Tiramisù & Strawberry Sauce

Join Chef Nick Stellino as he walks you through his favorite dessert, Tiramisù.

Join Chef Nick Stellino as he walks you through his favorite dessert, Tiramisù. The literal Italian translation for Tiramisù is “pick me up” which is exactly what you’ll experience with this flavorful recipe, where timing is everything.


  • 2½ cups strong coffee, cooled 
  • ½ cup coffee liqueur 
  • 2 packages ladyfinger cookies 
  • 9 eggs, yolks and whites separated 
  • 1¾ cups C&H® Granulated Sugar, divided 
  • 1½ pounds mascarpone cheese 
  • 1½ teaspoons vanilla extract 
  • 1 cup semisweet chocolate, finely chopped 
  • ½ cup sweet cocoa powder 

Mix the coffee and liqueur in a large bowl. In batches, dip the ladyfingers in the coffee mixture. Ladyfingers should be moist on the outside, but still crunchy on the inside.

In a separate bowl, beat egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beater out. 

Add the mascarpone and beat 2 to 3 more minutes. Set aside.

Beat egg whites, adding the remaining sugar a little at a time, until stiff peaks and a glossy sheen form, about 4 minutes.

Gently fold egg whites into the mascarpone mixture until the mixture is uniform. Add the vanilla and chopped semisweet chocolate. Gently fold the mixture.

In a 9x17-inch glass baking dish, assemble the dessert. Layer the bottom of the dish with the soaked ladyfingers. Top with a layer of the mascarpone-chocolate mixture. Repeat the procedure to make 1 more layer.

Using a flour sifter, cover the top of the tiramisù with a thin layer of sweet cocoa powder.

Place the tiramisù in the refrigerator and let it rest for at least 5 hours or overnight.

Strawberry Sauce

  • 1 (10-ounce) package whole frozen strawberries, partially thawed 
  • 2 tablespoons crème de cassis liqueur 
  • ¼ cup C&H® Granulated Sugar 

Place frozen strawberries in a food processor. Add the liqueur and sugar. Pulse until puréed.

For a smooth sauce, strain through a fine-mesh strainer or cheesecloth-like strainer to remove the seeds.


Chef's Tip:
If you are concerned about using raw eggs, once you have beaten the egg yolks, cook them in a double boiler, whisking constantly until they become as thick as a custard cream. Be careful not to overcook them, or they will become scrambled eggs. After cooking the yolks, proceed with the recipe.

Tiramisu & Strawberry Sauce