Dish out the best tiramisu you’ll ever eat with this easy-to-follow recipe. Made with layers of coffee-dipped ladyfingers, Kahlua flavored mascarpone custard, and cocoa powder, this Italian dessert is perfect for an extra-special birthday, dinner party, or holiday!
Growing up, we sometimes frequented the Olive Garden for a family dinner out, and that meant multiple things: lots of salad and breadsticks, leaving with a fistful of Andes mints, and getting a piece of tiramisu for dessert. I fell in love with this dessert at first bite as a kid and I still love it so much all these decades later.
I first tackled tiramisu at home more than 10 years ago, when I first saw a recipe pop up in an issue of Cook’s Illustrated. However, that recipe utilized raw eggs and, while truly authentic, I just couldn’t get past it, even using pasteurized eggs. I re-worked the recipe with a cooked custard and I think it’s just absolutely fabulous.
What is Tiramisu?
This coffee-flavored, no-bake Italian dessert is made with ladyfingers dipped in coffee, layered with mascarpone custard, and topped with cocoa powder.
It’s a traditional Italian dish that means “pick me up” and after one bite, I am sure you will agree! Typically served cold, this layered dessert is the perfect finish to an Italian dinner.
Ingredients You’ll Need
Coffee + Espresso Powder: Mixed together to make a deep coffee base for soaking the ladyfingers.
Kahula: Adds a little pick-me-up and pairs perfectly with the coffee.
Egg Yolks: Used to make the base of the custard.
Sugar + Salt: To sweeten and flavor the mascarpone custard.
Heavy Cream: Whips and holds its shape in the custard.
Mascarpone: A buttery cheese that’s milder than cream cheese.
Ladyfingers: Savoiardi are the light egg-based cookie layers soaked in the coffee mixture. They provide a solid layer for the custard to top.
Cocoa powder: Dusted over the custard layers, it adds a chocolaty flavor to the dessert.
How to Make It
Tiramisu is traditionally made by layering ladyfingers that have been soaked in espresso and alcohol with a mascarpone cheese custard and a dusting of cocoa powder.
Many recipes call for using raw eggs in tiramisu, but I made a cooked custard instead (much like you would do to make pastry cream) and beat it into mascarpone cheese with heavy cream. The flavor and the texture are superb.
Step 1: Make the Mascarpone Custard
Beat egg yolks: In the bowl of a standing mixer, fitted with the whisk attachment, beat egg yolks at a low speed until just combined.
Add sugar and salt and beat at medium-high speed until pale yellow, about 1 1/2 to 2 minutes, scraping down the bowl with a rubber spatula once or twice.
Pour in heavy cream: Add 1/3 cup of heavy cream to the yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape the bowl.
Temper the eggs: Set the bowl with the yolks over a medium saucepan containing 1 inch of gently simmering water; cook, constantly scraping along the bottom and sides of the bowl with a heatproof rubber spatula, until mixture coats the back of a spoon and registers 160°F on an instant-read thermometer, 4 to 7 minutes.
Cool the custard: Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.
Add Kahlua and mascarpone: Whisk in remaining Kahlua until combined. Transfer to standing mixer fitted with a whisk attachment, add mascarpone and beat at medium speed until no lumps remain. Transfer to a large bowl and set aside.
Beat heavy cream: In an empty mixer bowl, beat the remaining cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase to high and continue to beat until the cream holds stiff peaks, 1 to 1 1/2 minutes longer.
Fold in mascarpone mixture: Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain. Set aside.
Step 2: Assemble the Tiramisu
Make the coffee mixture: In a wide bowl or baking dish, stir together coffee, espresso powder, and 2 1/2 tablespoons Kahlua until the espresso dissolves; set aside.
Dip ladyfingers in coffee: Working one at a time, drop half of the ladyfingers into the coffee mixture, roll, remove, and transfer to a 9×13-inch glass or ceramic baking dish.
