Tiramisu

Total Time:
2 hr 25 min
Prep:
25 min
Inactive:
2 hr

Yield:
6 servings
Level:
Easy

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
Directions

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.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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4.2 290
I made the recipe for my daughters' birthday. I increased the sugar to 5 tablespoons based on reviews , and increased rum to 1/4 cup. I also used a spatula to soak the lady fingers, I put 3 at a time on the spatula and poured the espresso mixture over it, and was able to slide off and place in pan. item not reviewed by moderator and published
Wow! This is the Real Deal I made this for a small dinner party and everyone raved! Comment was made "This is as good as you'd get in a restaurant" followed quickly by "This is better than you'd get in most restaurants! We did not use rum but sampled all of the likely liqueurs and liquor that sounded good (part of the fun of making) and chose a nice coffee flavored liqueur. I lined the dish with the lady fingers and spooned the cofee mix over since lady fingers get soft and fall apart when soaked - worked perfectly. Thanks Giada for a fabulous recipe! item not reviewed by moderator and published
Sterilize the egg yolks with about one teaspoon of white vinegar as soon as it turn white after beating with the sugar..then add about 1 table spoon of patron cafe liquor to it. Also, you can use cream cheese instead of mascarpone cheese. item not reviewed by moderator and published
I made this recipe just as it is and it was splendid its not supposed to be a sweet desert so I think the amount of sugar is perfect. Also if you don't like coffee or espresso then don't do the recipe because that's how it is supposed to taste. Good job Giada I love your recipes thank you for all you do.!!!!! item not reviewed by moderator and published
I made this recipe and absolutely loved it, I used 4 tbs sugar and double the mixture for a 13x9 mold, not enough mixture to cover you would have to use a smaller dish for the recipe given. Making it again for mothers day. item not reviewed by moderator and published
I absolutely LOVE tiramisu and found this recipe a while back. I followed the recipe exactly and it was PERFECT!!! I took it to a potluck and everyone else loved it too. Making it again tonight for my Bible Study group! item not reviewed by moderator and published
I made this and it came out amazing!! After a few changes. I used 5T of sugar, not 3. It came out with the perfect level of sweetness. I feel like any less and the bitterness of the coffee would have been overpowering. When beating the egg yolks, you want to keep beating them for a full 5-6 minutes, even if they look like they might be done sooner. Keep beating! For the lady fingers, I used the regular old store-bought sponge kind, I toasted them in the oven until they were crispy. Then when I put the coffee mixture on them, I spooned it over them instead of dunking them.. Dunking made them turn to mush. I also made a batch of fresh whipped cream and added it to the middle of the tiramisu. For that, I used 1C heavy whipping cream, 1 1/2T powdered sugar, and 1/2t vanilla, and whipped it until it was pretty firm. Lastly, I didn't even try to do this in a 13x9 pan. I used a 9x9 and it fit perfectly using the measurements given in the recipe. It made a nice high dessert. Yum!! item not reviewed by moderator and published
Easy Easy Easy! followed recipe exactly. If your custard came out runny Whip Whip Whip those egg yolks. I used the stand mixer with the whip attachment and it worked great! The 5 sec rule for the lady fingers was spot on. I did some less time and they were not soked thru. item not reviewed by moderator and published
For those having problems with is recipe, I think there are two things to consider. The egg yolks have to beaten longer than you think. I beat mine for at least 8 mins until they are very thick and pale before adding the mascarpone. The Lady Fingers need to be the hard cookie type. I bought mine at World Market. And only dunk them in the coffee rum mixture. 5 seconds is too long. item not reviewed by moderator and published
I followed the recipe exactly, and it was such a disappointment. It definitely needs more sugar, a LOT more. I also ran out of coffee after the first layer of ladyfingers. The Mascarpone mixture wasn't enough for the custard. It just wasn't tasty, it lacked flavor, and it ruined my Christmas menu. item not reviewed by moderator and published

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