I just tried the Joanna Gaines spin on Italian Tiramisu and I’m not kidding, one forkful will make you cancel all other desserts forever.
I’m obsessed with Joanna Gaines Recipes for one reason: the creamy, slightly boozy mess that is her Authentic Italian Tiramisu Recipe. I love how mascarpone cheese turns every bite into silk without trying too hard.
The espresso punch wakes me up and then makes me melt. It’s rich, yet somehow light, filthy-good and elegant at the same time.
I grab a spoon and refuse to share. And I’ll admit I like it more the next day when the flavors have made up their minds.
Classic Desserts? Sure.
But this one makes me forget manners. No regrets.
Pure focus on that.
Ingredients
- 6 large egg yolks — rich, silky body for the cream, makes it feel luxurious.
- 3/4 cup granulated sugar — sweetens the filling; balances the bitterness.
It’s key.
- Mascarpone cheese — creamy, slightly tangy heart of tiramisu.
Basically, the best part.
- Heavy cream — lightens the mascarpone, gives fluffy texture you’ll spoon through.
- Vanilla extract — warm background note that makes things taste homemade.
It’s subtle.
- Strong brewed espresso — bold coffee punch that wakes up every bite.
No kidding.
- Coffee liqueur — adds boozy warmth and depth.
Plus, it smells amazing.
- Ladyfingers — spongey shells that soak coffee and hold the dessert together.
Simple magic.
- Unsweetened cocoa powder — bitter finish on top, makes each bite pretty.
- Dark chocolate shavings — optional crunch and extra chocolatey joy.
Basically dessert jewelry.
- Pinch of fine salt — brightens all the flavors and keeps sweetness honest.
Ingredient Quantities
- 6 large egg yolks (room temperature)
- 3/4 cup granulated sugar
- 1 lb (450 g) mascarpone cheese, softened
- 1 1/2 cups heavy cream, cold
- 1 tsp vanilla extract
- 1 1/2 cups strong brewed espresso, cooled
- 1/4 cup coffee liqueur (Marsala or Kahlua), optional but recommended
- 24 to 30 ladyfingers (savoiardi), enough to line a 9×13 inch dish
- 2 to 3 tbsp unsweetened cocoa powder, for dusting
- 2 oz dark chocolate, shaved or grated (optional, for garnish)
- Pinch of fine salt
How to Make this
1. Set up: bring 6 large egg yolks to room temp, brew 1 1/2 cups strong espresso and let it cool, then stir in 1/4 cup coffee liqueur if using; also soften 1 lb (450 g) mascarpone and chill 1 1/2 cups heavy cream until cold.
2. Whisk yolks and sugar: in a heatproof bowl whisk together 6 egg yolks and 3/4 cup granulated sugar until smooth. Place the bowl over a simmering water bath (bowl should not touch water) and whisk constantly for about 6 to 8 minutes until thick, pale and slightly ribbon like. Remove from heat and let cool a bit.
3. Temper and fold mascarpone: stir a spoonful of the warm yolk mixture into the mascarpone to loosen it, then fold the mascarpone into the rest of the yolk mix until silky and lump free. Add a pinch of fine salt and 1 tsp vanilla extract.
4. Whip the cream: in a chilled bowl whip 1 1/2 cups cold heavy cream to soft peaks. Fold about a third of the whipped cream into the mascarpone mix to lighten it, then gently fold in the rest until smooth and airy. Do not overmix.
5. Prep the coffee dip: pour the cooled espresso and liqueur into a shallow dish. Quickly dip each ladyfinger for 1 to 2 seconds per side; they should be soaked but not soggy. If your ladyfingers are thin, dip even faster.
6. Layer the first half: arrange a single layer of 12 to 15 dipped ladyfingers in the bottom of a 9×13 inch dish, fitting them snugly. Spread half of the mascarpone-cream mixture over the ladyfingers in an even layer.
7. Repeat layer: make a second layer of quickly dipped ladyfingers over the cream, then spread the remaining mascarpone mixture on top, smoothing the surface with a spatula.
