This creamy layered Ina Garten Italian Tiramisu is made with rich mascarpone, strong espresso, and ready in 12 hours 30 minutes. You lift the first serving out of the dish and reveal perfectly distinct, coffee-soaked layers. I rely on this classic dessert whenever I need a foolproof make-ahead option for dinner guests.
Jump to RecipeWhy This Classic Works
I used to struggle with soggy ladyfingers when making dessert at home. This recipe solves that issue by quickly dipping the biscuits instead of letting them soak in the espresso mixture.
Another surprise was folding whipped cream into the mascarpone rather than using raw egg whites. This technique creates a remarkably stable filling that cuts into beautiful, sharp squares every single time.
Ina Garten Italian Tiramisu Ingredients
- 1 1/2 cups brewed espresso, cooled
- 1/2 cup dark rum
- 6 large egg yolks
- 1/2 cup granulated sugar
- 16 oz mascarpone cheese, cold
- 1 1/2 cups heavy cream, cold
- 14 oz crisp Italian ladyfingers (savoiardi)
- 1/4 cup unsweetened cocoa powder
How To Make Ina Garten Italian Tiramisu
- Mix the liquid: In a shallow bowl, combine the cooled espresso and dark rum.
- Whip the yolks: In a large mixing bowl, beat the egg yolks and sugar for about 3 minutes until thick and pale yellow.
- Add the cheese: Gently whisk the cold mascarpone cheese into the egg yolk mixture until just smooth.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.
- Dip and layer: Quickly dip half the ladyfingers into the espresso mixture for one second per side and arrange them in the bottom of a 9×13-inch baking dish.
- Spread and repeat: Spread half the mascarpone mixture over the ladyfingers, then repeat the layers with the remaining dipped ladyfingers and mascarpone.
- Chill and dust: Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours. Dust generously with cocoa powder right before serving.
Recipe Tips
- Dip quickly: Only submerge the ladyfingers for a fraction of a second to prevent them from turning to mush in the pan.
- Cool the espresso: Using hot coffee will melt the ladyfingers and create a watery base layer.
- Keep it cold: Leave the mascarpone and heavy cream in the fridge until the exact moment you need to mix them.
What To Serve With Tiramisu
Serve this rich dish with a shot of hot espresso or an after-dinner digestif like limoncello. It also pairs wonderfully with simple almond biscotti for a crunchy textural contrast.
How To Store
Store leftover tiramisu tightly covered in the refrigerator for up to 3 days. You can also freeze the assembled dessert for up to one month, thawing it overnight in the fridge before serving.
FAQs
Can I make this without alcohol?
Yes, you can substitute the dark rum with extra espresso or a teaspoon of vanilla extract.
Why is my mascarpone filling runny?
Over-mixing the mascarpone can cause it to break and turn liquid. Whisk it by hand just until smooth.
Can I use soft bakery ladyfingers?
Crisp savoiardi ladyfingers are highly recommended because soft sponge cakes will turn into mush when dipped in the coffee mixture.
Nutrition
- Calories: 450 kcal
- Total Fat: 32 g
- Saturated Fat: 18 g
- Cholesterol: 210 mg
- Sodium: 110 mg
- Total Carbohydrate: 35 g
- Protein: 8 g
Try More Recipes:
- Ina Garten Italian Crispy Chicken With Lemon Orzo
- Ina Garten Italian Sausage and Fennel Rigatoni Recipe
- Ina Garten Italian Spaghetti And Meatballs
Ina Garten Italian Tiramisu
Course: DessertCuisine: Italian10
servings30
minutes12
hours30
minutesIna Garten Italian Tiramisu is a creamy layered masterpiece made with rich mascarpone, strong espresso, and crisp savoiardi biscuits. Ready in 12 hours 30 minutes, this reliable make-ahead recipe provides a flawless grand finale for your next dinner gathering.
Ingredients
1 1/2 cups brewed espresso, cooled
1/2 cup dark rum
6 large egg yolks
1/2 cup granulated sugar
16 oz mascarpone cheese, cold
1 1/2 cups heavy cream, cold
14 oz crisp Italian ladyfingers (savoiardi)
1/4 cup unsweetened cocoa powder
Directions
- 1. Mix the liquid: In a shallow bowl, combine the cooled espresso and dark rum.
- 2. Whip the yolks: In a large mixing bowl, beat the egg yolks and sugar for about 3 minutes until thick and pale yellow.
- 3. Add the cheese: Gently whisk the cold mascarpone cheese into the egg yolk mixture until just smooth.
- 4. Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.
- 5. Dip and layer: Quickly dip half the ladyfingers into the espresso mixture for one second per side and arrange them in the bottom of a 9×13-inch baking dish.
- 6. Spread and repeat: Spread half the mascarpone mixture over the ladyfingers, then repeat the layers with the remaining dipped ladyfingers and mascarpone.
- 7. Chill and dust: Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours. Dust generously with cocoa powder right before serving.
