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.

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.

[Recipe updated in December 2013 to reflect the use of Kahlua, the appropriate amounts of Kahlua, and an updated method to eliminate using raw eggs.]


Yield: 10 to 12 servings

Prep Time: 1 hour

Total Time: 8 hours

A classic recipe for tiramisu with layers of espresso and Kahlua-soaked ladyfingers, mascarpone cream and cocoa powder.


2½ cups strong brewed coffee, room temperature
1½ tablespoons instant espresso powder
6½ tablespoons Kahlua, divided
6 egg yolks
⅔ cup sugar
¼ teaspoon salt
¾ cup cold heavy cream, divided
24 ounces mascarpone cheese
14 ounces dried ladyfingers (savoiardi)
3½ tablespoons Dutch-processed cocoa powder


1. Stir coffee, espresso, and 2½ tablespoons Kahlua 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, 1½ to 2 minutes, scraping down bowl with rubber spatula once or twice. Add ⅓ cup of the heavy cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.

3. Set the bowl with yolks over a medium saucepan containing 1 inch of gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.

4. Whisk in remaining 4 tablespoons Kahlua until combined. Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside.

5. In now-empty mixer bowl, beat the remaining cream at medium speed until frothy, 1 to 1½ minutes. Increase speed to high and continue to beat until the cream holds stiff peaks, 1 to 1½ minutes longer. Using a rubber spatula, fold one-third of the whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

5. 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.

6. 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.

7. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1½ tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 3 days.

(Source: Cook's Illustrated November & December 2007 issue)


124 Responses to “Tiramisu”

  1. Gretchen Noelle on March 5, 2008 at 2:37 pm

    Looks beautiful! It is one of my goals this year to make tiramisu!


  2. Chelai on March 5, 2008 at 2:45 pm

    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.


  3. Erin on March 5, 2008 at 2:51 pm

    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!


  4. kayte on March 5, 2008 at 3:00 pm

    this looks to die for! omg i’m completely drooling at my desk at work πŸ™‚ i can’t wait to make this for my sister. this is her favorite dessert!


  5. Michelle on March 5, 2008 at 3:06 pm

    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 πŸ˜‰ 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!


  6. katie102006 on March 5, 2008 at 3:11 pm

    Ahhh! You’re favorite! It looks fabulous! Better than most I’ve ever seen. Wish I had some of this right now!


  7. smellslikehome on March 5, 2008 at 3:17 pm

    this looks amazing Chelley!!!


  8. Michelle on March 5, 2008 at 3:23 pm

    Katie – thanks so much!

    Tara – Thank you πŸ™‚


  9. slush on March 5, 2008 at 3:26 pm

    YAY! Mission completed. πŸ˜‰ It looks fantastic. Jaos and I both love it, I will def try to make it sometime soon. Great photos too, lickable good!


  10. Michelle on March 5, 2008 at 3:29 pm

    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!


  11. bridget on March 5, 2008 at 4:50 pm

    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.


  12. Michelle on March 5, 2008 at 4:54 pm

    bridget – Thanks so much for vouching this recipe – it helped me make my decision πŸ™‚


  13. noskos on March 5, 2008 at 5:08 pm

    That looks so good!! I love tiramisu, this looks just like the recipe I needed! Thanks!!


  14. Michelle on March 5, 2008 at 5:13 pm

    noskos – Thanks! If you make it, I hope you enjoy it!


  15. April on March 5, 2008 at 8:10 pm

    I love tiramisu! This looks so good!


  16. Michelle on March 5, 2008 at 8:14 pm

    April – Thank you!


  17. Annie on March 5, 2008 at 8:22 pm

    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 πŸ™‚


  18. Michelle on March 5, 2008 at 8:32 pm

    Annie – Thanks! I definitely understand the texture thing – there are many things that do that to me too!


  19. mrsdanigirl8 on March 5, 2008 at 8:34 pm

    This has left me drooling! I cannot wait to make this πŸ™‚


  20. Michelle on March 5, 2008 at 8:41 pm

    mrsdanigirl8 – I’m glad this has hit the spot for you! Can’t wait to hear about your experience with it!


  21. Amber on March 6, 2008 at 9:19 am

    It looks wonderful Chelle!! Great job.


  22. Michelle on March 6, 2008 at 9:31 am

    Thank you Amber! πŸ™‚


  23. Kate on March 6, 2008 at 1:37 pm

    This one is way more similar to my recipe than the last one.


  24. Michelle on March 6, 2008 at 1:42 pm

    Kate – awesome, I’m so happy to have found one that seems perfect!


