Light, fluffy, and creamy! The signature flavor of this dish comes from the eggs. I suggest connecting with your local farmers to find yourself some fresh chicken eggs with deep, bright orange (like the sun) yolks. Adding the fresh egg yolks brings richness to the dish that balances the sweetness of the chocolate and the roasted bitterness of the espresso. All three elements come together to lift each other up and become better together than they ever taste by themselves. 

Personal confession: I do not love coffee. I can appreciate the amazing flavors that come out of the bean. I see and smell an ingredient that I love, but when it comes to taste, I have never been a big fan. However, tiramisu is nothing without each one of its four main ingredients. Without the Italian espresso, the dish falls flat. This fact is just more evidence behind what we strongly believe at Dinner in the Field: great ingredients paired correctly and cooked simply will always taste delicious. The combinations in tiramisu allow me to appreciate the creamy mascarpone cheese, the vibrant orange egg yolks, the smooth dark chocolate, and last but definitely not least, the roasted Italian espresso to their fullest. Each flavor is never more pleasing than when combined with the rest in this dish.



  • 2 cups Italian Espresso
  • 7 eggs
  • ¾  cup sugar
  • 2 ½ cups mascarpone cheese
  • 4 Tablespoons dark Rum
  • 1 pack of Savoiadi ladyfinger cookies
  • 4 Tablespoons 60% dark chocolate, coarsely chopped
  • 4 Tablespoons unsweetened coco powder
  • 1 pinch of salt


  1. Prepare two pots of espresso coffee in a Bialetti Espresso Machine or similar machine (you can substitute very strong coffee if needed, but the taste will not be the exact same).
  2. Cool the espresso.
  3. Add the Rum to the espresso.
  4. Separate the eggs – all yolks in one bowl – all whites in another bowl.
  5. !! Refrigerate separated eggs when you are not working with them !!
  6. Add half the sugar to the yolks – whisk sugar and eggs together with a mixer on medium speed to incorporate the sugar fully into the yolks, about one minute.
  7. Add Mascarpone to yolk sugar mixer – whisk until mascarpone egg and sugar smooth together (about 3 to 4 minutes), then refrigerate mixture.
  8. Add half sugar and salt to egg whites and whip to a firm peak.
  9. Mix egg whites into the egg yolk bowl being careful to fold in the egg whites, sliding your spatula to the bottom of the bowl and then lifting up the center to mix.
  10. Dip the ladyfingers one at a time into the coffee mixture for one second; the ladyfingers should be completely coated with coffee but not mushy.
  11. Line the ladyfingers in the bottom of the pan.
  12. Gently add half of the egg mixture to cover the ladyfingers.
  13. Sprinkle with cocoa powder and chocolate chunks
  14. Repeat steps 10, 11, 12, and 13 to create a second level

*Handle gently and let rest in refrigerator for 5 hours before serving.

Who are you making this Tiramisu for tonight? I would love to see photos of your dish, tag me on Instagram at #dinnerinthefield or tag us on Facebook! Show me how everything turns out!