The Supper Club: Easiest Tiramisù

Last year around this time, I was living a carefree Italian lifestyle in Bologna during my year abroad. It’s a nice thing to think about when I am juggling three research papers and it’s about to snow for the second time this April (!). For a fun pick-me-up over the weekend, a few friends (who studied abroad with me) threw an Italian dessert party. There was delicious nutella cake, biscotti con ricotta, and tons of other great treats. My contribution was this tiramisu recipe (flash Italian lesson: tiramisù literally translates as “pick me up”).

It comes from my Italian roommate’s mom so it couldn’t get much more authentic. Instead of lady fingers, which are commonly used in American versions of tiramisu, this recipe uses crunchy cookies – I think that’s the key to what makes this so phenomenal. I have made tiramisu a number of times since returning from Italy and everyone loves it. I’m talking licking-the-pan love. Not only is it a major crowd-pleaser but it’s also ridiculously easy to make. Buon appetito!


Serves a crowd

2 packages of Petit Beurre cookies
4-5 shots of espresso at room temperature (Make sure you use espresso, not coffee. I go to Starbucks for the espresso since I don’t have an espresso maker at school.)
1 cup of sugar
2 cups of mascarpone cheese
5 egg yolks
4 egg whites
cocoa powder

Line the bottom of a 9 ½ by 11 pan with 2 layers of Petit Beurre cookies.

Pour the espresso over the cookies, making sure to cover them evenly. They should get pretty soggy but not totally disintegrated or crumbly.

In a big mixing bowl, combine the sugar, mascarpone, and egg yokes. Mix thoroughly and set aside.

In a separate bowl whip the egg whites until they almost form stiff peaks.

Pour the whipped eggs whites into the yolk mixture and combine until just mixed (you don’t want to mix it too much)–folding gently but thoroughly is the best way to go.

our the mixture evenly over the cookies and sprinkle with cocoa powder.

Refrigerate for at least one hour before serving.

NB: This recipe has raw eggs so leftovers won’t last that long.

Katharine spent her junior year indulging in delicious food (and doing a little studying) in Lyon, France and Bologna, Italy. Back home, she loves cooking Ina’s Perfect Roast Chicken.

Originally posted on Wednesday, April 13th, 2011

2 Responses to “The Supper Club: Easiest Tiramisù”

  1. Deep Fried Dictionary: Tiramisu | Deep Fried Epiphany

    September 13th, 2011

    [...] to try: The Easiest Tiramisu from Small Kitchen College No need to get complicated in accomplishing your goal! Give this recipe a try. Share [...]

  2. Shine

    December 9th, 2011

    Oh my gosh, I can’t begin to tell how the wonderful memories came flooding back to me as soon as this delightful recipe hit my taste buds. I had an Italian grandfather (my heart) who did most of the cooking when I was growing up. The cookies in this recipe is the defining difference here without a doubt in my opinion. Wow, this recipe truly brought me and my family so much joy… thank you for sharing :) Now if I could ever find a recipe for how my popi stuffed his bird at Thanksgiving/Christmas, I think I would be in shock! LoL I can assure you that bread had nothing to do with it. He would spend at least two days preparing his stuffing by hand which consisted mostly of things like steak, brussel sprouts, seasonings.. etc. I pretty much know most of the recipe on my own but I have never encountered this tradition in anyone else’s home and I would love to run across another Italian version.. or any other culture for that matter. Thank you again… absolutely fantastic recipe! ~Shine~

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