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    Home » Desserts

    Tiramisu Recipe with Kahlúa

    Published: Nov 20, 2019 · Modified: Jan 1, 2022 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    A coffee-flavored, slightly boozy dessert with layers of ladyfingers and a cream mixture of mascarpone and zabaglione dusted with cocoa powder and topped with chocolate shavings.

    What is tiramisu? Translated as "pick me up" in Italian, tiramisù is an Italian dessert loved by many. It is made by dipping ladyfingers (savoiardi, in Italian) in espresso spiked with liqueur then layered between a cream mixture made with mascarpone cheese, heavy cream, and zabaglione, a custard-like dessert typically made with whipped eggs, sugar, and sweet wine. There are numerous variations of tiramisu, as with any other dish or dessert. This recipe gently cooks the egg yolks and uses heavy cream instead of egg whites to lighten the cream mixture.

    A slice of tiramisu on a plate.
    Jump to:
    • Why you’ll love this recipe
    • What you’ll need
    • Ingredient notes and substitutions
    • How to make this recipe
    • Frequently asked questions and tips
    • The key takeaway
    • Watch how I make it here
    • More dessert recipes you may like
    • 📖 Recipe

    Why you’ll love this recipe

    • It is a great make-ahead recipe as it needs time to set and chill before serving.
    • The eggs get lightly cooked, eliminating the risk of bacteria contamination.
    • The addition of heavy cream lightens the mascarpone cheese.

    What you’ll need

    Ingredients include lady fingers, heavy cream, Kahlúa, egg yolks, mascarpone cheese, strong coffee, granulated sugar, unsweetened cocoa powder, vanilla extract, chocolate bar, and powdered sugar.

    Ingredient notes and substitutions

    • Ladyfingers or Savoiardi: These sponge cake biscuits have a crisp and dry texture, perfect for dunking in syrup without getting soggy. There is a soft and cake-like variety that you can also use, but instead of dipping, a light brushing of the coffee syrup is enough.
    • Strong coffee: Espresso or instant espresso is preferred, but you can also use brewed coffee or instant coffee (just make it strong).
    • Kahlúa: You may also use Tia Maria, sweet or dry Marsala wine, brandy, dark rum, Bailey's, Frangelico, or dessert wines like Madeira or Port. While tiramisu typically contains alcohol and is delicious that way, you can omit and use more coffee instead or add vanilla extract for more flavor.
    • Mascarpone cheese: This Italian version of cream cheese is rich with more fat content but softer and less tangy than American cream cheese, which you can also use in a pinch.
    • Heavy cream: While other recipes call for whipped egg whites, I used heavy cream to lighten the mascarpone mixture.
    • Chocolate bar: You can use your favorite 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

    Make the coffee syrup: (1)In a shallow bowl wide enough to dip the ladyfingers in, combine the coffee and 2 tablespoons Kahlua. (2)Stir and set them aside.

    1. Adding liqueur to the coffee in the bowl. 2. Stirring the mixture in the bowl.

    Make the cream mixture: (3)In a small saucepan or pot over low heat, simmer about an inch of water and place a heatproof bowl over it. Make sure the water does not touch the bottom of the bowl, or it will cook the eggs. (4)Make the zabaglione by combining the egg yolks, ¼ cup granulated sugar, and ¼ cup Kahlúa.

    3. An empty bowl over a saucepan with simmering water on the stove. 4. Adding liqueur to the egg yolks and sugar in the bowl over the saucepan.

    (5)Whisk together the egg mixture. (6)Continue doing so, constantly, for 12-15 minutes.

    5. Whisking the egg yolk mixture in the bowl over the saucepan. 6. Constantly whisking the mixture in the bowl over the saucepan.

    (7)It's ready when the mixture has thickened, doubled in volume, and is lighter in color. It should leave thick trails as you drag the whisk. Immediately take the bowl out of the heat and set it aside to cool.

    7. Whisking the mixture in the bowl that is thicker and leaving a trail.

    TIP: Cool the zabaglione in the fridge for about 5 minutes or at room temperature for about 15 minutes. A warm mixture will deflate the whipped mascarpone mixture or cause it to curdle.

    (8)Combine the mascarpone cheese, heavy cream, powdered sugar (or 2 tablespoons granulated sugar), and vanilla extract in a large bowl. (9)With a hand mixer (or a stand mixer) starting on low speed and increasing as you go along, whip until smooth and incorporated. It will only take a little over a minute.

    8. Adding powdered sugar to the mascarpone and heavy cream in the bowl. 9. Beating the mixture in the bowl using a hand mixer.

