This Tiramisu Recipe is Perfect for a Romantic Valentine’s Day Dessert

This Tiramisu Recipe is Perfect for a Romantic Valentine's Day Dessert

This Tiramisu Recipe is Perfect for a Romantic Valentine’s Day Dessert


Serafina’s Tiramisu.

Credit: Serafina

Valentine’s Day is only a week away, and if you haven’t ordered a fancy box of chocolates or made dinner reservations online yet, don’t worry – you can make a dessert to wow your lover and show you care about it. Because what’s sweeter than dessert? Homemade kind.

Serafina, a modern Italian restaurant with locations in New York City and beyond, has generously shared their tiramisu recipe. Their version has layers of espresso-infused muffins, mascarpone cheese, and a layer of cocoa powder: “Just like grandma used to make it, maybe better.” It’s a beginner-friendly recipe that doesn’t require bake.

I asked Vittorio Assaf, co-founder of Serafina Restaurant, what a good tiramisu is, and he told me it boils down to two things: the quality of the mascarpone cheese and the quality of the espresso used. At Serafina, they use Italian mascarpone cheese and Lavazza espresso. Their tiramisu is handcrafted daily.

“Our tiramisu recipe is very special, from my grandmother in Italy,” Assaf said. “The sauce has to be mixed by hand for at least 15 minutes and consists of Mauri and Galbani mascarpone.” For ladybugs, if you can get your hands on it, he recommends Balocco.

Common pitfalls when making tiramisu are using Americano instead of espresso (a big no-no in Assaf’s book), and dusting the top with cocoa powder (preferably lightly dusted). If you end up eating leftovers, tiramisu can be stored in an airtight container in the refrigerator for up to a day. Fresh is best and that’s the excuse I would use to eat seconds.

Without further ado, I present to you Serafina’s tiramisu recipe. If you like it, keep an eye out for Serafina’s upcoming cookbook, Serafina: Modern Italian Cuisine for Everyday Home Cookingwill launch in Spring 2022.

Serafina’s Tiramisu Recipe

Yield 4 servings

raw material:

2 large eggs, separated

1/2 c sugar

2 cups (8 ounces) mascarpone cheese

1 1/4 cups espresso, cooled to room temperature

5 ounces ladybugs

Unsweetened natural cocoa powder

strawberry slices

4 raspberries

Mint leaf


Combine egg yolks and sugar in a large bowl and beat with an electric mixer until light and frothy. Add mascarpone cheese 1 tablespoon at a time, stirring to combine between additions. shelved.

Thoroughly clean the whisk attachment and beat egg whites with the whisk until very stiff, about 4 minutes. Whipped egg whites will not fall out when the bowl is turned upside down. Add 1 tablespoon of the beaten egg whites to the mascarpone mixture and use a spatula to gently fold from bottom to top. Continue folding 1 tablespoon at a time until all the egg whites are combined.

Divide this mixture into three equal portions. Spread one portion onto the bottom of a 6 x 4-inch baking pan.

Place espresso in a shallow bowl. Quickly dip both sides of the finger biscuits into the coffee and place them on top of the cream layer in the baking sheet. Repeat with enough ladybugs to cover the surface, breaking some to fill in the gaps if necessary. If you run out of espresso, make more. Gently spread half of the remaining mascarpone mixture evenly over the shortbread. Add another layer of coffee-soaked crunchy biscuits and finish with the final portion of the mascarpone mixture.

Refrigerate for at least two hours before serving. To serve, cut into quarters and transfer to separate plates. Sprinkle a small amount of cocoa powder into each serving through a sieve. Garnish with berries and mint leaves.

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