Course Dessert


  • oven


Pan die Spagna (Italian sponge base):

  • 10 eggs
  • 10 dsp sugar
  • 1 packet vanilla sugar
  • 10 dsp flour
  • 1 packet baking powder

In addition:

  • 3 eggs
  • 150 g sugar
  • 300 g mascarpone
  • 1 glass Marsala
  • 2 glasses unsweetenedcoffee
  • 2 dsp rum
  • 2 dsp cocoa powder


  • Separate the 10 eggs and whisk the whites until stiff. Then put the egg yolks into the mixing bowl with the sugar and vanilla sugar and mix with the beater until fluffy. Gradually add the flour and baking powder.
  • Quickly fold in the egg whites and fill the mixture into a greased loose-based cake tin. Bake for 25 – 40 min. at 180°C.
  • Separate the 3 eggs. Beat the egg whites and the sugar with the beater at the highest setting until stiff.
  • Add the egg yolks, the mascarpone and rum if liked, and mix briefly at the lowest setting.
  • In the meantime cut the sponge base into strips 2 cm thick. Then mix coffee and Marsala in a bowl and dip the sponge strips briefly into it.
  • Line a plate or dish with the sponge strips and spread a layer of he cream over this. Then lay a further layer of sponge strips on this and cover with the mascarpone cream again. Sprinkle cocoa powder through a fine sieve over the top layer.
  • Leave to stand in a cool place for several hours before serving.


The tiramisù is just as delicious if the Pan di Spagna is replaced by sponge fingers.
Keyword BOSCH, Recipes, Tiramisù
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