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Jackie's Tiramisu


  • about 8 strong espressos
  • 1 box ladyfingers
  • 5 pasturized egg yolks and 5 pasteurized egg whites. See warning below.
  • 500 grams Italian Marscapone cheese
  • 5 Tablespoons sugar
  • Unsweetened cocoa (Valrone is best) in a shaker


  • Beat the egg yolks. Add sugar and beat. Add Marscapone and beat until very smooth.
  • Beat the egg whites until very stiff but not dry. Carefully fold into Marscapone mixture.
  • Dunk the ladyfingers into the espresso rapidly on each side, about 3 times, until they are moistened but not too wet.
  • Assemble the Tiramisu by covering the bottom of a container with a layer of the ladyfingers.
  • Cover ladyfingers with 1/3 of the Marscapone mixture.
  • Shake unsweetened cocoa over the cheese until it covers the cheese like snow.
  • Repeat for two additional layers.
  • Chill for at least 8 hours, preferably overnight, before serving.
  • Keep refrigerated!

Warning: The ingredients in this recipe are not cooked. Raw eggs can carry Salmonella, which causes food poisoning. Most health departments recommend never eating raw eggs and ban recipes that use raw eggs from use in restaurants or other public places. For your safety, use only pasteurized eggs (sometimes available in the supermarket in milk-carton containers), not raw eggs in shells. For alternative recipes that do not call for uncooked eggs, see

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