8. Chill and set: cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Tiramisu gets better as it sits, flavors meld and texture firms.
9. Finish and serve: just before serving dust the top generously with 2 to 3 tbsp unsweetened cocoa powder through a fine sieve. Optionally grate or shave 2 oz dark chocolate over the top for extra richness.
10. Tips and hacks: use cold heavy cream and a cold bowl to get better volume; if your mascarpone seems too stiff gently whisk in a tablespoon or two of the whipped cream before folding. If you worry about raw eggs, use pasteurized yolks or gently cook yolks to 160 F during the water bath step. Enjoy chilled, and it actually tastes better the next day.
Equipment Needed
1. Large mixing bowl for folding the mascarpone and cream, chilled if you can get it slightly colder than the room.
2. Heatproof bowl that sits over a saucepan for the water bath when whisking the egg yolks.
3. Medium saucepan to simmer water for the double boiler.
4. Whisk (a hand whisk is fine) for the yolks and for gentle folding, don’t use a dinged up one.
5. Electric mixer or hand mixer to whip the heavy cream to soft peaks.
6. Rubber or silicone spatula for gentle folding and smoothing the layers.
7. Shallow wide dish or pie plate to hold the espresso and liqueur for quick dipping of ladyfingers.
8. 9×13 inch (or similar) baking/dish to assemble the tiramisu in.
9. Fine mesh sieve for dusting the cocoa evenly on top.
10. Microplane or small grater for shaving dark chocolate, optional but nice.
FAQ
Joanna Gaines Authentic Italian Tiramisu Recipe Substitutions and Variations
- Mascarpone cheese: swap with an equal mix of full fat cream cheese and a few tablespoons of sour cream to loosen it up. Use 8 oz cream cheese plus 4 tbsp sour cream, room temp, beat smooth. It wont be exactly the same but its close and keeps that rich mouthfeel.
- Egg yolks (raw): use pasteurized liquid egg yolks (same volume) for safety, or make a cooked zabaglione by whisking the yolks with sugar over simmering water until thick and ribbony before folding into the mascarpone. The cooked version is safer and gives a silkier custard.
- Ladyfingers: substitute thin slices of sponge cake or pound cake, or use store bought Savoiardi-style cookies or even lightly soaked biscotti if you like more chew. Trim to fit your dish so layers stay even.
- Heavy cream: swap with full fat coconut cream (chilled, scoop the firm part) for a dairy free option, or use a high quality stabilized non dairy whipping cream if you need vegan. If you must use dairy but lighter, try whipping equal parts whole milk and mascarpone to hold structure better than milk alone.
Pro Tips
1) Temper the yolks properly and check temp: when you cook the yolks over the water bath, whisk constantly and aim for about 160 F if you can probe it. That kills bacteria and gives a silky zabaglione. If you don’t have a thermometer, look for a thick, ribbony texture and that it feels warm but not steaming.
2) Watch the ladyfinger dunking, don’t soak: dip each ladyfinger very quickly, like 1 second per side for thin ones. If they go soggy they’ll collapse and the tiramisu gets mushy. Work in small batches and line them as you go so nothing sits in the coffee too long.
3) Fix stiff mascarpone and keep air in the cream: if the mascarpone looks grainy or too firm, loosen it with a spoonful or two of the whipped cream before folding. Fold gently and stop as soon as it’s homogeneous; overmixing will deflate the cream and make the filling heavy.
4) Chill longer and finish last minute: let it rest at least 6 hours, preferably overnight, so flavors meld and texture firms. Dust cocoa and shave chocolate right before serving so the top looks fresh and the cocoa doesn’t go damp.
Joanna Gaines Authentic Italian Tiramisu Recipe
I just tried the Joanna Gaines spin on Italian Tiramisu and I'm not kidding, one forkful will make you cancel all other desserts forever.
12
servings
446
kcal
Equipment: 1. Large mixing bowl for folding the mascarpone and cream, chilled if you can get it slightly colder than the room.
