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Tiramisu Reimagined

Prep Time: Allow 30 min. to assemble; 6 hours to chill. You will need a whisk, electric hand mixer, one large and small pan (or a double boiler), and a 9-inch square dish.



  • 1/2 C brewed espresso* or very strong coffee; room temperature

  • 1/2 C Edelbrand vinars tschereschas – cherry brandy, divided

  • 2 tsp. vanilla extract

  • 3 large egg yolks

  • 1/4 C sugar, divided

  • 12 oz. mascarpone cheese

  • 3/4 C heavy cream

  • 1 package Italian ladyfingers** (approx. 18-20)

  • 1 oz or more of bittersweet chocolate, grated***

 *This is a perfect opportunity to use your favorite bottled cold brew espresso if you prefer.

 **You can substitute the soft pillow-y kind but the Italian version gives a wonderful texture to the dessert.

***You can use cocoa powder but grated chocolate is magical in this recipe.


  1. Using a large bowl, whisk ¼ C Edelbrand vinars tschereschas, vanilla extract, and 1T sugar into room-temperature coffee until sugar is dissolved. Set aside.

  2. Using a double boiler (or a small pan set inside a larger pan filled half way with water), heat water until simmering.

  3. Add to smaller pan egg yolks, remainder of Edelbrand vinars and remainder of sugar into the smaller pan and immediately start whisking for 6-8 minutes. Tips:  A handheld mixer set at medium speed will make this step much easier. Keep whisking until you remove the pan from the water; otherwise you will have very interesting scrambled eggs.

  4. Beat in mascarpone cheese until just combined.

  5. In a separate small bowl, beat cream at a high speed until stiff peaks form.

  6. Fold cream into cooled egg yolk/mascarpone cheese mixture until uniform in consistency.

  7. Dip ladyfingers, one at a time, into the coffee mixture quickly and place in the square dish.  They will still be stiff and will soften during the time in the refrigerator. Break into pieces to fill up the last small spaces in the first layer.

  8. Spoon and spread evenly half of the mascarpone filling over the ladyfingers.

  9. Grate half of the bittersweet chocolate on top of the first layer.

  10. Create the second layer by repeating the last three steps.

  11. Wipe off the inside rim of the dish and cover with plastic wrap. 

  12. Refrigerate for at least 6 hours. 

  13. When ready to serve, leave out about 15 minutes before cutting and serving. 

  14. Serve with a ½ oz pour of Edelbrand Pure Distilling vinars tschereschas next to a small espresso coffee. 


Linger as long as you can, savoring every bite and every sip.  Viva!

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