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Tiramisu Two Ways — Beginner & Expert

Tiramisu Two Ways — Beginner & Expert

Tiramisu is one of my favorite desserts. I love the smooth, creamy filling and the light, melt in your mouth cake. I order tiramisu when eating at restaurants, but have only attempted to make it at home twice. Both times, I failed miserably and was unhappy with the end result. But practice makes perfect and I've finally built up the courage to experiment with tiramisu.

I've found two recipes — one for cooks new to the kitchen and another for more experienced chefs — so you should be able to make the tiramisu that suits your style. All you have to do is

Beginner Tiramisu
From Giada De Laurentiis

6 egg yolks*
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

  1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
  2. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
  3. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
  4. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
  5. Before serving, sprinkle with chocolate shavings.

Serves 6.

Expert Tiramisu
From Wolfgang Puck

Melted butter, for brushing pan
6 eggs, separated
1/2 cup sugar
1 cup cake flour, sifted
Mascarpone Cream:
6 egg yolks
1 cup sugar
1/4 cup Marsala
1/4 cup brandy
2 pounds mascarpone cheese, at room temperature
Espresso Syrup:
1 cup hot freshly brewed espresso
3 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup grated bittersweet chocolate

  1. First, make the Ladyfingers: preheat oven to 350°F. Butter a 12-by-16-inch baking tray with rim, line it with parchment paper, and brush the paper with butter.
  2. In a mixing bowl, beat the egg yolks with 1/4 cup of the sugar until it is light in color and forms a ribbon when the beater is lifted out. Set aside.
  3. In another mixing bowl, using clean beaters, whip the egg whites to soft peaks. Beating continuously, slowly pour in the remaining 1/4 cup sugar and continue to beat until the whites form slightly drooping peaks when the beaters are lifted out.
  4. Sift the flour again. With a rubber spatula, fold half of the flour into the yolk mixture. Fold in half of the egg whites. Then, fold in the remaining flour. Finally, fold in the remaining egg whites.
  5. Pour the batter into the prepared baking tray and, with an offset spatula, carefully spread the batter to fill the tray. Bake until golden, 12 to 15 minutes.
  6. Remove from the oven and let cool to room temperature. This can be made up to 2 weeks in advanced, wrapped airtight in plastic wrap and foil, and stored in the freezer.
  7. Next, make the Mascarpone Cream: in a medium heatproof bowl, whisk together the egg yolks and sugar.
  8. Add the Marsala and brandy. Place over a pan of boiling water, taking care that the bottom of the bowl doesn't touch the water, and cook, stirring, until the mixture reaches 160°F on a cooking thermometer. Continue to cook until the mixture resembles a thick paste, about 5 minutes more.
  9. Remove from the double-boiler and place the bowl inside a larger bowl of ice water. Stir occasionally until the mixture has cooled to room temperature.
  10. Put the mascarpone cheese in another bowl and, with an electric mixer, beat it until it forms soft peaks. Fold it into the cooled egg yolk mixture until well incorporated. This can be made up to 4 hours ahead, covered, and refrigerated.
  11. Next, make the Espresso Syrup: in a heatproof mixing bowl, stir together the hot, freshly brewed espresso, the brown and granulated sugars, the lemon juice, and the vanilla, until the sugars have dissolved completely. Set aside.
  12. To assemble the Tiramisu: cut the sheet of Ladyfinger cake into two 8-by-10-inch portions. Divide the Mascarpone Cream into 3 equal portions and the Espresso Syrup into 2 equal portions.
  13. Spread a portion of the Mascarpone Cream over the bottom of a deep 8-by-10-inch dessert dish. Top with 1 sheet of the cake. Drizzle 1 portion of the syrup evenly over the cake. When it has soaked in, repeat with another layer of Mascarpone Cream, another sheet of cake, and more syrup.
  14. Top with the remaining Mascarpone Cream and sprinkle that layer with the grated chocolate. Cover the dish and refrigerate for at least 2 hours before cutting through the layers to form square or rectangular portions and serving.

Serves 8-12.

Join The Conversation
syako syako 9 years
Ok so I totally made this last night. I made the beginner one because my husband was coming home from out of town and I wanted to surprise him. It was SO EASY to make. I made a few modifications though: 1. The mascarpone cheese at my store was $6 for 8 ounces - so I decided I'd make a half recipe (since you need 16 ounces) 2. I used a small square baking dish. 3. I didn't feel like pulling shots of espresso so I bought one of those cans of Starbucks Double Shot. (one can is 6.5 ounces, so if you're making a full recipe buy two). 4. I didn't have any rum so I used Amaretto. It turned out fabulously. My husband is so amazed at me and it took me all of 15 minutes (plus chilling time)
Diana172 Diana172 9 years
That's a good idea, zazoza!!
Diana172 Diana172 9 years
lol terror :-D
zazoza zazoza 9 years
its really hard to find mascarpone here where i live too, also, when i do find it, its too expensive, so i use philadelphia cream cheese instead. its not the same, but a great option.
daphne88 daphne88 9 years
I absolutely LOVE tiramisu! I will definitely be making one of these in the near future...
fragiletearz fragiletearz 9 years
tiramusu is one of my favorites! Yum!
partysugar partysugar 9 years
The * was meant to go with a warning about raw eggs. I took it out but forgot to take the * out. Sorry about that!
kiwitwist kiwitwist 9 years
I am not a fan
freegracefrom freegracefrom 9 years
Oh woe is me who can never find marscapone cheese.
i-am-elle i-am-elle 9 years
Yum yum yuuumm.. I was craving tiramusu earlier today.
stefsprl stefsprl 9 years
This sounds really yummy, and I'll definitely be trying this, but does anyone know what the asterisk after "6 egg yolks" in the first recipe is for?
Dawnie86 Dawnie86 9 years
I love Tiramisu and i make it like ones a month. This recipes look yummy :) And you don't have to take an egg in your mascarpone cream you just can take egg liqueur. It makes it, or i think so, taste better. And its healthier :)
terrormisu terrormisu 9 years
AHHHHHHH TIRAMISU IS DE-FECKEN-LICIOUS (check the name x)) It's one of my most favorite foods ever and I'm so deprived of it because my hick town doesn't have but one mediocre italian restaurant and I can't make my own because we have NO FRIGGEN MASCARPONE, sad it makes me, oh it does.
zazoza zazoza 9 years
yes literatured - you're the only one! hehehe I LOOOOOOOOOOOOOOVE TIRAMISU
aimeeb aimeeb 9 years
This is heaven!
emalove emalove 9 years
Tiramisu is GOOD! I should try this someday...
literatured literatured 9 years
Am I the only one who doesn't like tiramisu? :(
Diana172 Diana172 9 years
Yum! I'll be making the beginner one, of course :)
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