Traditional Tiramisu

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 421.0
  • Total Fat: 29.1 g
  • Cholesterol: 274.9 mg
  • Sodium: 88.0 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 6.3 g

View full nutritional breakdown of Traditional Tiramisu calories by ingredient
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This isn't the healthiest recipe in the world. One serving contains 30 g of fat and nearly 275 mg of cholesterol.

But it is so GOOD!
This isn't the healthiest recipe in the world. One serving contains 30 g of fat and nearly 275 mg of cholesterol.

But it is so GOOD!

Number of Servings: 15


    # EGG YOLKS, 6
    # SUGAR, 3/4 cup
    # MASCARPONE CHEESE, 1 pound, softened
    # HEAVY CREAM, 2 cups chilled
    # RUM, 2 tablespoons
    # VANILLA EXTRACT, 1 teaspoon
    # ESPRESSO, 2 to 3 cups brewed and cooled
    # EGG WHITES, 5
    # LADYFINGERS, 40 to 50


This recipe comes from Williams-Sonoma via and serves 12 to 15 (nutritional information figured for 15).

1. In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
2. Transfer the mixture to the bowl of an electric mixer.
3. Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes). It may look a little grainy
4. In a chilled large mixing bowl, beat the cream to stiff peaks. Be careful not to beat for too long or it will become butter.
5. Add the rum, vanilla and the 2 tablespoons of espresso and beat until smooth.
6. In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
7. With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Fold the mixture to keep from breaking down the fluffiness.
8. Add about 1 cup of the beaten egg whites and fold gently until blended.
9. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
10. One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Note: we had problems getting the ladyfingers to not disintegrate so we layered the baking dish first and then spooned the espresso over top.
11. Continue to form a complete layer.
12. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
13. Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
# Dust the Tiramis├╣ with cocoa powder to create a rich, dark topping.
# Refrigerate at least 4 hours or up to 1 day before serving

Number of Servings: 15

Recipe submitted by SparkPeople user OPTICSNAKE.

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