Holiday Recipe: Tiramisu


Photos by Kevin Harkins.


Servings: 6 to 8

250 grams mascarpone cheese
250 grams heavy cream
5 fresh cage-free eggs
120 grams sugar
30 grams Marsala wine
12 lady fingers
2 cups hot coffee or espresso
Espresso and cocoa powder for garnish

  1. Mix mascarpone and heavy cream in a glass bowl.
  2. Separate egg whites and start whipping the yolks and sugar together in a separate bowl until they become fluffy.
  3. Start whipping the egg whites in a third bowl. Then, slowly fold the ingredients from the 3 bowls together.
  4. Combine coffee and Marsala wine. Quickly dip the lady fingers into the coffee blend. Then, place 6 lady fingers in a shallow pan and gently cover them with half of the mixture, using a spatula. Top with the remaining lady fingers and gently coat with the remaining mixture. Sprinkle with cocoa powder and refrigerate.


Photos by Kevin Harkins.

Grazie executive chef Arben “Beni” Kurti comes to the Merrimack Valley via the Umbria region of Italy. Beni has kindly shared this traditional tiramisu recipe as a digital exclusive. You can read more about Beni and his path from Umbria to America in the November/December issue of Merrimack Valley Magazine, on newsstands now.

Grazie Italian Restaurant
Dracut, Mass.




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