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This world-famous Italian dessert comes from the Veneto region. Here's restaurant Impasto's classic version of tiramisù, as served in Little Italy. Made with rich and creamy mascarpone cheese, eggs, and a moist coffee-soaked Italian sponge cake. It's important to let it rest for 12 to 24 hours in the fridge, so it's perfect if you want to prepare it in advance.

Just one bite of this decadent dessert is all it takes to fly you to Italy, without the jet lag!

Preparation 20 min.
Cooking time 10 min.
Portions 6-8



  1. Mix espresso and sambuca together and let cool.
  2. Separate egg yolks and egg whites in two bowls.
  3. Beat yolks with the sugar until the mixture is a light yellow.
  4. Incorporate the mascarpone to the yolks and mix well.
  5. Whip the egg whites until soft peaks form.
  6. Gently mix the meringue in the mascarpone.
  7. Dip cookies, one-at-a-time, into the coffee mixture. Line them in a row on the bottom of a lasagna dish.
  8. Spread half the mascarpone mixture over the layer of cookies.
  9. Sprinkle with cacao.
  10. Repeat with another layer of soaked cookies. Cover with the rest of the mascarpone and dusting of cacao powder.
  11. Refrigerate 12-24 hours before serving.