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Galbani Mascarpone Heart shaped Tiramisu


  • 12 sponge fingers
  • 250g of Galbani Mascarpone
  • 3g of sugar
  • 3 eggs
  • Coffee (to taste)
  • Dark cocoa powder (to taste)
  • Red currents (to taste)
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Preparation Instructions

  1. Prepare the coffee: it should be rather watery and made in an Italian coffee-pot; allow to cool
  2. Beat the egg whites to a firm peak in a bowl and refrigerate
  3. In another bowl, beat the egg yolks with the sugar using an electric mixer. Add the mascarpone and keep beating to obtain a creamy mixture. Then add the beaten egg whites very delicately
  4. Dip three sponge fingers per portion in the coffee, arrange staggered on a plate and generously cover with mascarpone cream
  5. Refrigerate until serving. Before serving, sprinkle a generous amount of dark cocoa powder and decorate with fresh red currents on the top of each single portion dessert