Classic Tiramisù

Classic Tiramisu Submitted by Nomac0825
Classic Tiramisu Submitted by Nomac0825
Classic Tiramisu Submitted by Nomac0825
Cuisinart original

This classic dessert never goes out of style.


Makes one 9x9 inch pan of tiramisù


3          large egg yolks

½         cup granulated sugar

3          tablespoons Marsala wine, champagne, or dry white wine

8          ounces mascarpone

1          cup heavy cream

¼         cup Kahlúa®

2          cups espresso or strongly brewed coffee

28        savoiardi or ladyfingers

Nutritional information

No nutrition information available


Place egg yolks in Cuisinart™ mixing bowl. Insert the chef’s whisk. Turn to speed 3 and mix to break up yolks. Add sugar and wine and continue to mix for another 30 seconds.

Place mixing bowl over a saucepan of simmering water, being careful not to let the bottom of the bowl touch the water. Whisk continuously by hand for about 5 minutes, until mixture becomes very thick and reaches 165°F. Once mixture comes to temperature, return to the stand mixer. Mix on speed 8 until mixture is cool. This egg mixture is called a sabayon.

While the sabayon is cooling, place mascarpone in a separate mixing bowl. With a rubber spatula, mix up mascarpone until smooth. Once sabayon is cool, fold it into the mascarpone in 3 additions with a large rubber spatula. Be sure to incorporate the 2 mixtures fully and evenly. Transfer mixture to a separate mixing bowl.

Wash the Cuisinart™ mixing bowl and whisk and rinse with cold water, then dry. Insert the chef’s whisk. Place heavy cream and two tablespoons Kahlúa® in the Cuisinart™ mixing bowl. Turn to speed 4 and then increase to speed 7 for about 1½ minutes to whip until soft peaks form. Fold the cream into the mascarpone mixture in 3 additions, using a large rubber spatula.

Mix the espresso and remaining 2 tablespoons of Kahlúa® in a shallow pan. Dip the ladyfingers in the espresso mixture, 4 seconds on each side. Line the dipped ladyfingers on the bottom of a 9-inch square pan, cutting them to fit the pan as you need them. Pour half the mascarpone/cream mixture on top of the ladyfingers. Repeat with a second layer of soaked ladyfingers. Finish by pouring the remaining cream on top. Cover with plastic and chill for at least 6 hours.

When ready to serve, dust the top with cocoa powder and/or chocolate curls.