Emily's Famous Tiramisu

Emily's Famous Tiramisu

100 Reviews 7 Pics
  • Prep

    45 m
  • Cook

    20 m
  • Ready In

    5 h
HBIC
Recipe by  HBIC

“If you really want an all-out fancy restaurant style tiramisu with all the fixin's this is the one. People will speak of this for years to come. You can also make it in a bowl like a trifle!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9-inch round

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
  3. Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
  4. Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
  5. Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
  6. To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
  7. To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
  8. To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
  9. Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
  10. To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

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Reviews (100)

Rate This Recipe
NHBaker
54

NHBaker

I love this recipe! The homemade l;ady fingers are awsome and easy to make. I'll never use stale, packaged ladyfingers again. I made several modifications to this recipe. Fisrt of all, like one other reviewer, I found this recipe very sweet. I omitted sprinkling of powdered sugar on the lady fingers. I substituted coffe liquour and creme de cacoa for the rum, to give it more chocolate flavor which was one of the coments I recieved the first time I made it. Because they are very sweet, I reduced the sugar in the filling by about 1/4 cup. To give it more chocolate flavor I also sprinkled grated chocolate and powdered cocoa on top of both layers. The result was perfect. I also make this in a square pan, without the lady finger "sides" when I need to bring it to a function. Much easier to cut and serve, and still delicious!

CMTORIE
42

CMTORIE

I have made this tiramisu many times. Each time I received RAVE reviews (some people are still talking about the first one I did over 2 years ago). Anyhow...the only thing I change is that I use an equal amount of Irish Cream instead of rum as I personally do not like the flavor of the rum. Aside from that, this last time that I made it, I tried what one reviewer suggested, doubling the marscapone. I would NOT recommend it. The finished product was much firmer and easier to cut (more like that of a cheesecake), but the flavor was just totally off balance. I would recommend following the ORIGINAL recipe amounts exactly, as that is the way that I received the most amount of compliments.

Ms.KWilliams
39

Ms.KWilliams

This is tooo sweet. Please do the following: Only lightly dust the ladyfingers For the syrup only use ¼ cup sugar,1/2cup water, 1/4cup coffee and 2tbs rum For the filling only use 4ozs mascarpone 1/2c sugar 2tbs rum 1/2tsp vanilla 1cup heavy cream use only one ounce chocolate for the topping and dusting confectioner’s sugar at the end should be optional.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 558 cal
  • 28%
  • Fat
  • 27 g
  • 42%
  • Carbs
  • 70.2 g
  • 23%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 166 mg
  • 55%
  • Sodium
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Tiramisu Layer Cake

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