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Recipe: Tiramisu Tradizionale from the team at Michaelangelo’s in Singapore

Literally translated as “pick me up” – probably a nod to its caffeine-laced coffee and cocoa ingredients – tiramisu is an easy dish to prepare for a dinner party as it’s best when prepared well in advance. This tiramisu recipe, courtesy of Michelangelo’s, makes a moist and perfectly layered version of this most quintessential of Italian desserts.  


Difficulty level: Easy

Prepare: The day before

Makes: 16 servings


• Coffee liqueur

   › 300ml hot water

    › 15g Nescafé granules

   › 45g sugar

   › 50ml brandy

   › 50ml Marsala wine

• 500g mascarpone cheese

• 200g caster sugar (measured into 75g, 75g and 50g quantities)

• 5 eggs, separated

• 500ml whipping cream

• 400g ladyfinger biscuits

• 150g cocoa powder (or as desired)

• Berries – to garnish



1.Make the coffee liqueur by mixing the water, Nescafé granules, sugar, brandy and Marsala wine together. Refrigerate.

2.Place mascarpone cheese in a large bowl and stir with spatula until smooth. Refrigerate.

3.In another bowl, beat egg yolks with a mixer while slowly adding 75g of caster sugar. Mix on high until yolks are fluffy and turn light yellow in colour (about two minutes).

4.Retrieve mascarpone cheese. Using a spatula, gently fold yolks into the cheese. Place back in the fridge.

5.In another bowl, beat whipping cream in mixer while slowly adding 75g of caster sugar. Mix on high until light and fluffy, being careful not to over-mix.

6.Retrieve mascarpone mixture. Gently fold the cream into the mixture. Refrigerate.

7.Using a completely dry, oil-free bowl, whisk the egg whites on high until they begin to thicken (about one minute). While mixing, add 50g of sugar, and continue to beat until firm peaks appear.

8.Retrieve mascarpone mixture. Gently fold the egg whites into the mixture. Refrigerate.

9.Retrieve coffee liqueur. Line up three ladyfingers between your thumb and forefinger, and very quickly dip one side into the mixture. Turn the ladyfingers over, and quickly dip the other side. Do not fully immerse the ladyfingers. Only the sides will be dipped; the middle is left dry. Line a deep 30cm by 30cm pan with the dipped biscuits, laying them flat. Cut or break the biscuits to fill in any gaps at the end.

10.Spread half of the mixture on top of the ladyfingers. Holding the pan by its sides, tap the pan hard on the counter to release any air bubbles. Level the mixture with a spatula.

11.Add a second layer of dipped ladyfingers (repeating Step 9).

12.Spread the rest of the mixture on top. Level the top with a spatula.

13.Cover with plastic wrap and refrigerate for at least one day to allow the tiramisu to set.

14.Before serving, dust tiramisu with cocoa powder. Add berries to garnish.

The Layered Look

Here, we used a deep pan to create square servings that showcase the tiramisu’s layers. However, you can also make it in a pie dish, in a round bowl or in individual martini glasses.


Blk 44 Jalan Merah Saga

#01-60 Chip Bee Gardens Holland Village

6475 9069 | michelangelos.com.sg