This recipe calls for uncooked eggs, so keep the tiramisù refrigerated and serve it within 48 hours.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Break one ladyfinger after you’ve dipped it in the cooled coffee to check that the coffee has penetrated only halfway through, leaving the core dry.
Spread half of the mascarpone on top of the first layer of ladyfingers.
Use a fine-mesh sieve to finish off the tiramisù with a generous dusting of cocoa powder before serving.
If the uncooked eggs in this dish are a concern, use pasteurized eggs.
Outstanding! My guests raved. An easy do-ahead. With the countless Tiramisu recipes out there, this is the real thing. Used Bonomi ladyfingers that I ordered from Amazon as I could not find any locally.
Delicious. I've used rum, rum+kahlua, and just kahlua. All are wonderful and creamy - just like the best restaurant versions.
Very easy to make, and it tastes wonderful!
Very easy to make and excellent flavor. This recipe is a keeper!
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?