• Active Time 30m
  • Total Time 6h 30m
  • Rating ****

Serves 8

Literally translated pick-me-up, tiramisu appropriately lightens the mood at the end of any dinner party. Store-bought pound cake may be used instead of the ladyfingers, and instant espresso or very strong coffee will do if an espresso machine is not at hand.


  • 5 extra-large egg yolks
  • 5 tablespoons sugar
  • 1 2/3 cups mascarpone cheese, chilled
  • 1 3/4 cups heavy cream, chilled
  • 1/4 cup brewed strong espresso, cooled
  • 1/4 cup coffee-flavored liqueur
  • 24 good-quality plain ladyfingers
  • Fresh raspberries, optional
  • Dutch-processed cocoa


Using an electric mixer, beat egg yolks and sugar in large bowl until pale yellow, smooth and shiny, about 7 minutes. Add the mascarpone cheese and beat until thickened and smooth, about 4 minutes.

In another bowl, beat cream until soft peaks form. Using a rubber spatula or whisk, fold the whipped cream into the mascarpone mixture until thoroughly blended.

Combine espresso and liqueur in small bowl. Arrange the ladyfingers in a single layer over the bottom of a decorative 10 inch-diameter serving bowl. Brush some of the espresso mixture evenly over the ladyfingers. Turn the ladyfingers over, and brush again until each one is almost soaked through with the espresso mixture. Arrange raspberries around the edge, if desired. Spoon some of the mascarpone mixture over the ladyfingers to make an even 1/2 inch-thick layer. Place the remaining ladyfingers in a single layer over the mascarpone mixture and brush their tops with the remaining espresso mixture. Again, arrange raspberries around the edge, if using. Spoon the remaining mascarpone mixture on top, smoothing to cover completely. Cover and chill at least 6 hours or up to 2 days before serving.

TO SERVE: Sift a light dusting of cocoa over the top. Using a large serving spoon, scoop portions of the tiramisu onto individual plates.

Recipe author: Mary Beth Clark

Editor's Note: Tiramisu is typically made with raw eggs. To help avoid possible salmonella contamination, it is best to use fresh, local eggs from a trusted source rather than from a large factory farm. Clean utensils and proper hand washing are also recommended. The CDC estimates that only one in every 20,000 eggs are contaminated, which means that if you consumed a raw egg every day, you’re only likely to encounter one contaminated egg every 55 years. However, if you are still concerned for health reasons, or if you are serving this dish to young children, the elderly or anyone with a compromised immune system, eggs that are pasteurized in the shell are available at most grocery stores and can be used interchangeably.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2237

nutrition information per serving

618 calories; 48g total fat; 429mg cholesterol; 103mg sodium; 34g carbohydrates; 0g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com