Tiramisu

  • I’ve always thought tiramisu was some fancy-schmancy dessert that Italian restaurants served to get the “oohs” and “ahhhs.” I’m kind of mad at myself that I actually would spend $9 on a slice of tiramisu when now I actually know how to make it. My friends and I were at an Italian restaurant one night and for dessert, we decided to order tiramisu. At that moment, I decided to dissect my slice. I knew that all tiramisu’s begin with lady fingers but for some reason, I didn’t know what was really in the filling. Duh, I should’ve figured mascarpone and amaretto.

    This dessert is SO simple to make. Don’t be foolish and order a $9 slice of tiramisu. They market these desserts like they’re super hard to make and you can only get them at fancy dine out places. Nope, your fancy “dine out” place can be your own dining room table :) AND you get a ton more slices that’ll last you maybe 3-4 days if you can resist eating the entire pan in one sitting ;)

    Tiramisu

    This classic Italian dessert is SO easy to make!
    Prep Time: 20 mins
    Total Time: 20 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 8
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    Ingredients

    • 16 oz mascarpone cheese
    • 1 cup heavy cream
    • 1/4 cup granulated sugar
    • 4 tbsp amaretto
    • 1 1/3 cup brewed espresso, you may have some leftover
    • 24 lady fingers
    • 1 cup finely chopped dark chocolate

    Instructions

    • In the bowl of a stand mixer fitted with the whisk attachment, whisk together mascarpone cheese, heavy cream, and sugar. Whisk on high speed until soft peaks form. Then add in the amaretto and whisk until just incorporated. Do not over-mix or you'll get stiff peaks!
    • Line the bottom of a 8x8" baking pan with lady fingers. You might have to break some to get it to fit correctly. Pour 1/2 cup of brewed espresso on top of the lady fingers and let them soak it all in. You can pour more if it looks like they're too dry. Don't over-soak them or you'll end up with a soggy bottom!
    • Spread half of the mascarpone mixture on top of the lady fingers and sprinkle 1/2 of the chocolate on top. Take the remaining lady fingers and dip them in the remaining espresso. Layer the dipped lady fingers on top of the mascarpone layer then layer again with the remaining mascarpone layer and sprinkle the remaining chopped chocolate on top.
    • Chill in the fridge for 4-6 hours before serving.
    • Tightly wrap with plastic wrap and keep in fridge for up to 4 days.
  • 67 Comments
    Julie Wampler of Table for Two
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    Comments

  • katie says:

    Oh this looks divine, Julie! This is my husbands favorite dessert… and yet I’ve still haven’t tried making it. I think you just gave me the push I needed to try and make it!

  • Kiran @ KiranTarun.com says:

    I really want to make tiramisu someday! Your version looks so delicious and easy :)

  • Stephanie @ Eat. Drink. Love. says:

    Tiramisu is by far, the best dessert ever!!

  • Scott Borel says:

    I just put the ingredients into my phone. My wife and I are going to make it for Easter dessert! This looks great!

  • Trude Ellingsen says:

    This looks amazing, thank you!

  • Stephanie says:

    Tiramisu is on my Recipe Bucket List this year! Glad yours turned out so well! =)

  • Bianca says:

    HEllo!! I’m Bianca, and I’m an Italian girl. I love your blog so much, but Tiramisu recipe it’s (like ever american/english tiramis recipe) wrong. We don’t put heavy cream in our tiramisu, we don’t use liquor and the sugar in italian recipe is less. We use (for example) 500g mascarpone, 5 eggs (medium) and 5 tablespoon of white sugar. The ratio it’s very important, every 100 grams of mascarpone we put 1tablespoon of sugar and one egg. Sorry for my very bad enghlish ;)
    Bye!!

  • Maria says:

    This recipe is delicious and easy. I also make this with cubed pound cake in a trifle bowl. So good!

  • Bernd Hartenberger says:

    Hi Julie!
    Even if your recipe for a Tiramisu is slightly different from the original one, there is no reason to complain. Your variation looks damn good and I am sure it also has a great taste. :-)
    Best regards!
    Bernd

  • Emily E Bachman says:

    Hi there! What does 11/3 cups mean? I am thinking it means 1 cup plus 1/3 cup? thank you!

    • Julie says:

      It is 1 1/3 cups..meaning 1 and 1/3 cups.

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