Buca di Beppo reveals its Tiramisu recipe

Buca di Beppo's Tiramisu

Though it's not traditionally a dessert of the South, our espresso and rum-soaked Tiramisu captures the vital, vibrant, powerful flavors of southern Italy - more than living up to its name, which means "pick me up" in Italian. Is a dessert this redolent of rum and espresso appropriate for kids? They'll get a toothache before they get a hangover! Serves 4.


  • Sweet Marscapone 9 oz.
  • Zabaglione custard 3 oz.
  • Espresso rum mix 1/2 cup
  • Round ladyfingers 3 (6 inches in diameter)
  • Cocoa powder 1/2 oz.
  • Biscotti, crumbled 1/8 cup

Serving bowl 3 inches deep by 7 inches wide

Dip ladyfingers in rum espresso mixture and place in bowl. Top with 1 oz. of zabaglione. Using a 3 oz. scoop, layer the marscapone mix over ladyfingers. Repeat process two more times with remaining ladyfingers. Place bowl in cooler until needed. Prior to serving, sprinkle with cocoa powder and crumbled biscotti. Serve to delighted guests.

About Chef Eddy Suarez
Eddy Suarez, Paisano Partner at Buca di Beppo restaurant in Palo Alto, expressed an interest in the culinary arts from an early age. Born in El Salvador and raised in San Francisco, Eddy earned a bachelor's degree in Hospitality Management from San Francisco State. While attending college, he joined Buca di Beppo restaurant in 1997, where he quickly earned a position in management upon his graduation in 1999. After serving as Chef at Buca di Beppo restaurants in Palo Alto and San Jose from 2000 to 2006, he was promoted to Divisional Chef in 2006. As Divisional Chef, Eddy was responsible for ensuring culinary excellence at Buca di Beppo restaurants throughout the Bay Area, Sacramento, Seattle, Salt Lake City and Honolulu. In 2007, Eddy became Paisano Partner for Buca di Beppo Palo Alto, where he now serves as general manager and part owner.

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