Tiramisu Recipe (VIDEO)
Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.
We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint! Watch the video tutorial and you’ll see how easy it is.
This post may contain affiliate links. Read my disclosure policy.
What is Tiramisu?
The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.
Ingredients for Tiramisu:
Tiramisu requires a short list of ingredients, but the combination tastes incredible. We add a little golden rum to the cream and to the coffee syrup for more depth of flavor. You can use espresso if you have an espresso machine (here’s ours), or use your favorite strong-brewed coffee.
Can I Substitute the Rum?
We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
What are LadyFingers?
Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, these individual Mousse Cups, and even a trifle.
Where to Find Lady Fingers:
They are sold in some grocery stores and I have found them at Trader Joes, Walmart, Albertsons, and World Market but it’s easy to get ladyfingers online. Either dry or “soft” ladyfingers would work here. If you’re feeling adventurous, you can even make homemade ladyfingers.
What is Mascarpone?
Mascarpone is essentially the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a smoother consistency, is milder in flavor and has twice as much fat as cream cheese. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
How to Make Tiramisu:
Tiramisu is made of 2 basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple:
- Quickly dip half of the ladyfingers in coffee syrup and arrange in a 9×13 casserole
- Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and whisk for a few minutes to help it cool cool.
- Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.
- Whip 2 cups cold heavy cream to stiff peaks. With a spatula, fold half into the mascarpone mixture then fold in the remaining half until blended.
- Spread half of the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the cream. Spread on remaining cream. Cover and refrigerate overnight then dust with cocoa powder and serve.
Tips for the Best Tiramisu:
- Quick Dip – Dip ladyfingers one or two at a time. A quick dip on each side is enough. There will be some syrup left behind.
- Do not over-soak the ladyfingers or the layers may collapse.
- Water Bath – When whisking yolks and sugar over steam, make sure the bowl is not touching the water beneath it.
- Allow the yolk mixture to cool until it’s just slightly warm – whisking off the heat will help cool it down faster.
- Use cold HEAVY whipping cream and beat until stiff peaks form – whip slowly over time for the cream to remain more stable (don’t under beat or overbeat)
- Do not over-mix – When folding cream into Mascarpone, do not overmix the cream or it may turn grainy.
- Chill the cake at least 6 hours in the refrigerator or overnight and it will be very easy to slice.
- Tiramisu keeps well so you can make it a day or two ahead.
- Leftovers are good refrigerated up to 5 days because there are no raw eggs in the cake.
Can I Substitute the Coffee?
Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.
More Holiday Dessert Recipes:
If you have the task of making the dessert for the holidays, any of these is an excellent choice. These are the best rated and most requested desserts on our blog. If you’re looking for something EASY, the Strawberry Pretzel Salad wins!
- Apple Pie – our top-rated, most iconic pie
- Apple Turnovers – quick and easy hand pies
- Easy Cinnamon Rolls – with the best frosting
- Baklava – classic, timeless and freezer friendly
- Pumpkin Cake – with marshmallow-like cream
Watch Tiramisu Cake Video:
If you enjoyed this video for Caramel French Toast, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing!
Tiramisu Recipe
Ingredients
- 1 1/2 cups espresso , (or strong coffee), room temperature
- 6 Tbsp golden rum, divided
- 40 ladyfingers
- 6 egg yolks, (large)
- 3/4 cup granulated sugar
- 16 oz mascarpone, cold
- 2 cups heavy whipping cream, cold*
- 2-3 Tbsp unsweetened cocoa powder, to dust the top
Instructions
- In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
- In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.
- Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- In a separate bowl, beat cold heavy whipping cream until stiff peaks form*. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha,
The only ladyfingers were the ones cut in half and smaller so there were three rows on each level. Thus the cream did not seem as thick between. Do you think this will affect the taste?
Hi Diane! Possibly it will affect the taste and texture. If you had to use more cookies then it can be more dry.
Hi Natasha, can only the cream mixture be made ahead of time and frozen to then assemble the cake a week later?
Hi Lorraine. I have not tested that. I don’t know how the texture of consistency will hold up once it’s thawed.
Hi there. When it calls for Golden rum, I’m coming across either straight up rum or rum extract. Which is it?
Hi Allison! You can reference the image above in the blog post to see the type I used. Not extract, you want actual rum. I hope you love the recipe.
Hi there. I can’t seem to find HEAVY whipping cream anywhere. Can I use double cream instead?
Hi Lulu! That should be fine, but it will be more rich since double cream has a higher fat content.
Hi Natasha, how many days can I make ahead this recipe?
Thanks xoxo
Tiramisu keeps well so you can make it a day or two ahead.
I am so confused. Your written instructions say you want stiff peaks, but in your video it says “you don’t want still peaks.” Which one is it?
Hi Andrea, I recommend following the written recipe, we update recipes to make them better and unfortunately, theres no way to update the video.
Hi Natasha, I love your recipes and videos! I made this tiramisu recipe today, but when I was spreading the cream mixture , I noticed it was much less thicker than yours. I could literally pour it on. I whipped the cream till there was soft peaks but maybe it wasn’t quite enough. I’m not sure what I did wrong. I just put it in the fridge, so I’m hoping it’s thicker by tomorrow…,
Hi Angela! It needs to reach stiff peaks (not soft). Watch my video to see what my cream looked like. Also- be sure to use heavy cream and not just whipping cream which is lighter with less fat. I hope that helps.
Thanks Natasha! I am in Canada, so I used 35% cream… do you consider that heavy cream? Anyway, I did try the tiramisu and it turned out and it set fine. 😊😊😊
As long as it turned out fine, that’s great!
Hi Natasha, I was wondering if I am making one and a half recipes (18) servings would it be okay to triple the layers? Or would it be too heavy? Thanks
Hi Marcia! I think it would be fine. You may need to use a taller pan. Also, keep in mind, sine this is a soft cake, the taller the cake, the taller the slice which may collapse when served.
Best tiramisu recipe!
