Jan 4, 2013

The Perfect Tiramisu

   First off, you can't really go wrong if the ingredients include mascarpone, sugar, and Kahlua. But all that aside, this is a fantastic AND simple recipe. It is almost word for word of one I've been using from allrecipes with minuscule changes. Tiramisu is an Italian dessert that layers a (heavenly) mascarpone mixture with Kahlua and coffee-soaked ladyfingers and a tad bit of shaved dark chocolate (to keep it classy, of course).

   Once you figure out how to layer the tiramisu, it's actually a really easy recipe. You don't have to touch the oven, and usually you have leftover ladyfingers so you don't even have to feel bad about eating them as you go, definitely a win-win.

   Just like pretty much anything in cooking, the better quality your ingredients are, the better the outcome. In this recipe, just get yourself some good coffee and Kahlua and I'd also suggest the soft lady fingers versus the harder ones. Most grocery stores should have mascarpone, and some even have tiramisu mascarpone which is the same but it just has a slight coffee taste. Using extra dark chocolate will really bring out the flavor, nothing below 65% cocoa. Also, when soaking the ladyfingers, you will really want to put too much Kahlua/coffee but there should only be enough liquid to see on the surface of the ladyfinger layer, I promise (Especially if you're like me and have way too much fun with baking tools and drown the ladyfingers before you even realize what's going on).

   As for the super-incredible tree design in my pictures, you can take any cut out, shape, or cookie cutter (what I used) and sprinkle cocoa powder and powdered sugar over the top. When you take off the shape/cut out, it looks professional, not to mention how artsy it makes you feel.


6 egg yolks

1 1/4 cups white sugar

1 1/4 cups mascarpone cheese

1 3/4 cups heavy whipping cream

3 (12 oz) packages lady fingers

1/3 cup coffee flavored liqueur (i suggest Kahlua)

1/8 cup strong coffee

cocoa powder & powdered sugar (for dusting)

1 bar dark chocolate


  1. Combine egg yolks and sugar on 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. Line the bottom and sides of a large glass bowl with ladyfingers. combine the coffee and liqueur and brush the lady fingers (not too much now, we talked about this). Spoon half of the cream filling over the lady fingers. Dust the top with cocoa powder and chocolate shavings if you wish. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

-- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar, the warmer the bar is, the curlier your outcome.
   Little fun fact from yours truly; you can make these single serving in martini glasses or jars for a small get together and a cool presentation with just layering the filling and ladyfingers like a trifle.