Tiramisu Recipe with Kahlua Recipe

Original Tiramisu with coffee-flavored Kahlua. Italians love this simple dish, which should be cooked 4–24 hours ahead.

– 4 large egg yolk – ½ cup sugar – 8 ounces mascarpone cheese, room temperature – ¾ cup heavy cream – 1 cup espresso, cooled (could substitute strong coffee) – ¼ cup Kahlua liqueur – 24 ladyfinger cookies (7 ounce package) – 1 tablespoon cocoa powder



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Put an inch of water in a saucepan on the stove and simmer. Whisk the eggs and sugar in a dish that fits snugly over the saucepan but doesn't touch the water. 

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Whisk frequently until eggs are pale yellow, 5-8 minutes. About 160 degrees is ideal for the mixture. Remove from stove and set aside. 

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After cooling, blend mascarpone with eggs. Heavy cream should form firm peaks when mixed with a handheld mixer in another basin. Carefully fold cream into egg-mascarpone mixture and set aside.

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Mix espresso and Kahlua in a small bowl. Layer ladyfinger cookies on the baking plate after dipping them in espresso one by one.  

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Ladyfingers may need to be trimmed with a sharp knife before dipping in espresso to fit in the pan. Pan bottom should hold 12 cookies. 

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Spread half the egg mascarpone mixture on ladyfingers using a rubber spatula. Continue layering ladyfingers and espresso, then egg mascarpone. 

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Wrap in plastic and chill for 4–24 hours. Pop off plastic wrap. Dust tiramisu with cocoa powder from a fine mesh sieve. Cut into 9 pieces and serve. 

Also See

Italian Almond Chocolate Cookies Recipe