Charlotte Ree’s “Better-Than-Sex Tiramisu” | The morning show

Cookbook author Charlotte Ree’s delicious recipe, which she calls “better-than-sex tiramisu,” says it all!



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6 free range eggs

250g powdered sugar

2 teaspoons vanilla bean paste

1 kg Italian mascarpone, room temperature

800 ml freshly brewed coffee, room temperature

4 tablespoons of coffee liqueur

800 g Savoiardi biscuits (I prefer the Balocco brand)

2 tablespoons cocoa powder processed in the Netherlands, sifted


1) Separate the eggs. In the bowl of an electric mixer, whisk together the egg yolks, half the sugar, and the vanilla bean paste

heat on high until thick, pale and doubled in volume (about 4-6 minutes). Add gradually with the engine running

Mascarpone, one spoonful at a time.

2) In a separate mixing bowl, add half the egg whites. (You can freeze the remaining egg whites for later use.) Beat

Beat the egg whites until stiff peaks form. With the engine running, gradually add the remaining sugar, one spoonful

at a time until a glossy and stiff meringue forms. Using a metal spoon, gently fold in a third of the meringue

Pour into the mascarpone mixture, retaining as much air as possible, and repeat the process for two more batches.

3) To layer the tiramisu, choose your favorite serving dish and spread a thin layer of mascarpone meringue

Put the mixture on the floor. Put the coffee and liqueur in a separate bowl and patiently dunk in the Savoiardi, one at a time. Make sure each side of the cookie has absorbed the liquid. (The cookie should be soft but not falling apart.)

4) Arrange the biscuits to cover all of the mascarpone, then spread on half of the remaining mascarpone

Mixture. Repeat the process with another batch of soaked cookies and the remaining mascarpone. Add a final layer lightly

soaked Savoiardi, cover in foil and leave to rest in the fridge overnight. Dust with a fine sieve the next morning

Before serving, sprinkle the tiramisu with cocoa powder.

James Brien

James Brien is a 24ssports U.S. News Reporter based in London. His focus is on U.S. politics and the environment. He has covered climate change extensively, as well as healthcare and crime. James Brien joined 24ssports in 2021 from the Daily Express and previously worked for Chemist and Druggist and the Jewish Chronicle. He is a graduate of Cambridge University. Languages: English. You can get in touch with me by emailing:

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