Wednesday, November 19, 2008


After posting Broccoli Rice Casserole recipe yesterday, by Sarah's request (glad to hear from you!) here is my tiramisu recipe. Background: after I went to Italy, I had the best tiramisu I've ever tasted. I went to numerous Italian restaurants in the US trying to find it again, and eventually realized that no one here has it. So I scoured several Italian blogs, found a couple of recipes that I played around with (not changing much...mostly altering to fit what I could find in the US) to create what I think is the perfect tiramisu. I have a couple of disclaimers that I'll throw in at the end. This recipe will make a 9x13 pan. You can half it for smaller ones.

5-6 packages of Mascarpone cheese (8 oz pkg. I usually buy mine from Super Target and its kept in the deli/bakery section close to the fresh mozarella and other specialty cheeses)

6 eggs (6 egg yolks, 4 egg whites. Separate into two bowls)

6-8 heaping spoonfuls of sugar (or more or less, depending on taste)

2 packages of ladyfingers (I usually find them at World Market - Vicenzovo brand in an orange pkg)

4-6 c. espresso (strong coffee will work just fine. Make it and then put it in a dish to cool)


Beat egg yolks and sugar. Add mascarpone cheese and whip until creamy. Beat egg whites until peaks form, then add to cheese mixture. Add extra sugar to taste (it shouldn't be overly sweet though).

Quickly dip ladyfingers in coffee one by one and line the bottom of your pan (I literally set it in the dish with the coffee, immediately flip it over and take it out. Very quickly or they get overly soggy). Put a layer of cheese mixture on top. Make another layer of coffee soaked ladyfingers. Add another layer of cheese mixture. That should be enough to fill a 2" dish. Sprinkle top with cocoa (a sifter works great for this). Stick in the refrigerator for a bit and serve cold.

Now my disclaimers:
- This never comes out the same twice. It all has to do with the consistency of the mascarpone cheese which is out of your control. Sometimes you may need a little cream to make it creamy (no pun intended) and sometimes it will come out entirely too thin and doesn't get a good thickness to make layers. Sometimes 5 pkgs of the cheese is perfect, sometimes you need 6, sometimes even with that it is too thin. Even when its a little thin though, it's still good!!
- You're probably wondering where the liquor is. When I was in Italy, I never had a tiramisu with liquor in it. Apparently, that is an American addition. Italians prefer to keep their alcohol separate...drink the wine on the side instead of throwing it into the dessert.

Hope you enjoy!! :)


Daniel & Zoe's Mommy said...

Michael and I LOVE us some Tiramisu, and I've never made one at home and fed it to the kids due to the raw egg thing....

BUT I have found a "fake" recipe that is amazing....but nothing like the real thing.

Your recipe sounds alot like my "real" one, but I do admit to adding Kahlua to the espresso....just for that little "kick"

tales from an O.C. cottage said...


Russell and Sarah said...

I am sooooo excited I can't wait to try it. Thanks! Maybe I will get a chance to try it this weekend and I will let you know how it goes. YAY!!!

Jennifer Reinsch said...

yum yum!

icook said...

Thanks for sharing! What a great treat when you want to really indulge.
I would love to have you do a guest blogger spot on icook sometime.

AndreaLeigh said...

Yum! I can't wait to try that recipe.