Note: Do not submerge ladyfingers in coffee mixture, the entire process should take no longer than 2 to 3 seconds for each cookie. If submerged, the ladyfingers will disintegrate.
Make a ladyfinger layer: Arrange the soaked cookies in a single layer in the baking dish, breaking or trimming the ladyfingers as needed to fit neatly into the dish.
Spread mascarpone over ladyfingers: Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to the sides and corners and smooth surface.
Dust with cocoa powder: Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
Repeat dipping and arrangement of the ladyfingers; spread with remaining mascarpone mixture, and dust with remaining cocoa powder.
Wipe the edges dry with a paper towel.
Refrigerate: over with plastic wrap and refrigerate 6 to 24 hours.
Serve: Cut into pieces and serve chilled.
Can You Make Tiramisu Without Eggs?
An egg-based custard is definitely the traditional way with tiramisu, but you can make a perfectly delicious tiramisu without them!
In fact, a few years ago I set out to make a very easy and less time-intensive version of tiramisu and turned it into a tiramisu trifle. I scrapped the custard and instead simply folded whipped cream into the sweetened mascarpone cheese for a lighter, mousse-like texture that could be easily layered. You could certainly use that filling recipe instead of the custard here.
What Type of Alcohol is Used in Tiramisu?
Most recipes use Marsala wine in tiramisu, however, I have always loved Kahlua since it pairs so well with the espresso that’s already in the recipe. Use any of these or your favorite liquor:
Marsala wine
Rum (dark rum would be best!)
Brandy
Coffee liquor (i.e. Kahlua)
Almond liquor (i.e. Amaretto)
If you are looking for an alcohol-free option I would suggest omitting the Kahlua entirely from the coffee mixture and replacing it with coffee in the mascarpone mixture.
Making Ahead and Storing
Tiramisu is one of the BEST desserts for making in advance. It allows all of the layers to marry together and for a light and airy dessert.
Storing: Keep this homemade tiramisu in the dish you assembled it in and cover tightly with plastic wrap for up to 3 days in the refrigerator.
Make-Ahead: For the freshest flavor, make this classic Italian dessert 1-2 days in advance of when you plan to serve it and dust with cocoa powder just before serving.
Serving Suggestions
I’m all in favor of grabbing a spoon and scooping this delicious tiramisu straight from the pan, but if you are planning to share this tiramisu with others, here are a few different ways to dish it out!
Shave dark, milk, or white chocolate over the tops before serving.
You can use cream cheese in place of mascarpone but it will change the taste and texture of the filling. The best way to substitute would be to mix 8 ounces of softened cream cheese with ¼ cup of whipping cream.
Does tiramisu have alcohol in it?
Most tiramisu recipes contain alcohol. You can follow my suggestions listed above for replacing the alcohol in this recipe with additional coffee.
Extra Egg Whites?
Don’t throw out those extra egg whites! Save them to make one of these delicious egg white-based recipes.
Creamy layers of mascarpone custard top coffee-soaked ladyfingers in this classic Italian dessert. This homemade tiramisu is truly the perfect pick-me-up!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Stir coffee, espresso, and 2½ tablespoons Kahlua in a wide bowl or baking dish until espresso dissolves; set aside.
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.
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.
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.
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.
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.
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.
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.
Ladyfingers: Do not submerge ladyfingers in coffee mixture, the entire dipping process should take no longer than 2 to 3 seconds for each cookie. If submerged, the ladyfingers will disintegrate.
Egg-Free Version: I created an egg-free mascarpone “mousse” for my tiramisu trifle recipe; you can use that filling in this recipe if desired.
Alcohol: I prefer Kahlua, but use any of the following: Marsala wine, rum (dark is best!), brandy, or Amaretto.
Make it Alcohol-Free: Omit the Kahlua entirely from the coffee mixture and replacing it with coffee in the mascarpone mixture.
Serving Suggestions: Shave dark, milk, or white chocolate over the tops before serving; Add a dollop of homemade whipped cream to the top of your slices; Serve with espresso or a cup of decaf coffee.
