I made Joanna Gaines Recipes’ Italian Tiramisu and I’m not apologizing for how insanely silky, dangerously rich, and impossible to stop eating it the next day.

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I’m obsessed with Joanna Gaines Recipes and this Authentic Italian Tiramisu Recipe because it tastes like grown-up dessert rebellion. I love the way mascarpone cheese gets all silky and wrong in the best way.

The hit of strong brewed espresso wakes up every layer and makes you actually want to linger. But it’s not precious or fussy.

It’s bold, rich, and a little messy when you dig in. And that cocoa dust on top?

Yeah, I want more. Classic Desserts who?

This is the kind of Tiramisu that pulls you back for another forkful. No regrets, only dessert sins, always.

Ingredients

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6 large egg yolks: rich, custardy backbone that makes it silky and dense.
3/4 cup granulated sugar: sweetens and stabilizes the custard, so it’s not bland.
Mascarpone cheese: creamy, slightly tangy, basically the heart of the filling.
Heavy whipping cream: lightens the mixture when whipped, makes it fluffy.
Vanilla extract: adds warm, familiar flavor, keeps things tasting homey.
Strong brewed espresso: deep coffee punch that soaks into the cookies.
Coffee liqueur optional: gives a boozy, adult note if you want it.
Ladyfingers: spongey shells that soak coffee and give soft structure.
Unsweetened cocoa powder: bitter dusting that cuts through the sweetness.
Pinch of fine salt: rounds flavors and prevents it from tasting flat.

Ingredient Quantities

6 large egg yolks

3/4 cup (150g) granulated sugar

500g (about 2 cups) mascarpone cheese, room temp

1 1/4 cups (300ml) heavy whipping cream

1 tsp vanilla extract

2 cups (480ml) strong brewed espresso, cooled

3 tbsp coffee liqueur like Kahlua, optional

300–350g ladyfingers (about 36 to 40 pieces)

Unsweetened cocoa powder for dusting

Pinch of fine salt

How to Make this

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1. Bring a pot of water to a gentle simmer and set a heatproof bowl over it to make a zabaglione; whisk together 6 large egg yolks, 3/4 cup (150g) sugar and a pinch of fine salt until combined, then whisk constantly over the simmering water until mixture is pale, thick and ribbons off the whisk, about 6 to 8 minutes; remove from heat and let cool slightly.

2. Stir 500g mascarpone cheese into the warm zabaglione until smooth and no lumps remain; set aside while you whip the cream.

3. In a chilled bowl whip 1 1/4 cups (300ml) heavy whipping cream with 1 tsp vanilla extract to soft to medium peaks, you don’t want it rock hard.

4. Fold about a third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining cream until uniform; don’t overmix or you’ll lose the air.

5. Brew 2 cups (480ml) very strong espresso and let it cool to room temperature; stir in 3 tbsp coffee liqueur like Kahlua if using.

6. Quickly dip each ladyfinger into the cooled coffee for about 1 second per side, just enough to soak but not soggy; line a 9×13 inch dish or similar with a single layer of soaked ladyfingers.

7. Spread about half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing the top with a spatula.

8. Add a second layer of dipped ladyfingers, then spread the remaining cream over them and smooth the surface.

9. Cover tightly and chill in the fridge for at least 4 hours but preferably overnight so the flavors meld and the texture sets.

10. Right before serving dust the top with a generous layer of unsweetened cocoa powder and slice with a hot knife for neat pieces.

Equipment Needed

1. Medium saucepan (for simmering water)
2. Heatproof mixing bowl (fits over the pot for the zabaglione)
3. Whisk (sturdy, for egg yolks and zabaglione)
4. Electric hand mixer or stand mixer and a chilled bowl (for whipping cream)
5. Rubber spatula (for folding mascarpone and cream)
6. Shallow wide dish or plate (for quickly dipping ladyfingers)
7. 9×13 inch baking dish or similar rectangular pan (for assembling)
8. Fine mesh sieve or small sifter (for dusting cocoa)
9. Long sharp knife and a small bowl of hot water (to heat the blade for neat slices)

FAQ

Q: Can I make the tiramisu ahead of time? A: Yes, absolutely. Tiramisu actually gets better after a few hours, 6 to 24 hours is ideal so the flavors meld. If you need longer, you can make it up to 48 hours ahead, just keep it tightly covered in the fridge.

Q: Do I have to use raw egg yolks, are they safe? A: Traditional tiramisu uses raw yolks, but if you're worried about safety you can use pasteurized eggs or gently cook the yolk and sugar over a bain marie until thick and warm to the touch, then cool before folding with mascarpone.

Q: What if I dont have espresso, can I use strong coffee? A: Yes. Brew the strongest coffee you can, let it cool, and if you want a bolder kick add the coffee liqueur. Avoid watery coffee or the ladyfingers will get soggy too fast.

Q: How do I stop the ladyfingers from getting too soggy? A: Dip them very quickly, like one second per side, and don't soak them. Work fast, assemble on a shallow plate if that helps. If you leave them in the coffee theyll fall apart.

