Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I made this last night and my heavy cream and mascarpone mixture just would not come together! I had one last cup of heavy cream but no mascarpone; I was able to whip that up and add it to the zabaglione, but it just wasn’t enough. I assembled everything, but I know it won’t firm up. Any thoughts on what happened? Both the cream and mascarpone came right out of the fridge.
Hi, Shasta! Yes, working with mascarpone can be really frustrating. My guess is either you over whipped it and the cheese separated or the zabaglione was too warm when you combined it with the mascarpone and whipped cream. Next time you try, barely whip the cheese on a lower speed for less time, and make sure the zabaglione is around 90°F.
My only concern is, salmonella and the eggs.
I just made the recipe and it was very delicious! All my European guests were thrilled about it and my thought was “finally, a real Tiramisu that is made with rum, the way I remember it in Germany” It is unlike any other Tiramisu that I ever tried in the US, even in Italian restaurants in Seattle, which seem trying to please the American community with “no-calorie creams, less taste, and no alcohol but with a ton of sugar” nonsense.
I did have an issue, though: I am experienced in pastry making and I am very precise in following the recipes. However, this did not come out as firm as I expected it to be. I know, there were some previous comments about the correctness of making the zabaglione and the whipping cream. I did get the consistency of the zabaglione as shown in the picture and whipped the mascarpone with the cream to “firm, not-quite-stiff peaks”. Still, after resting for 24 hours in the fridge, my Tiramisu was barely holding its shape when served. It looked like melting ice cream. But I did notice that after combining the thick zabaglione with the stiff whipping cream, I was assembling the Tiramisu with much softer mixture than the way it originally was. Note: I did not have it sit on the table and used right away. I wanted to ask – what can be done to the recipe to make the cream keep its stiffness? Is adding a bit of gelatin a good idea? Maybe cream of tartar? Thanks!
I just made the recipe and it was very delicious! All my European guests were thrilled about it and my thought was “finally, a real Tiramisu that is made with rum, the way I remember it in Germany” It it unlike any other Tiramisu that I ever tried in the US, even in Italian restaurants in Seattle, which seem trying to please the American community with “no-calorie creams, less taste, and no alcohol but with a ton of sugar” nonsense.
Hi, Chris! I’m glad everyone loved the Tiramisu. As far as the weeping whipped cream is concerned, it’s difficult to say what happened without actually being in your kitchen. You shouldn’t need to stabilize the whipped cream with gelatin or cream of tartar to keep it’s texture for this dessert. I think maybe one of two things happened, perhaps your version of “firm, not-quite stiff peaks” wasn’t quite as firm as our version. So maybe next time try whipping it just a little longer. Secondly, you may have just not incorporated the whipped cream enough when folding. Good luck on your next attempt and let us know how it goes!
Hi, Summer! Thank you very much for your response. Wanted to ask: what will happen if the whipping cream is not “not-quite-stiff peaks”, but is as stiff as it gets?
Hi, Chris! If I understand your question correctly your asking me why your whipped cream may not whip quite to stiff peaks. If that’s correct, there could be any number of factors: You added the sugar a little too early. You want the whipped cream to have some body before adding the sugar as that can impede volume, when whipping the cream may have been to warm which reduces the ability for the fat in the cream to act as a stabilizer. To help facilitate this you can keep your whipping bowl and whisk in the fridge until you need to use it for the cream. I’ve also found that certain brands of whipped cream work better than others. You also, don’t want to over whip the cream. Sometimes it’s just trial and error. I bet if you made it again, you wouldn’t have the weeping.
Hi, Summer! No, my question was – why not to beat the cream to stiff peaks?
For a last minute celebration dessert for visiting family, this recipe was just what I needed. I didn’t have time to research and compare multiple recipes. I needed a failsafe recipe with lots of directions and tips so I wouldn’t mess up my first ever tiramisu. This recipe delivered all of that. I wasn’t left with random amounts of zabaglione or even coffee to dispose off. Spot on flavor. I used a sweet marsala for the alcohol.
The only thing I would caution someone wanting to make a 9 x 13″ pan of this (for double the recipe), if you use a pan that is only 2″ high like my Nordic ware aluminum pan, you should hold back a little of the zabaglione mixture. Else you’ll get a really really full pan. With a deeper pan double the recipe will work perfectly, with a few extra cookies left over. I did toy with the idea of going 1.5 times instead of double for this pan size, but since no baking and leavening was involved, I thought double was the way to go. I was mostly right: 1.5 times would not have enough cookies or coffee mixture to cover 9×13″ pan in two layers.
Does using powdered sugar in the zabaglione make a difference? It takes me forever to melt the sugar..
Hi, Sana! I’m Summer, an editor here at Simply Recipes. Powdered sugar is usually a sugar and cornstarch blend, so I wouldn’t use it to replace this recipe. If you want the sugar to be finer grain you could pulse it in a food processor a few times before whisking it with the eggs.
This recipe was on point. The only change I made was I added Kahlua to the espresso liquid instead of the Rum. My family and friends loved it and said it was the best Tiramisu they had ever had.
