How many servings does this Tiramisu recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Tiramisu recipe come from?

It was shared by Adam on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Tiramisu Recipe

Name: Tiramisu Recipe
Yield: 6 servings
Cuisine: Italian
Ingredients: 200 g caster sugar; 50 g cocoa powder; 2 egg; 4 egg yolk; 300 ml moka coffee; 1000 g mascarpone; 100 g pavesini biscuits; 100 ml strong coffee; a pinch cocoa powder

A classic Italian tiramisu inspired by Calabrian tradition, featuring silky mascarpone cream layered with coffee‑soaked pavesini biscuits and a delicate dusting of cocoa. This airy dessert balances sweet and bitter notes, perfect for family gatherings or special occasions.

Recipe by Adam· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

15 min

Cook Time

N/A

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

15 min estimated total time for 6 servings.

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Ingredients

1 4/5 oz cocoa powder
1 3/10 cup moka coffee
3 1/2 oz pavesini biscuits
0.42 cup strong coffee
a pinch cocoa powder

Mascarpone Cream

7 1/10 oz caster sugar
2 egg
4 egg yolk
2 1/5 lb mascarpone

Instructions

1
Separate the eggs: keep the 2 whole eggs and separate the yolks from the whites, measuring 4 egg yolks.
2
In a stand mixer bowl, combine the caster sugar, whole eggs, and egg yolks. Whisk on high speed until the mixture thickens into a pale, glossy sabayon (about 5‑7 minutes).
3
Add the mascarpone cheese to the sabayon and fold gently with a spatula until just combined and smooth; avoid over‑mixing to keep the cream airy.
4
Prepare the coffee soaking liquid by mixing the 300 ml moka coffee with the 100 ml strong coffee in a shallow dish; let it cool to room temperature.
5
Quickly dip each pavesini biscuit into the coffee mixture—just 1‑2 seconds per side—so they become moist but do not fall apart.
6
In a serving dish (approximately 20 cm square), spread a thin, even layer of the mascarpone cream on the bottom.
7
Arrange a single layer of the coffee‑soaked biscuits over the cream, pressing gently to cover the surface.
8
Spread a second, generous layer of mascarpone cream over the biscuits, smoothing with an offset spatula.
9
Repeat the biscuit and cream layering once more, finishing with a final layer of mascarpone cream on top.
10
Sift the 50 g cocoa powder evenly over the top layer, then add the extra pinch of finely dusted cocoa for extra flavor.
11
Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the texture to set.
12
Before serving, optionally garnish with a few extra cocoa dustings or shaved chocolate for presentation.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Whisk sabayon fully

Whisk the sugar, whole eggs, and egg yolks on high speed until the mixture thickens into a pale, glossy sabayon (about 5‑7 minutes).

Quick dip biscuits

Dip each pavesini biscuit in the coffee mixture for only 1‑2 seconds per side.

Fold mascarpone gently

Fold the mascarpone into the sabayon until just combined.

Chill to set

Cover the assembled tiramisu and refrigerate for at least 4 hours before serving.

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