If you don’t know about Tiramisu, it’s a coffee lover’s dessert. I had only heard of it because my sweet mother-in-law enjoys a good slice of it on occasion.

Since I love a baking challenge & I love coffee, I thought I’d give it a try. It was wonderful!

It turned out so well the first time, I figured it was worth another try… I’m going to let you learn from my mistakes… not very glamorous, but I can’t pretend to be perfect! Too many people out there have eaten my failures… (Thanks… y’all know who you are!)

Okay- so the recipe below is what I used. When I made it the first time, I mistakenly bought only 24 lady fingers. This was only enough for a 2-layer 8 x 8′ dish of the dessert, which was plenty for my group. This also allowed for me to use more of the creamy filling between the layers and on top. So, if you don’t need very much of this, I suggest just using 24 lady fingers and going with 2-layers.

When I made this the second time, exactly the way the original recipe said, it made 3 layers, but it was not as good. So the recipe below is the way I did it the first time.

Another tip is, when you choose your mascarpone cheese, get the rich & creamy style, rather than the thick & rich. I am thinking that the first time I did this, I bought rich & creamy and it was much lighter and fluffier.

Jody’s Tiramisu

2 cups brewed espresso
3/4 cup sugar
and more for later
1/2 cup sugar
1/4 cup coffee liqueur
1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese (Rich & Creamy)
2 Tablespoons sweet marsala wine
1 cup heavy cream
24 store-bought ladyfingers
1/2 cup cocoa powder (optional, but it makes it pretty)

Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan. Heat and whisk the liquid until sugar is dissolved. Remove the pan from the heat and let the syrup cool.

In a separate bowl, put the egg yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 5-7 minutes.

Add the cream just a little at a time into the mascarpone mixture and whip another 2-3 minutes .

One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of an 8 x 9-inch pan. (2 rows of 6 across the bottom worked perfectly) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.

Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.


  1. […] Stores contributor Jody Scott at Red Mixer Bakery! (Be sure to check out her recipe this week for Homemade Tiramisu!!! OH […]

This post may contain affiliate links, which means that if you click on one of the product links, I am likely to receive some sort of referral credit for any purchase you make.