Tiramisu Recipe for Mother’s Day

Galley’s executive chef shares his mother's tiramisu recipe

Galley executive chef Rodrigo Mezardi’s tiramisu. Photo courtesy of Galley
Galley executive chef Rodrigo Mezardi’s tiramisu. Photo courtesy of Galley

A recipe is easy to follow, but occasionally it takes a little deviation to create something unique. And when the ingredient list includes a hint of motherly love (and expertise), you know you’re in for a treat. At Galley restaurant inside the Hilton West Palm Beach, executive chef Rodrigo Mezardi prepares tiramisu using his mother’s recipe. The secret ingredient? An almond-flavored amaretto liqueur called Disaronno that Mezardi’s mother used to enjoy as a digestive shot after dinner. Try it for yourself with the recipe below.


  • 1 kg mascarpone cheese
  • 100 g egg yolks, pasteurized
  • 150 g sugar
  • 20 g Disaronno Liqueur
  • 2 cups espresso coffee
  • 150 g ladyfinger biscuit
  • 20 g cocoa powder

Remove the mascarpone from the refrigerator and let it sit for at least 15 minutes at room temperature. In a mixing bowl, combine the yolks and sugar. Stir them together over a bain-marie until the sugar dissolves. Remove the yolk and sugar mixture from the bain-marie and blend with the globe attachment until creamy. Add in the Disaronno Liqueur and mix thoroughly. Gently fold in the mascarpone to the yolk and sugar mixture. To assemble the tiramisu, add a small amount of the mascarpone mixture on the bottom, followed by the espresso-soaked ladyfinger biscuit then the remaining mascarpone mixture. Lightly dust with cocoa powder (not too much). Refrigerate for at least 2-3 hours before serving.

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