Storing: Keep covered tightly with plastic wrap for up to 3 days in the refrigerator.
Make-Ahead: For the freshest flavor, make this 1 – 2 day in advance of when you plan to serve it and dust with cocoa powder just before serving.
Thank You so much for posting this recipe! I am so excited because I used to use a Tiramisu recipe from a favorite cookbook that I have lost track of in a move. It was made within this “Zabaglione” ( custard) and I couldn’t seem to ever find that recipe or similar! I believe your’s is “The” one! I can’t wait to put this back on my family favorite, regulars.
Hi Kaleigh, I buy them at my regular grocery store, in the Italian section of the international aisle. The brands I’ve found there are Alessi and Delallo.
I loved your tiramisu recipe and have made it quite a few times. However each time I have a problem with the step of whipping up the heavy cream to stuff peaks. Without sugar added to the heavy cream, how do you whip the heavy cream to a stiff peak? Am I missing a step somewhere?
Hi Tiara, Sugar is not required to get heavy cream to whip into stiff peaks. I would try letting it go a bit longer, increasing the speed if necessary, and maybe even popping the bowl and beater in the freezer so it’s super cold in case your kitchen is warm.
I do tiramisu similarly, tempering the yolks as a custard.
However, this recipe perpetuates a pet-peeve myth about tiramisu. The “traditional” alcohol to use in tiramisu is NONE! The original version of tiramisu was NON-ALCOHOLIC! As tiramisu became popular, other chefs began adding alcohol, perhaps as way to give their versions different flavor, or perhaps simply to appeal to the drunks & lushes who would typically order alcoholic desserts like rum-cake but pass up non-alcoholic desserts.
In any case alcohol can be omitted entirely from tiramisu without detriment, in fact it tastes better without it!
One thing I do add to mine however is a teaspoon or so of vanilla to the custard!
Looks like a wonderful recipe! I am serving this to children but want the flavor of the Kahlua. Is it possible to cook the Kahlua with the eggs over the bain-marie? Can I also put the coffee, espresso, and Kahlua in a pot and simmer in order to burn off the alcohol?
Perhaps the best tiramisu ever! Followed the instructions to a tee but used decaf coffee and omitted the espresso. The best part was a. the taste. b. it wasn’t soggy c. it was so light. Thanks brown eyed baker! x
Question! I was a little bit confused about the heavy cream. First, how much is 3/4 minus 1/3… 😅 I’ve tried 1/2 cup in the last step but that was too low volume for the machine to beat it. So it did not end with hard picks. So, at the end my mascarpone + heavy cream mixture ended too liquid. I put everything together anyway, let’s see how it comes out tomorrow. That being said, please, what I am doing wrong with the heavy cream? Thanks a bunch!
I use the soft ladyfingers. They are packaged in lines and are easy to layer the outer edge in a springform pan. I brush them with the coffee mixture and place the outside ring layer first. Then place a bottom layer and so on. I get compliments everytime. There will be extra coffee mixture which I drink. I use Bailey’s Irish Cream (minis) as my choice of liquor.
An excellent recipe – so important to heat eggs! I will absolutely make this my go to recipe.
My only comment / question is whether the marscapone could be reduced to 2 cups and then increase the whipping cream in its stead? I have 1 cup of leftover marscapone in the fridge with no idea how I might use it up. Its a a busy time of year so it may go to waste just because I am too busy to get to it. As it is expensive I wonder about making a slight change to using more whipping cream?
Just wanted to add that I made this a second time for a large gathering this season, but this time used duck eggs. It turned out smoother, fluffier and richer, and was altogether wonderful. I managed to find real ladyfingers (Biscotti Savoiardi) at a specialty shop – they are three times as big and lighter than the little ones you find in grocery stores. Nice recipe.
Your recipe looks wonderful for the tiramisu.
But just being honest I have never heard of that cheese. Can you please tell me where I can find it .
