Tiramisu Abbot Kinney’s style

Prep time 15 min | fridge time 8 hours (or longer) | total time 8 h 15 min | serves 6


  • 2 cups of coffee
  • 200 ml mascarpone
  • 150 ml Abbot Kinney’s Coco Start
  • 5 eggs, 1 whole egg, 4 egg yolks
  • 3 tbsp agave syrup
  • 2 tbsp hazelnut syrup
  • 2-3 tbsp Grand Marnier, or any liqeuer you like
  • 26 Savoiardi aka lady finger bisquits (aka Langevingers in Dutch)
  • 3 tbsp raw cacao

Baking dish 25 X 15 X 6 cm


  1. Make two really strong cups of coffee and pour into a deep dish to cool down a little.
  2. Whisk (by hand) the mascarpone together with the Coco Start in a bowl until smooth.
  3. Take a big bowl and put in 1 whole egg and 4 egg yolks. Add 4 tbsp agave syrup and mix on high speed
    for around 4 minutes, until the mixture gets light, airy and quite stiff.
  4. Add the liquer and the bowl with Coco Start and mascarpone mixture and whisk again until there aren’t
    any lumps.
  5. Take the baking dish and dip the Savoiardi cookies with the non-sugared side into the coffee and move
    to the dish, turning the dipped side looking up. Cover the entire bottom of the dish with the dipped
  6. Add (a layer of) the mixture and follow again by a layer of dipped cookies, this time facing the dipped
    side onto the mixture and the sugared side looking up.
  7. Put the dish in the fridge for at least 8 hours and sieve the cacao on top just before served.


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