Tiramisu
85 comments » Better late than never, right? After a power outage kept me from actually getting on my computer, I bring you… Tiramisu!
A few months ago I came across a tiramisu recipe in the most recent Cook’s Illustrated issue, and I made sure to save it, knowing that someday I would try to redeem myself. That someday finally came! I’ve got to admit that I am becoming quite smitten with Cook’s Illustrated and America’s Test Kitchens. It seems that everything I have made has come out absolutely perfect. I’m pretty convinced that their recipes are spot-on and foolproof. The only modification that I made to the tiramisu was to substitute Kahlua in place of the rum, and cut that amount in half. The CI recipe notes that its recipe results in a strong rum flavoring, and to create a more subtle flavor to cut the amount in the coffee/espresso mixture in half. I also decided to cut in half the amount that went into the cream mixture. I think this was a good decision, as there was still a distinct flavor, but it complemented the other flavors and was not overpowering. I was initially nervous about using completely raw eggs, but a friend made a great suggestion and told me I should just buy pasteurized eggs, which I did, and my fears resolved themselves 
This tiramisu was absolutely fabulous. The savoiardi were perfectly soft and loaded with flavor, while the mascarpone mixture had a light and smooth flavor, as well as texture, which I attribute to the addition of the whipped cream that is incorporated. The dish received high praise, and it is easily just as good, if not better, than tiramisu you would find at the nicest of Italian restaurants. Cook’s Illustrated definitely perfected this recipe.
Tiramisu
Yield: 10 to 12 servings
Prep Time: 8 hours
Total Time: 8 hours
Ingredients:
2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
9 tablespoons dark rum
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1-1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
3-1/2 Tablespoons cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate (optional)Directions:
1. Stir coffee, espresso, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
(Source: Cook's Illustrated November & December 2007 issue)
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Looks beautiful! It is one of my goals this year to make tiramisu!
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I want to try this…the last time I made tiramisu was a total flop! I’ve been aprehensive every since and the marscapone is too expensive to keep messing up.
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This looks wonderful! I’ve been wanting to make tiramisu for a long time now but have never found a recipe that appealed to me. I’ll definitely give this a try, especially since I found out the other day that David has never had tiramisu (can you believe that??). I hope I’ll try it soon because it looks and sounds delicious!
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this looks to die for! omg i’m completely drooling at my desk at work
i can’t wait to make this for my sister. this is her favorite dessert!
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Gretchen – Thank you! It’s definitely not hard to assemble, I think the key is finding the right recipe, and I definitely think that this one is a winner!
Chelai – My last one was a total flop as well, and you’re right – mascarpone is mighty expensive! If you try it I’d love to hear what you thought!
Erin – No, I cannot believe that a grown up has never tried tiramisu
Haha. If you try it let me know how it turns out for you!
kayte – Thanks! I think it’s killer, I hope your sister enjoys it!
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Ahhh! You’re favorite! It looks fabulous! Better than most I’ve ever seen. Wish I had some of this right now!
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this looks amazing Chelley!!!
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Katie – thanks so much!
Tara – Thank you
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YAY! Mission completed.
It looks fantastic. Jaos and I both love it, I will def try to make it sometime soon. Great photos too, lickable good!
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Laurie – Thanks! Definitely mission completed! I was so excited about how great it was and then I was afraid I wouldn’t even have pictures to show for it! If you try it, let me know!
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I love that recipe. Best tiramisu I’ve ever had.
Out of the hundreds of CI/ATK recipes I’ve made, I’ve had very few failures.
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bridget – Thanks so much for vouching this recipe – it helped me make my decision
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That looks so good!! I love tiramisu, this looks just like the recipe I needed! Thanks!!
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noskos – Thanks! If you make it, I hope you enjoy it!
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I love tiramisu! This looks so good!
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April – Thank you!
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This looks great, Chelle! Unfortunately I don’t like tiramisu (it’s a texture thing) but yours looks so pretty it makes me wish I loved it
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Annie – Thanks! I definitely understand the texture thing – there are many things that do that to me too!
