Tiramisu with Kahlúa is a coffee-flavored dessert made with ladyfingers and cream, topped with cocoa powder and chocolate shavings. Heavy cream replaces egg whites, and egg yolks are gently cooked in this recipe.
You may like to try Chocolate Cake with Ganache Frosting, Chocolate Crinkle Cookies, or Filipino desserts like Mango Float or Buko Pandan Salad.
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Ingredients you’ll need
Notes and substitutions
- Ladyfingers: Also called savoiardi in Italian, these sponge cake biscuits have a crisp, dry texture perfect for dipping in syrup without getting soggy. If using the soft and cake-like variety, a light brushing of coffee syrup is all you need.
- Strong coffee: Use espresso or instant espresso, if available; otherwise, strong brewed coffee or instant coffee will do.
- Kahlúa: Other options include Tia Maria, sweet or dry Marsala wine, brandy, dark rum, Bailey's, Frangelico, or dessert wines like Madeira or Port. You can also omit and use more coffee instead or add vanilla extract for more flavor.
- Mascarpone cheese: An Italian version of cream cheese that is softer, less tangy, and has a higher fat content. You can use regular cream cheese in a pinch.
- Chocolate bar: Use a chocolate bar or baking chocolate (bittersweet or semi-sweet) that you like eating out of hand—an optional ingredient but highly recommended.
How to make this recipe
Step 1: In a shallow bowl wide enough to dip the ladyfingers in, make the coffee syrup by combining 2 cups of strong coffee and 2 tablespoons of Kahlúa. Set it aside.
Step 2: Make the zabaglione by combining 6 egg yolks, ¼ cup granulated sugar, and ¼ cup Kahlúa in a heatproof bowl. Set the bowl over an inch of simmering water in a saucepan. The water should not touch the bottom of the bowl, or it will cook the eggs. Continuously whisk the mixture for 12-15 minutes.
Step 3: The mixture should thicken, double in volume, and lighten in color. It should leave thick trails as you drag the whisk. Remove the bowl from the heat and let it cool.
PRO TIP: Cool the zabaglione faster in the fridge for about 5 minutes. A warm mixture will deflate the whipped mascarpone mixture or cause it to curdle.
Step 4: Combine 1 pound mascarpone cheese, 1½ cups heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract in a large bowl. Mix on low speed and increase as you go along until smooth and incorporated. It should take about a minute.
Step 5: Fold a cup of mascarpone mixture using a spatula into the cooled zabaglione. Mixing together at once may deflate the mascarpone mixture.
Step 6: Combine the remaining mascarpone mixture with the zabaglione.
Step 7: Mix until incorporated.
Step 8: Dip the ladyfingers in coffee syrup one at a time and arrange them in a 9×13-inch (3-quart) baking dish.
Step 9: Cover them evenly with half of the mascarpone mixture.
Step 10: Dust with cocoa powder.
Step 11: Add another layer of ladyfingers, then spread the remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours.
Step 12: Slice 2 ounces of chocolate thinly on a cutting board with a sharp knife.
Step 13: Dust with cocoa powder and top with chocolate shavings before serving.
Tiramisu can be kept in the fridge for about 3 days. You can also freeze it to extend its shelf life. Defrost in the fridge overnight or at room temperature for about 30 minutes before serving. Dust it with cocoa powder and top it with chocolate shavings.
Recipe FAQs
Tiramisù translates to "pick me up" in Italian. It is a dessert with layers of ladyfingers dipped in espresso and liqueur, and cream made with mascarpone cheese, heavy cream, and custard-like zabaglione made with sugar, eggs, and sweet wine.
Curdling happens when you overwhip the mascarpone cheese and heavy cream, causing the fat to separate. It also happens when the zabaglione is still warm when combined with the mascarpone cheese.
This recipe doesn't contain raw eggs. The egg yolks get slowly cooked over a double boiler or a bain-marie, making it safe to eat.
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📖 Recipe
Tiramisu with Kahlúa
Equipment
- 9x13-inch (3-quart) baking dish
- Small pot or saucepan
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 10 ounces ladyfingers, about 34 pieces (see note)
- 2 tablespoons unsweetened cocoa powder for dusting
- 2 ounces chocolate optional (see note)
For the coffee mixture:
- 2 cups strong coffee (see note)
- 2 tablespoons Kahlúa (see note)
For the cream mixture:
- 6 egg yolks
- ¼ cup granulated sugar
- ¼ cup Kahlúa (see note)
- 1 pound mascarpone cheese (see note)
- 1½ cups heavy cream
- ¼ cup powdered sugar sub:2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a shallow bowl wide enough to dip the ladyfingers in, make the coffee syrup by combining coffee and 2 tablespoons of Kahlúa. Set it aside.
- Make the zabaglione by combining egg yolks, ¼ cup granulated sugar, and ¼ cup Kahlúa in a heatproof bowl. Set the bowl over an inch of simmering water in a saucepan. The water should not touch the bottom of the bowl, or it will cook the eggs.
- Continuously whisk the mixture for 12-15 minutes. It should thicken, double in volume, and lighten in color. Remove from heat and let it cool.
- Combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a large bowl. Mix on low speed and increase as you go along until smooth and incorporated.
- Fold a cup of mascarpone mixture using a spatula into the cooled zabaglione. Mixing together at once may deflate the mascarpone mixture.
- Combine the remaining mascarpone mixture with the zabaglione. Mix until incorporated.
- Dip the ladyfingers in coffee syrup one at a time and arrange them in a dish.
- Cover them evenly with half of the mascarpone mixture and dust with cocoa powder.
- Add another layer of ladyfingers, then spread the remaining mascarpone mixture.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Slice the chocolate thinly on a cutting board with a sharp knife.
- Dust with cocoa powder and top with chocolate shavings before serving.
Video
Notes
- Ladyfingers: Also called savoiardi in Italian, these sponge cake biscuits have a crisp, dry texture perfect for dipping in syrup without getting soggy. If using the soft and cake-like variety, a light brushing of coffee syrup is all you need.
- Strong coffee: Use espresso or instant espresso, if available; otherwise, strong brewed coffee or instant coffee will do.
- Kahlúa: Other options include Tia Maria, sweet or dry Marsala wine, brandy, dark rum, Bailey's, Frangelico, or dessert wines like Madeira or Port. You can also omit and use more coffee instead or add vanilla extract for more flavor.
- Mascarpone cheese: An Italian version of cream cheese that is softer, less tangy, and has a higher fat content. You can use regular cream cheese in a pinch.
- Chocolate bar: Use a chocolate bar or baking chocolate (bittersweet or semi-sweet) that you like eating out of hand—an optional ingredient but highly recommended.
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