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Classic Italian Tiramisu Pie 



  • 2 Cups Flour
  • 1 tsp salt
  • 3/4 cup of Crisco
  • 5 tablespoons of very cold water


  • 3 cups strong coffee
  • 32  Lady Fingers, see ingredient group below
  • 10  egg yolks
  • 10 tablespoons sugar
  • 1-pound mascarpone cheese
  • to taste Kalhua flavoring
  • 2 cups heavy cream
  • cocoa powder

Lady Fingers

  • eggs, separated
  • 1/8 tsp salt
  • 10 tablespoons sugar
  • 2 tsp vanilla extract
  • 1/3 cup sifted flour

Temperature: 425 ° F


1st Place Open PIE CRUST: Prepare a single crust in a 9-inch pan. Bake at 425 for 15-20 minutes or until golden brown. Let the crust cool completely. FILLING: Whisk the egg yolks and sugar in a large mixing bowl until they are smooth and frothy. Add the mascarpone and Kalhua flavoring, whisk until blended and smooth. In another bowl, beat the cream until stiff. Fold the cream into the mascarpone mixture until well-blended and smooth. Pour the coffee in a pie tin to cool Layer the bottom of the piecrust lightly with the cream mixture. Dip the ladyfingers quickly into the coffee and place on top of the cream to cover the entire area. Spread some cream mixture on top of the lady fingers Dip the remaining ladyfingers quickly into the coffee and arrange them over the cream mixture. Spread the remaining mixture over the ladyfingers. Refrigerate for at least 6 hours. When ready to serve, sprinkle the cocoa powder over the surface LADY FINGERS: Line Baking pans with brown paper bag Beat the egg whites and salt until foamy. Add 2 Tablespoons of the sugar, and beat until soft peaks form. Set aside In another bowl, beat the egg yolks until thickened. Then gradually beat in the remaining sugar and the vanilla. Beat until very thick and lemon colored Sprinkle the flour over the egg yolk mixture. Then fold in the flour carefully. Now fold the egg yolk mixture into the egg whites. Using a pastry tube, make 3-inch long finger shapes of batter two inches apart. Use parchment paper. Bake in a preheated 350-degree oven for 5 minutes or until deep golden brown. Cool 2-3 minutes. With a sharp knife, carefully remove the ladyfingers from the paper.

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