Tiramisu, means “pick me up” and that is exactly the feeling you get when you dive into this rich dessert filled with sweet cream and espresso soaked cookies.
Servings Prep Time
12people 60minutes
Servings Prep Time
12people 60minutes
  • 8 Eggsseperated
  • 1/3 Cup Sugar
  • 2Cups Marscapone Cheese
  • 1Cup Heavy Cream
  • 2Cups Espressocooled
  • 2/3Cup Rumor Brandy
  • 1Package Ladyfinger Cookies24-30 needed
  • 1ounces Bittersweet Chocolategrated
  • Cocoa Powder
  1. The first thing I do is pull about 8 espresso shots, I love my Nespresso for this very reason, quick and no grounds to clean up. You can also use very strong brewed coffee or instant espresso but I will tell you using the ‘real’ stuff makes a big difference.
  2. Mix the sugar into the egg yolks, blending well.
  3. Add a little mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside. (this is where I have to wash my ONE Kitchen Aid bowl)
  4. In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well. (wash mixing bowl bowl … again)
  5. In another bowl, beat the egg whites until stiff peaks form.
  6. Fold the whipped cream into the egg yolk mixture.
  7. Fold in the beaten egg whites.
  8. gently so you keep the light fluffy texture but it looks more incorporated like this…
  9. Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
  10. Place espresso coffee in a shallow bowl, add rum (or brandy). My personal fav is 10 Cane, pure vanilla goodness!
  11. Dip a lady finger into the espresso briefly. This is the tricky part you want enough to saturate with out obliterating the cookie.
  12. Lay dipped cookie in baking dish on top of cream mixture.
  13. You’ll notice one side of the cookie has almost a frosted looking side, I usually face that side up, no reason other than being consistent.
  14. Lay then close together and break to fit your pan size.
  15. Continue in this manner, laying lady fingers side by side to cover the bottom.
  16. Top with a layer of grated bittersweet chocolate.
  17. Place another 1/3 of cream mixture on top of soaked lady fingers. Spread so it covers the entire surface.
  18. Cover this with another layer of espresso-soaked lady fingers.
  19. Top with remaining cream mixture and grated chocolate.
  20. Dust final layer with grated chocolate and then a layer of cocoa powder.
  21. Cover in plastic wrap and chill overnight to set. You can eat it after a few hours in the refrigerator but it is much better after a minimum of 8 hrs. Mmmmmm belissimo!
  22. You can eat it after a few hours in the refrigerator but it is much better after a minimum of 8 hrs.
Recipe Notes

*Please note the recipe does include the use of raw eggs, I have never had an issue but it should be stated.
*There is a reason this dessert is called “pick me up” as it is highly caffeinated, I usually wear gloved when dipping the cookies in espresso otherwise I am buzzing from absorbing too much caffeine!
*It softens very quickly – ALWAYS keep it cold, take it out serve it and put it right back in the fridge should it get warm you’ll be serving it in cups (trust me I have).
You can substitute the alcohol for rum flavoring adjust and add a little more liquid (espresso).
NEVER SKIMP on the cheese, if you alter the ration of cheese:whipped cream chances are you will have tiramisu SOUP!