  25. Erin on March 6, 2008 at 8:06 pm

    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 πŸ™‚


  26. Michelle on March 6, 2008 at 8:14 pm

    Erin – glad I could encourage you! I hope you enjoy it!


  27. Jaime on March 6, 2008 at 10:43 pm

    i love tiramisu! yours looks perfect πŸ™‚ i’m still on the fence about which recipe to try…


  28. Michelle on March 6, 2008 at 10:55 pm

    Thanks Jaime! Let me know which one you try and how you like it!


  29. Jerri on March 7, 2008 at 2:02 pm

    oh, this tiramisu looks wonderful. yum!


  30. Ashley on March 8, 2008 at 11:14 am

    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.


  31. Michelle on March 8, 2008 at 11:24 am

    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.


  32. Deeba on March 9, 2008 at 4:34 am

    Absolutely beautiful…I love tiramisu but have never ventured out to make one. This looks finger licking good! YUM YUM!!


  33. Michelle on March 9, 2008 at 12:10 pm

    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!


  34. Renea on March 12, 2008 at 10:44 am

    Ooh this looks divine! Can you believe I’ve never even had tiramisu? I’ve got to get on that asap!


  35. Barbara on March 16, 2008 at 9:31 pm

    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?


  36. Michelle on March 16, 2008 at 9:49 pm

    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 πŸ˜‰


  37. Tartelette on March 19, 2008 at 2:36 pm



  38. noskos on March 28, 2008 at 4:55 am

    I made this one yesterday and it was fabulous!!! Thanks for sharing the recipe!!


  39. Michelle on March 28, 2008 at 7:46 am

    noskos – I am so happy that you enjoyed this!! πŸ™‚


  40. Jacqui on January 12, 2009 at 9:02 am

    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.


  41. Cheryl on February 11, 2009 at 2:07 pm

    I have never made Tiramisu, but it’s on my list of things to try this year.This recipe looks fabulous for it!!


  42. Cindy on April 24, 2009 at 2:09 pm

    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!


  43. admin on April 27, 2009 at 10:18 am

    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!


  44. Sarah on July 3, 2009 at 11:48 pm

    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?


  45. Michelle on July 5, 2009 at 11:59 pm

    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!


  46. Aaisha on February 6, 2010 at 7:03 pm

    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 πŸ™
    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!


  47. Jen on February 6, 2010 at 11:22 pm

    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 πŸ™‚


  48. Brittany on February 15, 2010 at 1:18 pm

    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.


  49. Brittany on February 15, 2010 at 1:22 pm

    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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  51. Ameya on November 7, 2010 at 11:09 am

    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!


    • 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 πŸ˜‰


  52. audhobbs on December 28, 2010 at 3:35 pm

    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.


    • 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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  56. Phoebe on June 27, 2011 at 2:40 pm

    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.


    • Michelle on June 27th, 2011 at 2:45 pm

      Hi Phoebe, I get them at an Italian grocery year-round.


    • 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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  58. Fran on June 8, 2012 at 8:41 am

    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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  60. Lindsay on August 15, 2012 at 11:51 am

    I just made your version with Kahula last night! I’m patiently waiting to dig into it tonight after dinner.


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  62. danika on September 10, 2012 at 4:54 pm

    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?


    • 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).


  63. Callie Twiggs on September 27, 2012 at 8:54 pm

    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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  65. Jill on November 11, 2012 at 6:41 am

    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.


    • 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…


  66. Mariam on November 22, 2012 at 5:41 am

    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!


    • 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!


      • Mariam on November 24th, 2012 at 9:31 am

        Thanks so much, will definitely give this a go! πŸ™‚ I feel silly for not Googling it!


  67. Amy on December 23, 2012 at 11:40 pm

    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!


  68. Lindsey on January 1, 2013 at 5:54 pm

    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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  70. ClumberKim on February 14, 2013 at 11:42 am

    About to start making this. Wish me luck!


  71. Stephanie N. on March 14, 2013 at 12:24 pm

    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! πŸ™‚


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  73. Angela on April 25, 2013 at 7:26 pm

    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!!


    • 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!


  74. Ruche on April 29, 2013 at 8:01 am

    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.


    • 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.


      • Ruche on November 12th, 2014 at 5:15 am

        I have tried making this new version of your Tiramisu with cooked eggs…. Doesn’t really work for me. I miss not having the earlier recipe of yours. Could you please please email me the recipe you had on your blog earlier. I would be extremely grateful .


  75. Foodfairy812 on May 1, 2013 at 12:18 pm

    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….


