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  • Prep
    25 min
  • Total
    3 hr 25 min
  • Servings

Chef Rob Gentile's Tiramisu


For the sabayon

  • 2 eggs
  • 3 egg yolks
  • 175 mL (3/4 cup) powdered sugar, sifted
  • 375 mL (1 1/2 cups) Saputo Mascarpone cheese, room temperature


For the coffee mixture

  • 250 mL (1 cup) espresso, or strong coffee
  • 125 mL (1/2 cup) Galliano liqueur


To assemble

  • 32 Italian lady finger cookies
  • 30 mL (2 tbsp) cocoa powder
  • 60 mL (1/4 cup) shaved dark chocolate (about 56 g / 2 oz)


For the sabayon

  1. In a large mixing bowl, add the eggs, egg yolks, and sifted powdered sugar. Using a hand or a stand mixer, whisk on low speed to incorporate, then increase the speed and whisk until the mixture is thick and pale yellow, about 5 minutes (the sabayon should drop from the side of a spoon in a large ribbon). Transfer about 3/4 of the sabayon to another bowl and set aside.
  2. Add the Saputo Mascarpone to the mixing bowl containing the remaining sabayon. Whisk until smooth. Pour the saved sabayon over the Mascarpone mixture and use a spatula to fold it in. Do not beat to make sure the mixture remains airy and light. Keep folding until thoroughly incorporated and smooth. Set aside. 

For the coffee mixture

  1. In a bowl, combine the coffee and liqueur. Set aside.

To assemble

  1. Place a 23 cm (9 inch) square baking dish on a working surface. Quickly dip both sides of a lady finger cookie in the coffee mixture, then place flat in the top left corner of the pan. Repeat to cover the entire bottom of the dish with two rows of cookies.
  2. Cover with half of the sabayon. Add a layer of coffee-dipped lady finger cookies. Cover with the remaining sabayon.
  3. Use a fine-meshed strainer to sprinkle the cocoa powder all over, then garnish with shaved chocolate. 
  4.  Refrigerate for at least 3 hours before serving.


A recipe developed by our chef collaborator @rob_gentile

get to know our chef collaborator

Rob Gentile @rob_gentile

Over the years, Chef Rob Gentile has made his mark on the Canadian culinary scene by developing a refined and professional approach to Italian-inspired cuisine. As the Chef of the critically acclaimed Buca restaurants, he has created a welcoming and creative culinary program with strong appreciation for seasonal ingredients and classic technique. His restaurants have garnered a notable following and earned critical acclaim as some of the best in the country and Torontonians can hardly wait to see what Chef Rob Gentile has to offer next.