| Level: | Easy |
| Total: | 2 hr 25 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Yield: | 6 servings |
Ingredients
- *6 egg yolks
- 3 tablespoons sugar
- 1 pound mascarpone cheese
- 1 1/2 cups strong espresso, cooled
- 2 teaspoons dark rum
- 24 packaged ladyfingers
- 1/2 cup bittersweet chocolate shavings, for garnish
Instructions
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 564 |
| Total Fat | 38 g |
| Saturated Fat | 20 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 12 g |
| Cholesterol | 327 mg |
| Sodium | 357 mg |
Reviews
I made a few tweaks to this recipe and it turned out absolutely perfect. I doubled the recipe to fit the 9×13 dish because I’d read the recipe as is would be too little, and it was. I accidentally misread and added 1tbsp of espresso powder to the mascarpone mix instead of the liquid which still turned out great. Added 1 extra tbsp of sugar to make the mascarpone sweeter. Used dark roast cafe bustelo coffee instead of espresso due to personal preference. The recipe was perfectly boozy. I added the rum til I could just smell it in the coffee. Counted to two in each side of the lady fingers so they wouldn’t be too soggy. I prefer sprinkling with semi sweet cocoa powder and used that instead. Those happy accidents and tweaks made this the perfect tiramisu recipe
I have made this tiramisu recipe so many times I have lost count! I have always had nothing but compliments on it. This recipe is perfect for 4 people or so…yes if you use a 9 x 13 pan it most definitely should be doubled which I have also done. The only change I make to mine is adding more booze. I use kahlua and rum and don’t really measure it…just to taste. I like it a little boozier than her recipe calls for. If you plan to serve it to kids I can see using less or none at all, but then it’s not a real tiramisu in my opinion. Definitely a grown up dessert. Always a winner and the best I’ve ever tasted. I don’t order it in restaurants anymore as I know I’ll be disappointed.
I agree with others criticism of the low volume of this recipe. You would have to double it to come close to filling a 9x 13 pan. However, as I stood there disappointed on Christmas morning, I knew I couldn’t bring the dessert looking like THAT to the Christmas dinner…. So…. I whipped up a pint of whipping cream and added a layer of that to finish off the dessert. There was an empty pan at the end of the party and my son said it was the best I’d ever made – necessity is the mother of invention – and thank goodness I had extra cream in the fridge!!
DO NOT USE A 9x13pan!! The filling is not enough!!! It barely covers the fingers – next to no depth!! This needs double the filling!! I’m sure it will ‘taste great’ – but looks nothing like the tiramisu I might buy- super disappointed!! – can’t serve it to people
Delicioso!!!
Would it be ok the freeze this for 1 week before serving
Question: am I missing something or is this dish served with raw eggs?
I have been using this recipe to make tiramisu for many years now. It is an absolute favorite and requested often by my family members. I make it every Christmas and my daughter has even requested it as her birthday cake! The only thing I change is kahlua in place of the rum (I have also used Marsala wine). The recipe is so simple yet it’s so rich and decadent!
Incredibly delicious and easy to make. I used about 30 ladyfingers to cover my 9×9 pan perfectly in 2 rows. Not too sweet. My friends loved it. Thank you. I used Kahlua instead of rum because I’m allergic to rum. Wow. Went well with Marcella Hazan Lemon roasted chicken and butter spaghetti sauce dinner. Nice and easy all around, more time to enjoy the company.
I made this for my mom’s 80th birthday as the dessert accompaniment to an Italian dinner. She and my brothers loved it. I don’t care for coffee, but their reviews were very positive!