  76. sue griffore on June 24, 2013 at 11:43 pm

    I am confused with the comment to drop half of the ladyfingers into the syrup. Do you mean only 1/2 of each biscuit — or half of the total number of biscuits? I was hoping that someone else had asked. Guess I had to. I must have missed something……….. thank you


    • Michelle on June 25th, 2013 at 5:09 pm

      Hi Sue, Are you referring to step #4? If so, yes, you are to dip half of the ladyfingers called for into the coffee mixture. You’ll see that in step #6 you repeat the process with the remaining ladyfingers.


  77. sparkle on August 15, 2013 at 9:40 pm

    hi, michelle! this is so, so delicious-looking!! i can’t wait to make it!!
    question: how do u think it would taste if i substitute the kahlua / rum with marsala wine?


    • Michelle on August 19th, 2013 at 5:31 pm

      I think it would taste fabulous! πŸ™‚


  78. sparkle on August 19, 2013 at 5:55 pm

    thanks! πŸ˜€
    and i’m very sorry to follow up with a possibly (very) stupid question: do u think it would still be tasty if i forgo kahlua, marsala wine, dark rum, etc, altogether?


    • Michelle on August 19th, 2013 at 10:57 pm

      I think they would probably be lacking some flavor if you didn’t use something, so I would recommend your favorite liquor or some type of extract to infuse flavor.


  79. sparkle on August 21, 2013 at 7:26 pm

    thanks so much!! i can’t wait to try ur recipe – it’s the tastiest-looking one i’ve found on the web!!


  80. Angelina on August 25, 2013 at 12:25 am

    On my agenda for this week! Looks absolutely gorgeous…but I’m going to halve the recipe to fit a 8×8 inch pan instead πŸ™‚ will post back on da results! xo


  81. PA on September 22, 2013 at 6:07 pm

    This looks delicious…I am quite a novice when it comes to baking but I wanted to try this out. The fillings came out well πŸ™‚ But my tiramisu came out quite soggy. I felt like I didn’t but I guess I did end up letting the lady fingers take in too much espresso ): I wonder if it could partly be because of the type I used (hard and dry, sugar on the side) and if I should try something else like only dipping the non-sugar side and flipping it or just brushing some of it on…Ah well. Thanks for the recipe! I wish to try it again (as well as others. πŸ™‚ )


  82. PA on September 22, 2013 at 6:09 pm

    P.S. – As this was just a test and I lacked the proper amount of ingredients, I used half of what you listed (and after mixing together the eggs, sugar, and salt, they did not seem to turn pale yellow like I’ve seen in videos. D: )


  83. Liz on October 6, 2013 at 1:53 pm

    Great recipe..! Planning on making for my daughter’s birthday. Does the recipe already include the modifications you talked about? Or cut half from the recipe? Thanks!


    • Michelle on October 6th, 2013 at 8:26 pm

      Hi Liz, The recipe does not include the modifications. Enjoy!


  84. Darcy on November 17, 2013 at 8:54 pm

    You mention the adaptations you made to the recipe like using Kahlua instead of rum but I don’t see that reflected in the recipe. Does this mean that what we see is the original recipe and not your adapted one?


    • Darcy on November 17th, 2013 at 8:56 pm

      I see that you answered the question already. So, then what you did is use Kahlua instead of rum and only half of what it calls for?


      • Michelle on November 18th, 2013 at 3:58 pm

        Hi Darcy, Yes, that is correct.


  85. Viv on December 25, 2013 at 7:06 am

    I used this recipe and it was soo good!
    My mums birthday is on xmas day – this cake was an absolute winner!
    Only thing I would suggest is that Kahlua is a slightly sweet liquor so the tiramisu was slightly too sweet. I would reduce the sugar to half the amount if substituting Kahlua for the Rum πŸ™‚
    Thanks so much and Merry Xmas!


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  87. Lolo on December 31, 2013 at 11:20 pm

    Assembled this dessert tonight for my family’s New Years Day 2014 dinner menu. It’s chilling the refrigerator, and I can’t wait to serve (and eat it) tomorrow. I love the modification you made and ended up using Kahlua instead of rum as well, except that I accidentally used all 9 tablespoons. I think it’ll be OK (fingers crossed). By the way, I’m also a huge CI/ATK/CC fan as I’ve had great success with their recipes and recommended products. But over the past year, I’ve found myself frequenting your site just as often. I’ve tried so many of your recipes β€” the warm black bean dip, the best-ever potato salad, the salted caramel sauce, the carnitas nachos, the beef and broccoli β€” the list goes on. I’m happy to report that your recipes have resulted in rave reviews around my dinner table and office potlucks. Thanks for helping to make me a winner in the kitchen every time!


