Tiramisu 43

This classic Italian recipe gets a wonderful upgrade that makes it even tastier. A spoonful of this exquisite dessert is the perfect end to a perfect evening.



60ml Licor 43

1 pack long fingers

2/3 cups of espresso

4 egg yolks

75g caster sugar

2 tbsp cocoa powder

500 g mascarpone


  1. Put two cups of strong espresso and pour it over in a deep plate.
  2. Beat the 4 egg yolks with the sugar and half of the Licor 43 into a nice frothy cream.
  3. Beat spoon for spoon the mascarpone. It doesn’t have to be completely smooth.
  4. Add the other half of the Licor 43 to the cooled coffee.
  5. Line the bottom of the dish with half of the lady-fingers, after they are baptised in the coffee mixture one by one.
  6. Cover the layer of lady-fingers with half of the mascarpone mixture.
  7. Repeat the procedure, so another layer in coffee-soaked fingers, followed by a mascarpone.
  8. At the end sift the cocoa powder over the mascarpone.
  9. Leave it in the refrigerator at least 4 hours before serving.



Licor 43 on Instagram