Chef John's Tiramisu

Chef John's Tiramisu

Made  times
Chef John 23754

"In addition to being an incredible-tasting dessert, tiramisu also offers the perfect segue when you're trying to steer the Valentine's dinner conversation towards spicier subjects. This heady, mood-elevating concoction is rich and deeply satisfying, yet remarkably light in texture. Yes, you can use regular cream cheese, but mascarpone is far superior."
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8 h 35 m servings 774 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 774 kcal
  • 39%
  • Fat:
  • 51.7 g
  • 80%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 413 mg
  • 138%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
  2. Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
  3. Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
  4. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
  5. Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
  6. Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
  7. Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.


  • Nutrition:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.


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This recipe was very good, but the mascarpone mixture was bumpy, and had a gritty texture. I followed the instructions to the tee, but I don't know what I did wrong! Please tell me if you know, ...

Thank you, Chef John, from one Chef to another, for posting a PROPER Tiramisu recipe! I'm rather sick of all the "modern" frou-frou imposters with various liqueurs and such masquerading as the ...

This turned out very good! I ended up making my own "espresso" with instant coffee and it still worked. Make sure not to dip the ladyfingers in the coffee mixture for more than a few seconds, as...

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