Natalie’s Tiramisu - Rombauer Vineyards

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Natalie’s Tiramisu



Prep Time:

30 Minutes

Cook Time:

360 Minutes

Total Time:

390 Minutes

Pairs well with...


  • 6 large eggs, separated
  • 6 tablespoons sugar
  • 11oz (200g) lady finger biscuits
  • 16oz (450g) mascarpone cheese
  • 5oz (250mL) coffee
  • 5oz (75mL) marsala
  • 100% cocoa powder

1Step 1

Brew the coffee and set it aside to come to room temperature.

2Step 2

Separate the eggs, placing the yolks in a large mixing bowl and the whites in a medium-sized mixing bowl.

3Step 3

Add 5 tablespoons of sugar to the yolks and mix on high until creamy.

4Step 4

Add the mascarpone cheese, one large spoonful at a time, to the egg yolk mixture, lightly mixing between spoonfuls.

5Step 5

Add 1 tablespoon of sugar to the egg whites and mix on high until stiff peaks form.

6Step 6

Gently fold the egg whites into the egg yolk/mascarpone mixture until well combined. Set aside.

7Step 7

Crush the ladyfinger biscuits by hand into a large bowl to achieve rough, uneven-sized pieces.

8Step 8

Add the masala to the cooled coffee and pour over the crushed ladyfingers. Mix until all the liquid is absorbed evenly (there will be some dry bits – that’s ok!)

9Step 9

Cover the bottom of your serving dish with the biscuit mixture.

10Step 10

Pour the egg/mascarpone mixture over the biscuit mixture.

11Step 11

Sift a thick layer of cocoa powder on top. Cover and refrigerate for at least 5-6 hours before serving.

Pairs well with...

We'll cheers to that

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