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Tiramisu

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

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
Author: Julie Chiou

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.
New York-Style Coffee Cake Crumb Muffins from www.tablefortwoblog.com
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Recipe Rating




Emily E Bachman

Friday 21st of October 2016

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

Julie

Saturday 22nd of October 2016

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

Bernd Hartenberger

Sunday 23rd of August 2015

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

Maria

Saturday 20th of June 2015

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

Bianca

Tuesday 11th of February 2014

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!!

Stephanie

Wednesday 3rd of April 2013

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