McKay Family Tiramisu Recipe

My wife and I used to make this when we lived in the BVI, we soon started getting asked to make them when invited to dinner at friends houses.  Its a simple version of a Tiramisu but when we sampled a lot of Tiramisus in Italy, we found it held up pretty well (it was better than most!).


8 x Medium Eggs with yolks and whites separated
66g of Sugar
450g of Mascarpone Cheese
250ml of Double Cream
2 x Cups of Strong Espresso Coffee
250ml of Brandy
30 Ladyfingers (Sponge Fingers)
50g of Dark Choloclate
High Quality Cocoa Powder


  1. Mix the sugar into the egg yolks, blending well.
  2. Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.
  3. In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
  4. In another bowl, beat the egg whites until stiff peaks form.
  5. Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.
  6. Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
  7. Place espresso coffee in a large mixing bowl, and combine with the brandy.
  8. Dip a lady finger into the espresso, lay it in baking dish on cream mixture.
  9. Top with grated chocolate.
  10. Continue in this manner, laying lady fingers side by side to cover the bottom.
  11. Place another 1/3 of cream mixture on top of soaked lady fingers.
  12. Cover this with another layer of espresso-soaked lady fingers.
  13. Top with remaining cream mixture and grated chocolate.
  14. Dust final layer with grated chocolate and cocoa powder.
  15. Chill 2 hours to set.
Bob McKay

About Bob McKay

Bob is a Founder of Seguro Ltd, a full time father and husband, part-time tinkerer-with-wires, coder, Muay Thai practitioner, builder and cook. Big fan of equality, tolerance and co-existence.

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