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This has left me drooling! I cannot wait to make this
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mrsdanigirl8 – I’m glad this has hit the spot for you! Can’t wait to hear about your experience with it!
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It looks wonderful Chelle!! Great job.
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Thank you Amber!
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This one is way more similar to my recipe than the last one.
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Kate – awesome, I’m so happy to have found one that seems perfect!
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I saw this in Cook’s Illustrated and filed it away for future use. I think this weekend might be the right time. Thanks for the extra push I needed
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Erin – glad I could encourage you! I hope you enjoy it!
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i love tiramisu! yours looks perfect
i’m still on the fence about which recipe to try…
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Thanks Jaime! Let me know which one you try and how you like it!
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oh, this tiramisu looks wonderful. yum!
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Wow this looks really good! I can’t believe there’s raw egg yolks in it though? I wonder if all tiramisu recipes are like that.
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Jerri – Thank you!
Ashley – Many of the recipes that I found had raw egg yolks in them, although this one offered an alternative method that involved heating them, but resulted (per the recipe) in a thicker mascarpone filling. I didn’t necessarily want that, so I went with Nick’s suggestion and bought pasteurized eggs. I wasn’t as worried then.
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Absolutely beautiful…I love tiramisu but have never ventured out to make one. This looks finger licking good! YUM YUM!!
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Deeba – Thank you!! I had always been a little intimidated by it as well; the assembly is pretty foolproof, I think the key is just finding a great recipe!
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Ooh this looks divine! Can you believe I’ve never even had tiramisu? I’ve got to get on that asap!
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This is almost just like a recipe I have that they make at one of the Disney resorts — it uses Twinkies (halved) instead of ladyfingers. I wonder what you think Twinkies would do to your recipe?
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Barbara – I’m not sure how Twinkies would hold up to the soaking (might they fall apart? I haven’t had a Twinkie in I bet 20 years! so I’m not certain on their texture), but I’m Italian so I can honestly say that I couldn’t imagine a tiramisu with Twinkies instead of savoiardi
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Perfection!
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I made this one yesterday and it was fabulous!!! Thanks for sharing the recipe!!
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noskos – I am so happy that you enjoyed this!!
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HI, love your blog. Tiramisu is my fav but never got a perfect recipe. How many tbsp of coffee granules and water to make
2 1/2 cups of strong brewed coffee? I am not a coffee drinker but love the smell of it.
Thank you for your advise in advance.
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I have never made Tiramisu, but it’s on my list of things to try this year.This recipe looks fabulous for it!!
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Where do I find the pasturized eggs?
Are you referring to Egg Beaters?
Do I just buy the yolks? I’m a bit confused and really want to make this , thx!
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Cindy – Pasteurized eggs are in fact real eggs (not Egg Beaters or a substitute of any sort) and can be found with the “regular” eggs at the grocery store. The only difference is that they have gone through a pasteurizing process to kill any potential bacteria, making them safe to consume raw. Please let me know if you have any other questions. Thanks! Hope you enjoy!
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OMG that looks delishh…i LOVE LOVE LOVE tiramisu from Magiannos..and i wana make this!! i was wondering though..what would be a good substitute for the rum/khaula?
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Hi Sarah,
Some options for substituting out the alcohol in this recipe would be to replace it with a mild-flavored coffee or even a rich hot chocolate (cooled to room temperature). You could add a splash of rum extract to either of these to give a little rum flavor without the alcohol.
If you try any of these definitely let me know how what you thought!
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This is one of my favorite Tiramisu recipes. I tried it with both cooked and uncooked eggs. Let’s just say that I prefer uncooked. When I cooked the yolks and added them to my cheese, the whole thing turned to a chunky mess
I don’t drink alcohol, so I completely eliminated it from the recipe, and it still tastes delish! I added a little extra espresso though – 2 tablespoons rather than 1.5 – to make sure it’s still a strong taste. Came out perfect!
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This photo alone makes me want to try a more “traditional” tiramisu!
