Tiramisu | Midwest Living



Login to rate this recipe.
  • Makes: 16 servings
  • Prep 45 mins
  • Chill 4 hrs to 24 hrs

Login to save this recipe

This classic tiramisu gets a boost of flavor from the hazelnut liqueur but you could omit it and still have a delicious dessert.


  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons instant espresso coffee powder
  • 1 tablespoon amaretto
  • 1 tablespoon hazelnut liqueur
  • 2 8 - ounce carton mascarpone cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups whipping cream
  • 3 tablespoons sugar
  • 3 tablespoons dried egg whites
  • 1/2 cup water
  • 1/3 cup sugar
  • 2 3 - ounce package ladyfingers, split
  • 2 tablespoons unsweetened cocoa powder


  1. For syrup: In a small saucepan, combine the 1/2 cup sugar, the 1/2 cup water and coffee powder. Cook over medium heat till boiling. Boil gently, uncovered, for 1 minute. Remove from heat; stir in amaretto and hazelnut liqueur. Cool.
  2. For filling: In a medium bowl, stir together mascarpone cheese, the 1/4 cup sugar and vanilla. In a chilled medium mixing bowl, combine whipping cream and the 3 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form. Fold 1/2 cup of the beaten whipped cream mixture into the mascarpone mixture to lighten; set both mixtures aside. In another medium mixing bowl, prepare and beat dried egg whites and 1/2 cup water to stiff peaks according to package directions, adding the 1/3 cup granulated sugar, 1 tablespoon at a time, while beating.
  3. To assemble: Arrange half of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan. Brush with half of the syrup mixture. Spread with half of the mascarpone mixture, half of the whipped cream and half of the egg white mixture. Sprinkle with half of the cocoa powder. Arrange the remaining ladyfingers on top of layers in pan. Brush with the remaining syrup mixture. Spread with the remaining mascarpone mixture, the remaining whipped cream and the remaining egg white mixture. Sprinkle with the remaining cocoa powder. Cover and chill 4 to 24 hours before serving. Makes 16 servings.

Nutrition Facts


Servings Per Recipe 16, Potassium (mg) 67, sodium (mg) 56, Fat, total (g) 22, Thiamin (mg) 0, carb. (g) 25, vit. C (mg) 1, pro. (g) 8, vit. A (IU) 340, iron (mg) 1, cal. (kcal) 314, calcium (mg) 30, Polyunsaturated fat (g) 1, Folate (µg) 8, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 13, Niacin (mg) 1, chol. (mg) 106, Riboflavin (mg) 0, sugar (g) 18, Cobalamin (Vit. B12) (µg) 0

Add Your Comment