Ingredients Weight Measure
Egg whites 6 oz. 6 ea.
Sugar, divided 8 oz. 1 cup
Heavy cream 8 oz. 1 cup
Mascarpone cheese 35 oz.
Espresso coffee, heated 16 oz. 2 cups
Anisette 4 oz. 1/2 cup
TABASCO® brand Original Red Sauce 2-1/2 oz. 1/4 cup + 1 Tbsp.
Ladyfingers 20 oz.
Chocolate, shaved, divided 8 oz. 5 cups
Chocolate curls, for garnish as needed


  1. Whip egg whites until stiff; add 2 oz. sugar. Hold.
  2. Whip heavy cream, add 2 oz. sugar halfway through; continue to whip to soft peaks. Hold.
  3. Whip mascarpone until smooth. Fold in reserved egg whites, reserved heavy cream and 1 Tbsp. TABASCO® Sauce. Refrigerate mixture until needed.
  4. Combine espresso, anisette, 2 oz. TABASCO® Sauce and remaining 4 oz. sugar.
  5. To assemble, lightly soak the ladyfingers in espresso mixture; then form the edges and bottom of a 1/2 hotel pan with the soaked ladyfingers. Top with 16 oz. reserved mascarpone mixture; then 1-1/2 oz. chocolate shavings. Layer the ladyfingers on top and repeat the process again. Top the last layer with 11 oz. mascarpone mixture and 5 oz. chocolate. Set in the refrigerator for 1-2 hours until chilled.
  6. For each serving, place 5 oz. TABASCO® Tiramisu on a plate and garnish with chocolate curls.

Yield: 16 servings