My go-to. Always better 24 hrs+ later so definitely make in advance where possible!
Yesterday I made it for a smaller crowd, I halved the quantities using the thing provided on the page to change the serving to 6.
Side note for any brain farters out there like me… the quantities written in the method don’t change when you amend the serving size, only the ingredients list changes. I noticed my error at the start luckily, e.g. serving for 6 people is 3 tbsp whisky but the description still says 6tbsp whisky. I didn’t notice & blindly following the method, I added 6 tbsp in the coffee mixture rather than half there and half in the mascarpone mix. No biggie (could have been worse things than a double up of whisky!!) but just in case anyone else doesn’t realise 😊
Also, I didn’t have mascarpone on hand. Google search advised cream cheese sweetened with icing sugar could work. I wasn’t 100% convinced but got on with it and I have to say, I will use cream cheese again when in a mascarpone squeeze as the flavour (especially the next day) is actually really good and the slight tang from the cream cheese works nicely with the coffee and whisky.
Just make sure to sweeten the cream cheese enough to take out most of the tang, and whisk it well so mixes well.
Thank you, Natasha, for your great recipes!!
You’re very welcome! Thank you for sharing.
Hello Natasha!
I made the tiramisu today and I’m getting a bit worried that it’ll be too strong… in your recipe it said 1 1/2 cups coffee so I pulled 2 shots each time, until I got to 1 1/2 cups.. do you think that would be a problem at all?
Hi Vicka! Espresso shots are stronger, you may water it down to your preference.
Your recipe is so good! I have made couple of times and it is perfect!
Glad to hear and thank you!
Since I don’t like coffee, is there something I could substitute? Thank you in advance.
Hi Brenda! You may consider the Berry Tiramisu Cake instead.
Hello
Does your espresso contain sugar or not? I’m not sure if that makes a difference
Thank you
Hi Natalie! I use plain espresso, no sugar added.
Hi Natasha,
I made this recipe with the golden rum–it was delicious. However, I want to make it again using Kahlua instead–what do you think. Has anyone ever tried it?
Hi Edie! I haven’t but I think it would be just fine. It will have a slightly different flavor. Let us know how it is if you experiment.
Hi Edie – I always use Kahlua with my Tiramisu, but we like to taste the coffee flavor!
This recipe is amazing. First time making Tiramisu which is my and my daughter’s favorite dessert. We loved it as did the rest of my family. The cream was so yummy. Will be making again. Thank you Natasha for a great Tiramisu recipe!
Yay! Glad to hear that it was a huge success!
Can I use non-alcohol rum extract? and if so, what measurementwould you recommend.
Hi Missy, If you prefer to omit the alcohol altogether, leave out the rum or add a little bit of vanilla extract to taste.
Can I use pasty lady fingers instead of the hard ones I’m cooking it tomorrow for my girlfriends parents
Hi Adam. I haven’t tested that kind to know how they would hold up. Let us know if you experiment with it.
I use the pasty lady fingers instead of the hard ones. Be careful not to dunk them long in the espresso as they get soggy quick.
Hi Natasha, I am going to be making this but was wondering if I can use a Kitchenaid mixer with the whisk attachment, vs. the hand mixer (which I no longer have). Thanks!
Hi Michelle, that will work, just be sure to not over mix. I hope you love this recipe!
Hi Natasha. Are the eggs supposed to be room temp or cold? Thanks!
Hi M! No, they do not need to be a room temperature because you are going to be cooking them in step 2.
Where can I buy the Marcapone? I live in South FL, can’t seem to find it at any supermarket. Thanks
Hi Yanira! You may have to do some searching to see who carries it in your location but typically, mascarpone cheeses can be found at the specialty cheese department of your local grocery store or Whole Foods market if you have on in your area.
Natasha,
EVERY recipe of yours is absolutely fantastic! I made your tiramisu to take to a dinner party. I never have to worry “Will you it turn out?” Because everything I’ve tried from your collection of recipes has been perfect!
Hello Melody, thanks so much for your trust. I’m so happy that you’re enjoying our recipes. That helps us feel more inspired!
I made this recipe and it would have been fantastic but the marsacpone I used tasted horrible. Wasn’t out of date just didn’t taste good.Any suggestions for a brand to use? Thanks
Hi Claire, I’m sorry to hear that was your experience. I have the photo of the exact brand and mascarpone I used in the recipe post. See the photo right underneath the “Ingredients for Tiramisu:” section. I hope this helps and you find a brand that you love!
Can you use decaffeinated coffee? I would really like to know.
Hi Beth, yes you can absolutely use decaf coffee.
This was a quick and easy recipe. However, when using your recipe conversion for the size of the recipe, your instructions do not alter the amt of the ingredients. That’s a major faux pas! I converted to 6 servings and your recipe steps did not alter.
Hi Paj! It’s computer generated and unfortunately, it does not have an option to do that at the moment. Hopefully, in the future, we will have this feature but for now, only the ingredient list will convert and not the instructions.
Made this for Mothers Day and it was devoured before I even got to take a picture! Followed recipe exactly except I used vanilla extract instead of the rum and it was amazing! Will be making it again for sure!!
That’s just awesome! Thank you for sharing your wonderful review, Vivian!
When I have had a hard time finding lady fingers I have thinly sliced and toasted Angel Food Cake and lightly brushed the slices with my coffee mixture. You just want to be careful not to make it soggy. It seems to make it more like the cakey Lady Fingers. We prefer the crispier Lady Fingers. We love the texture of this perfect mixture and I receive rave reviews whenever I serve it. Thanks for the great recipe!
Thank you so much for sharing that with me, Terri! That’s a great idea!
In the video that accompanies this recipe you specifically state that you should NOT whip the cream to stiff peaks, but in the written recipe it’s noted more than one time that the cream should be whipped to stiff peaks.
Hello Nick, I recommend following the written recipe as we sometimes update it to make it better.