Regina, thanks for your question. We’ve never tried this, but you could use the cake recipe for our writer Marta Rivera’s Tres Leches (https://www.simplyrecipes.com/recipes/tres_leches_cake/). She typically uses a cake similar to this one when she makes tiramisu, but bakes it in a sheet pan so it’s the right thickness, closer to ladyfingers. She then leaves it out to get stale for at least 24 hours to best absorb the liquid. You could experiment with her base recipe to see if it would work in a thinner sheet pan, and take it from there. We don’t have a from-scratch recipe for ladyfingers on the website, but perhaps that’s something for us to consider!
Just made it today, came out perfect. Thank you for the tips, I looked at various recipes and yours definitely sounded the best!
I thought I would mess this up, thinking it was just too hard to make until I came across your site.I couldn’t find mascarpone cheese or Italian ladyfingers so I made my own. They both came out really Good! I did have to use ultra pasteurized heavy cream to make the mascarpone cheese, it too came out really good!I should’ve soaked the ladyfingers a bit longer.Other than that, it tasted great and reminded me of “Little grandma’s” she was my adopted Italian grandmother.Thank you for sharing this with all of us.The pictures really helped at every stage. The double boiler part, you should put aluminum foil over the bowl with a hole in the middle for a whisk or hand mixer whip attachment. Using a hand mixer really made a mess no matter how careful you are.If I’m asked to make this again, I know what it takes to get it done and will have lady fingers made days before!Thank you again,Beckie E.I didn’t know how to attach any pictures.
Question. If i needed to make this bigger say 1.5 bigger would I just divide the original recipe by half and then add the to the original recipe?? I know with baking it’s not exact numbers! Also can I use kahlua Instead of dark rum?
Hi, Jenna! Yes, that’s what I would do. Also, feel free to replace the rum with Kahlua.
Hi! I followed the exact instructions but the cream did separate and it sorta looks cottage cheese like now. Will it firm up? it is currently in the fridge. Will the texture be weird to eat since its not smooth? When i miked in every thing it did not firm up or smooth the way I thought it would.
It’s possible that if the cream (I’m assuming you mean the whipping cream and mascarpone mixture) was over-mixed it could separate. Heavy cream can easily overwhip and separate into butter and the same sort of thing can happen with mascarpone since it has such a high fat content. It will be off texturally but probably not entirely inedible. Try whipping the mascarpone and cream until it hold a peak that is somewhat firm but bends over at the point.
I hope this helps!
I would like to make the Tiramisu for Christmas. I don’t have any rum but was given a bottle of Cognac could I use this instead?
Yes! You can sub out the rum for Cognac, it will just have the flavor of brandy instead of rum.
I followed the recipe, but it did not firm up. I had it in the fridge for more than 24 hours. Ca you tell me why?
Hi, Barbara! It’s a little hard to trouble shoot without being in your kitchen with you (I wish I could zap myself over!). My best guess is that your zabaglione didn’t thicken up quite as much as expected, or that your whipped cream was a little soft when you combined everything together. Does it still taste good? If so, serve it in bowls and call it tiramisu pudding!
I followed the recipe and it was not firm at all. I was disappointed and found another recipe on ‘also the crumb please’ on pinterest I will try for new years. But the family was nice and said it was really tasty
Do all the ingredients need to be at room temp? Probably a silly question but I don’t want to mess it up.
Hi, Sana! The mascarpone and the whipping cream should be cold from the fridge. For the rest of the ingredients, it’s not a big deal. (The yolks, for instance, can be cold from the fridge or room temperature.) Enjoy!
Tried the recipe today and it was delicious!! I substituted the alcohol for Martinelli’s apple juice. The recipe is simple enough. The only thing that took too long was the zabaglione but other than that
Oh, hooray!!! This is so great to hear! I’m really glad the apple juice worked out.
Compliments because you really do it as we make it in Italy, I follow Simply recipes and like the way it works. The only thing I don’t do is to whisk over hot water (I will try it too) and I use 3 eggs for 500 grs of mascarpone… thank you for your work
Is it easy to double?
Hi, Kim! Yes, as long as you have a large enough pan (or two pans) then I think it would work fine to double this. Enjoy!
Do you have any suggestions for a kid-friendly tiramisu? I absolutely adore this dessert, but cannot really make or order it because of my young kids who cannot have neither alcohol nor coffee.
Hi, Ala! We haven’t tested it, but you might try subbing apple cider or juice for the alcohol and cocoa (mixed with water) for the coffee. Let us know how it turns out if you try it!
Yay! A recipe that doesn’t have raw eggs in it!
Looks like a delicious recipe. The coffee flavor has always held me back from trying this recipe. Would you recommend a substitute for the espresso liquid?
Hi, Norma! I think the roasted flavor and bitterness from the espresso is key to this dessert — it helps cut the sweetness of the other ingredients. But I think another liquid with similar flavors might work. What about some cocoa, made with water and no milk?
Thank you for the recommendation. Will try it with cocoa.