Cute and convenient, these mini tiramisu serve up all the layers of silky mascarpone and coffee-liqueur soaked sponge that make this dessert famous.




Skill level

Average: 4.1 (8 votes)


  • 3 eggs, separated
  • 80 g (⅓ cup) caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 500 g mascarpone
  • pinch of salt flakes
  • 1 scant tbsp icing sugar
  • 16 savoiardi biscuits
  • 500 ml (2 cups) freshly brewed espresso coffee
  • Dutch cocoa powder, for dusting
  • dark chocolate shavings, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 4 hours or overnight

  1. Place the egg yolks and caster sugar in the bowl of an electric mixer fitted with the whisk and whisk for 5 – 6 minutes or until very pale and fluffy. Add the vanilla bean seeds and stir well, then gently whisk in the mascarpone, ensuring there are no lumps.
  2. In a separate very clean bowl, whisk the egg whites and salt until soft peaks form. Add the icing sugar and keep whisking for a further 2–3 minutes or until glossy and firm. Gently fold the whisked egg whites into the mascarpone mixture.
  3. Place the coffee in a shallow bowl. Dunk half the savoiardi in the coffee (one at a time or they will go soggy), break them in half, then nestle 2 halves each in the base of 8 cappuccino cups. Dollop a few tablespoons of the mascarpone mixture into each cup, then repeat with the remaining savoiardi, coffee and mascarpone mixture.
  4. Loosely cover the filled cups with plastic wrap, then refrigerate for at least 4 hours or overnight.
  5. Just before serving, dust generously with the cocoa powder and, if you like, a few dark chocolate shavings.


Silvia Colloca shares her Italian family secrets in the brand-new third season of Cook like an Italian.