Your friends and family will love my tiramisu recipe. It's easy to make and I guarantee it will be the Best Tiramisu you've ever had! Can you believe that this classic dessert can be made in 30 minutes?
My girls at school wanted to learn to make Tiramisu. I have made it at home for years and it was always very creamy and delicious, but I was never thrilled with how it held up.
So I started trolling for recipes to see what I might be doing wrong. And let me tell you there are as many different Tiramisu recipes as there are Italian grandmothers, each with their own little twist. Some which weren’t tiramisu at all.
What I did find was a recipe that took me back to a time when life was simpler. When food had become something almost magical to me, something that resonated deep down inside of me. Something that I knew I could do and be good at. Taping into this ability had been a gift from God and Mama Jeanette taught me how to use it.
What Ingredients to I need to Make Tiramisu?
I’ve had so many questions about the process of making my Tiramisu that I’ve added step by step pictures to help you along the way.
Let’s start by gathering our ingredients. In chef speak this is called a mise en place (everything in its place).
Chef Dennis Tip: Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
Is it difficult to make Tiramisu?
It’s a lot easier than you might think to make tiramisu. Just follow my step by step instructions and you’ll be making tiramisu better than your favorite local restaurant!
The first step is whipping the egg yolks (approx. 1/2 cup) and the sugar until they are very thick. One of the mistakes people tend to make is under whipping the egg mixture. This is done using a double boiler method with a bowl over a pot of simmering water. I like using a bowl because there are no corners that I can’t get into. This is your Sabayon.
Chef Dennis Tip: Always use the freshest products available. If the eggs, cream or mascarpone are close to the expiration date, they can break down in the recipe.
Next, add the mascarpone and mix it together until fully incorporated and smooth.
Chef Dennis Tip:
Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Using an electric mixer begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
*If you make whipped cream as a topping for desserts don’t forget to add the sugar and vanilla, for the tiramisu, we are not adding sugar or vanilla to the mixture.
The last step is gently folding in the whipped cream into the sabayon mixture. Do not hurry this step and use a spatula or large spoon to fold the whipped cream in.
You want to keep as much of the air in the whipped cream intact, so the tiramisu cream is light and fluffy.
The next step is assembling the tiramisu.
Chef Dennis Tip:
Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert?
Chef Dennis Tip:
Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
If you can’t Find Ladyfingers
You can use sponge cake, angel food cake or as a last choice pound cake. Cut the cake into 4-inch oblongs and dry them in a 250-degree oven before assembling the tiramisu.
Set your pan up with a layer of the coffee-soaked ladyfingers. (Standard 9″x 9″ pan)
Then add your first layer of tiramisu cream. Use half of your mixture and spread it evenly.
Add a second layer of prepared ladyfingers to the pan.
Add the remainder of the tiramisu cream and spread evenly. Dust the tiramisu with cocoa and you’re finished!
Now comes the hardest part. Let the tiramisu set up for at least 6 hours, overnight is best. This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week.
Here are some of the tools I used to make my tiramisu.
Can I Freeze Tiramisu?
Yes, you can freeze tiramisu. Use plastic wrap and place it directly against the surface (without cocoa) to prevent a skin from forming, cover tightly. Repeat the process with an additional layer of plastic wrap and then cover with tin foil and freeze. To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add the layer of cocoa and serve.
How Long Can I keep Tiramisu in the Refrigerator?
Personally, I have kept tiramisu for up to a week. The flavors actually get better after 2 days. If you don’t think you’re not going to finish it in a week, I would consider freezing part of it. (Or make your neighbors very happy by offering them some).
Can I Make the Tiramisu ahead of Time?
You can easily make the tiramisu up to 2 days before you need it.
How do I make enough for a 9 x 13 Pan?
To make a larger version of this recipe that will fit in a 9 x 13 pan simply multiply the ingredients by 1½ (one and a half). This will come very close leaving you with a little extra cream to snack on while you wait for the tiramisu to set.
Can I make the Tiramisu without Alcohol?
Yes you can. Leaving out the Kahlua is not a deal-breaker, just use more coffee when dipping the ladyfingers.
Chef Dennis Tip***
If for some reason your Tiramisu doesn’t firm up, don’t throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you’ve got an amazing dessert.
