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Tiramisu I

Tiramisu I

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Jacci

This is my favorite dessert and will be the favorite of anyone who tries it, I am sure! You may substitute cubed pound cake for the ladyfingers. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
  2. Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
  3. Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.
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Reviews

Sarita
61
12/4/2008

I really loved the flavor of this but it came out very runny. I refrigerated it overnight, but it was still runny. Any tips on how to get it a little thicker?

TZONE
44
12/31/2003

I made this for a 4th of July party and it was a smash!! Everyone who tasted it couldn't believe that I could make it. I like that you don't have to bake anything. I have tried all kinds of tiramisu cake at fine resturants and even my familys own and this is wonderful. I don't like the pound cake, just layers of ladyfingers are the best.

jwallacemiller
40
12/6/2005

Fabulous!!! It wasn't too hard to make either. The longer you let it sit, the less it will fall apart when you serve it. I definitely recommend letting it sit overnight, otherwise it falls apart when you serve it (which isn't so bad - it still tastes great!) This is a wonderful recipe.