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Basil & Barley Pizzeria Napoletana


Basil & Barley's Tiramisú - CASEY BRADLEY GENT
  • Casey Bradley Gent
  • Basil & Barley's Tiramisú


4 pasteurized eggs, medium
5.3 oz. sugar
.6 oz. amaro, we suggest Amaro Nonino for authenticity
8.8 oz. mascarpone cheese
6.7 oz. espresso
17 oz. ladyfingers biscuits
Cocoa powder
Chocolate chips


Separate egg whites and yolks. In a bowl, whisk the egg whites until they hold stiff peaks, then refrigerate. In a separate bowl, whisk the egg yolks with the sugar and amaro liquor for 10 minutes, then add mascarpone cheese. Fold whites into yolk mixture and refrigerate for one hour. Prepare espresso and cool to room temperature.

Dip each ladyfinger into the espresso for about a second, then make the first layer of them in an 8-by-8-inch pan or glass tray. Spread half of the mascarpone mixture over the layer of ladyfingers and sprinkle with cocoa powder. Repeat with a second layer of ladyfingers and mascarpone mixture, then sprinkle with cocoa powder and top with chocolate chips. Refrigerate until ready to serve, then refrigerate any leftovers.
Location Details Basil & Barley Pizzeria Napoletana
9278 Forest Bluffs View
Colorado Springs, CO


This is the traditional Italian recipe for Tiramisù. You can notice a big difference from altered versions that use sponge cake instead of ladyfingers. The secret is in using authentic Italian ingredients, and using ladyfingers instead of sponge cake makes a huge difference. The pasteurized eggs are critical also, because it’s safe to eat them raw. This is our most popular dessert at Basil & Barley; customers rave about our Tiramisù.

— Submitted by Basil & Barley Pizzeria Napoletana head chef Olindo Pisano

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