If you enjoy delicious desserts you may also like these recipes:
The Best Tiramisu You Will Ever Make
Ingredients
- 6 large egg yolks (approx. 1/2 cup of yolks)
- 1 cup sugar
- 1 1/4 cup mascarpone cheese ( room temperature
- 1 3/4 cup heavy whipping cream
- 2 7 oz packages Italian Lady fingers (Savoiardi style}
- 1 cup cold espresso or strong coffee
- 1/2 cup coffee flavored Liqueur optional
- 1 ounce unsweetened cocoa for dusting
Instructions
- Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone.
- Add Mascarpone to whipped yolks, mix until well combined.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine)
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.
- Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
- Spoon half the mascarpone cream filling over the ladyfingers.
- Repeat process with another layer of ladyfingers
- Add another layer of tiramisu cream
- Refrigerate at least 4 hours. Overnight is best.
- Dust with cocoa before serving
Notes
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
- Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
- Soak the ladyfingers in the coffee mixture briefly. Don't let them get soggy, it will ruin the dessert.
- Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS) Cake style ladyfingers will get too soft.
- Allow Tiramisu to set up for at least 6 hours before serving. Overnite is best.
- Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly.
Chef Dennis Tip***
If for some reason your Tiramisu doesn't firm up, don't throw it away! You can freeze the cream and have an amazing frozen dessert. I have done this when testing new recipes. Use a springform pan and you can slice it. Add fruit or other toppings and you've got an amazing dessert.
Nutrition
Joanne says
I made this tiramisu and it was a hit. Absolutely delicious and it was easy to follow along your recipe. Thankyou!!
Jane says
Easy to follow and very delicious! Love love it. I bake regularly but it was my first time making tiramisu. Chef, I have a question. I loved the recipe but I feel that it’s a bit too sweet, would it be possible for me to cut down the sugar and the whipped cream without compromising the texture? Thank you in advance.
Chef Dennis Littley says
You can cut down the sugar by 1/3 and you can also use less whipped cream. The less cream will make it a little heavier but won’t affect the taste.
Z says
I’ve been following your tiramisu recipe for years and it’s always a hit! Everyone who’s tasted it remarked that it’s delicious! One issue I keep running across though is during assembly. When I’d pour the filling on the second layer of lady fingers, the filling doesn’t sit on top. Rather, it sinks below the lady fingers. I end up with lady fingers below and above a thick layer of filling. I’m not quite sure if it’s because I lost the air I whipped into the cream upon folding, or if it’s the heat. (I live in a tropical country and my kitchen is NOT air conditioned. I have a fan but the room temperature will always still be above 30C)
Chef Dennis Littley says
You might want to add gelatin to your whipped cream to keep its volume. You might also want to refrigerate both before putting everything together, that should help
Brenda Nicol says
I made this for my daughter’s birthday, she told me that it tasted like Nonna”s, her boyfriends Italian grandma.
What a wonderful complement
Chenoa Sowa says
My favorite tiramisu recipe! It has never failed me. Thank you!
Heather says
I made this for my husband’s birthday yesterday and I can confirm- it is the BEST tiramisu that I have ever had. I consider myself somewhat of an aficionado where tiramisu is concerned. I declared it as my favorite dessert beginning at the age of 2 and have sampled it from all over ever since. This was my first attempt at ever making a tiramisu and following this recipe made it SOOOO EASY! Thank you Chef Dennis!
Chef Dennis Littley says
You are very welcome Heather and its my favorite dessert too! I’m happy to hear it was a success and thank you for the great review!
Philip K says
I’ve made this recipe several times now and it is my go-to tiramisu recipe, absolutely the best! For some reason though today…my sabayon keeps “seizing” (I know that’s more of a chocolate term). Am I overcooking it? I’ve never run into this issue before.
Chef Dennis Littley says
the only reason I can think of is that the mixture got too hot
Laura C says
This came out terrific my family loved it thank you I will now check out and try your other recipes – this tiramisu was light airy flavorful and a hit
Chef Dennis Littley says
Thanks for letting me know you enjoyed my tiramisu recipe! I hope you find more recipes to enjoy!
Sara says
I tried making the egg and sugar mixture twice. It has come out awful and gritty both times. My arm is about to fall off from stirring and I’m running out of ingredients. How do I keep it from being gritty?????