2. Heatproof bowl that sits over a saucepan for the water bath when whisking the egg yolks.
3. Medium saucepan to simmer water for the double boiler.
4. Whisk (a hand whisk is fine) for the yolks and for gentle folding, don’t use a dinged up one.
5. Electric mixer or hand mixer to whip the heavy cream to soft peaks.
6. Rubber or silicone spatula for gentle folding and smoothing the layers.
7. Shallow wide dish or pie plate to hold the espresso and liqueur for quick dipping of ladyfingers.
8. 9×13 inch (or similar) baking/dish to assemble the tiramisu in.
9. Fine mesh sieve for dusting the cocoa evenly on top.
10. Microplane or small grater for shaving dark chocolate, optional but nice.
Ingredients
-
6 large egg yolks (room temperature)
-
3/4 cup granulated sugar
-
1 lb (450 g) mascarpone cheese, softened
-
1 1/2 cups heavy cream, cold
-
1 tsp vanilla extract
-
1 1/2 cups strong brewed espresso, cooled
-
1/4 cup coffee liqueur (Marsala or Kahlua), optional but recommended
-
24 to 30 ladyfingers (savoiardi), enough to line a 9×13 inch dish
-
2 to 3 tbsp unsweetened cocoa powder, for dusting
-
2 oz dark chocolate, shaved or grated (optional, for garnish)
-
Pinch of fine salt
Directions
- Set up: bring 6 large egg yolks to room temp, brew 1 1/2 cups strong espresso and let it cool, then stir in 1/4 cup coffee liqueur if using; also soften 1 lb (450 g) mascarpone and chill 1 1/2 cups heavy cream until cold.
- Whisk yolks and sugar: in a heatproof bowl whisk together 6 egg yolks and 3/4 cup granulated sugar until smooth. Place the bowl over a simmering water bath (bowl should not touch water) and whisk constantly for about 6 to 8 minutes until thick, pale and slightly ribbon like. Remove from heat and let cool a bit.
- Temper and fold mascarpone: stir a spoonful of the warm yolk mixture into the mascarpone to loosen it, then fold the mascarpone into the rest of the yolk mix until silky and lump free. Add a pinch of fine salt and 1 tsp vanilla extract.
- Whip the cream: in a chilled bowl whip 1 1/2 cups cold heavy cream to soft peaks. Fold about a third of the whipped cream into the mascarpone mix to lighten it, then gently fold in the rest until smooth and airy. Do not overmix.
- Prep the coffee dip: pour the cooled espresso and liqueur into a shallow dish. Quickly dip each ladyfinger for 1 to 2 seconds per side; they should be soaked but not soggy. If your ladyfingers are thin, dip even faster.
- Layer the first half: arrange a single layer of 12 to 15 dipped ladyfingers in the bottom of a 9×13 inch dish, fitting them snugly. Spread half of the mascarpone-cream mixture over the ladyfingers in an even layer.
- Repeat layer: make a second layer of quickly dipped ladyfingers over the cream, then spread the remaining mascarpone mixture on top, smoothing the surface with a spatula.
- Chill and set: cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Tiramisu gets better as it sits, flavors meld and texture firms.
- Finish and serve: just before serving dust the top generously with 2 to 3 tbsp unsweetened cocoa powder through a fine sieve. Optionally grate or shave 2 oz dark chocolate over the top for extra richness.
- Tips and hacks: use cold heavy cream and a cold bowl to get better volume; if your mascarpone seems too stiff gently whisk in a tablespoon or two of the whipped cream before folding. If you worry about raw eggs, use pasteurized yolks or gently cook yolks to 160 F during the water bath step. Enjoy chilled, and it actually tastes better the next day.
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.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 12
- Calories: 446kcal
- Fat: 33g
- Saturated Fat: 19g
- Trans Fat: 0.04g
- Polyunsaturated: 2.5g
- Monounsaturated: 11g
- Cholesterol: 199mg
- Sodium: 54mg
- Potassium: 93mg
- Carbohydrates: 31g
- Fiber: 0.8g
- Sugar: 23g
- Protein: 5.5g
- Vitamin A: 700IU
- Vitamin C: 0.5mg
- Calcium: 80mg
- Iron: 0.5mg
