Daily food & travel inspiration in your inbox

What's better than Italian Espresso? How about Tiramisu with Italian Espresso? Join Guy as he explores Palermo, Sicily on the mission for the best coffee Italy has to offer.



  • 6 egg yolks

  • 1/3 cup sugar

  • 1/2 cup Frangelico or local liquor

  • 2 cups espresso

  • 2 cups mascarpone cheese

  • 30 ladyfinger sponge biscuits

  • 7 ounces dark chocolate


  1. Whisk egg yolks and sugar in a bowl or electric mixer till light, fluffy and very thick.

  2. Add 1/4 cup of liquor , 1/4 of the espresso and mascarpone cheese and continue to whisk till mix is smooth.

  3. In a separate bowl add remaining liquor and espresso, then start soaking ladyfinger sponge biscuits.

  4. In your glass bowl create one layer of soaked sponge biscuits, then pour half espresso cream on top and lay flat.

  5. Place a second layer of soaked sponge then add remaining espresso cream to cover.

  6. Grate over dark chocolate and coffee beans and refrigerate over night before serving.





Daily food & travel inspiration in your inbox