Q: Can I substitute mascarpone and heavy cream? A: Mascarpone gives that creamy, slightly tangy texture, so its best not to replace it. If you must, a mix of cream cheese and whipped cream can work but the flavor and texture will change.

Q: How long will leftover tiramisu keep? A: Stored covered in the fridge it will stay good for about 3 to 4 days, though the texture may soften over time. Don't freeze, freezing ruins the delicate cream structure.

Joanna Gaines Authentic Italian Tiramisu Recipe Substitutions and Variations

Egg yolks: use pasteurized liquid egg yolks (1:1 by volume) for safety, or make a cooked zabaglione by whisking yolks with the sugar over a bain‑marie until thick and safe to eat if you want the same custardy texture.
Mascarpone cheese: swap with full fat cream cheese softened plus 3 to 4 tablespoons heavy cream beaten in to loosen it, or use 2 parts ricotta (well‑drained) mixed with 1 part heavy cream for a lighter, slightly grainier version.
Heavy whipping cream: substitute with whipping cream of similar fat content, or for a pantry hack mix 3/4 cup whole milk with 1/4 cup melted unsalted butter to approximate 1 cup heavy cream in a pinch.
Ladyfingers: use thin slices of pound cake, sponge cake, or savoiardi-style biscuits; if using cake, toast lightly so it soaks coffee without falling apart. For gluten free, use GF sponge or skip layers and make glass parfaits with soaked cake crumbs.

Pro Tips

1) Keep the mascarpone at room temp, seriously. If it’s cold you’ll get lumps when you stir it into the warm zabaglione, so let it sit for at least 30 minutes. If it still seems too stiff, beat it a little by itself first, but dont overdo it or it will get grainy.

2) Don’t soak the ladyfingers. One second per side is about right, quicker if your espresso is very strong. If they go soggy the whole tiramisu turns into a pudding, so work fast and lay them in a single even layer right away.

3) Watch the cream peaks and dont overwhip. Soft to medium peaks give you a light, airy filling; if it goes to stiff peaks you’ll make a dense, buttery mess and folding will deflate everything. Fold gently and stop as soon as it looks uniform.

4) Chill long and slice with a hot knife. At least 4 hours but overnight is best so flavors meld and texture firms up. Run a sharp knife under hot water and wipe dry before each cut for neat slices, and dust the cocoa powder right before serving so it doesnt get soggy.

Joanna Gaines Authentic Italian Tiramisu Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Joanna Gaines Recipes' Italian Tiramisu and I’m not apologizing for how insanely silky, dangerously rich, and impossible to stop eating it the next day.

Servings

servings

Calories

707

kcal

Equipment: 1. Medium saucepan (for simmering water)
2. Heatproof mixing bowl (fits over the pot for the zabaglione)
3. Whisk (sturdy, for egg yolks and zabaglione)
4. Electric hand mixer or stand mixer and a chilled bowl (for whipping cream)
5. Rubber spatula (for folding mascarpone and cream)
6. Shallow wide dish or plate (for quickly dipping ladyfingers)
7. 9×13 inch baking dish or similar rectangular pan (for assembling)
8. Fine mesh sieve or small sifter (for dusting cocoa)
9. Long sharp knife and a small bowl of hot water (to heat the blade for neat slices)

Ingredients

6 large egg yolks
3/4 cup (150g) granulated sugar
500g (about 2 cups) mascarpone cheese, room temp
1 1/4 cups (300ml) heavy whipping cream
1 tsp vanilla extract
2 cups (480ml) strong brewed espresso, cooled
3 tbsp coffee liqueur like Kahlua, optional
300–350g ladyfingers (about 36 to 40 pieces)
Unsweetened cocoa powder for dusting
Pinch of fine salt

Directions

Bring a pot of water to a gentle simmer and set a heatproof bowl over it to make a zabaglione; whisk together 6 large egg yolks, 3/4 cup (150g) sugar and a pinch of fine salt until combined, then whisk constantly over the simmering water until mixture is pale, thick and ribbons off the whisk, about 6 to 8 minutes; remove from heat and let cool slightly.
Stir 500g mascarpone cheese into the warm zabaglione until smooth and no lumps remain; set aside while you whip the cream.
In a chilled bowl whip 1 1/4 cups (300ml) heavy whipping cream with 1 tsp vanilla extract to soft to medium peaks, you don’t want it rock hard.
Fold about a third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining cream until uniform; don’t overmix or you’ll lose the air.
Brew 2 cups (480ml) very strong espresso and let it cool to room temperature; stir in 3 tbsp coffee liqueur like Kahlua if using.
Quickly dip each ladyfinger into the cooled coffee for about 1 second per side, just enough to soak but not soggy; line a 9×13 inch dish or similar with a single layer of soaked ladyfingers.
Spread about half of the mascarpone cream evenly over the first layer of ladyfingers, smoothing the top with a spatula.
Add a second layer of dipped ladyfingers, then spread the remaining cream over them and smooth the surface.
Cover tightly and chill in the fridge for at least 4 hours but preferably overnight so the flavors meld and the texture sets.
Right before serving dust the top with a generous layer of unsweetened cocoa powder and slice with a hot knife for neat pieces.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.