    (10)Using a spatula, fold in about a cup of the mascarpone cream mixture into the cooled zabaglione. You do this because mixing them together all at once may deflate the whipped and airy mascarpone mixture. (11)Combine the rest of the mascarpone mixture and the zabaglione. (12)Mix them together until well blended.

    10. Folding in a portion of the mascarpone mixture to the zabaglione in the bowl using a spatula. 11. Mixing the entire mascarpone mixture and the zabaglione in the bowl with a spatula. 12. The cream mixture has been well blended in the bowl using a spatula.

    Assemble: (13)Quickly dip the ladyfingers in the coffee syrup one at a time. (14)Arrange them in a 9×13-inch (3-quart) baking dish.

    TIP: Avoid oversoaking the ladyfingers, so they don't get soggy. If you are using the soft and cake-like variety (as opposed to dry and crunchy), brush the coffee syrup on them instead of dipping.

    13. Soaking the ladyfinger in the coffee syrup using a small pair of tongs. 14. Placed a single layer of soaked ladyfingers in the baking dish with a bowl of coffee syrup beside it.

    (15) Spread half of the cream mixture evenly on top. (16)Dust with cocoa powder.

    15. Spreading the cream mixture  with a spoon on top of the layer of ladyfingers in the baking dish. 16. Dusting the cream layer with cocoa powder using a small sieve.

    (17)Repeat the same layers: lay the coffee-soaked ladyfingers on top. (18)Spread the remaining cream mixture.

    17. Adding a layer of ladyfingers on top of the cocoa powder-dusted cream mixture using a small pair of tongs. 18. Spreading a layer of cream mixture with a spoon on top of the arranged ladyfingers in the baking dish.

    (19)Cover with plastic wrap and chill for at least 4 hours (preferably overnight), until set and the ladyfingers have softened. (20)To serve, dust with more cocoa powder.

    19.Tiramisu in the baking dish without the cocoa powder dusting on top. 20. Dusting more cocoa powder on top of the tiramisu in the baking dish using a small sieve.

    (21)As an option, make some chocolate shavings. Using a sharp knife, slice the chocolate as thinly as you can on a cutting board, almost like scraping the edges of the chocolate bar. Use parchment paper to catch all the little pieces. (22)Sprinkle some on top right before serving.

    21. Making chocolate shavings using a knife on a parchment paper-lined board. 22. Adding chocolate shavings on top of the tiramisu.

    To store the tiramisu, keep it in an airtight container ideally for about 3 days in the fridge or in the freezer to extend its shelf life. Let it defrost in the fridge overnight or at room temperature for about 30 minutes before serving — dust with cocoa powder and top with chocolate shavings.

    Leftover tiramisu slice on a plate.

    Frequently asked questions and tips

    Why did the cream curdle?

    Curdling happens when you overwhip the mascarpone and heavy cream, causing the fat to separate. It also happens when the zabaglione is still warm when combined with the mascarpone.

    Does tiramisu have raw eggs?

    Not for this recipe. The egg yolks get slowly cooked over a double boiler or a bain-marie, making it safe to eat.

    Can I freeze tiramisu?

    Yes, you can freeze tiramisu. Thaw in the refrigerator overnight or at room temperature for about 30 minutes before serving — dust with cocoa powder and top with chocolate shavings.

    The key takeaway

    To ensure a smooth and airy cream mixture, cool the zabaglione completely after cooking and avoid overwhipping the mascarpone and heavy cream.

    Watch how I make it here

    More dessert recipes you may like

    • Turon with Langka (Banana Spring Rolls)
    • Cathedral Window Gelatin
    • Cheesecake Brownies from Brownie Mix
    • Brookie Bars from Brownie Mix
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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    tiramisu on a plate

    Tiramisu Recipe with Kahlúa

    A coffee-flavored, slightly boozy dessert with layers of ladyfingers and a cream mixture of mascarpone and zabaglione dusted with cocoa powder and topped with chocolate shavings.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Chill Time: 4 hours
    Total Time: 4 hours 30 minutes
    Servings: 10 servings
    Calories: 565kcal
    Author: Nora Rey
    Cost: $12-$15

    Equipment

    • 9x13-inch (3-quart) baking dish
    • Small pot/saucepan
    • Mixing bowls
    • Balloon whisk
    • Spatula

    Ingredients

    • 10 ounces (284 grams) ladyfingers or Savoiardi (store-bought) approximately 34 pieces
    • 2 tablespoons (10 grams) unsweetened cocoa powder for dusting
    • 2 ounces (28 grams) chocolate bar optional topping

