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Try this delicious Tiramisu recipe for your next dinner party!
Made with just a few ingredients, this stunning dessert is always a welcome ending to a delicious meal.
We love this Tiramisu recipe any time of the year. You don’t have to rely on in-season fruits or special equipment to pull it together. And, this is not a complicated dessert to make. There are a few steps to whip it up, but we go through each and every one with simple, easy to read directions. And no need to worry, this recipe has been well tested, tweaked, and tested some more.
You don’t have to be Italian to enjoy this luscious coffee-flavored dessert with a bit of something extra from a little liqueur.
I’ve always loved the flavor of the Tiramisu I’ve tried over the years. In addition to tasting great, I wanted my version to slice beautifully but still be fluffy, creamy, rich and soft. One of the goals I had while developing this recipe was to make a Tiramisu that holds together well. This recipe is all that and much more than a trifle in a pan. Each layer can stand on its own with plenty of moan-worthy flavor and “pick-me-up” attitude. Tiramisu actually comes from a Venetian word that means “pick me up”, “cheer me up” or “lift me up” and it does all that!
The first original Tiramisu recipe doesn’t include liqueur, and you can leave it out if you prefer.
Also, some people use a sweet Marsala wine or rum instead of coffee liqueur. I love the taste of Kahlua, and coffee, so it’s a win-win for me. There’s a lot of disagreement about where the first Tiramisu recipe came from. One thing is for certain, it didn’t exist in cookbooks prior to the 1960’s.
I researched numerous recipes as the jumping off point for this dessert.
My favorite overall comes from Chef Dennis Littley. He has some amazing recipes on his blog – A Culinary Journey with Chef Dennis. Check it out!
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Tiramisu Recipe
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- 16 ounces mascarpone cheese, room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 28-30 Italian Lady Finger cookies, Savoiardi brand is best - hard cookies, not soft
- ½ cup cold strong coffee or espresso
- ½ cup Kahlua liqueur, optional
For topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Cocoa for dusting
Instructions
- Fill a medium saucepan about half full of water. Bring to a boil, then reduce the heat to low.
- Prepare a 9x9-inch square pan or other casserole type container with 3-inch sides.
- Place the egg yolks and sugar in a heat-proof bowl and whisk to combine. The mixture will be very thick. Place the bowl with the eggs over the hot water, creating a double boiler. Don’t allow the bowl to touch the water. Cook the eggs and sugar while whisking constantly, about 7-8 minutes or until thick. Remove from the heat.
- Dollop spoonfuls of the room-temperature mascarpone into the yolk mixture and stir with a rubber spatula to combine. Continue adding the mascarpone until all is incorporated. Add the vanilla and blend.
- In a clean bowl, beat the whipping cream until stiff (not dry) peaks form. Fold ⅓ of the whipped cream into the custard until incorporated. Add the remaining whipped cream and gently fold together until blended. Set aside
- Combine the coffee and Kahlua in a shallow bowl. Dip the lady fingers, one at a time, into the coffee mixture, turning them over to coat the other side, then arrange in the bottom of the prepared pan. They should be touching and not overlapping. Dip each cookie quickly, counting “one-thousand one” then turn and count “one-thousand two”. This is just long enough to soak the outside of the cookie without making them mushy.
- Spoon half the custard over the cookie layer. Repeat with another layer of lady fingers and the remaining custard.
- Refrigerate at least 8-hours or overnight for best results.
- (Topping is optional) When ready to serve, beat the whipping cream and powdered sugar until stiff peaks form. Top the Tiramisu with the whipped cream by pipping on top using a plain, wide decorating tip. Sift cocoa powder over the top to cover. Serve and enjoy!
Recipe Notes
We love make ahead desserts, especially when we’re having company, or our monthly family dinner. Here are a few more of our favorites!
For your summer parties, try these Strawberry Cheesecake Bars. They’re creamy, refreshing, and lightly sweet with an intense strawberry flavor making these deliciously crave-able and perfect for all your summer get-togethers!
Don’t miss our Easy Lemon Posset recipe too. It’s a cross between a lush pudding and a silky lemon curd, this amazing English specialty is made with just three simple ingredients.
Our Blueberry-Lemon Icebox Cake is made with tender pound cake layered between fluffy lemon curd mascarpone cream and a fresh blueberry sauce for a wonderful frozen dessert you’ll be thrilled to serve your guests.
Corinne says
This recipe is TO DIE FOR! I didnt add any sugar to the whipped cream topping which balances the sweetness perfectly!
Tricia Buice says
Thanks Corinne! I agree. What a delicious ending to any meal. Thanks for trying it and for taking the time to comment.