This was my first time making tiramisu… and considering that it’s my most favorite dessert, I can’t believe I didn’t make it sooner. I was nervous, as this was my first attempt. Your recipe is INCREDIBLE!! I thought it turned out amazing, better than any I have had at restaurants in the past. I took it to work and received numerous compliments. It went so fast, I only had a few servings left. I ended up making a second one a few days later! Thank you, Natasha!
That’s amazing, Juliet! Thank you for trying my recipe. I’m so glad you loved it.
This is a good recipe. The ingredients and ratios are correct, however, I think it’s necessary to use a hand mixer instead of whisking the eggs and sugar by hand. I whisked them together as directed, and the whole mixture still came out very runny. I made it a second time with a mixer, same heat and timing, and it was much better. Any suggestions?
Also, I find the standard size lady fingers to be too large for my pans, and they didn’t hold up well. I did find some soft lady fingers in the bakery section of my local grocery stores, and they were smaller and spongy. Thankfully, I live where there are a lot of good Italian products.
Hi L, it worked well for us with a whisk, but if you’re struggling with it, you can definitely try a hand mixer.
Your mascarpone cream is the best recipe I’ve found, the closest to what we had throughout Italy. The only hack I did for my chocolate loving family is to substitute chocolate cake, with espresso in it, for the ladyfingers – so good! I use the King Arthur gluten free chocolate cake mix.
Hi Peg! That sounds wonderful. Thank you for sharing. So glad you loved the recipe.
Is there something else I can use as a substitute for the alcohol? We don’t use/drink alcohol.
Hi ZA, If you prefer to omit the alcohol altogether, leave out the rum or add a little bit of vanilla extract to taste.
I made this today and it was SO good ! I cut the recipe in half for an 8 x 8″ pan. I used coffee liquor instead of rum. I’m very pleased how easy it was and how well it turned out.
Hello Sue, that’s great to hear! So glad that you enjoyed this recipe.
Hi Natasha! Can I make it with no alcohol? If I add vanilla in replace of it how much would you suggest to add? Also, is it ok to add some icing sugar to the whipping cream to sweeten it?
Hi RQ! You can add vanilla extract to taste. I would start with a small about and increase as needed (maybe 1-2 tsp). If you want to add more sugar, that is fine but there is sugar in the egg mixture which eventually gets mixed with the heavy cream and that is where it gets the sweetness from.
Am I the only one who can never get ALL sugar to melt in the egg mixture ALL THE WAY before the mixture thickens. I’ve tried different methods of even adding sugar slowly. The only way is to either reduce sugar or add extra egg yolks. I’ve tried at least 5 times and same result every time, gritty texture. Help! 🫣
Hi Inna, are you possibly using a sugar different from regular white granulated sugar? I looked through the comments, and I’m not seeing anyone else having this issue. I wish I could be more helpful, but it’s hard to say without being there.
I have made this fantastic recipe a LOT and never had that problem… until today. I am at my MIL’s house making it as one of the Thanksgiving desserts for tomorrow. After my second attempt, I decided to just go with it. The texture is fine. Not my best work but it’ll do!!
Is it just me or does your container of mascarpone cheese look small in the video? I am in Canada and I think I am supposed to use 450 grams (16 oz), but your container looks like the smaller one. Stumped 🙂
Hi! You can refer to my images above in the blog post. I’m using 2 containers of mascarpone because they are smaller (8 ounces each). But 16ounces total is correct. I hope you love the recipe!
I made this today.
It was delicious and very easy to make. I haven’t tried one of your recipes I didn’t love!
Thanks again for sharing.
Claude
You’re welcome, Claude. Thanks so much for your good comments and feedback!
How many bags of the ladyfingers should I purchase? Thank you!
Hi Katie! That depends on the bag/brand you guy. They come in different sizes. You need 40 lady fingers.
I have learned to always make myself a secret portion of this recipe because it always gets eaten soo fast!! This recipe is sooo good. It’s far superior to anything I’ve had a restaurant or store. Literally anything Natasha makes is a guaranteed hit. Anytime I wanna make something I always look up the recipe with Natasha’s name hoping she has made a version of it. That’s how much I love her recipes.
That’s a good idea! Thanks so much for your kind words, we appreciate it!
I have never made tiramisu before and thought this recipe turned out great! It is my favorite dessert! But never can find it in the stores! My only request is that I want more of a coffee flavoring in it. Any tips on how to add more of that coffee flavoring? Thanks!
Hi Susan! You could test some different coffee beans. Look for those that are dark, rich, and bold blends so that they will have more of a potent coffee flavor. My other through would be to see about finding a coffee-flavored extract. I hope that helps.
You could substitute Kahlua for the golden rum. We’re making this recipe tomorrow, it sounds nice and creamy. Last recipe we tried was oddly dry. Natasha, my 19 year-old daughter is an amazing cook/baker, and she LOVES all your recipes.
Thank you so much for sharing that with us, Donna! I hope you all love it.
Hi Natasha,
I made a mistake when making this recipe last night, and creamed together the whipped cream with stiff peaks with the egg mixture, after which I realized what I did and added the mascarpone mixture last. I then blended everything in with a hand mixer. The result was definitely a bit thinner than your cream mixture in the video. I think it may not be thick enough to cut into slices, but do you think it will turn out okay, maybe as more of a pudding-like version of tiramisu?
Hi Jill, it’s hard to say without being there, but it may still work out. I hope you still love it.
I used the exact ratios in the recipe. However, this tiramisu is way too airy and not rich enough. The amount of whipped cream dilutes the mascarpone. I’ve used other recipes which had a better ratio which were more delicious.
Hi Dom, I haven’t tried this with more mascarpone because it turns out so good with the ratios we use, but that will be interesting to experiment.
If I want to omit the alcohol all together what is the exact amount of vanilla do I need to substitute? Do I use 6oz of vanilla
Hi Frances. No, you do not want to use that much vanilla extract, it will be too potent. You only need about 1-2 tsp but you can add it to taste.
Hi Natasha! Can I substitute the rum with Marsala Wine? If so, what would the measurements be? Thank you.
