Classic Tiramisu

604 Reviews 79 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
Carol
Recipe by  Carol

“Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
  2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
  3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
  4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

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Reviews (604)

Rate This Recipe
CHRIS9B9
764

CHRIS9B9

Just a reply to MCCREARY74's comment about the Ladyfingers being so hard. When I first made Tiramisu (a different recipe), I went to my local supermarket and bought the only type of Ladyfingers they offered. They were hard as rocks (like Stella D'oro breakfast cookies), and even had a picture of Tiramisu on the package (No, they weren't just stale). You need to buy the soft variety. I have not come across a Tiramisu recipe that distinguishes between the two kinds of Ladyfingers. My Ladyfingers did not absorb the liquids when following the directions to dip them for just a few seconds--and turned out unpleasantly chewy. Hope this info helps avert a first time flop for some Tiramisu lover.

NANNOUSE
614

NANNOUSE

This was EXCELLENT! I can't even begin to tell you how amazing this Tiramisu is. I have some points to make, 1. it's EASY, 2. It's great that the eggs are cooked, 3. I didn't add any vanilla at all even though I was worried that since there were 6 egg yolks it will have this eggy smell, but it didn't, 4. I only used espresso and no coffee liquer (1/2 cup water and 2 tbsp of coffee), 5. I chilled the bowl that I was planning on beating the whipping cream in, make sure to get the whipping cream that looks like a milk carton in teh fridges, and not the 'whipped' cream. 6. Mascarpone cheese isn't hard to find but it's expensive $8.99., 7. Make sure to use the soft lady fingers, if you go to a large grocery store you wont' have a hard time finding them, I bought 3 10 oz packages, 8. I refrigerated the mascarpone/egg mix while I was beating the whipping cream. 9. And this might be helpful, use a cheese cake pan, chill it, and the next morning you can just pop the tiramisu out. It looked beuatiful! I decorated it with some fresh raspberries and slices of strawberries, shredded chocolate and dusted cocoa powder. Took it to work and everyone oooed and aahhhed at it. It tasted very very good!!!! Keeper! By the way, it's important you chill over night.

LGIORGI
425

LGIORGI

This is awesome! Same recipie fromback of the ladyfinger package, except they gave a wonderful substitute for the marcapone cheese, it's one 8 oz package of cream cheese, 1/4 cup sour cream and 2 tbs heavy cream, whipped together...this was the best dessert I've ever made! I brushed on really potent coffee, no alcohol, and it was a great, light, coffee and chocolate taste!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 568 cal
  • 28%
  • Fat
  • 31.8 g
  • 49%
  • Carbs
  • 59.6 g
  • 19%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 303 mg
  • 101%
  • Sodium
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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