Ina Garten Tiramisu Recipe

Ina Garten Tiramisu is a classic Italian dessert that feels sophisticated without being difficult to build. This decadent recipe uses dark rum and bold espresso to soak light ladyfingers, layered between a rich, velvety mascarpone cream.

If you do nothing else, make sure your egg yolks and sugar are whipped until they look like pale yellow ribbons. That’s the difference between a runny mess and a sturdy cream that holds its shape when you cut a slice. I’ve found that five full minutes on high speed is the minimum time needed to get the volume right.

Ina’s approach here uses a generous amount of dark rum to give the coffee soak a deeper punch than standard recipes. Most versions rely only on the espresso, but the alcohol helps cut through the heavy fat in the mascarpone cheese. I didn’t expect the quick dip to matter so much, but if you let the cookies sit in the liquid for more than a second, they’ll turn into mush before the dish even hits the fridge.

Ina Garten Tiramisu Ingredients

For the Mascarpone Cream:

• 6 extra-large egg yolks, at room temperature
• 1/4 cup (50g) sugar
• 1/4 cup (60ml) dark rum
• 1/4 cup (60ml) brewed espresso, cooled
• 16 to 17 ounces (450 to 500g) mascarpone cheese

For the Soaking Liquid:

• 1 1/4 cups (300ml) brewed espresso, cooled
• 1/4 cup (60ml) dark rum

For Assembly:

• 30 Italian ladyfingers (savoiardi)
• Bittersweet chocolate, shaved or grated
• Confectioners’ sugar (optional)

How To Make Ina Garten Tiramisu

• 1. Prepare the cream: Combine the egg yolks and sugar in a large bowl and beat them on high speed for 5 minutes until the mixture is thick and light yellow. Lower the speed and slowly mix in the first measure of rum, espresso, and all the mascarpone until the cream is smooth.
• 2. Mix the soak: Pour the remaining 1 1/4 cups of espresso and 1/4 cup of rum into a shallow bowl and stir them together. Make sure the coffee is completely cool before you start dipping, or it’ll dissolve the sugar on the outside of the ladyfingers too fast.
• 3. Dip and layer: Quickly dunk one side of each ladyfinger into the coffee mixture and line them up in the bottom of a 9×12 inch baking dish. Don’t submerge the whole cookie. If the ladyfinger gets too wet, the bottom of your dessert will end up sitting in a puddle of brown liquid.
• 4. Spread the filling: Pour half of your mascarpone mixture over the first layer of cookies and use a spatula to smooth it into the corners. You want a flat, even surface so the next layer of cookies stays level and doesn’t sink into the cream.
• 5. Finish and chill: Repeat the quick dip with the rest of the cookies for a second layer and top them with the remaining cream. Cover the dish tightly with plastic wrap and let it sit in the fridge overnight to let the ladyfingers soften and the flavors meld together.

Leaving the dish for a full twelve to twenty-four hours is the only way to get that signature cake-like texture. This resting time allows the moisture from the cream to move into the center of the dry biscuits, turning them tender without making them soggy.

• 6. Garnish and serve: Take the dish out of the fridge and cover the top with a heavy layer of shaved bittersweet chocolate right before you bring it to the table. If you want a bit of extra sweetness, a tiny dusting of powdered sugar over the chocolate adds a nice look.

Recipe Tips

• Use room temperature eggs: Cold yolks won’t emulsify with the sugar as easily, which can lead to a grainy texture in your cream. Take the eggs out of the fridge an hour before you start so they can warm up on the counter.
• Choose the right cookies: Look for the hard, sugar-dusted Italian savoiardi rather than the soft, sponge-cake style ladyfingers found in some grocery bakeries. The hard ones are designed to soak up liquid while the soft ones will collapse instantly.
• Cool your espresso: If you use hot coffee, the heat will melt the fat in the mascarpone and cause the cream to break. Brew your coffee early and let it sit until it reaches room temperature before mixing the soak.
• Grate the chocolate fresh: A bar of good bittersweet chocolate grated with a vegetable peeler or microplane looks and tastes much better than pre-packaged chocolate chips. The thin shavings melt on your tongue and balance the sweetness of the custard.
• Squeeze the cookies in: Don’t worry if you have to break a few ladyfingers to fill the gaps at the edges of your baking dish. As long as the bottom is fully covered, the final slices will look clean and professional once the cream sets.
• Don’t over-beat the cheese: Once you add the mascarpone to the egg mixture, mix only until it’s just combined and smooth. If you keep whipping the mascarpone for too long, it can split and turn buttery or oily.

What To Serve With Ina Garten Tiramisu Recipe

A small glass of Vin Santo or a nutty dessert wine is a great match for these rich flavors. Since the dessert is quite heavy, some people prefer a simple shot of espresso on the side to highlight the coffee notes.

Fresh berries like raspberries or blackberries can add a bit of tartness that cuts through the creamy mascarpone. You could also serve it with a light almond biscotti if you want something crunchy to dip into the leftover cream on the plate.

How To Store Ina Garten Tiramisu Recipe

• Fridge: Keep the dish covered with plastic wrap in the refrigerator for up to 4 days. Tiramisu actually tastes better on the second day because the ladyfingers have had more time to absorb the espresso and rum.
• Reheat: You should never heat this dish as the mascarpone cream will melt into a liquid mess. Always serve it straight from the fridge while it’s cold and firm.
• Freeze: This dessert freezes surprisingly well if you wrap it in a double layer of plastic and foil. Thaw it in the fridge for twenty-four hours before serving, though the texture of the ladyfingers might be slightly softer than the fresh version.

Ina Garten Tiramisu Nutrition Facts

Per serving (1 of 12):

• Calories: 440 kcal
• Protein: 8g
• Fat: 32g
• Carbohydrates: 28g
• Sugar: 16g
• Sodium: 110mg

FAQs

Can I make Ina Garten Tiramisu without the alcohol?

Yes, you can just replace the rum with an equal amount of extra espresso or even a bit of vanilla extract. However, the rum provides a specific depth that makes this version stand out, so the flavor will be much simpler without it.

Why is my tiramisu runny after sitting in the fridge?

This usually happens if the egg yolks weren’t whipped long enough or if the ladyfingers were soaked for too long. If the cookies are dripping wet when you put them in the dish, that extra liquid will leak out into the cream over time.

Can I use a different cheese instead of mascarpone?

There isn’t a great substitute that gives the same silky texture, but some people use a mix of cream cheese and heavy cream. Just keep in mind that cream cheese is much tangier than mascarpone, so it will change the traditional flavor of the dish.

Is it safe to eat the raw egg yolks in this recipe?

Since the yolks aren’t cooked, you should use the freshest eggs possible or look for pasteurized eggs at the store. If you’re serving this to anyone with a weakened immune system, pasteurized eggs are the safest way to go.

Can I use instant coffee instead of brewed espresso?

You can use a very strong dark roast instant coffee if you’re in a pinch. Just make sure you mix it to double the usual strength so the coffee flavor can still be tasted through the heavy cream and rum.

Check out More Recipes From Ina Garten:

• Ina Garten Blueberry Crisp
• Ina Garten Raisin Scones
• Ina Garten Lemon Bars