Tiramisu with my Secret Ingredient

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Tiramisu with my Secret Ingredient – I originally wrote this recipe for the Herald, back in the day. This is a little twist on the traditional Tiramisu. The chocolate lends a contrast with the coffee flavors and works very well.

Ingredients Tiramisu with my Secret Ingredient

3 large eggs, separated
(use organic or pasteurized)
8 oz Mascarpone cheese, softened
1 TB instant coffee
A few drops of Kahlua extract
1/8 cup cocoa
1/2 cup sugar
2 bags of Pepperidge Farm Milano Cookies (this is the secret)
1 cup of prepared coffee


In a medium mixing bowl, combine egg yolks and sugar. Mix with a wooden spoon until sugar dissolves. Add cheese, instant coffee, and Kahlua extract. Mix until incorporated. Whip egg whites until stiff peaks form. Fold the egg whites into the cheese mixture. Set aside. Dip each Milano cookie in the prepared coffee (for just a second or they will disintegrate) and cover the bottom of a 12×12 baking dish with a layer of the cookies. Put half of the mixture over the cookies. Sprinkle the layer with cocoa powder. Make another layer of coffee dipped cookies. Cover cookies with remaining mixture. Sprinkle the top layer with cocoa powder. Chill for at least an hour (the longer you chill it, the better it is). You can easily make this a day ahead. Warning: It is addicting!

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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