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I made this. Still in the fridge. Havent tasted it yet but it looks promising. Read in the comment to soak the ladyfingers longer in the coffee, if you’re using Forno Bonomi Savoiardi Ladyfingers, please don’t soak it too long. It absorbs liquid real fast. I was so afraid of overbeating the cream and mascarpone, turned out it took me longer that 30-60 seconds to get the peak. The whole portion is quite big for my baking dish.
Sounds like you navigated everything just fine in the end! How did it taste once you got to eat it, Afiza? I hope it was delicious.
It was delicious and hold in place. Because of soak-the-ladyfingers-longer advice, i ran out of my 1 cup of coffee real fast, so i made 2 cups more and added sugar everytime, next time i think i will not add sugar in the coffee to have the coffee bitter taste. The zabaglione, whipped cream and mascarpone mix is ohlala!
Looks great but can I use brewed expresso as i cant find instant
Yes, you should be able to use 1 cup brewed espresso in place of the boiling water and instant espresso. Please let us know how it works!
I don’t drink so I added milk instead of the rum, This tastes perfect best One I have had If possible id like a 9×13 recipe for this :) ,.
So glad you like this! You could double the recipe and do it in a 9 x 13 pan, but you may have excess filling (two 8 x 8 pans would be 128 square inches and a 9 x 13 would be 117 square inches, so it won’t hold as much as two 8 x 8 pans). It’ll take some tinkering and a maybe a little math…good luck!
I’m alway not successful to get the correct texture for my custard, it always turns out too runny, any tips?
I suggest you read Cindy’s whole post leading up to the recipe, if you haven’t already. She offers some great tips, like this one: “Incorporating the mascarpone with the whipped cream, rather than stirring it into the zabaglione as is traditional, also seems to help prevent the mixture from separating and becoming grainy, which is a common problem many people run into with tiramisu.” She has a whole list of handy after that, too. Hope that helps!
My first time making tiramisu and it turned out beautifully! The zabaglione didn’t turn out the first time for me — pretty sure I had the heat too high and overcooked it without dissolving the sugar. Second time it came out perfectly! It held its shape and tasted wonderful. Thank you!
Cooking is an arc of firsthand mistakes and triumphs. We’re so glad you kept with it, Deanna!
I didn’t add rum to it, hope it doesn’t effect . But I added about 5 tsp vanilla.
I personally prefer less sweet desserts, so I Would use 1/4 Cup less sugar next Time. But loved the recipe. Easy and fun!
This is the best recipe I’ve found. It’s absolutely delicious and decadent. This is my go to recipe from now on. Thank you so much!
Made this today, came out amazing! I let it set in the refrigerator for 7 hours and it came out ok, next time i know it needs to stay in a bit longer to hold its shape more after cutting.
I used espresso infused mascarpone which added some more flavor (found at my local grocery store). Instead of instant espresso for the lady fingers i made supreme by bustelo and made it on the stove top and only added the rum to it, i left out the additional sugar.
I tried this recipe .It is simply superb!!
Yes, it was superb!
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.
The eggs are heated over the simmering water.
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.