The Washington Post


Tiramisu 8.000

Laura Chase de Formigny; food styling by Lisa Cherkasky for The Washington Post

Sep 16, 2020

Here, tiramisu, a popular no-cook Italian dessert invented in the 1960s and fashionable in the 1980s, gets a lift and lightness from an untraditional addition, freshly whipped cream, which also helps to tone down its richness. We prefer the flavor of dark rum, but brandy is another traditional choice. We also prefer the dessert on the boozier side, as it cuts through the richness of the dairy and eggs and makes it more interesting, but feel free to use the amount you like. Because the eggs in this dessert are not cooked, use pasteurized eggs.

Make Ahead: Tiramisu needs to be made at least 6 hours and preferably overnight ahead of serving.

Storage Notes: Tiramisu can be stored in an airtight container for up to 4 days in the refrigerator or for up to 3 months in the freezer.

Where to Buy: Mascarpone, an Italian soft cheese, and ladyfinger cookies can be found at well stocked supermarkets or Italian grocery stores.

8 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-12 servings

  • 2 cups (480 milliliters) strong coffee/espresso, at room temperature
  • 1/2 to 3/4 cup (120 to 180 milliliters) dark rum (may substitute brandy, if preferred)
  • 4 large eggs, separated and at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 cups (500 grams) mascarpone, from two (8-ounce/225-gram) containers
  • 1/2 cup (120 milliliters) heavy cream
  • About 48 ladyfingers (savoiardi), from two (7-ounce/200-gram) packages
  • Shaved bittersweet chocolate, for garnish


In a wide, shallow bowl, combine the coffee with rum or brandy and set aside.

In a large bowl, using a hand mixer on medium-high speed, beat the yolks with the sugar and salt until pale and creamy, about 3 minutes. Add the mascarpone and beat on medium-high speed until combined and billowy.

In a medium bowl, using a hand mixer on high speed, beat the heavy cream until soft peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone-yolk mixture.

In another medium bowl, using a hand mixer on low speed and gradually increasing to high, beat the egg whites until soft peaks form, 2 to 3 minutes. Gently fold the egg whites into the mascarpone-yolk mixture until combined.

Dip each ladyfinger into the coffee mixture for just a few seconds and line the bottom of a 9-by-12-by-2-inch pan. Repeat with more ladyfingers to form a single layer on the bottom of the pan.

Spread half of the mascarpone mixture evenly over the top. Repeat with the remaining ladyfingers and mascarpone mixture. Smooth out the top and cover with plastic wrap. Refrigerate for at least 6 hours and preferably overnight.

When ready to serve, generously dusted the top with the chocolate shavings, then slice and plate. Serve cold or chilled.

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Recipe Source

From Olga Massov.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving: 355

% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 10g 50%

Cholesterol: 196mg 65%

Sodium: 128mg 5%

Total Carbohydrates: 36g 12%

Dietary Fiber: 1g 4%

Sugar: 9g

Protein: 8g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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