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    Home » Desserts Recipes

    Tiramisu with Kahlúa

    Published: Oct 25, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · Leave a Comment

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    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.

    A slice of Tiramisu with Kahlúa on a plate.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for Tiramisu with Kahlúa

    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.

    Adding liqueur to the coffee in the bowl.

    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.

    Whisking the egg yolk mixture in the bowl over the saucepan.

    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.

    Whisking the zabaglione in the bowl.

    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.

    Beating the mixture in the bowl using a hand mixer.

    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.

    Folding in a portion of the mascarpone mixture to the zabaglione in the bowl. Mixing the remaining mascarpone mixture and the zabaglione in the bowl.

    Step 7: Mix until incorporated.

     A well-blended mascarpone mixture in the bowl.

    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.

    Dipping the ladyfinger in the coffee syrup using a small pair of tongs.  Spreading mascarpone mixture on top of the layer of ladyfingers in the baking dish.

    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.

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

    Step 12: Slice 2 ounces of chocolate thinly on a cutting board with a sharp knife.

    Making chocolate shavings using a knife on a parchment paper-lined board.

    Step 13: Dust with cocoa powder and top with chocolate shavings before serving.

    Adding chocolate shavings on top of the Tiramisu with Kahlúa.

    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.

    You may also like to try Chocolate Cake or Chocolate Crinkle Cookies.

    Leftover Tiramisu with Kahlúa slice on a plate.

    Recipe FAQs

    What is tiramisu?

    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.

    Why did the cream curdle?

    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.

    Does tiramisu have raw eggs?

    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

    A slice of Tiramisu served on a plate.

    Tiramisu with Kahlúa

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

    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
    US Customary - Metric

    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.

    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
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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