Thank you
Hi Gloria, Mascarpone cheese can be found in nearly all supermarkets of a decent size. Mine is located in the cheese department (separate from the dairy aisle), with the Italian cheeses. It comes in a tub. Here is a reference for you: https://www.belgioioso.com/Products/Mascarpone
I just made this for a special garden party potluck, and it was VERY popular. This makes a big dessert, but was cleaned up. Just one question. Don’t think my mascarpone mixture was quite as smooth as yours – had a slightly curdled appearance, though it didn’t seem to detract from anything in taste, and no-one seemed to notice or care.
I have another recipe (from bbcgoodfood.com) without eggs – an option you also mention – and I might try that another time, just to see the difference. Anyway, thanks for the recipe – another success!
This was amazing! I made this over the weekend. Your directions and the video made it so easy. It came out perfect! Delicious! This is a perfect dessert to serve when you are having guests. I would recommend to let it chill overnight, before serving. It was even better after 24 hours. This gave the ladyfingers time to really soak up the flavors. I highly recommend trying this recipe! Not difficult and very impressive.
This looks soooo fricking mouthwatering delicious, that I will be visiting the bakery tomorrow for some. Why a bakery??? Because this dish imitate me. I don’t think I will be able to make it. Yours looks amazing.
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.
I made this 2x and it’s delicious! But :( 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!
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.
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)
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!
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!!!!
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.
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!
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!
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 — the warm black bean dip, the best-ever potato salad, the salted caramel sauce, the carnitas nachos, the beef and broccoli — 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!
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 :)
Thanks so much and Merry Xmas!
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?
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!
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: )
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 :) 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. :) )
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 :) will post back on da results! xo
thanks! :D
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?
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.
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?
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
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.
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….
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.
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.
Michelle,
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 .
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
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! :)
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!
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!
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.
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…
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!
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?
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).
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!
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.
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.
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.
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!
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.
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.
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 :)
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!
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!
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?
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!
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.
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 ;-)
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?
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!
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.
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!
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!
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!
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.
Thank You so much for posting this recipe! I am so excited because I used to use a Tiramisu recipe from a favorite cookbook that I have lost track of in a move. It was made within this “Zabaglione” ( custard) and I couldn’t seem to ever find that recipe or similar! I believe your’s is “The” one! I can’t wait to put this back on my family favorite, regulars.
Where do you find the lady fingers? Did you use a specific brand?
Hi Kaleigh, I buy them at my regular grocery store, in the Italian section of the international aisle. The brands I’ve found there are Alessi and Delallo.
I havent tried this recipe yet, but have it on my list. in the past i have used Godiva liqueur and it is so good!
I loved your tiramisu recipe and have made it quite a few times. However each time I have a problem with the step of whipping up the heavy cream to stuff peaks. Without sugar added to the heavy cream, how do you whip the heavy cream to a stiff peak? Am I missing a step somewhere?
Hi Tiara, Sugar is not required to get heavy cream to whip into stiff peaks. I would try letting it go a bit longer, increasing the speed if necessary, and maybe even popping the bowl and beater in the freezer so it’s super cold in case your kitchen is warm.
I cannot for the life of me find instant espresso powder in any of the stores these days, only regular espresso coffee. Any way I can work with that?
Regular espresso won’t dissolve, unfortunately. You can use instant coffee if you can get that!
I do tiramisu similarly, tempering the yolks as a custard.
However, this recipe perpetuates a pet-peeve myth about tiramisu. The “traditional” alcohol to use in tiramisu is NONE! The original version of tiramisu was NON-ALCOHOLIC! As tiramisu became popular, other chefs began adding alcohol, perhaps as way to give their versions different flavor, or perhaps simply to appeal to the drunks & lushes who would typically order alcoholic desserts like rum-cake but pass up non-alcoholic desserts.
In any case alcohol can be omitted entirely from tiramisu without detriment, in fact it tastes better without it!
