Classic Tiramisu

Classic Tiramisu

617

"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

2 h servings 568 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 59.6g
  • 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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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.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

617
  1. 768 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

You can never go wrong having tiramisu, yet you can mess up during the making of. Some tips: Melt the sugar down to a syrup in the double broiler with a bit of water. Then in a separate bowl co...

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 ...

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 a...

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 ...

My friends love this Tiramisu and I love serving it. I substitute the Mascarpone cheese with 8oz of cream cheese, one-fourth cup heavy cream and 3 tablespoons of sour cream. I use 2, 3oz packs ...

I have made this many times, LOVE it and get tons of compliments!!! Here is a summary of the tips I use from other reviewers: 1. I scale the recipe to 10 servings so I can just use the 8 oz. c...

It is wonderful! But mascarpone cheese is really expensive, i found a substitute... 8 oz cream cheese 2 tsp of sour cream and 2 tsp of heavy cream combined.

excellent recipe!!!! rave reviews from everyone!!! i found that i had to 1/2 the sugar. also, the double boiler must be on the lowest heat setting!! too high will cause the egg to cook and clump...

I always end up with more lady fingers than I need to make this dessert. Not a problem since I just pop them in my mouth as I'm making the dessert. But since they're kinda expensive to buy, I'll...

Oh man... I'm pretty sure tiramisu will be waiting for us in Heaven. I used the ladyfinger recipe from this site and sliced them in half longways, like a hot dog bun. I used a pyrex 9" x 13" p...