Chef Dennis Littley says
As it sits the sugar will dissolve more so it doesn’t have to be totally smooth. You can also use superfine sugar (or pulse regular sugar in a food processor for about 5 seconds). Other than that as long as the eggs are warm enough it should mostly dissolve.
Jean says
I accidentally misread the recipe and used only 1 1/4 cups of heavy cream instead of 1 3/4. How will this affect my tiramisu? Will it be okay?
Chef Dennis Littley says
it will be a little heavier with a more pronounced flavor. But other than that it should be fine.
Christine says
Have made tiramisu with your recipe so many times and it never fails!!!! So so good!!! Thank you for the recipe :)))
Chef Dennis Littley says
you’re very welcome Christine and thank you for the great review and comment!
Zaira says
Hey Chef,
I want to try this recipe without the liquor/alcohol. How much coffee would I use in the recipe instead?
Thanks in advance. Can’t wait to make it!
Chef Dennis Littley says
just use the same amount of coffee to replace the alcohol you would have used. Keep a little extra onhand just in case you need it.
Kura van Toorn says
Kia ora from New Zealand/Aotearoa, love this recipe. I tend to be more of a Salad/Savoury person and am not much of a baker/dessert person, but this is fantastic. Makes me look like a real expert. So thanks Denis for sharing this recipe I’m making it again for my birthday this weekend and am sure I will have to share your recipe. P.s as it has been Summer here I added berries from the garden.
Kia ora – Maori for Hello/Greetings of well being
Chef Dennis Littley says
thanks for the comment and great review Kura and I’m very happy to hear you enjoyed my tiramisu recipe!
Moni says
Fabulous recipe! I am half way across the world in New Zealand and your Tiramisu recipe is on our Christmas Dinner table every year – except I have had to double it!!
I have also had one family member try to run off with the whole thing. Your recipe is our absolute fave. The sabayon base is wonderful and the flavour is divine. Thank you again for this!
Chef Dennis Littley says
thank you for the wonderful comment and review Moni and I’m thrilled to hear that my recipe is a hit in New Zealand!
Moni says
Fabulous recipe! I am half way across the world in New Zealand and your Tiramisu recipe is on our Christmas Donner table every year – except I have to double it!!
I have also had one family member try to run off with the whole thing. The sabayon base is wonderful and the flavour is divine. Thank you again for this!
PAUL FOSTER says
I used Bailey’s instead of espresso and coffee liquor. It was great
Naomi Hoffman says
Made this yesterday, this is the first time I made a Tiramisu using a sabayon. In the past I had made it with a whipped cream/Marscapone/sugar mix. No egg, but wanting to made a truly exquisite tiramisu and seeing all the good reviews for this recipe I gave it a shot! I must admit the sabayon was a bit of effort for someone who relies heavily on a stand mixer to do her whisking, however it turned out amazing!! Friends and hubby were very impressed! Worth the extra effort
Debbie Giacomoni says
Outstanding!! My son orders tiramisu regularly as it’s his fave dessert. He said it’s the best he’s ever tasted.
I admit, I had bought overbought some fresh, creamy ricotta from a local Italian delicatessen that I needed to use and so I made that substitution. It was exquisite. Next time, I’ll def try the marscapone. I also added an extra egg yolk.
I’ve actually never commented on an online recipe before, that’s how good this was!
Chef Dennis Littley says
Thanks for the great review and comment Debbie! I hope you find more recipes on my blog to try
Beckster says
This recipe is beautifully authentic. I live in Europe and even here it is hard to get a good Tiramisu. We have pretty much stopped ordering them altogether. My husband, a former Swiss trained chef, makes the best Tiramisu on the planet. I surprised him for his birthday with this recipe and it was a hit! I followed the recipe almost exactly as written. I substituted a portion of the Kahlua with Gran Marnier. I also sprinkled and rubbed a bit of fresh orange and lemon zest onto the bottom of the pan before laying down the lady fingers. These tweeks are what make my husband’s recipe so memorably outstanding. Thanks! I‘ll be making this again!!
Beckster says
Oops! I forgot to give it 5 stars.