One thing I do add to mine however is a teaspoon or so of vanilla to the custard!
Looks like a wonderful recipe! I am serving this to children but want the flavor of the Kahlua. Is it possible to cook the Kahlua with the eggs over the bain-marie? Can I also put the coffee, espresso, and Kahlua in a pot and simmer in order to burn off the alcohol?
Thank you!
Perhaps the best tiramisu ever! Followed the instructions to a tee but used decaf coffee and omitted the espresso. The best part was a. the taste. b. it wasn’t soggy c. it was so light. Thanks brown eyed baker! x
Question! I was a little bit confused about the heavy cream. First, how much is 3/4 minus 1/3… 😅 I’ve tried 1/2 cup in the last step but that was too low volume for the machine to beat it. So it did not end with hard picks. So, at the end my mascarpone + heavy cream mixture ended too liquid. I put everything together anyway, let’s see how it comes out tomorrow. That being said, please, what I am doing wrong with the heavy cream? Thanks a bunch!
Hi Mary, I have a few liquid measuring cups, so I just measure out 3/4 cup, then measure 1/3 cup into another measuring cup. Hope that helps!
I use the soft ladyfingers. They are packaged in lines and are easy to layer the outer edge in a springform pan. I brush them with the coffee mixture and place the outside ring layer first. Then place a bottom layer and so on. I get compliments everytime. There will be extra coffee mixture which I drink. I use Bailey’s Irish Cream (minis) as my choice of liquor.
An excellent recipe – so important to heat eggs! I will absolutely make this my go to recipe.
My only comment / question is whether the marscapone could be reduced to 2 cups and then increase the whipping cream in its stead? I have 1 cup of leftover marscapone in the fridge with no idea how I might use it up. Its a a busy time of year so it may go to waste just because I am too busy to get to it. As it is expensive I wonder about making a slight change to using more whipping cream?
Just wanted to add that I made this a second time for a large gathering this season, but this time used duck eggs. It turned out smoother, fluffier and richer, and was altogether wonderful. I managed to find real ladyfingers (Biscotti Savoiardi) at a specialty shop – they are three times as big and lighter than the little ones you find in grocery stores. Nice recipe.
It looks good I really want to make it. Is there anyway to make the tiramisu without the liquor
Yes, absolutely! You can omit it without an issue.
Hi,
Can unsweetened cocoa powder be used in place if the ditch processed cocoa?
Thank you!
Hi Antonia, Yes that would be fine!
Your recipe looks wonderful for the tiramisu.
But just being honest I have never heard of that cheese. Can you please tell me where I can find it .
Thank you
Hi Gloria, Mascarpone cheese can be found in nearly all supermarkets of a decent size. Mine is located in the cheese department (separate from the dairy aisle), with the Italian cheeses. It comes in a tub. Here is a reference for you: https://www.belgioioso.com/Products/Mascarpone
I just made this for a special garden party potluck, and it was VERY popular. This makes a big dessert, but was cleaned up. Just one question. Don’t think my mascarpone mixture was quite as smooth as yours – had a slightly curdled appearance, though it didn’t seem to detract from anything in taste, and no-one seemed to notice or care.
I have another recipe (from bbcgoodfood.com) without eggs – an option you also mention – and I might try that another time, just to see the difference. Anyway, thanks for the recipe – another success!
Do you see any issues with doing the same quantities but breaking into 2 8×8 dishes?
Hi Carolyn, None at all, that would work out just fine. Enjoy!
This was amazing! I made this over the weekend. Your directions and the video made it so easy. It came out perfect! Delicious! This is a perfect dessert to serve when you are having guests. I would recommend to let it chill overnight, before serving. It was even better after 24 hours. This gave the ladyfingers time to really soak up the flavors. I highly recommend trying this recipe! Not difficult and very impressive.
This looks soooo fricking mouthwatering delicious, that I will be visiting the bakery tomorrow for some. Why a bakery??? Because this dish imitate me. I don’t think I will be able to make it. Yours looks amazing.
