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Learn how to make tiramisu, the classic Italian dessert! Layers of a decadent mascarpone cheese mixture and lady fingers soaked in espresso and Kahlua. Dessert doesn’t get any better than this!!

What you’ll need:
6 oz water
2 rounded tsp instant espresso powder
50mL Kahlua
6 large egg yolks
1 cup white sugar
2 Tbsp milk
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
8 oz mascarpone cheese
(2) 3.5oz boxes Lady Finger cookies
unsweetened cocoa powder

In a small bowl, bring water to a boil and add in espresso powder. Whisk until dissolved and add in Kahlua. Set aside to cool.

In a double boiler or bain marie, combine egg yolks, sugar and milk. While whisking constantly, cook for 8-10 minutes to cook the egg yolks. Mixture should be smooth but not all sugar will dissolve. This is okay. Set aside and let cool. Once cool, transfer to a large bowl and add in room temperature mascarpone cheese. Mix well until smooth.

In a stand mixer or large bowl with a hand mixer, combine heavy cream and vanilla and mix on medium-high speed until a stiff whipped cream is made. Be careful as to not mix too long or you’ll get butter. Add to cooled egg and mascarpone mixture and fold gently to incorporate.

To assemble the tiramisu, dunk lady fingers into espresso mixture for 2-3 seconds and line the bottom of a 9″x9″ baking dish with them. Spread half of mascarpone mixture on top, repeat another layer of soaked lady fingers and then spread remainder of mascarpone mixture on top. Cover and refrigerate for AT LEAST 8 hours! It’s best to let sit 24-48 hours. To serve, slice and plate and dust the top with unsweetened cocoa powder. Makes 9 servings. Enjoy!!

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Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

27 Comments

  1. Are you sure that this is the "classic" version? One would expect to comply with the original recipe, if you say "classic" but apparently this version has nothing to do with the original recipe.
    I love whipped cream too but if you use it, it's not the original recipe, it's only another version.
    This recipe is quite nice considering that is by a foreigner. Yet, let me stress some points you should correct:
    – first, absolutely put aside the vanilla extract. Tiramisu flavours are based exclusively on coffee, mascarpone and rhum or Marsala liquour at best. If you use vanilla, you're doing something else, not a tiramisu, all the more so if you say "classic"
    -the zabaglione cream you have done is an option but the cream tends to remain runny, too liquid. It's a mistake that too many make. As it's impossible, for health safety, not to cook eggs, I suggest you should try the pate a bombe. Since you should also replace the whipped cream with the egg whites, you would spare a lot of time in doing a syrup of water and sugar. Bring it to about 120 °c and cook, while going on whisking them, the egg yolks (pate a bombe) and the egg whites (meringa italiana). You will get a perfectly thick, soft, smooth and fluffy cream that cannot be matched by anything else. And don't abound with it, you've really put too much of it in your dessert
    – I don't know how many grams are in that cup of sugar but seemingly it's too much of it. The perfect ratio is 160-180 grams per 500 grams of mascarpone. Comply with that for a perfectly balanced tiramisu
    -Last but not least, do NOT use that industrial crap you find at stores. Those pseudo ladyfingers are heavy bricks in our mouths, no taste and no softness. Ladyfingers are nothing but sponge cake. It's easy and quick to make it, so why not try making them at home? You could also prepare it whenever you want and then store it in the freezer, ready for use since defrosting takes only few minutes.

    Hope this advices may help you.

  2. Looks great but how do you get the tiramisu out of the dish and make beautifully shaped cubes and why UNSWEETENED cocoa powder.

  3. I made it yesterday and my kids said it tasted better than any other they had! Very profession-Al! Though I used 16 oz of the mascarpone and 2 cups of heavy cream, and a pinch of cinnamon, (I like a big thick bit of the sabayon on the top)! And I used a big casserole dish with a lid! Thank you Crouton Crackerjack!

  4. Great recipe, enjoyed the whole presentation. Made the recipe exactly as per the video and it worked really well. From a personal perspective, it's just a little too sweet. Next time, I'll try using half a cup of caster sugar.

  5. My Tiramisu came out perfect! Thank you for this video! This recipe is the best !! I did use strong coffee instead of espresso and no bitter taste. Next time I’ll by espresso though.

  6. Before leaving a comment I tried this recipe for a family meal. I followed your recipe and instructions and it was absolutely perfect. I made it 2 days in advance and it received requests from our family and friends for the recipe. Even the Grandchildren demanded seconds. Sadly there are one or two people who have posted negative comments, unfortunately, I am afraid some people would struggle if they had to follow a straight line.
    Thank you for taking the time to post this video, very much appreciated.

  7. Don't let it soak too much you're you're running out of espresso rum mixture, how about just making some a lot more of the mixture so you can soak it up and it can be juicy Lucy

  8. Ok, now I have to wait 8 fucking eternal hours.. I think I finally found the recipe that restaurants use, I had made it before using whipped egg whites as per the original recipe but the resulting mix is too runny.

    To those complaining about the yolks being too liquid, the double boiler thing is completely unnecessary, it only takes two minutes using a hand mixer at room temperature.
    On my first try I got the yolks part perfect but I couldn't get the cream to stiff no matter how much I whipped it, the cream splashed all over the countertop and I ended up looking like a japanese porn actress.. after half an hour I gave up, threw everything into a pot, added some milk and reduced it to half to make a perfect vanilla custard. Replaced the coffee with oporto and made my favorite dessert.
    Then I bought a cream with 38% fat and finally was able to make it.

  9. Where's your friend's link? I once made mascarpone from scratch because the market didn't have it. It was pretty easy and came out real good, but now I can't recall what I made it for. This recipe looks wonderful.

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