Louise Laurenius recept tiramisu vol3

Recipe by Louise Laurenius Vol 3 Tiramisu

Treat yourself

When you want to end a cosy autumn dinner in the best possible way, you have to make Louise amazing Tiramisu. It’s easy to make and it tastes fantastic. Best way to impress someone you love or just to treat yourself.

Louise Laurenius Showroom Stockholm mingelmat tiramisu


150 ml brewed coffee + 2 tbsp sugar
2 eggs
A pinch of salt
60 grams of sugar
200 grams of mascarpone cheese
8 ladyfingers (Savoiardi biscuits)


Brew the coffee and let it cool in a deep plate. Stir in 2 tablespoons of sugar into the coffee.

Separate the eggs into two different bowls. The eggs should be refrigerator-cold. Whip the egg whites into stiff peaks with a pinch of salt. Note that you should always whisk in the same direction. It may sound strange, but if you change direction, you'll whisk away the air you've just incorporated.

Pour the sugar into the bowl with the egg yolks and whisk the mixture until it becomes a fluffy yellow cream. Once again, whisk in the same direction. Then, gently fold the mascarpone (which should also be refrigerator-cold) into the egg yolk mixture using an electric mixer.

Carefully fold the whipped egg whites into the egg yolk mixture.

Place a bit of the mixture at the bottom of a glass. Break a ladyfinger in half, dip both sides in the coffee, and place it in the glass. Cover with the mixture and dust with cocoa. Repeat this once more but do not dust the top layer with cocoa yet. Repeat the process in the remaining glasses.

Cover the glasses with plastic wrap and refrigerate for at least one hour, but preferably overnight.

Dust with cocoa on top just before serving.

Louise Laurenius tiramisu vol3
Louise Laurenius tiramisu2 vol3