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Our Favorite Tiramisu


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  • 8 ounces semisweet chocolate
  • 1 cup sugar
  • 4 egg yolks
  • 1 1/2 teaspoons vanilla
  • 8 ounces cream cheese cut into pieces, at room temperature
  • 1 3/4 cups chilled whipping cream
  • 1 tablespoon instant espresso powder diluted in
  • 1 1/4 cups hot water cooled
  • 1 prepared pound cake - (12 oz) cut into 3 1/2"
  • by 1" by 1/2" strips


Servings 8


Step 1

Finely chop chocolate in processor. Set aside.

Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.

Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)

Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

This recipe yields 8 servings.

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