture on top and layer again with dunked ladyfingers and cream until you reach the top of your dish. Dust with cocoa, refrigerate and serve.
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