Chef Thierry Delourneaux Chichifoofoo Tiramisu



5 Egg whites
5 Egg yolks
125 grams Regular sugar
125 grams All purpose flour


Preheat oven 400°F.
Line baking sheet with parchment paper and set aside.
In a bowl, using an electric mixer fitted with a whisk attachment, beat egg whites on medium-high speed with 1/4 regular sugar until foamy. Add another 1/4 regular sugar, and continue to beat until soft peaks form. With machine running, gradually add remaining regular sugar, beating into stiff, glossy peaks. This egg whites sugar method is called “French meringue”.
In a stainless bowl mix beaten egg yolks with a part of the meringue to help incorporate better. Pour egg yolks mix into the meringue.
Add gradually shifted all purpose flour to egg mixture and mix delicately.
Transfer to a pastry bag fitted with a 1/2-inch round tip. Pipe  2 x 9 inches spirals or 3 inches cookies onto prepared baking sheet leaving about 1 inch between cookies. Lightly dust with confectioners’ sugar twice. Bake until just beginning to brown around the edges, about 8-10 minutes.
Transfer to wire racks to cool. .

Coffee Syrup


200 grams Water
200 grams Regular sugar
50-80 grams Coffee extract or espresso


Bring to a boil water and sugar for 5 minutes. When syrup is cool add coffee extract.



260 grams Regular sugar
80 grams  Water
140 grams Egg yolks
4 grams Gelatin sheet
300 grams Mascarpone cheese
500 grams Heavy cream
30 grams kahlua liquor


10 Inches trifle bowl


Combine water and regular sugar, mix well and cook to a syrup at 118ºC.
Meanwhile bloom gelatin sheet on ice water.
In a bowl, using an electric mixer with the whisk attachment. Pour egg yolks and whisk for 2 minutes, lower speed and pour syrup while hot and add squeeze bloomed gelatin. Mix on high speed until you obtain a pate a bombe light and completely cool.
In a separate bowl soften mascarpone cheese and add kahlua liquor.
Pour the pate a bombe to mascarpone cheese mixture and set aside.
In a bowl, using an electric mixer with the whisk attachment start to whip heavy cream to soft peak.
Gently incorporate the whipped cream gradually to mascarpone mixture and mix well.


In a baking dish or trifle bowl, put down one ladyfingers spiral or 1 layer of ladyfingers. Generously brush the ladyfingers with coffee syrup to soften.
Spread a layer of the mascarpone filling over the top of the ladyfingers, about 1/2 inch thick.
Put down another layer of spiral or ladyfingers and brush them with more of the coffee syrup. Spread the remaining mascarpone filling over the top. Let Set at least for 3 hours into the refrigerator.
Use a fine grater to grate the bittersweet chocolate over the tiramisu and finish by sprinkle cocoa powder on top.
An overnight rest will bring the best flavor.

Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!