Hi Joan, while I haven’t tried it myself to advise, I read Marsala will work in Tiramisu since it’s a sweetened Italian wine with a nutty flavor. I hope that helps.
Can you use something else instead of ladyfingers it’s is hard to find where I live
Hi Eileen, Here is my link for the ladyfingers, you can buy them online. I hope you love this recipe.
Recipe is great but it’s frustrating that when I print your recipe, I try to exit out of ads and it looks like I’ll have just your recipe to print, and then an ad prints out on top of your recipe anyway, blocking your recipe directions.
I don’t mean to have this comment posted, I just want to see if you have suggestions on how to print without having ads blocking the notes. I have not encountered this problem with other blogs but I really like your recipes. Really wish to print them without wasting my ink and paper on ads.
Hi Natalya, thanks for brining this to our attention. Just to confirm, are you printing by clicking Jump to recipe to go to the recipe card, click Print, Save as pdf then print from your device?
It was to die for like many of your desserts ! People told me it was better than any tiramisu they had at restaurants !
My only issue was that it was melting 5min after I would take it out of the fridge! I did beat thinking cream to firm peaks !
What could be the issue ?
So will definitely make again and again!
Hi Vika! I am not sure. A couple of things that come to mind would be not getting the cream to stiff peaks or using a light cream, or not letting the yolk mixture cool down long enough. Also, be sure to chill it long enough so it has time to set. I hope that helps and I’m glad it was such a hit!
I made this recipe, for a dinner party, last weekend. I used Brugal Dominican rum and cocoa we brought back from the Dominican. And followed this recipe exactly. I had 2 people tell me it was the best Tiramisu they ever had. Amd one person tell me it was the best thing I ever mad, period. Lol. It was pretty fantastic. Thank you for the recipe!
Hi Cindy! That sounds amazing. I’m so glad the recipe was a hit. Thank you for sharing that with me.
Made this delicious treat three times already and it never disappoints! I do put less sugar that the recipe suggests. So so yummy!
That’s so great! It sounds like you have a new favorite, Justyna!
Hey Natasha! I wanted to make tiramisu for so long but unfortunately couldnt find mascarpone cheese in my country/area or it was way too expensive. Can you suggest any substitute?
Hi! We prefer it with mascarpone since mascarpone cheese has a smoother consistency, is milder in flavor, and has twice as much fat as cream cheese. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
Can we make homemade mascarpone cheese ??
Any recipe for that ?
Hi! I do not have a recipe for that. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Cake HERE but the flavor and texture will be different.
I’m not a coffee drinker so can I get cups of coffee from Starbucks or Dunkin’ and if so what kind is strong?
We used brewed coffee, feel free to substitute with decaf coffee if you prefer.
Starbucks makes strong coffee so I think that’s a great idea to get a Venti or Trenta size from there (just make sure you have at least 2.5 cups.) You could also get a jar of instant coffee and have it in the cupboard just for this recipe. Just make it very strong.
Hi Natasha, I started following your recipes and every single one has been a winner with the family, thank you! A quick question, I’m planning on making the tirimisu tomorrow for Hubby’s bday. As we have small children and I’d rather not put 6 tablespoons of booz, do you think it would be ok with 3 tablespoons of booz and 3 tablespoons of vanilla extract? Thank you!
Hi Lena! Yes, that would work. 🙂 I hope you love this recipe. Happy Birthday to your husband!
“The best tiramisu I’ve ever had” was the feedback from Hubby for his birthday cake, I followed the recipe aside from substituting 3 Tablespoons of alcohol with vanilla extract and mixing it with 3 Tablespoons of cognac as we discussed. Six tablespoons of alcohol seemed a big excessive for our little kids. Thank you for your wonderful blog Natasha! Loving all your recipes!
Hi Lena! That’s wonderful to hear. I’m so glad it was a hit and happy to hear you enjoy my recipes.
Question: when I whisked the egg mixture and mascarpone, it curdled instantly, could it be a temperature issue? Was my egg mixture wasn’t “cool” enough, Can I place it in the fridge for 30 minutes to cool it down quicker and then add the cold mascarpone?
Hi Erma! It sounds like it was too warm. You’ll need to let us cool down longer to prevent that problem in the future. Depending on the temperature of your room it could take longer to cool down. Refrigerating would help accelerate the process.
Nice recipe, tried it out for a birthday. The timing estimated is very in accurate. The step to ingrain the sugar and yolk alone took about the prep time you said the whole recipe should take. This took closer to 30 minutes prep not 10-15.
Hi Miriam, I set times and try to be as accurate as I can so readers can have something to gauge from. I suspect maybe it was the set-up (i.e. too small of a pot, too low of heat maybe?). I just realized however that I did not account for the assembly time. I caught it thanks to you!
Hi Natasha,
Recipe looks amazing. How far I advance can it be made. I’m hoping to make it for a dinner party on a Saturday night but have lots of other things to prep. Could I do it two days before or more?
Many thanks
Hi Ira! This cake is great after it’s rested for a day or so, 2 days in advance would be fine. I haven’t tested freezing it but one of my readers reported that it froze very well.
Hi Natasha! Could I leave out the rum? and could I use something non alcoholic instead?
Hi Abbygail, If you prefer to omit the alcohol altogether, leave out the rum or add a little bit of vanilla extract to taste.
If I use Kahlua coffee liqueur would I use the same amount as you would for the Rum
Hi Linda, someone else shared this in the comments section “I substituted the rum for Kahlua and it was so yummy!! Thank you!!” I hope that helps.
Love love love this tiramisu recipe !!!! So I am not a fan of tiramisu since I haven’t tasted any good one!! However, this was a game changer! I did this for my Christmas dinner and everyone loooved it!!! It even became my favorite dessert!!! Thank you soo much for your amazing recipes!!
Hi Yarah! I’m so glad you love this recipe. Thank you for trying it. It’s one of our family favorites and very popular around the holidays. 🙂
Hello! What temperature should I bring the egg yolks to when whisking over the double broiler?