Mary Ann says
Not rating it yet because I haven’t tasted it, I will rate for how easy it was to make. I will admit it was easy to make. I only have 8 in sq pan and 13 x9 pan so I opted for the 8 in sq. It is a Friday and I need it for a Sunday brunch. I only found Mascarpone cheese in 8 oz. containers. Your recipe calls for 1 1/4 cup, thus I bought another container. Did I really need that 1/4 cup ?? Unless you know where I could find it in the size you suggested. I bought it at Wegmans. They only carry one brand.
Chef Dennis Littley says
you could have gone with just the one cup, especially since you’re making it in an 8×8 pan
AJ says
Im vegan and looking for a vegan version of your tiramisu as this looks perfectly tasty. I’ve tried other vegan tiramisu recipes and for obvious reasons it is not the best.
Possible to challenge you for a vegan version of your recipe? I would die of happiness if you can make it possible. Thank you
Kat says
I’d like to try making this at high altitude(I’m at 8,000 ft)
I don’t have a lot of luck with whipped desserts.
Any suggestions?
Chef Dennis Littley says
I’m afraid I don’t have an answer for you. I asked some friends and the general answer was if you’re not baking something it shouldn’t affect it. All I can say is try the sabayon and if that holds together, the whipped cream should work.
Kat says
Thank you Chef. I appreciate you taking the time to research that. I will let you know how this turns out. It sounds amazing….
Ruby says
Can I make it without Liquor? Would I just substitute more coffee or espresso for that amount not being used?
Chef Dennis Littley says
yes you can, just use more coffee for dipping the lady fingers.
VERN says
CAN I USE STORE BOUGHT WHIPPED CREAM INSTEAD OF MAKING MY OWN?
Chef Dennis Littley says
I wouldn’t go to the trouble of making the sabayon to skip that step. Its going to affect the flavor and the consistency
Brandon says
Hi, one direction says whip the mascarpone until fluffy, and the direction below says to just incorporate the mascarpone into the whipped egg yolks? Thanks
Chef Dennis Littley says
sorry about that, just mix it together and incorporate until smooth and fully blended. Whipping won’t hurt it if you don’t over mix
Connie says
This is an outstanding recipe! The first time I made it I wanted to follow the recipe exactly so I searched out strictly coffee liqueur and used Kapali, which is made in Mexico. My non-coffee-drinking, non-tiramisu-eating husband had a small piece, and another not so small piece! I’m about to make this for the 3rd time in a month. I also found that this freezes so well that you can’t tell that it was previously frozen. A winner all the way around.
Anne says
Just came across this wonderful version of Tiramisu. Beats any other recipe I ever made. Having run out of Kahlua (for my 3rd Tiramisu over the holidays) I realized that this is rum based, so I used rum and espresso coffee, for my liquor, it worked fine. Best tip you gave – do not drown the ladyfingers! Thank you so much for so generously sharing your expertise!
Anne
Natalie says
I would like to use this recipe to make single serving desserts. Thinking of putting them into small plastic cocktail cups. Any thoughts on how well that might (or might not!) work out?
Chef Dennis Littley says
I have made single serves and my advice would be not to layer it. Put a bottom layer of the ladyfingers in the glass with the cream on top. Maybe some chocolate shavings and a whole or a half unsoaked ladyfinger sticking out of the top of the cream.
Suzanne says
This was my first attempt at making Tiramisu-My all-time favorite dessert! My cream was not silky smooth but had an odd texture. Not grainy but not smooth. I whipped over the double boiler for 10 minutes and had the odd texture. I whipped for another two minutes but was afraid to over whip them. The taste is great but the texture is odd. Should I have continued to whip over the double boiler longer??
Still giving this a 5 star rating based on the taste-I’m sure any error was on me!!
Chef Dennis Littley says
hi Suzanne
the only thing I can think of is perhaps the eggs cooked a little. While the sugar may not completely dissolve in the sabayon, as it sits in the cream it will finish dissolving. The only thing that could affect the texture is if the eggs partially cooked.
Kathleen says
I was asked to make this for a birthday. Never in my 50+ years had I made this dessert. Excellent instructions, made this a delightfully simple yet decadent dessert. Thank you so much for the wonderful recipe
THERESE LAVECCHIA says
Better than my wildest dreams. You should rename this recipe to “The best tiramisu you’ve ever HAD”
Thanks Chef
CRISANDRA says
Best tiramisu ever!! I’ve made this over and over and always comes out delicious. I get ppl requesting me to make this all of the time.
