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Alessandro Pavoni's Tiramisu al cucchaio

Alessandro Pavonis tiramisu al cucchiaio

Preparation time
30 Minutes
Cooking time
2 Hours

Alessandro Pavoni's tiramisu recipe was created by Alessandro Pavoni's grandmother and still lives on in his restaurant today.


300ml thickened cream, lightly whipped

234ml egg yolk

180g caster sugar

500ml mascarpone

500ml long black coffee

1 packet of sponge fingers or savoiardi biscuits

Cocoa, for dusting

Recipe by: Alessandro Pavoni

Photography by: John Paul Urizar

Styling by: Michaela Le Compte


1. Make long black coffee, strain out any coffee granules and set aside.

2. Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick.

3. Add the mascarpone, mixing gently until just combined.

4. Beat whipped cream in a medium bowl with electric beaters until soft peaks form.

5. Using a large metal spoon, gently fold whipped cream into the mascarpone mixture.

6. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish.

7. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream.

8. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Preparation Time
30 Minutes
Cooking Time
2 Hours