  88. plumeria on January 19, 2014 at 5:56 pm

    I just made this today from the ATK cookbook – and it’s chilling in the refrigerator. I had an enormous amount of coffee liquid leftover (1 1/4 C) after being careful about not soaking the lady fingers too long, as directed, so now I’m hoping they will be moist enough! I looked on youtube for videos after the fact, and just watched an Italian chef make this dish and he used the egg whites, and also layered the mascarpone mixture on the bottom of the dish as well. I wondered why ATK didn’t use any egg whites at all, and anyway, now I have all these organic egg whites left over! I did not substitute Kahlua, and noticed the Italian chef on youtube used Baileys. Do you know what is most frequently used in restaurants? (Rum/Baileys/Kahlua). I hope the Tiramisu turns out good!


    • Michelle on January 20th, 2014 at 10:04 am

      Hi Plumeria, I’ve seen and tasted tiramisu made a ton of different ways; I think rum and marsala wine are probably the most frequently used.


      • plumeria on January 20th, 2014 at 3:00 pm

        Thanks Michelle for your reply. I can’t imagine it with Marsala! (yuk) I did see that used online. My recipe turned out delicious, thankfully, and most similar to what we have tasted in restaurants, so I suspect the ones we have tasted used rum. Anyway, I also have come to like and trust ATK recipes and find them quite reliable. Thanks again!


  89. Maria on February 21, 2014 at 7:26 pm

    Thank you so much for this recipe!!! Tiramisu is my absolute favorite dessert. Not only was this easy to make it came out perfect! I swear by ATK recipes and I really love Kahula substitute. I make this for a group of friends who raved about it. I’m showing a friend how to make this tonight.


  90. Anne on March 29, 2014 at 10:54 am

    I made this yesterday for my boyfriend. He absolutely loved it. I had fun making it and it really was delicious. Thank you very much


  91. Lisa on June 12, 2014 at 11:07 pm

    I used this site for a recipe years back and saved it. I made it for my dad and he LOVED it! I don’t want to use the updated version is there anybody that still has the old version with rum and raw eggs??? I want to make for Father’s Day! Please help!!!!


  92. Rachel on August 20, 2014 at 7:17 am

    This was the best tiramisu I ever ate! It was totally worth the effort and came out perfect. I made my own mascarpone cheese so the process took 2 days but the steps were easy and it was a masterpiece. It was even more delicious a few days later. The fact that the eggs aren’t raw is great and it tastes better too. I consider this tiramisu one of my major culinary successes and I am definitely going to make this again and again. Thank you, Brown Eyed Baker!


  93. Claudia on December 14, 2014 at 6:04 pm

    I used this recipe this weekend and it turned out great, thank you! I couldn’t find the espresso powder at the supermarket, so I left that out. Also used Hershey’s baking chocolate powder instead of the Dutch processed (which I also couldn’t find)


  94. Shell on January 24, 2015 at 9:34 am

    I made this 2x and it’s delicious! But πŸ™ my cream isn’t fluffy. I’m not quite sure what I am doing wrong. What consistency should I have before I mix in the cheese with the cooked egg? What consistency should I have after? I do fold in the cream but it’s such a small amount it doesn’t seem to make a difference. Thank you so much in advance! The taste is perfect, if only I could get the consistency!


    • Michelle on February 4th, 2015 at 9:07 pm

      Hi Shell, I’m not sure if you mean your whipped cream isn’t fluffy, or the mixture after you fold in the whipped cream isn’t fluffy? If you mean the latter, it really won’t be “fluffy”; it’s a rather dense filling and while the whipped cream lightens it up, it really isn’t a fluffy consistency.


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  96. jose on September 20, 2015 at 6:37 pm

    sorry i’m way late to but i’m fairly new to your site and just came across this. i just had one question, is the use of kahlua your modification to the original recipe or was that in the original? i looked this up on cook’s illustrated and they just call for rum. thank you, just wondering.


    • Michelle on September 23rd, 2015 at 9:02 pm

      Hi Jose, Kahlua is my modification; Cook’s Illustrated calls for rum. Enjoy!


  97. Lillian on May 10, 2016 at 11:27 pm

    Hi Michelle, do you know how many calories this tiramisu recipe would contain?


    • Michelle on May 13th, 2016 at 7:12 pm

      Hi Lillian, I don’t.


  98. Katy on May 19, 2016 at 11:17 am

    Can you freeze this?


    • Michelle on May 21st, 2016 at 12:49 pm

      Hi Katy, I would not recommend freezing this; I think it would thaw out to be way too mushy.


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