Dwitya Rulhadi says
This is exactly the best and easiest Tiramisu recipe ever! I made it perfect since I followed the recipe and read the tips over and over again. I just found that this one is too sweet. I will use less sugar next time. Thank you for this brilliant recipe. This one is a keeper for sure.
Aleena says
Every time I make this recipe, it’s always a hit. From my families and friends to work mates, they all love it.
This February, my husband wants me to make this using cake mix instead Of the ladyfinger. What is your advice? It’s for his birthday. Thank you
Chef Dennis Littley says
hi Aleena
You could make a tiramisu cake with a light yellow or white cake and brush the layers with the coffee mixture. If you made the cake in a springform pan you could use ladyfingers around the outside of the cake and then tie a cute little ribbon around the outside of the ladyfingers. You might also want to add chocolate shavings to the top of the cake instead of cocoa.
Shari says
Love this recipe! It was fun to make and a raging success! Now I’d like to try to add a little something different. I think that pumpkin flavour would be amazing. When and how would I add pumpkin puree?
Chef Dennis Littley says
if you wanted to try pumpkin you would add it into the sabayon after that step was completed before. Then blend in the whipped cream
Dulce says
Thank you Chef Dennis! Your tiramisu recipe was loved by everyone. First time i made it and will be making some more soon!
Monica says
Oh my lord, this was absolutely incredible in taste. I was ready to hand out my resume for professional baker(which I am not). Blows sway amy tiramisu any restaurant has ever made. Thank you for getting me goddess status!
Chef Dennis Littley says
You are very welcome and thank you for the great review and comment!
Susan Miller says
Truly the best Tiramisu recipe! I used Kahlua in the espresso and added several tablespoons of Amaretto di Saronno to the sabayon mixture. I wanted lots of flavor and they mix well together. Delicious!
Chef Dennis Littley says
I’m very happy to hear you enjoyed my recipe Susan and thank you for the great review!
Susan says
Truly the best Tiramisu recipe! I used Kahlua in the espresso and added several tablespoons of Amaretto di Saronno to the sabayon. I wanted lots of flavor and they mix well. Delicious!
Alain Gauthier says
I LOVE this recipe! I never make it as rich as written (4 yolks max) and always add 2 tbsp of Marsala wine to the cheese mixture. It is the best and everyone I make it for agrees!!! Thanks!
Jen says
Extremely delicious and relatively easy recipe to follow. I was worried at first that my egg yolk and sugar custard would not come together (at first it seemed super dry and crumbly) but as I whisked it over the heat it came together great. Five stars, thank you so much for an amazing recipe! This will be a keeper for sure!
Francisca says
Delicious is how I describe this Tiramisu
The recipe is clear and easy to follow
I can’t count how many times I’ve made it since I discovered it in 2017.
My family in Angola, Portugal, Montreal as well as my family and co-workers in Toronto they all love it.
Today I’m going to bring one Tiramisu to a baby shower.
Success … always
Thank you chef Dennis
Chef Dennis Littley says
you are very welcome Francisca! Thanks for the comment and great review!!
carol fernandez says
this is the best one that I ever made or had..so good.
ILoveTiramisu says
Easily the best tiramisu I have ever had! I have made this recipe twice now, once before my Italian honeymoon and once after. This tiramisu is better than ANY of the tiramisu we had in Italy! Thank you for a wonderful recipe!
gayle says
Excellent! Solves the raw egg problem!
Chi says
Ive made several batches of this since I found your recipe three years ago. Absolutely delicious and always a hit when I bring it to gatherings. I’ve had to send this recipe to a few friends as well.
Heather says
Hi Dennis, I’m making this for the first time for someone who has been to Italy and had this. Why did you choose coffee liquor instead of marsala wine, cognac, or dark rum and which brand of liquor do you like best?
Thank you!
Chef Dennis Littley says
I don’t like the taste of marsala in a dessert and since were already using coffee, the Kahlua was a natural fit. When I was in Italy the best tiramisu I ever had was by the Spanish Steps in Rome and they also used a coffee liqour (that they made) in their dessert. I use Kahlua, but feel free to sub any liqour that you would like.
