Mont Blanc-Style Tiramisu

Photography, Foodivine studio

  • Prep time 25 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2022



In large bowl, using electric mixer on medium speed, beat egg yolks and sugar until pale and creamy, about 2 minutes. Add mascarpone and chestnut purée; beat until smooth and creamy. Set aside.

In separate bowl, using electric mixer (use clean beaters), on medium-high speed, beat egg whites until stiff peaks form. Using spatula, gently fold egg whites into reserved mascarpone mixture.

Quickly dip half of the ladyfingers in espresso, then place them in bottoms of six 1-cup dessert coupes (breaking cookies into parts, if necessary). Cover with half of the mascarpone mixture. Repeat with remaining ladyfingers and mascarpone mixture. Cover coupes with plastic wrap and refrigerate for at least 4 hours. (Make-ahead: Can be refrigerated overnight.) Sprinkle with crumbled meringue.

Test kitchen tip

Traditional tiramisu is made with raw eggs. We recommend using pasteurized eggs in this recipe to avoid any risk of salmonella.

Nutritional facts PER SERVING

  • Iron 1.1 mg
  • Fibre 2 g
  • Sodium 150 mg
  • Sugars 44 g
  • Protein 14 g
  • Calories 530
  • Total fat 26 g
  • Cholesterol 265 mg
  • Saturated fat 16 g
  • Total carbohydrate 60 g
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Baking & Desserts

Mont Blanc-Style Tiramisu