As a Foodbuzz Featured Publisher, I was selected to share one of my culinary do-overs with Frigidaire®!
I have tried a fair amount of recipes over the years. Some turned out to be family favorites, but I’ve also had my share of disasters! You may have read a time or two that I love Italian food. Well, one of my favorite desserts is Tiramisu. When I first made it, it came out too thin and runny. The recipe (below) is thicker and has a rich coffee flavor that is heavenly!
If you want the Tiramisu to hold it’s shape better after you cut it, I suggest that you do 2 layers of soaked lady fingers. I only did one layer below.
*This recipe should be made a day ahead so it sets properly.
Many recipes call for Dutch-processed cocoa to sprinkle on top. I just use unsweetened cocoa.
I’m not a Brandy drinker, but I sure love it in this recipe!
I have a real hard time finding crunchy Savoiardi (Lady Fingers), so I have to buy these soft ones in the bakery section.
If you use the soft Lady Fingers, just dip them lightly on each side so they don’t fall apart.
This is what one layer looks like.
I’ve tried a few kinds of Mascarpone cheese. I like this one the best as it seems a bit thicker.
When it’s time to fold the whipped cream into the cheese mixture, be sure to fold it in gently. You want it to come out as thick as possible.
I poured all of the mixture on top of one layer of Lady Fingers.
But you could spread half of it on top of the Lady Fingers, add another layer of soaked Lady Fingers and spread the rest of the mixture on top.
Tiramisu
Ingredients
1 ¼ cups strong brewed coffee, cooled
¾ teaspoon instant espresso coffee
1 tablespoon Brandy
6 large egg YOLKS
2/3 cup sugar
3 tablespoons Brandy
24 oz. Mascarpone cheese
1 ¼ cups whipping cream
Two (3 oz.) packages of soft Lady Fingers or use the crunchy Savoiardi
unsweetened cocoa or Dutch=processed cocoa, to taste
Directions
- Combine the cooled coffee, espresso powder, and 1 tablespoon of Brandy in a shallow bowl; set aside.
- In a large mixing bowl, beat the egg yolks and sugar on medium speed for 2 minutes. Add 3 tablespoons of Brandy and the mascarpone cheese. Beat on medium speed until smooth about 1 - 2 minutes. Set aside.
- In a medium mixing bowl, add the cream and slowly increase the speed to medium-high. Whip for 1 ½ - 2 minutes until stiff peaks can be formed.
- Add the whipped cream to the mascarpone mixture and fold in gently. Set aside.
- Lightly dip the Lady Fingers into the coffee mixture on both sides. Do not soak them completely. Place them side-by-side in the bottom of the baking dish.
- Spread half of the mascarpone mixture over the Lady Fingers.
- Make another layer of coffee-dipped Lady Fingers.
- Spread the rest of the mascarpone mixture over the top evenly. Cover and keep refrigerated. (It needs one day to set up properly!)
- Just before serving, sift the cocoa over the Tiramisu.
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I use the mascarpone from Trader Joe’s, it comes out very thick as well. I find that freezing it a bit helps to retain the shape. Looks tasty- might have to make some myself
Jane, you make it look so easy! (and delicious!) Thanks for the recipe. I shared! ;)
Thanks, Kristi!
I have found the hard ladyfingers on the cracker/cookie isle at my grocer, near the biscotti. Usually on the top shelf. If I have to use soft ones, I line the tray with them, then brush the coffee/liquor over them with a basting/pastry brush. I find this works a little easier for me with less risk of them falling apart.
Looks yummy! I’ll have to try yours!
Looks great Jane. I am a huge fan of Tiramisu as well. Yum to the max! Thanks for commenting over on FG. :)
Happy Friday!
Heather
wow that looks so delicious! craving this now! haha:)
I love this tiramisu. I have made tiramisu twice at home and I find the homemade ones much better than those restaurant ones. (And these are so cheap when you make them at home!) Wonderful post!