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Photo Credit: Elizabeth Newman

Classic Tiramisu

25 MINPrep Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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This is my go-to classic tiramisu, with flavors of mascarpone and espresso at the forefront. You can make this dish up to 3 days in advance, cover it in the fridge, and shave fresh chocolate over right before serving.

Classic Tiramisu
star

Classic Tiramisu

Servings

6

Prep Time

25 minutes

Calories

570

Author:

Giada De Laurentiis

Image of Classic Tiramisu

Ingredients

  • 6 egg yolks

  • 3 tablespoons sugar
  • 1 pound mascarpone cheese
  • 1 1/2 cups strong espresso (cooled)
  • 2 teaspoons dark rum
  • 24 packaged ladyfingers
  • 1/2 cup bittersweet chocolate shavings (for garnish)

Instructions

  1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
  2. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
  3. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
  4. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 3 days.
  5. Before serving, sprinkle with chocolate shavings.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
570
Amount/Serving % Daily Value
Carbs
47 grams
Protein
12 grams
Fat
38 grams
Saturated Fat
21 grams
Cholestrol
319 milligrams
Sodium
318 milligrams
Fiber
1 grams
Sugar
17 grams
Trans Fat
1 grams
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nut free
vegetarian

3 reviews & comments

  • Author's avatar image
    YaVoron - Jun 09
    ★★★★★
    ★★★★★

    For a safer way to eat tiramisu, use the pâte à bombe preparation to cook the eggs: Whip egg yolks in a stand mixer as you bring simple syrup to soft ball stage (240 F on a candy thermometer), and stream the soft ball simple syrup into the whipping yolks. Once this base has cooled enough in the mixer, you can then fold in the mascarpone and whipped cream. I think this method wasn't presented here to make it easier for beginner home chefs and minimize accidents…240 F is hot, hot, HOT! : )

  • Author's avatar image
    Carla Vaccaro - Jun 09
    ★★★★★
    ★★★★★

    13×9 way too big. Not sure why recipe calls for that when the pan in picture is clearly not that big. Turned out too thin and not enough cream for pan.

  • Author's avatar image
    Danielle Redmer - Jun 09
    ★★★★★
    ★★★★★

    A 9×13 pan is too large for only 1 pack of ladyfingers.

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