Tiramisu Recipe

5 from 1 vote

A classic version of tiramisu from the slopes of Deer Valley, Utah

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: Italian

Keyword: tiramisu

Servings: people

In a heatproof bowl over a simmering water bath (or use a double boiler), whisk together 8 egg yolks, 1 cup sugar, ½ cup dark rum, ½ cup cold water, and a splash of Amaretto.
Whisk constantly until the mixture becomes thick, pale, and ribbon-like when you lift the whisk—this is your zabaglione.
Tip: Make sure the bottom of the bowl doesn’t touch the water—gentle steam is all you need. This prevents the eggs from scrambling.

Remove the bowl from the heat and place it over an ice bath to cool slightly. Stir occasionally to prevent a skin from forming.

Once cooled, gently fold in 2½ lbs mascarpone cheese until smooth and well incorporated.
Tip: Avoid overmixing—overmixing can cause the mascarpone to break and become grainy. A few gentle folds with a spatula are enough.

Simmer 4 cups of strong coffee over medium heat until reduced by half. Let it cool, then stir in a splash of Kahlua.
Tip: You can use espresso for a stronger coffee flavor. Make sure the mixture is completely cooled before soaking the ladyfingers to prevent them from falling apart.

Line a 10-inch springform pan with parchment paper on the bottom and sides. If you don’t have a springform pan, a 10-inch casserole dish works too—just be aware it may not unmold as neatly.

Place a layer of ladyfingers, flat side down, at the bottom of the pan, leaving a 1-inch gap along the edges. This gap is for the upright ladyfingers that will line the sides later.
Using a pastry brush, soak each ladyfinger lightly with the cooled coffee reduction.
Tip: Don’t oversoak; ladyfingers should be moist but not soggy.

Fill a pastry bag with the mascarpone mixture. Pipe ropes of cream to fill the gap around the ladyfingers and cover the tops of the first layer of ladyfingers.
Tip: This creates stability for the upright ladyfingers and ensures every bite has creamy goodness.

Place ladyfingers upright along the edge of the pan, sugar side out, pressing gently into the cream and snug against one another.

Place another layer of ladyfingers flat on top of the cream. Cut them as needed to fit perfectly.
Brush with coffee reduction. Pipe another layer of mascarpone cream over this layer and smooth with a spatula.
Tip: Take your time arranging ladyfingers—neat layers make for a beautiful presentation, but taste won’t suffer if they’re a bit rustic.

Cover and refrigerate overnight (at least 6 hours) to allow flavors to meld and the tiramisu to set.

Remove the springform collar carefully. Top with chocolate shavings if desired.
Tip: If using a casserole dish, scoop portions directly—presentation won’t be as fancy, but taste remains perfect.

Not a lot of prep for this recipe. It's more of a let's get started. You will have to make the coffee reduction or espresso.