Tiramisu Recipe

1 16oz. container mascarpone cheese
½ tsp. salt
½ cup plus 2 tbl. Confectioners’ sugar
3 tbl. Plus 1/3-cup coffee-flavor liqueur
1 ½ tsp. vanilla extract
3 1-oz. squares semi-sweet chocolate, grated
1 ½ cups heavy or whipping cream
2 tsp. instant espresso-coffee powder
2 (3-4 1/2 oz.) packages of ladyfingers.

1. In large bowl, with wire whisk or fork, beat mascarpone, salt, ½ cup confectioners’ sugar, 3 tbl. coffee-flavored liqueur, 1 tsp. vanilla, and 2/3 of grated chocolate. (set aside remaining chocolate for top of dessert.)
2. In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire wisk, fold whipped cream into cheese mixture.
3. In small bowl, stir instant espresso-powder, remaining 1/3 cup coffee-flavor liqueur, remaining ½ tsp vanilla extract and 2 TBL of water.
4. Separate ladyfingers into halves. Line 2 ½ quart crystal bowl with one-fourth of ladyfingers; brush with 2 tbl. of espresso mixture. Spoon one-third of cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture and cheese mixture to make 2 more layers. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining espresso mixture. Sprinkle remaining grated chocolate over top of dessert, reserving 1 tbl. for garnish.
5. In small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tbl. confectioners’ sugar until stiff peaks form.
6. Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert.
7. Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled about 2 hours.


This recipe comes for “The Good Housekeeping” Illustrated Book of Desserts. This is on page 32. When I bought this book, more than 15 years ago, it only came in hardback. I have now seen this in bookstores in paperback. It’s a good thing, because mine is coming apart.