The secret of tiramisu by François-Régis Gaudry

Tiramisu Francois Regis Gaudry

The opinion of the famous gastronomic critic is the most feared of the event “ The restaurant war ” in Top Chef . Whether on France Inter or on M6 , the famous François-Régis Gaudry makes the food world vibrate.


In his book We will taste Italy , FRG and his team take us behind the scenes of Italian cuisine. How to miss the very iconic tiramisu ?




150 g of sugar (the original recipe calls for 300 g)


4 eggs


500 g of artisanal mascarpone


500 g or 26 to 30 Savoyard biscuits


300 cl of moka or espresso coffee


50 g of bitter cocoa powder




A rectangular gratin dish 25 cm long




Prepare the coffee and let it cool in a deep dish.


Separate the yolks from the whites of 3 eggs.


Beat the egg whites with an electric mixer .


Break the remaining whole egg, add the 3 yolks, then the sugar. Beat well to whiten the preparation.


Add the mascarpone in stages, stirring very delicately from bottom to top to obtain a smooth and creamy cream.


Gently pour the egg whites , stirring gently.


Dip the savoiardi one by one in the coffee to soak them lightly, then arrange them in a gratin dish , one next to the other, so as to cover the entire bottom of the dish.


Pour over half the cream. Place the dish in the refrigerator for 45 minutes to set this first layer.


Then repeat as before to make the second layer of savoiardi, cover them with the remaining cream and place the tiramisu in the refrigerator for at least 6 hours.


When ready to serve, sprinkle the dish with bitter cocoa so as to cover the entire surface.

Also discover Cyril Lignac's homemade chocolate fondant and how to make a stylish white cheesecake .

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