Greg says
Hey Dennis, thanks for the recipe. I made this for Christmas day except in my V2.0 of the recipe I added a biscuit base made of choc ripple and short bread biscuits. In the middle layer I also added some crushed Tim Tams (a very popular chocolate covered biscuit here in Australia). My wife likes a desert with some crunch; so these additions provided that. Otherwise all the other components were made as per your recipe. Was a success !
rgds
Greg
Diane says
This recipe is fabulous. It not only is the best tiramisu I ever had, but according to my husband it is the best dessert I ever made!
It really wasn’t all that difficult either.
Leah says
I have made this recipe three times and it is always a hit! I was very intimidated by the thought of attempting to make tiramisu, but with your help, it was a huge success!! Thank you!!
Chef Dennis Littley says
you’re very welcome Leah and thank you for the great review!
Elaine says
Hi! Happy to have found your recipe to try soon. My latest attempt was a disaster. My recipe calls for Marsala wine mixed in with the yolks and sugar. I found that after adding the mascarpone, as I added the whipped cream ,the mixture became lumpy(same thing happened last year ) so I used an electric mixer to smooth it. Which probably made it worse. All ingredients were fresh And my whipping cream was perfect however mascarpone was not room temperature. Thanks for any advice! I am so disappointed it was runny instead of fluffy !
Chef Dennis Littley says
not knowing the recipe you used in your failed attempt, I’m not sure. My first guess would be that our sabayon wasn’t thick enough. If you have time watch my youtube video and give my recipe a try. Hopefully it will help your tiramisu come out better.
angela says
Your answer might get back to me too late for this year, but I’m hoping it will! I forgot one has to chill the tiramisu at least 4 hours but preferably longer, or even overnight. Now I have to put it in the freezer for a dinner party tonight. How long will it take to chill enough? Used the traditional recipe, added 3 Tbsp. rum to espressso.
Chef Dennis Littley says
it will firm up in a few hours. I wouldn’t leave it too long in the freezer. Probably 30 min to an hour.
Sorry to getting back to you late, I was out for the day.
Tracey says
Absolutely delicious and easy to make. This is the best tiramisu filling I’ve tasted! We made a double recipe and used homemade gluten free lady fingers for one batch. Everyone loved it!
Austin says
Love this recipe! It is the best tiramisu i’ve ever had. I did make one small modification – I reduced the sugar from 1 cup to 3/4 cups. I found the filling to be a bit too sweet. After this adjustment it was perfect!
Lorelei says
Do I need to treat the pan in any way before assembling? I read a recipe that talked about soaking the pan for an entire day.
Chef Dennis Littley says
I’ve never heard that before. You don’t have to treat the pan
Linda says
I can’t find lady fingers so I got a loaf shaped angel food cake. How long do I dry it in the oven?
Chef Dennis Littley says
slice it and place it a 225-degree oven for 15 minutes or until the outside gets a little crispy. the outside doesn’t need to be too hard. You may also want to brush the coffee mixture on if they don’t dip well.
Sian says
Always a winner, I’ve made it at least 10 times now and it always tastes delicious!
Lisa says
Amazing recipe – highly recommended.
Margie Meakin says
Have made this recipe numerous time for friends and family, and they always love it. This time I made it for a work Christmas party – I have never received so many compliments!! Credit where credit is due – I have forwarded the link to all the people who were there. Thanks you for a great recipe, although it does take me about 45 minutes to make, as I am no chef!
Phillip Ledfy says
Just wondering if shipping the cream using whisk will be okay if I don’t own a mixer.
Chef Dennis Littley says
hi Phillip
you sure can whip it by hand, it’s just going to take awhile.
Lauren says
I found this recipe many years ago and used it for a family Italian-themed Christmas dinner. Absolutely to die for. So so good! Fixing to make it again tomorrow for a church Christmas party. I can’t wait to have a piece!
Micki Marchant says
This really is “The best tiramisu you’ll ever eat”. I have made it several times, using the mascarpone and the cream cheese alternative-both work great. I have also frozen it making a delicious frozen treat. Easy to make and honestly the best I have ever eaten, including in great restaurants. Thank you for this exceptional recipe.
Pam says
I’m from Trinidad &Tobago and made this several times I enjoyed it very much however my children suggested flavoring the cream base with vanilla as it was a bit bland. I’m making it now with vanilla and a stronger coffee liqueur we make here. It taste a lot better when I added it to the cream.