I don't know about you, but when I think of Italian desserts the first thing that pops into my mind is tiramisu. I actually made this tiramisu last summer, and just never had the chance to post it. I decided that this was the week to fix that problem.  Booze soaked lady fingers, coffee, mascarpone, heavy cream and a dusting of cocoa, delicious! I can't say that I'm much of a tiramisu connoisseur, but that doesn't really matter, all I know is that this tiramisu was so yummy! Cream and rich and full of flavor. If you are looking to make an impressive Italian dessert for a crowd, this is sure to fit the bill.

Just to warn you, this recipe makes a huge batch of tiramisu. It is quite rich so you don't really need a lot of it at once, not that I will judge you if you do! You do need to make it ahead of time so that it has time to chill in the fridge for at least 6 hours. This makes it a really easy dessert to serve to guest then, you don't have to do anything except cut it up when you are ready to serve. 

The whole process is quite simple, but it is a little time consuming. There are a lot of steps with making the custard, soaking the lady fingers and then layering everything together but none of it is technically difficult, plus there is a lot of opportunity for snooping! 

This is a fantastic dessert for crowd. If you happen to have some left (I had plenty leftover) I found that it froze quite well. I cut it up and threw it in the freezer. When you want a little snack all you have to do is pull it out. You can eat it straight from the freezer which I found turned it into kind of like an ice cream sandwich, or you can let it warm up a little bit and it will be as good as new! However you like it, enjoy!


From America's Test Kitchen


  • 2-1/2 cups strong brewed coffee, room temperature
  • 1-1/2 Tablespoons instant espresso granules
  • 9 tablespoons dark rum (I used Kahlua, I didn't have any dark rum)
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/4 teaspoon table salt
  • 1-1/2 pounds mascarpone
  • 3/4 cup cold heavy cream
  • 14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
  • 3-1/2 Tablespoons cocoa, preferably Dutch-processed
  • 1/4 cup grated semisweet or bittersweet chocolate (optional)


Stir coffee, espresso, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside.

In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.

In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.

Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.

Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.