Classic Tiramisu Recipe

July 16, 2012

My husband's birthday was this past Friday and I decided to make him Tiramisu instead of a birthday cake. It's one of his all-time favorites, so I knew he wouldn't miss a traditional cake.

I'm not Italian, but I know good desserts. This Tiramisu recipe is one I originally found in an old Bon Appetit magazine, I believe, and have tweaked a bit over the years.  Classic Tiramisu always uses ladyfingers, a marscapone cheese custard, grated chocolate, some type of liqueur and coffee.  This recipe stays true to the classic.

We often order dessert at Italian restaurants if Tiramisu is on the menu. Not once has my husband dug into his dessert, taken a bite and said 'oh, this one is better than yours!' and not because he's afraid of repercussions, but because it's true. 

I admit that a lot probably has to do with my using our fresh duck eggs...but regardless. It's a recipe worth trying.

I would put my tiramisu up against anyone's any day. And one of the nice things about raising our own chickens and ducks is feeling comfortable eating their eggs raw in recipes such as Hollandaise sauce, mayonnaise...and this Tiramisu.

I can guarantee this will be the best Tiramisu you will ever taste. It truly lives up to its name which literally means "pick me up" or "make me happy". It also presents beautifully so if you bring it to a dinner party, you are almost guaranteed you'll be invited back - and asked to bring another one !

And before you, you can't substitute cream cheese for the marscapone. Trust me.  You just can't.

Here's my recipe:


The Filling
1-1/4 Cups of your favorite coffee brewed in 2-1/2 Cups water
1/2 Cup Sugar
1/4 Cup Brandy (or Kahlua)
2 Large Egg Yolks (I used duck eggs, but chicken eggs are fine also)
1 lb. Marscapone Cheese
6 oz. pkg soft Ladyfingers
4 oz. good quality Semisweet Chocolate, shaved

The Topping
1 Cup Heavy Whipping Cream
1/4 t. Vanilla Bean Paste
2 T. Confectioner's Sugar

Stir sugar and brandy into brewed espresso until sugar melts.

~bowl designed by Bluebird Pottery~
Remove 1/3 Cup of the coffee mixture and whisk in the egg yolks and marscapone until just combined. Set aside.

Line a full-size loaf pan with parchment paper, leaving several inches hanging over each side. Dip the ladyfingers one at a time into the remaining espresso mixture and place them in the loaf pan in a single layer. Soak each just long enough to absorb some liquid. Spread with 1/3 of the marscapone mixture, then sprinkle with 1/4 of the shaved chocolate. Repeat the layers two more times, then top with final layer of dipped ladyfingers.

Fold the parchment over the top of the pan and refrigerate for at least 6 hours or overnight. Just before serving, invert pan onto serving platter and remove paper.

Whip heavy cream, vanilla bean paste and confectioner's sugar until stiff peaks form.

Using a spatula, spread over dessert and then sprinkle with the remaining shaved chocolate. Serve immediately.

Note: this recipe uses uncooked egg yolks and should only be attempted with your own fresh, backyard eggs to reduce your risk of contracting Salmonella.  For information on Salmonella and how to prevent it in your backyard flock, read HERE.

Buying source for Vanilla Bean Paste:

Bon Appetit!


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  1. My favorite dessert although I have yet to make it. Your recipe is a save.

  2. Oh, my... that's food porn if I've ever seen it. Yum, yum indeed.

  3. Thank God I found a recipe of a classic tiramisu. I have always loved this dessert because of the perfect blending of liqueur, coffee and rich cream. Now, I am going to try to make my own using this recipe. Thank you so much. Anyway, the final product really looks delicious!

  4. This looks delicious! thanks for sharing this up at Katies Language Cafe's weekly recipe link up!

  5. I don't think there's anything better than a good tiramisu! :) This one looks perfect :) When I make mine, I like to use blackberry liqueur! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! If you’re looking for a way to increase your Facebook followers, come join my Facebook linky this weekend! Here’s the link:

  6. I've always wondered what tiramisu actually meant and now I think it's totally apt. Gosh! Your recipe looks delicious.
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