I’ve done the Gordon Ramsay one, personal Tiramisu served in Martini glasses and that was DEEEEe-lish! (and a massive hit with the family – they couldn’t believe I’d gone to “all that trouble” haha, it’s funny the effects plating has!) I’d recommend you trying that Ramsay one, it was so much fun, and so easy! I’ll try this one
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I made tiramisu following your version of the recipe (with Kahlua) and it was fabulous. This was my first time making tiramisu and it was easy and set up great. Everyone LOVED it! Thanks for the awesome recipe.
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I fixed this recipe for valentine’s day and made individual servings by placing them in martini glasses. I dusted a cocoa powder heart on top of each one using a little heart stencil I made out of wax paper.
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Hi Michelle,
I was wondering, would this recipe work if you used a hand whisk instead of an electric mixer? I unfortunately only have a hand whisk at the moment. Thanks!
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Michelle on November 8th, 2010 at 10:18 pm
Hi Ameya, You just need to have some strong arm muscles and whisk really well. Hand-beating cream to stiff peaks is not for the faint of heart
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I too love Cook’s Illustrated. I have the Baking book, but mostly just use their website. I’ve made this recipe for tiramisu–it’s really good. Have you watched their video on how to make it?? They show all the steps to assemble it in a 9×13 pan, but they show it being served on a plate with a pretty little cut-out flower shape. How’d they do that?? Any ideas. Of course they don’t show that part!! Would like to make it again sometime, but want to have a prettier presentation than a baking dish.
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Michelle on February 16th, 2011 at 9:52 pm
Hmm I didn’t see that episode so I can’t quite picture what you’re referring to. If I come across it I will report back!
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Hi,
I have tried making tiramisu with yolks that have been tempered with hot syrup. It is a good idea to use pasteurized eggs. I’ll give it a try. But where can I get ladyfingers ? They are all over the place during Christmas holiday but are hard to find for the rest of the year. That’s why I ususally make a chocolate cake to replace them. It will be great if I can get ladyfingers because it can cut down the amount of work.
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Michelle on June 27th, 2011 at 2:45 pm
Hi Phoebe, I get them at an Italian grocery year-round.
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Foodfairy812 on May 7th, 2013 at 7:01 pm
The first few times I tried this recipe, I used lady fingers. Found them at Sprout’s, a specialty gorcery store. Then I found them too at the bakery section of a regular supermarket such as Ralph’s and Von’s (in S.California). But as the lady fingers as pricey, I tried using pound cake (Sara Lee) which is cheaper and easier to cut.
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I have cooked for 45 years, and love tiramisu. This is the best I have ever had. I am about to make it now for my third time. Thank you so much for taking the time to tweak this recipe, and sharing it. God bless!
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I just made your version with Kahula last night! I’m patiently waiting to dig into it tonight after dinner.
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i will be making this tiramisu tonight for a party tomorrow. the only ladyfingers i could find are soft, and were frozen. i’m not sure if i should leave the packages open so they dry out? maybe put them in the oven? any suggestions?
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Michelle on October 5th, 2012 at 6:18 pm
Hi Danika, You can’t use soft lady fingers for this recipe, they will basically fall apart when soaked in the liquid. Stella D’oro makes the hard lady fingers (found in the cookie aisle or Italian section of most grocery stores).
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So, I still have yet to find one of your recipes that doesn’t ROCK!!!:) thank you so much! Made the tiramisu for a going away treat for a friend (tiramisu is her favorite dessert) and it brought the house down. I’m not that big on tiramisu myself, and I even liked it! I used soft lady finger and just dipped them ever so lightly in the coffee mixture. I was a little bit nervous about the raw eggs too, but had no problems. loved it. THANKS FOR COOKING!
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This is AWESOME! fantastic flavor! Alrecipes has a great recipe for the savoiardi, that I used to go in this tiramisu. WORD OF CAUTION: I totally overbeat the Mascarpone and Egg Yolks. The Mascarpone started to get grainy like cream does if you overbeat it.
((((. It was still good, but MAN – I’m imagining how much BETTER it would have been if I followed the directions here and only beat for a few SECONDS.