Hi Hum! I whisk for about 10 minutes on low heat until the mixture is lighter in color, slightly thickened, and not grainy when you rub between your fingers. It should reach about 160 degrees, which will kill off things like salmonella.
Wow. Just wow. Thanks to this recipe I’m the official “tiramisu” maker for any family and friend events! Tried so many and this one is by far the best recipe ever; easy to make, creamy and delicious, comes out perfect each time! Thank you Natasha, love every recipe of yours I’ve tried so far.
One request: Tiramisu cheesecake (hint hint Cheesecake Factory style) thank you!
That’s just awesome! Thank you for sharing your wonderful review, Mamta & thank you for that suggestion!
Made this for Christmas Lunch dessert and everyone just raved. Never saw the Christmas Pudding ever so lonely. Thank you!
Haha! I’m glad it was a hit, Rose! You’re very welcome! 🙂
Can I substitute stevia for the sugar with the eggs in the tiramisu?
Hi Heather! I have not tested that to advise.
I made the Tiramisu with the sugar substitute Swerve. Swerve is the best sugar substitute I’ve found. Buy it on Amazon. They have granulated white sugar, brown sugar and confection. Substitute it 1:1. I use it for all my baking.
You missed a whole section of what to do with the eggs after you cook them. It is in the the video but not in the written.
Hi Heather, we have the yolks listed in step #2 on the recipe “In a separate rimmed* medium glass bowl, whisk together yolks and sugar.” & in step #3 of the written recipe. “Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.” I hope that is helpful!
Hi Natasha! I’m planning to make the cake tomorrow, any ideas on what to do with the egg whites? ☺️
Thanks!
Hi Gulya! I have a recipe for Pavlova and Macarons that you may enjoy. If you’d like something savory, I love to use them in omelets such as in this recipe for egg white omelets.
Can I make half of this recipe?
I love your recipes, you are my go to for all recipes.
Hi Dorothy, I’m happy that you’re enjoying my recipes. Yes, you can adjust the servings of this recipe. Go to the recipe card and you will see the number of servings in red lettering, if you hover your cursor over this you can adjust the serving and it will convert the recipe for you.
I made this yesterday for someone who says tiramisu is their favourite dessert! It’s the first time I’ve made it and it was gorgeous…. Very easy to do and tasted amazing.
I used Tia Maria in the coffee part and Ameretto in the creamy part. Also because there were only 4 of us I halved the recipe.
I’ll definitely make it again.
Thank you for your recipe.
You’re welcome! Thanks for the great feedback, we appreciate you sharing your comments with us.
Just wondering what would be the best substitute for rum ? I so excited to make this but need it to be absolutely alcohol free.
Also I love all your recipes they have all been successes im sure this will be too!
We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
I want to make this but can you tell what brands you use for golden rum, macaroons, and espesso. I would like to truly taste.like yours.
Can you help me?
Hi Linda! I assume you meant mascarpone and not macaroons? See the image above with all of the ingredients and brands. I do not use a specific brand of coffee/espresso. Any strong coffee/espresso will work. Also, in my blog and recipe notes, if you see something in red font, you can click on it because it is a link. Here is my link for the ladyfingers. I hope you love this recipe.
Absolutely delicious!!! I made it Wednesday evening for Thanksgiving and everyone absolutely loved it! It was my first time making it and came out perfect! It tastes even better the following day 🙂
That’s wonderful! I’m so glad it was a hit.
Never tasted a better Tiramisu than this one! So much better than store bought. I’ve already made it twice and will be making soon.
We’re so glad you love our Tiramisu!
I made tiramisu for the first time the other day with a different recipe however, it said that the alcohol was optional so I left that part out. My biggest issue with these recipes that I am reading is it says to dip quickly the lady finger. The ladyfingers did not soften the way that I had hoped, or the way that it is served to me in a restaurant, which is a lot wetter on the bottom. Can I dip longer to get this effect?
Hi Madeana, you can try to soak it for a while longer. I recommend watching the video to see how we dip it. I hope that helps!
hi Natasha Kravchuk, thank you for sharing such a great recipe~ I’ve been looking for it for a long time.
I want to add it to my list of recipes for peace of mind, is it ok?
You’re welcome and sure!
I’ve made this recipe twice now & its REALLY good! Made this for parties and as a family dessert and its always a huge hit. Be sure and lick the bowl when you’re done ~ the creamy filling is A-mazing.
That’s awesome feedback, Lisa. Happy to know that you loved our Tiramisu!
Pieces of egg yolk are still visible after mixing everything together? Like the sugar and pieces of yolk stuck together…is it still ok to use? They’re tiny but still there
Hi Summer, the egg mixture should be stirred consistently while on the heat to avoid clumps and it’s possible that the heart was too high. This should be cooked on low heat. It might be ok to use but it will affect the texture and taste of the whole cake.
I’ve tried your recipe twice and for both attempts, my mascarpone cream mixture does not turn out creamy but more on the liquid side. It this critical? Any tips on this? Tiramisu still turn out yummy though.
Hi Richmond, see my recipe notes above for my best tips. Make sure you are using heavy cream and not whipping cream. It must be cold before you start. Beating heavy cream slowly will help the cream remain more stable without turning watery. It is important to fold half of the whipped cream into mascarpone cream then blend in the remaining whipped cream, just until incorporated. Do not overfold or it will become grainy. I hope that helps.
your recipe says whipping cream. Is it heavy cream or whipping cream?
Hi Barbara, I have an image of the exact cream we used in the recipe; I hope that helps 🙂 There is no difference between heavy cream and heavy whipping cream. For this recipe, we used Heavy Whipping Cream
Hey Natasha! Is there a substitute for eggs? Also, should I be using a dairy free whipping cream ?
Hi Fizaa! I have not tested a dairy free or egg free alternative to advise.
After a holiday in Italy we were craving for tiramisu and your recipe is so good that it reminds us of the amazing ones we had in the restaurants there. Just made it for the second time and it’s sooo yum!
