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Recipe: Tiramisu

This recipe is taken from the newly released Miami Cooks: Recipes from the City’s Favorite Restaurants by Sara Liss courtesy of Salumeria 104/Spris. (Angelo Masarin, chef and co-owner / Carlo Donadoni, chef)


Tiramisu is one of the most revered and widely known desserts, and Salumeria’s version has all the makings of a classic. It is deceptively easy to make, requires very little effort, and always makes an impression. Simply prepare it a day in advance and when it comes to serving, sprinkle cocoa powder on top.

Serves 8 to 10


6 egg yolks

1/2 cup sugar

3 cups heavy cream

2 cups mascarpone

2 cups brewed espresso

1 Tbsp Kahlúa liqueur

1 Tbsp Frangelico liqueur

21/2(7-oz) bags Vicenzovo ladyfingers

Unsweetened cocoa powder, for garnish


In the bowl of a stand mixer fitted with the whisk attachment, combine egg yolks and sugar on high speed for 3 minutes, or until the sugar is dissolved and the yolks are stiff.

In a separate bowl, whip cream until firm. Fold in mascarpone, then fold mixture into the egg yolks.

In a separate bowl, combine espresso, Kahlúa, and Frangelico. Spread a thin layer of the mascarpone mousse in the bottom of an 8 x 8-inch dish. Quickly dip a ladyfinger in the espresso mixture and place in the dish. Repeat with ladyfingers until the entire surface is covered. Spread half of the remaining mascarpone mousse overtop. Repeat the process with the remaining ladyfingers and mousse. Square the sides and smooth the top. Cover and refrigerate overnight.

Sprinkle cocoa powder all over the top to finish, then serve.


Excerpted from Miami Cooks: Recipes from the City’s Favorite Restaurants by Sara Liss. Photographs by Michael Pisarri. Copyright 2020 by Sara Liss. Recipes are chef tested. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

October 28, 2020
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