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Classic Tiramisu
December 16, 2006

I have made this many times, LOVE it and get tons of compliments!!! Here is a summary of the tips I use from other reviewers: 1. I scale the recipe to 10 servings so I can just use the 8 oz. container of mascarpone cheese. 2. I use the Savoiardi style hard ladyfingers, buy them in a 17.5 oz. Package (which has 60 ladyfingers) and use about 32. I do not split the ladyfingers. Also, I have used the soft ones from Trader Joes but do not like the result as much. 3. I like to layer the dessert in a loaf shape. Yes, your "filling" should be thick enough to do this! I sometimes use two 9.5 c “Ziploc” containers and make two, 2-layer desserts 2-go or 2-gift! 4. I use a hand-held electric mixer when cooking the egg yolks & sugar (for the full 10 min. on low heat). 5. I refrigerate the mascarpone mix while beating the HEAVY whipping cream, in a chilled bowl, until it is super stiff. 5. Instead of the Kahlua, I make two 6 oz. cups of extra strong coffee (4 TBSP coffee per 6 oz water). I dunk the ladyfingers completely, but quickly, in the coffee. 6. It is even better a day or two later and has a wonderful ice-cream quality if you can freeze/thaw it before serving! Thanks so much for the recipe Carol!

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