Author: Betsy Cohen
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
  • Soaking syrup:
  • ¼ cup sugar
  • 2½ cups brewed coffee
  • ½ cup Kahlua liqueur
  • Sabayon filling:
  • ¼ cup brewed coffee, cold
  • 6 large egg yolks
  • 1 cup sugar
  • 1 pound mascarpone cheese, room temperature
  • 2 cups heavy whipping cream
  • Cake:
  • 30-33 ladyfingers
  • 1 ounce chocolate chips, semisweet or bittersweet
  1. For the soaking syrup:
  2. Dissolve the sugar into the coffee. Add the Kahlua. Refrigerate until needed.
  3. For the sabayon:
  4. Whisk the cold brewed coffee with egg yolks in a medium size metal mixing bowl. Gradually whisk in the sugar and whisk until well blended.
  5. Place a dishtowel next to the stove. Fill a medium saucepan with 2” of water. Bring the water to a simmer and place metal mixing bowl over, like a double boiler. Hold the side of the mixing bowl with an oven mitt to avoid burning your hands and also to keep the bowl steady. Using a handheld electric mixer, beat the eggs on medium speed for 3 minutes. Increase the speed to high and beat 4 minutes more, beating the sides and middle of the eggs mixture.
  6. Remove the mixing bowl from the stove and place onto the dishtowel. Continue to beat on high speed for 7 minutes, until the mixture cools. Set aside.
  7. In a mixing bowl of an electric mixer, beat the mascarpone and whipping cream on medium speed until soft peaks form. Start on low speed and then build up to medium speed or you will be wearing mascarpone and whipping cream.
  8. Fold the egg mixture into the mascarpone in two or three additions. Set aside.
  9. For the cake:
  10. Set aside a 7½” x 12” rectangular pan.
  11. Pour the soaking syrup into a rectangular container that will allow you to dunk the ladyfingers without causing them to break. Place this container next to the rectangular pan.
  12. To assemble the cake, you will need 15 ladyfingers for the bottom layer and 15-17 for the top.
  13. One at a time, place a ladyfinger into the soaking syrup. Submerge for a few seconds. Place in the pan. Repeat until you have a layer of tightly placed ladyfingers on the bottom.
  14. Pour ½ of the sabayon over the layer of ladyfingers. Repeat the layers one more time, finishing with the remaining sabayon. If the sabayon goes above the edge of the pan, don’t worry about it. Use a small spatula to shape the sides evenly and smooth out the top.
  15. Grate the chocolate over the top of the tiramisu. Cover tightly with plastic wrap and refrigerate for 1-2 days.
  16. Serve cold.
  17. Betsy's tidbits:
  18. I take the time to layout the ladyfingers on the bottom of the pan, just to get an idea of how they will be placed once soaked.
  19. The soaking syrup may be made a day before using.
  20. Sabayon is also known as zabaione and zabaglione.
  21. I use a Pyrex pan when putting together my Tiramisu. The bottom of the dish is slightly curved which is why fewer ladyfingers are used for the bottom layer.
  22. This recipe will work for a 7½” x 12” or up to a 9” x 13” pan. Remember, if you use a larger pan, you will need more ladyfingers.
Recipe by Desserts Required at https://www.dessertsrequired.com/tiramisu