Tiramisu Recipe


No, really. I would seriously make out with the genius who came up with something as goddamned divine as tiramisu because he (or she) obviously had one sexy mother of a brain.  Tiramisu is the absolute definition of food porn – decadent, really bad for you, utterly impossible to resist, boozy and caffeinated. Brilliant.

My luck, the inventor was probably some stinky beast of a 17th Century cook, slaving away in the bowels of a remote Italian estate to please a spoiled fop of a minor lord with rotten teeth and too much cologne. In which case, I may have to re-evaluate the desire to make out with said dessert creator.

ladyfingers soaking in coffee and kahluah

My love affair with this particular Italian dessert has been a life-long obsession from the very first bite. And that’s saying a lot, because I’m pretty sure my first exposure wasn’t to something made with fresh ingredients, or even necessarily made by a human, now that I think about it. Even bad tiramisu is good.

But tiramisu from scratch? With eggs laid that morning, local farm-fresh mascarpone and homemade Kahlua liqueur? Shit, who needs Channing Tatum movies.

whipped vanilla cream

Print Recipe
Decadent Tiramisu
  1. Whisk egg yolks & sugar until smooth in saucepan.
  2. Whisk in whole milk.
  3. Bring to a slow boil over medium heat, whisking continuously to make creme francaise.
  4. Remove from heat, let cool 5 min.
  5. Cover and refrigerate for 30 min.
  6. Combine coffee & kahlua, pour over ladyfingers & let soak.
  7. Beat heavy cream with vanilla until stiff peaks form, set aside.
  8. Whisk marscapone cheese into creme francaise until smooth.
  9. Arrange soaked ladyfingers in bottom of a round tureen.
  10. Layer creme francaise, then whipped cream.
  11. Continue layering, finishing with whipped cream on top.
  12. Dust with unsweetened cocoa.
  13. Chill overnight in refrigerator.
Recipe Notes

By Restaurant Widow

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