Taking a cue from Noble Chef 2014's Italian theme, Teresa Shurilla's tiramisu resembles a cup of cappuccino with a swirl of meringue as foam.


best tiramisu recipeTiramisu Recipe by: Chef Teresa Shurilla

Yield: 6 servings

Prep Time: 1 hour


  • 4 egg yolks
  • ¼ c. + 2 Tbsp. sugar
  • 4 Tbsp. water
  • 3 Tbsp. Marsala wine
  • ½ lb. mascarpone
  • ½ tsp. gelatin
  • ½ c. whipped cream
  • 6 chocolate cups*
  • ¼ c. espresso
  • 2 Tbsp. Kahlua
  • 1 pkg. ladyfingers

* Find them on Maui at Rimfire Imports in Wailuku, or order from Cocoa Outlet in Kealakekua on Hawai‘i Island.

Method: Bring ¼ c. sugar and 2 Tbsp. water to a boil; then, while whisking, pour slowly into the egg yolks. Place yolks over a hot water bath, and whisk continuously, letting mixture thicken. Meanwhile, sprinkle the gelatin over remaining 2 Tbsp. water and let bloom — no stirring — approximately 10 minutes. Once the egg mixture has thickened, remove from heat, add bloomed gelatin and whip the mix until it cools. Soften mascarpone cheese with a spatula, then add the Marsala to the cheese. Whip the cream until it has a soft peak; set aside. Fold the egg mixture into the cheese mix, then fold that mix into the cream. You are now ready to layer your chocolate cups with ladyfingers dipped in espresso mixed with 2 Tbsp. Kahlua and 2 Tbsp. sugar.


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