Terry C. says
I am going crazy looking up so many recipes on Tiramisu!! Your recipe looks delish. I am wondering about a few things though. When you say prepare the pan are you saying to grease it. None of the other recipes I’ve checked out mention doing that.
Then about the egg yolks. You’re recipe seems to have the most I’ve read. Many use 3-4. Why 6 in yours? Maybe for double the recipe but for a 9×9 pan seems like a lot.
After you cook the eggs to add the mascarpone cheese is the mixture still warm? Or is it completely cool to room temp?
I do want to make your recipe. It’s beautiful! I am just really confused with the differences in what I have read in my research.
Thanks for taking the time to answer.
Tricia Buice says
Hi Terry. Sorry if that was confusing. In this case, preparing the pan just means having one on hand. You don’t need to grease it. Our recipe seems to have a little more whipped mixture thus a few more eggs. More egg yolks also helps it set up better. It’s not at all runny and very rich tasting. The egg mixture is still warm when adding the mascarpone. The heat helps it blend better. Good luck. Hope you enjoy.
Tara says
I give it one star. Either the directions are lacking or some thing is missing. The entire thing didn’t thicken and I followed to the T. I am not a new baker by any means so when I follow I FOLLOW directions. Pick another recipe. This was supposed to be my bday cake and now we’ll…ruined.
Tricia Buice says
Sorry you didn’t like the recipe Tara. I’ve double checked my recipe and everything seems to be in order. I’ve never had any complaints and this is a well tested recipe. Perhaps you forgot to remove the egg yolks from the double boiler before adding the mascarpone, didn’t cook it long enough to thicken or maybe you used whole eggs by accident. I’m also an experienced baker and sometimes make mistakes, too. I’m also sorry this was to be served at your birthday and didn’t turn out. If baking and cooking for special occasions, I never make a recipe for the first time. It’s too stressful trying to get everything together and mistakes can happen. Again, we’re sorry you had trouble with this dessert but know it’s a solid recipe. Hope you’ll try again one day.
Taylor R says
How could this be frozen and then thawed?
Tricia Buice says
Hi Taylor. I’ve never tried freezing Tiramisu but in theory it should hold up well. I would flash freeze individual slices if you only need a few, from time to time. Store the frozen pieces in an airtight container. Thaw in the refrigerator overnight. Let us know how this works for you!
Melissa says
There is no link to the recipe…Help!
Tricia Buice says
Hi Melissa. The printable recipe card is just above the box where you leave comments. It’s the last thing in the post, and is shaded in beige. Enjoy this delicious recipe – it’s a fantastic dessert!
Susan says
My tiramisu ever looked as beautiful as yours, Tricia! I love how you piped the topping before the cocoa dusting. So beautiful! I love coffee and that’s probably why the espresso and kahlua flavors have always attracted me to this dessert 🙂 Well done!
Tricia Buice says
I bet it does Susan! Thanks so much.
Lori @ RecipeGirl says
This is my husband’s favorite. Looks like you nailed it with the perfect recipe!
Tricia Buice says
Thanks Lori!
handmade by amalia says
Talk about showstopper. Gorgeous.
Amalia
xo
Tricia Buice says
Thank you Amalia!
Jennifer @ Seasons and Suppers says
I love tiramisu and your version looks absolutely perfect! Kahlua is a perfect choice with the coffee 🙂
Tricia Buice says
Thanks Jennifer – Kahlua is a nice touch in this creamy dessert.
monique says
Oh my gosh gorgeous!
Tricia Buice says
Thank you!
Angel says
Can this recipe be doubled?
Tricia Buice says
Hi Angel. Sure, you can double the recipe. Use a 13×9-inch baking pan and you’ll be good to go. Enjoy!
Angel says
Thank you so much!
Angie@Angie's Recipes says
What a perfect classic! Wish I could have a small bite now….thumps up for you, Tricia.
Tricia Buice says
Thanks Angie – I wish I could share it with you 😉
Gerlinde says
You really perfected tiramisu Tricia and made it look like a beautiful cake. We should all come over and have tea with you. Pinned!
Tricia Buice says
I’ll put the water on Gerlinde – come on over 🙂
sue @theviewfromgreatisland says
When are you going to invite me over, I want to dig a fork into this so badly! I’ve always wanted to do tiramisu topping like that ~ gorgeous!
Tricia Buice says
Anytime Sue – you don’t need an invitation 😉 Thanks – happy weekend!
Chris Scheuer says
This looks like something you’d pay $10 for 1 little piece at a fancy restaurant. I love it!
Tricia Buice says
Thanks Chris! We love it too – and I’m embarrassed to say how many times I’ve made this recipe – haha.