Nutritional Info

Nutrition Facts

Serving Size 1 (202g)

Calories 201
Calories from Fat 41 (20%)
Amount Per Serving %DIV
Total Fat 4.6g 7%
Saturated Fat 2.3g 12%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 58mg 19%
Sodium 17.9mg 1%
Potassium 247.2mg 5%
Total Carbohydrate 36.8g 12%
Dietary Fiber 1g 4%
Sugars 9.6g
Protein 4.4g 9%

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Recipe Description
It was an '80s thing, but it tastes just as good today. Tiramisu means "carry me up" in Italian. Whether referring to the lightness of this cream filled confection, the caffeine involved, or the ecstasy by which one is transported, having tasted it, is unlmown. While Marsala wine is traditional, Lilly prefers coffee flavored brandy for a double dose of java.
Prep time
8 hr 20 min
Cook time
10 min
Ready In
8 hr 30 min


Serves Tool

Serves To:USMetric
2 Cup(c)  brewed espresso or very strong coffee, at room temperature
1/2 Cup(c)  sugar
2 Tablespoon(T)  coffee flavored brandy, coffee liqueur, brandy or rum
3   large egg yolks
1/2 Cup(c)  sugar
8 Ounce(oz)  mascarpone cheese
2 Tablespoon(T)  coffee flavored brandy, coffee liqueur, brandy or rum
1 Teaspoon(t)  instant espresso powder, or instant coffee powder
2/3 Cup(c)  heavy (whipping) cream
15 Ounce(oz)  crisp italian ladyfingers
8 Ounce(oz)  semisweet or bittersweet chocolate, grated
3 Tablespoon(T)  unsweetened cocoa powder
16   maraschino cherries with stems
1/4 Cup(c)  confectioners' sugar


To prepare the syrup: Combine the brewed espresso, sugar and brandy in a medium sized bowl. Stir to dissolve the sugar, and set aside. To prepare the filling: Fill a very large bowl with ice and a little cold water, and set it aside. Combine the egg yolks and 1/4 cup of the sugar in a large heatproof bowl, and beat with a hand held electric mixer on medium speed until pale yellow, about 1 to 2 minutes. Place the bowl over a saucepan of simmering water (but not touching the water) and beat until the mixture is thick, quadrupled in volume, and hot to the touch (160°F on an instant read thermometer), about 10 minutes. Then remove it from the heat and place it in the bowl of ice water. Beat on medium speed until the mixture is cool to the touch, about 10 minutes. Combine the mascarpone, brandy, instant espresso powder, and the remaining 1/4 cup sugar in a bowl and beat on medium speed until light and fluffy, about 1 to 2 minutes. Fold in the cooled egg yolk mixture. In another bowl, beat the cream on medium high speed until it holds soft peaks, about 1 to 2 minutes. Fold the whipped cream into the mascarpone mixture, just until evenly distributed. Working with one at a time, dip half of the ladyfingers into the espresso syrup and arrange them snugly over the bottom of an ungreased 13 by 9 inch or other shallow 2 1/2 quart glass baking pan. Drizzle with about half of the remaining espresso syrup. Spread half of the mascarpone mixture evenly over the ladyfingers, and sprinkle with half of the grated chocolate. Place half of the cocoa powder in a fine mesh sieve and sift it over the top. Repeat the layers: dipped ladyfingers, remaining espresso syrup, remaining mascarpone mixture, remaining chocolate, and remaining cocoa powder. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days to blend the flavors. To serve, garnish the top with maraschino cherries, if you like. Cut into squares, and dust each serving with confectioners' sugar.

Additional notes

Regular ladyfingers are too soft and will become soggy. Italian ladyfingers (called savoiardi) are crisper and will absorb the syrup.

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Lily's Tiramisu
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