    For the coffee mixture:

    • 2 cups (454 grams) strong coffee
    • 2 tablespoons (30 grams) Kahlúa see note

    For the cream mixture:

    • 6 egg yolks
    • ¼ cup (50 grams) granulated sugar
    • ¼ cup (60 grams) Kahlúa see note
    • 16 ounces (453 grams) mascarpone cheese see note
    • 1 ½ cups (355 grams) heavy cream
    • ¼ cup (28 grams) powdered sugar or 2 tablespoons (25 grams) granulated sugar
    • 1 teaspoon vanilla extract

    Instructions

    • Make the coffee syrup: In a shallow bowl wide enough to dip the ladyfingers in, combine the coffee and 2 tablespoons Kahlua. Stir and set them aside.
    • Make the cream mixture: In a small saucepan or pot over low heat, simmer about an inch of water and place a heatproof bowl over it. Make sure the water does not touch the bottom of the bowl, or it will cook the eggs.
      Make the zabaglione by combining the egg yolks, ¼ cup granulated sugar, and ¼ cup Kahlúa. Constantly whisk the egg mixture for 12-15 minutes. It's ready when the mixture has thickened, doubled in volume, and is lighter in color. It should leave thick trails as you drag the whisk. Immediately take the bowl out of the heat and set it aside to cool.
      TIP: Cool the zabaglione in the fridge for about 5 minutes or at room temperature for about 15 minutes. A warm mixture will deflate the whipped mascarpone mixture or cause it to curdle.
      Combine the mascarpone cheese, heavy cream, powdered sugar (or 2 tablespoons granulated sugar), and vanilla extract in a large bowl. With a hand mixer (or a stand mixer) starting on low speed and increasing as you go along, whip until smooth and incorporated. It will only take a little over a minute.
      Using a spatula, fold in about a cup of the mascarpone cream mixture into the cooled zabaglione. You do this because mixing them together all at once may deflate the whipped and airy mascarpone mixture. Combine the rest of the mascarpone mixture and the zabaglione. Mix them together until well blended.
    • Assemble: Quickly dip the ladyfingers in the coffee syrup one at a time. Arrange them in a 9×13-inch baking dish.
      Spread half of the cream mixture evenly on top and dust with cocoa powder.
      Repeat the same layers: lay the coffee-soaked ladyfingers on top and spread the remaining cream mixture.
      TIP: Avoid oversoaking the ladyfingers, so they don't get soggy. If you are using the soft and cake-like variety (as opposed to dry and crunchy), brush the coffee on them instead of dipping.
    • Chill: Cover with plastic wrap and chill for at least 4 hours, preferably overnight, until set and the ladyfingers have softened.
    • Serve: As an option, make some chocolate shavings. Using a sharp knife, slice the chocolate as thinly as you can on a cutting board, almost like scraping the edges of the chocolate bar. Use parchment paper to catch all the little pieces.
      Dust with cocoa powder and sprinkle some chocolate shavings on top right before serving.
    • Store: Keep the tiramisu in an airtight container ideally for about 3 days in the fridge or in the freezer to extend its shelf life. Let it defrost in the refrigerator or at room temperature for about 30 minutes before serving — dust with cocoa powder and top with chocolate shavings.

    Video

    Notes

     
    • Ladyfingers or Savoiardi: These sponge cake biscuits have a crisp and dry texture, perfect for dunking in syrup without getting soggy. There is a soft and cake-like variety that you can also use, but instead of dipping, a light brushing of the coffee syrup is enough.
    • Strong coffee: Espresso or instant espresso is preferred, but you can also use brewed coffee or instant coffee (just make it strong).
    • Kahlúa: You may also use Tia Maria, sweet or dry Marsala wine, brandy, dark rum, Bailey's, Frangelico, or dessert wines like Madeira or Port. While tiramisu typically contains alcohol and is delicious that way, you can omit and use more coffee instead or add vanilla extract for more flavor.
    • Mascarpone cheese: This Italian version of cream cheese is rich with more fat content but softer and less tangy than American cream cheese, which you can also use in a pinch. Heavy cream: While other recipes call for whipped egg whites, I used heavy cream to lighten the mascarpone mixture.
    • Chocolate bar: You can use your favorite chocolate bar or baking chocolate (bittersweet or semi-sweet) that you like eating out of hand — an optional ingredient but highly recommended.

    Nutrition

    Calories: 565kcalCarbohydrates: 35gProtein: 9gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 274mgSodium: 89mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 1475IUVitamin C: 1mgCalcium: 120mgIron: 2mg
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