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Heidi on June 16th, 2013 at 2:24 pm
So glad to know it still tastes good. I’ve made this recipe once before and I think I did it right that time. This time it started to curdle and I nearly panicked… the only thing my husband asked for for Father’s Day! AHHHH…
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Hi, just discovered your blog, it’s excellent!
My only problem is deciding which recipe of yours I should test first! But tiramisu is my favourite and I don’t have it that often as I can’t have alcohol so I only have my hand-made one. I have to give this a try! I always add a little whipped cream to my tiramisu, adds some light-ness!
Btw do you know what 1 1/2 pounds of mascarpone is equivalent in grams for cups?
Thanks in advance from Australia!
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Michelle on November 22nd, 2012 at 8:48 am
Hi Mariam, I just did a quick Google converter for 24 ounces (1.5 pounds) into grams, it calculates it as 680.389 grams. Hope that helps!
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Mariam on November 24th, 2012 at 9:31 am
Thanks so much, will definitely give this a go!
I feel silly for not Googling it!
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For everyone having issue with the cost of the mascarpone – if you have access to a Trader Joe’s they have 8oz for $3. That works out to $12; still not cheap, but cheaper than the $20 I just spent on ladyfingers! I didn’t realize how much I was going to be shelling out when I decided to bring this to Christmas dinner (wow).
Making it for the first time tomorrow. Crossing my fingers!
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So pleased to find this recipe! Will be making it for the family to celebrate the New Year next week. Thanks so much!
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About to start making this. Wish me luck!
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Every month at work, our department has a birthday celebration to celebrate the birthdays that particular month. Each month, two people are assigned to bring in birthday treats. As you can imagine, this has turned into kind of a competitive thing, with people trying to one-up those before them. This past month, my partner and I had birthday duty. We decided to do an Italian theme–I made this tiramisu recipe, and he brought in gelato and sorbet. This recipe had overwhelmingly good reviews, and I actually did have people say that it was as good as, or better than, what you get in a restaurant!
From a preparation perspective, this was one of the most straightforward tiramisu recipes I’d found. Some of those out there in cyberspace seem to be much more complicated than they need to be. Lots of steps and added time. This recipe was so easy to make, and the results were fantastic. I modified it as Michelle suggested, using Kahlua instead of the rum. I think this was a great modification and really gave the tiramisu a good flavor. Let’s see next month’s duo top that!
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Hey Michelle!!
I had the most disappointing day today…. first my husband came home raving about this cake he had at work (I typically supply their cakes, so I was like WHAT?!?!?) I asked him what it was and he just continued to drool and said it was a layered cake with a fluffy pudding like filling. I told him maybe it was a Cassata cake and he had no idea what I was talking about. I know several people like this one so I went searching on your sight for the recipe… Disappointment #2… WHAT THE HECK LITTLE ITALIAN BEAUTY!?!? Do you happen to have this recipe? Or can maybe send me in a good direction?? I WILL NOT be over done!! LOL
P.S. Love the site, I check it daily!!
Anela
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Michelle on April 26th, 2013 at 10:00 am
Hi Angela, I do not have a recipe for Cassata cake, but I will definitely add it to my list!
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Hi! I am a big follower of your blog. I visit it at least once a day:))
Was thinking of trying the tiramisu today. Could you pls advs How many tbsp of coffee to make 2 1/2 cups of strong brewed coffee? Tried looking for an answer in the comments section but didn’t find it.
Thanks.
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Michelle on April 30th, 2013 at 3:21 pm
Hi Ruche, I usually make nearly a full pot and then measure out however much coffee I need. For this, I would probably fill the water line up to 6 cups (remember, it doesn’t measure 8 ounce cups, but smaller!) and use 4 tablespoons of coffee granules.
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Hello, Michelle and Angela on April 25, 2013 at 7:26 pm,
Could it be you are referring to CASSAVA CAKE, a Philippine/Asian dessert?
Also, I have made this Tiramisu both for family and co-workers, followed instructions by heart, and I must say I always get great compliments for it. Some have said my Tiramisu (thanks to your website!) is way better than store-bought ones. I plan to keep trying your other recipes. Many, many thanks for the inspiration and the fool-proof instructions! Best regards….
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