with Mascarpone


Classic Base Tiramisu cream:

  • 250 g Emborg Mascarpone
  • 45 g Egg yolks (2 large)
  • 30 g Icing sugar
  • 150 g Emborg cream
  • 75 g Egg whites (2 large)
  • 50 g Sugar
  • Lemon juice as needed
  • Vanilla essence drops to taste

Marinated strawberries:

  • 400g Fresh strawberries cut in half
  • 30 g Icing sugar
  • 2 tsp Lemon juice
  • 1 tbsp Dark rum (optional)


  • 15 pcs Savoyard biscuits (roughly crushed)
  • Strong Americano coffee (or instant coffee made strong)
  • Amaretto (optional to add sharpness to the coffee)
  • 50 g Cocoa powder


Whip the mascarpone with the sugar and egg yolks, add the flavourings and the cream. Continue to whip until the mixture is smooth and velvety.

In a clean bowl, whip the egg whites until frothy, then add the sugar in a thin stream while whipping. Continue to whip the meringue until stiff peaks form and fold this into the mascarpone cream.

The tiramisu base cream is ready to apply layered with marinated strawberries and regular Savoyard biscuits:


1.    Crushed biscuits
2.    Sprinkle with strong coffee mix
3.    Sprinkle cocoa powder
4.    Place strawberries cut side out so they are visible 
5.    Place the tiramisu cream
6.    Sprinkle cocoa powder
7.    Store cold and serve within 3 hours