Biscotti Tiramisu


  • 2 cups heavy cream, whipped
  • 8 oz mascarpone cheese
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 50 Vero Amore Biscotti (to fill an 8×8 pan)
  • 10 oz espresso, cooled
  • cocoa powder


  1. Set aside an 8×8 glass baking dish
  2. Whip the heavy cream until soft peaks form
  3. In a separate bowl, whip together the mascarpone cheese, sugar and vanilla until smooth
  4. Fold the whipped cream mixture into the mascarpone mixture
  5. Dip the cut side of the biscotti very briefly into the cooled espresso
  6. Line the biscotti up in the 8×8 dish
  7. Spread the mascarpone mixture over the first layer of biscotti 
  8. Repeat a second layer of biscotti dipped in cooled espresso
  9. Top with remaining mascarpone mixture
  10. Sift cocoa powder over the top, covering completely
  11. Cover with plastic wrap and chill for at least 4 hours in the fridge
  12. Cut, serve and gustare!