I just find that my custard dries out when it’s cooling, pretty much immediately after taking it of the steam. But I tried adding a little bit of milk and that helps to keep it smooth.
Thank you so much for sharing that with us, Kiki!
Omg what a dessert! I have no words to describe how great is this recepie. Made it few times and it always tastes so good. Thank you!
Hi Natalia, your comment makes me happy. I’m glad that you loved this recipe!
I made tiramisu quite a few different recipes in the past. Yours is definitely the BEST! Thank you! 😉
Thank you, Sandy! I’m so glad to hear that.
I made this for my mom’s birthday and it was a huge hit! Tastes amazing!! Thanks for the perfect recipe…
That’s just awesome! Thank you for sharing your wonderful review, Michelle! Happy Birthday to your Mom!
Natasha can I freeze the tiramisu cake?
Thanks hun
Love your post
I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”
Hi Natasha ! Thanks for all the yummy recipes. I can’t have any sort of alcohol in my food. There is Golden Rum in this recipe. Can it be replaced with anything that won’t compromise the outcome of this desert. Tell me what best can be done. Thank you.
If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
You are the best! I love all your recipes but this one is my favorite and every time I make it my friends ask to make more than one dish!
Great to hear that this is a hit!
Hey Natasha.
I don’t consume alcohol, so is there any substitute for rum?
If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
Hello
If I wanted to make these into little dessert cups. How many cups would this recipe make?
Thank you so much
Pauline
Hi Pauline. I have not made these into dessert cups so I don’t know how many the recipe would make. It would depend on the size of the dessert cup. as well.
This was by far the best tiramisu I have ever tasted, thanks a lot for the recipe. I substituted vanilla as I made it with my daughter and it tasted as goo.
I’m happy to hear that. 🙂 Thank you for the review.
Made this during eid celebration and it was a hit! The casserole dish was completely empty! It was THAT good!
Thinking of making this again for my husband’s birthday this 31st August. Do you think it’s possible to put it in the trifle bowl? Thank you for sharing this awesome recipe!
So glad you enjoyed this recipe! 🙂
I need to make this alcohol free. How much vanilla did you use?
You don’t need very much, you can add it to taste.
I have made this last weekend for a birthday party and it was a hit, especially it was my first time making it. All my friends love it and request that I make it again to our next gathering. Thank you so much for this recipe.
You’re welcome! I’m so happy you enjoyed it, Joyce!
This recipe is beyond amazing. I’ve been making tiramisu by this recipe for 3 years now and have recommended to many other. It comes perfect every time. This so so good that my guests think that i have served tiramisu from a restaurant 😉
That’s wonderful! So glad you enjoy this recipe.
Wow sooo Good… thank you Natasha .. for the recipe..is really absolutely brilliant..😉
You’re welcome, May. I’m glad you love it!
Hi Natasha,
When you change the serving size in the recipe (less or more) how do I know what size baking pan to use ?
Thank you
Hi Christine. I would do my best to estimate what pan you’d need. You could possibly do this best by linning up the ladyfingers in a pan to see what fits best (allowing yourself room for the cream of course). You can review the comment section and see if anyone else has reduced this recipe and if they shared any tips.
Excellent recipe! Turned out very nice, moist and not overly sweet. Have made it twice and was a success! Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Gauri!
Thanks Natasha for the easy and well-explained recipe! I would like to try it out this weekend. However, there seems to be a discrepancy between your video, which says to make sure the whipped cream is beat up to soft to medium peaks mode while your recipe card says to keep beating till stiff peaks form.
Can you please clarify which level the whipped cream should be beat upto? I am thinking it should be rather stiff to allow the cake to set properly, however soft enough to allow it to spread evenly.
Thanks!
Hi Naureen, I have made it both ways and I found that if you beat it until it’s stiffer,the cream is more likely to succeed and firm up properly. Beat just until it’s spreadable. We had a couple of people who expressed difficulty getting the cream to firm up so I updated the written recipe to be stiff peaks. Unfortunately, there’s not a way to go back to the video and update that. I would suggest following the written recipe for the most up-to-date instructions.
I use Godiva white chocolate liqueur and Stella Dora margherite cookies. The margherite cookies have a firmer texture.
Thanks for the tip, Colleen!
Everything was going great until the cream became runny. The videos should be for demonstration purposes only because the video and the recipe don’t match. After reading the comments to find out what went wrong a lot of commenters said to make sure the egg yolk mixture is cool and to slowly mix in the heavy whipping cream. I’m pretty bummed because of the time and cost to make this and the lack of consistency in the video to the recipe card. I’m going to make it again soon but making sure that I do those tweaks. I appreciate the recipe I just wish it was consistent and the recipe card should be fixed so people know the egg mixture should be cool. It’s not the end of the world. I know baking is trial and error. I’ll try again soon! Thank you!
Hi Rebecca, I do have in step 3, the following instructions: “Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.” My yolk mixture was still warm (not hot) when I incorporated it but the biggest reason for a loose cream is substituting HEAVY whipping cream for a lower fat option such as whipping cream which doesn’t hold as well. It also helps to follow this tip in the recipe card: “Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form.” lastly, I recommend looking over the ingredient list and making sure all of your ingredients were the correct temperature to start out which is also important for the cream to hold it’s form. I really hope that helps and that you give this another shot.
Hi Natasha, I want to let you know that I use this recipe of yours all the time! My yolk mixture would still be warm and it would not cause any harm or untoward outcome to the mascarpone mixture.
What makes it successful for me is that I do not use normal whipping cream. It does not have enough fat. I use either Bulla Double Cream or Elmlea Double Cream. I would whisk it until I get stiff peaks (as per your recipe). It won’t be runny. After I add this cream to the mascarpone/egg mixture, it’s perfectly spreadable. Really, really love your recipe.
Thank you so much for sharing that with me, Sylvia! I’m so happy you enjoyed that!
Natasha, can I use a springform tin, moulding it like a cake? I do this for my Viennese Malakoff Torte and it looks fine. It is a similar dessert using ladyfingers and whipped cream.