This looks delicious!
Best Kitchen Utensil Must Have
Looks so delicious! I love tiramisu!
So good!!!!!
Can you freeze this?
Hi Katy, I would not recommend freezing this; I think it would thaw out to be way too mushy.
Hi Michelle, do you know how many calories this tiramisu recipe would contain?
Hi Lillian, I don’t.
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.
Hi Jose, Kahlua is my modification; Cook’s Illustrated calls for rum. Enjoy!
I made this 2x and it’s delicious! But :( 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!
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.
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)
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!
how did you do your own mascarpone?
http://www.pastryaffair.com/blog/2012/4/24/homemade-mascarpone.html
I made a double recipe of mascarpone and it was a perfect amount.
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!!!!
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
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.
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!
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.
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!
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 — the warm black bean dip, the best-ever potato salad, the salted caramel sauce, the carnitas nachos, the beef and broccoli — 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!
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 :)
Thanks so much and Merry Xmas!
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?
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?
Hi Darcy, Yes, that is correct.
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!
Hi Liz, The recipe does not include the modifications. Enjoy!
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: )
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 :) 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. :) )
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 :) will post back on da results! xo
thanks so much!! i can’t wait to try ur recipe – it’s the tastiest-looking one i’ve found on the web!!
thanks! :D
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?
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.
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?
I think it would taste fabulous! :)
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
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.
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….
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.
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.
Michelle,
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 .
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
Hi Angela, I do not have a recipe for Cassata cake, but I will definitely add it to my list!
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! :)
About to start making this. Wish me luck!
So pleased to find this recipe! Will be making it for the family to celebrate the New Year next week. Thanks so much!
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!
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!
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!
Thanks so much, will definitely give this a go! :) I feel silly for not Googling it!
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.
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…
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!
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?
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).
I just made your version with Kahula last night! I’m patiently waiting to dig into it tonight after dinner.
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!
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.
Hi Phoebe, I get them at an Italian grocery year-round.
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.
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.
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!
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!
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 ;-)
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.
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.
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 :)
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!
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!
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?
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!
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!
I have never made Tiramisu, but it’s on my list of things to try this year.This recipe looks fabulous for it!!
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.
noskos – I am so happy that you enjoyed this!! :)
I made this one yesterday and it was fabulous!!! Thanks for sharing the recipe!!
Perfection!
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 ;-)
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?
Ooh this looks divine! Can you believe I’ve never even had tiramisu? I’ve got to get on that asap!
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!
Absolutely beautiful…I love tiramisu but have never ventured out to make one. This looks finger licking good! YUM YUM!!
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.
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.
oh, this tiramisu looks wonderful. yum!
Thanks Jaime! Let me know which one you try and how you like it!
i love tiramisu! yours looks perfect :) i’m still on the fence about which recipe to try…
Erin – glad I could encourage you! I hope you enjoy it!
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 :)
Kate – awesome, I’m so happy to have found one that seems perfect!
This one is way more similar to my recipe than the last one.
Thank you Amber! :)
It looks wonderful Chelle!! Great job.
mrsdanigirl8 – I’m glad this has hit the spot for you! Can’t wait to hear about your experience with it!
This has left me drooling! I cannot wait to make this :)
Annie – Thanks! I definitely understand the texture thing – there are many things that do that to me too!
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 :)
April – Thank you!
I love tiramisu! This looks so good!
noskos – Thanks! If you make it, I hope you enjoy it!
That looks so good!! I love tiramisu, this looks just like the recipe I needed! Thanks!!
bridget – Thanks so much for vouching this recipe – it helped me make my decision :)
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.
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!
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!
Katie – thanks so much!
Tara – Thank you :)
this looks amazing Chelley!!!
Ahhh! You’re favorite! It looks fabulous! Better than most I’ve ever seen. Wish I had some of this right now!
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!
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!
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!
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.
Looks beautiful! It is one of my goals this year to make tiramisu!