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Traditional-Style Tiramisu recipe

Traditional-Style Tiramisu.

Popularized by the movie ‘Sleepless InSeattle,’ this dessert has since become an all-American favorite.Easy to assemble, this version requires no cooking.

Recipe: Traditional-StyleTiramisu

2 1/2 cups coffee
10 tablespoons vanilla-flavored syrup (see note) – divided use
4 large egg yolks*
3 tablespoons superfine sugar
1 pound mascarpone cheese
4 packages lady fingers (1 dozen per package)
1 tablespoon NESTL ® TOLL HOUSE® Baking Cocoa

  • In a shallow dish mix coffee with 2 tablespoonsof the vanilla syrup.
  • In a separate bowl, whisk egg yolks andsugar together until pale. Add mascarpone, one large spoonfulat a time, mixing gently to keep the mixture light and airy.Add remaining vanilla syrup and mix in gently.
  • Dip about half of the ladyfingers intocoffee mixture and use to line the bottom of a 10-inch springformcake pan. Spoon half the mascarpone mixture on top and sprinklewith half of the cocoa powder. Repeat layers, ending with a sprinklingof cocoa powder on top.
  • Refrigerate for at least 2 hours. Whenready to serve, release the springform and serve sliced fromthe metal base.

    Makes 8 servings.


    Vanilla syrup can be bought in most specialtycoffee shops and many supermarkets. (For a more traditional,take on the recipe, substitute dry sherry for the vanilla syrup.)

    For salmonella-safe egg yolks or wholeeggs you will need:

    • a small, heavy saucepan
    • a heatproof, 2-cup glass measuring cup
    • a large stainless steel mixing bowl
    • wooden or plastic stirring spoon
    • a quick-read kitchen thermometer

    Perform the following steps and set aside:

    • ·Place eggs or yolks in saucepan.Add liquid from recipe (2 tablespoons of liquid per yolk). Stirgently just to combine.
    • ·Fill measuring cup 2/3 full withboiling-hot water.
    • ·Prepare the bowl by half-fillingit with ice water.

    Heat eggs or yolks over very low heat,stirring constantly, until the mixture reaches 160°F. Betweeneach use, rinse off thermometer in the hot water. When desiredtemperature is reached, place saucepan in bowl of ice water tostop heating process. When cool, proceed with recipe. OR, substitute1/2 cup egg substitute for the egg yolks.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.


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    For a more traditional, take on the recipe, substitute dry sherry for the vanilla syrup.

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