I think it could work, but I haven’t tested it to provide advice on how to best do this. Let us know how it turns out if you experience it.
Hi Natasha , I love this recipe and I get so many compliments for it. However it’s a hit and miss for me with the mascarpone , even though I use cold mascarpone , I get a lumpy and separated mixture when I beat the cooled egg mixture into the mascarpone cream. Any reason why that is happening
Hi Shamali, it might help to know at what point the cream got lumpy to determine what may have gone wrong. Also, make sure all of the ingredients were the correct temperature and lastly I highly recommend watching the video tutorial to see where things started to look different. I hope that helps.
Hi! I’m excited to try this recipe! If I wanted to make the yolk mixture or custard mixture ahead of time, could I make it a day or morning before?
Hi Dee, I have not tested that but I wonder if it would be hard to incorporate into the mascarpone once it has cooled in the refrigerator overnight. An important part of the recipe process is to make it and “let is set” overnight in the refrigerator, that way all the flavors come through and the cream is the right consistency.
Made it for Easter this past weekend and it turned out great! I was nervous about whipping the egg whites to the correct consistency but it went well. My mother whipped the whites while I whipped the yolks 😊 I used a bit of rum mixed with the coffee
I’m so glad it all worked out, Rebecca! Thank you so much for sharing that with me!
Natasha
I have only 8 oz of mascarpone, may I mix with 8 oz cream cheese for the layer of mascarone/rum/cream/?
Or will vanilla pudding with 8 oz mascarpone work?
Hi Jane, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
First time making your Tiramisu recipe and my 10 yrs old daughter said: this is Amazing!!! Do we have more? I did make a mistake by adding the 6 tbsp Bacardi rum to coffee instead of 3. This mistake I will do it again next time making this recipe 😉 plus 3 tbsp Bacardi added to the mascarpone! I had to translate it and send this amazing recipe to my sister in EU.
My kids love baking your chocolate chip cookies. Another amazing recipe! Thank you for sharing and can’t wait to purchase your book!
That is the best when kids love what we moms make. That’s so great, Marinela! THank you for sharing your thoughtful review!
WOW!!!! This was Fabulous !!!.
Halved the recipe , used 8×8 pan. Subbed espresso liquor for the rum. Followed directions and video. Easter dessert was a big hit. Thank you for sharing this recipe. Sooo good !
Have a request for tre Leche cake for a June birthday. Will try your recipe for that one next.!!
Hi Ann, thank you for sharing your experience with this recipe. So glad it was a hit. I hope you love the Tres Leches Cake, it is one of my personal favorites! 🙂
Made this for Easter and it was a big hit! Using the Servings adjuster in the recipe, I reduced it to 8 servings and used a 9×9 glass pan. For the coffee dip, I subbed 2.5 Tbl of Amaretto for Rum, and used concentrated decaf w/ 1 generous tsp of instant espresso.
Thank you so much for sharing that with me, Tricia! I’m so glad you enjoyed it!
Looking forward to trying this recipe! Should the eggs be brought to room temp or can we use them straight out of the fridge?
No need for room temp eggs for this recipe.
Can this recipe be cut in half? If so are all ingredients halved or just some?
Made your onion rings! They were the best I ever had. Yum!
Hi Linda! I’m glad you enjoyed the onion rings! Yes, you can adjust the servings of this recipe. Go to the recipe card and you will see the number of servings in red lettering, if you hover your cursor over this you can adjust the serving and it will convert the recipe for you.
Natasha,
Your recipes are fantastic.
My kids are GF and DF.
Can you recommend the substitutions for the cream? Can I use coconut cream?
What is the technique with eggs whites instead of cream?
THANK YOU!
Hi Irina, I haven’t really tried making a GF version of the recipe. Maybe others have tried it and can share with us?
Everyone loved this recipe. I didn’t have golden rum so I subbed dark rum. I got rave reviews and am making it again today!
That’s just awesome! Thank you for sharing your wonderful review, Jennifer!
Thank you for the recipe. But, I can’t eat sugar,
Any replacement for the sugar?
Hello Lena, I honestly haven’t tried any substitute for sugar so I can’t advise. If you do an experiment, please share with us how how it turns out.
Can someone tell me at what temperature is the mascarpone mixed. Room temperature or cool?
Hi Alicia, We have that note on the recipe card: “mascarpone, cold”. I hope that helps!
The best, the simplest tiramisu ever! There are no words! I made it for myself and coworkers once and I’m about to make them another one knowing they’ll 100% love it! Thank you!
That’s so great! It sounds like you have a new favorite!
How can I make espresso at home without a machine? What would the measurements be?
Hi Lynn, you could also use a strong-brewed coffee if you do not have an espresso machine.
I have made this Tiramisu several times. I just brew espresso coffee in a regular drip coffee maker. It works great!😊☕️
Hi Natasha,
I would like to try this recipe, but I don’t have rum only Grand Marnier. How much little should I put? As I don’t want to omit the alcohol.
Hi Cherry, I think it should be ok to just substitute it straight across in the recipe.
Can you make tiramisu without coffee as I’m allergic to coffee but it looks and sounds delicious
Hi Christine, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.
Can I use rum extract instead of rum with this tiramisu recipe?
Hi Dayma, I imagine that will work. If you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.
Hi Natasha, I would like to omit the rum and substitute it with vanilla extract, how much vanilla should I add? Thank you
Hi Danna, I would use maybe 2 tsp of vanilla if omitting the rum.
My water wasn’t even quite simmering, I whisked those egg yolks for 10 minutes and eventually realized that they were thoroughly cooked, but still grainy. Had to throw them out and start over, with a different recipe (others say to use fine sugar, or to whisk a bit before beginning to heat).
Hi Natasha. In the recipe it says stiff peaks but in your video it says you don’t want stiff peaks? When I made my kid I didn’t really have to spread it. It wasn’t that stiff…. We will see if it turns out!
can you freeze this? How long. Thanks Natasha. love you and all your recipes 🙂
Hi Annmarie, I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”
Hi! Could I layer everything in two 8×8 baking dishes instead?
Hi Claire, It would be a much thinner Tiramisu in two 8×8 pans. You may need to adjust the recipe to fill those pans nicely.
Hi! I was wondering if this recipe could be halved or would there be adjustments to the ingredients? Thank you!
Hi Prachi, You could do half the recipe but the cream part will be a little skinny since it will be more spread out.
I made this recipe for my family and it turned out perfect. So delicious 😋.
Your instructions are perfect.
Waiting the 24 hours is a key before eating.
I’m making it again this weekend for a dinner party.
Yes, totally agree with the waiting part. Thanks for your good comments and review, Denise!
Turned out great! Just the right amount of sweetness and rum. I was careful to lightly dip the cookies and I’m glad I did.
Thank you
You’re welcome! I’m so happy you enjoyed it, Dara!
Why is my egg mixture super grainy? I whisked it a couple mins longer to see if it’d go away but I feel like it got worse. I can feel the sugar crunch 🙈 I used 3/4 cups granulated sugar like I always use for baking with 6yolks.
Hi Is, it’s hard to say without being there, it could be the brand/ type of sugar used, or it may need a little more time to fully dissolve/ incorporate. I hope it all works out!
Hi, just add a tablespoon of warm water until the sugar dissolves. The problem is there isn’t enough moisture to dissolve the granules & the more you whip the more the mixture dries. Add hydration.
Good morning Natasha,
Merry Christmas and happy new year.
Can I use French cream cheese as a replacement for mascarpone cheese in tiramisu cause I can’t find it?
Hello Rania, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
Hi natasha
How many Tablespoons to make 1 1/2 cups of caffe expresso.
Thank so much.
Hi Fanny, I would make it based on the package instructions. Please share with us how it goes!
Hi natasha
I want to tell you tiramisu was really good this is my second time everyone loved.
I add 2 tablespoon per cup.The flavor was omg really good and I add it 1 tablespoon of vanilla.
Thanks for this amazing recipe.
I am planning to make for a wedding👰.
Sounds like a great plan, Fanny. Great to hear that it was a success! Thank you for the review, we appreciate it.
Sounds like a great plan, Fanny. Great to hear that it was a success! Thank you for the review, we appreciate you sharing that with us.
This was the best tiramisu I ever tasted. This was the first time I ever made it. I followed Natasha’s recipe to a “t”, and watched the video 3 times! It came out perfect. I served it to guests at Christmas. They raved! Thanks Natasha for another great recipe!
Wow! That’s just awesome! Thank you for sharing your excellent feedback, Carol!
I’m sorry to report the custard portion on mine did not set-up well- even after 24 hours of refrigeration. However, the flavors were on spot! I suspect the whipping cream was not stiff enough. The peaks were exactly as the recipe called for, but I think they do need to be more on the stiffer side. I’m disappointed about the amount of money I spent on the ingredients.
I just made this and had a problem with the custard part being too runny (not fluffy like the video). I put it in the refrigerator anyway but I suspect I had the same problem. It was too runny to build the and real layers and so I didn’t have enough to cover the top layer of cookies
A couple of tips to help troubleshoot. The yolk mixture may have been too warm, let this cool well. Be sure to use very cold HEAVY whipping cream and not light cream. Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. Use a spatula to fold the whipped cream into mascarpone cream just until incorporated. Do not overfold or it will become grainy and runny. I hope that helps.
The best tiramisu recipe I have ever made!
I find that counting a quick beat of 4 each time gives me perfectly dipped ladyfingers. 🙂
Great idea! Thank you so much for sharing that with me, Elisabeth!
I made this for Christmas Eve and it was fantastic. I used the Amazon ladyfingers and watched the video a few times and also as I made the recipe. I’ll never have to buy it again!
Homemade is always best! I’m so glad you enjoyed it!
Hi Natasha, what substitutes can I use for rum? I was thinking maybe vanilla extract but I’m not sure…
Hi David, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.
I made the tiramisu, it is probably one of the best tasting desserts I have ever made! I made it for the holidays and it was gone the next day! I only had saki on hand so I used 2 tablespoons of saki and 1 tablespoon of vanilla extract, it sounds odd but it turned out perfect!
Thank you so much for sharing that with me, David! I’m so glad you loved the flavor!
I made this recipe few times and I love it. Few times Mascarpone and rum didn’t like each other…it didn’t incorporate well (crumbled). Does it matter if you use cold or room temp Mascarpone?
Hi Lana, the mascarpone and heavy whipping cream need to be cold.
Best Tiramisu ever! Made this for our Xmas dinner dessert and it was such a hit. My husband even told me that it is the best tiramisu he has ever had and that I need to make it again and not change a thing about it. Thank you Natasha, I have made some of your recipes and they never disappoint 🙂
I am so hapy to hear that! I actually made this dessert also for Christmas dinner. Thank you for sharing that with me.
I am so happy to hear that! I actually made this dessert also for Christmas dinner. Thank you for sharing that with me.
Seriously the absolute best I’ve ever had. Made this for Christmas and my family went crazy for it. Thank you
You’re most welcome, Anne-Marie. Thank you for your review and great feedback!
If I could leave a 10 star rating, I would. I made this for Christmas, and people couldn’t stop eating it. So good. Thank you Natasha for such a delicious recipe.
That is sweet of you, Carol Thanks for the awesome feedback, we appreciate it!
A little disappointed, just dipped the lady fingers in the espresso and rum, and it turned out dry. Also custard wasn’t sweet enough.
Hi Sylvie, I hope you love the finished product as much as we do! Also, it’s a quick dip but it should not be dry. Maybe your are too quick?
Hi!
I am looking forward to making this today !
About how long do you beat the heavy cream total?
Hi Lency, please see this note in the recipe “***Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed, then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. ” I hope this helps!
I followed Natasha’s instructions to a t, and my whipped cream came out so good. The whole cake was out of this world.
Great to hear!