Food & Cooking Recipes Dessert & Treats Recipes Tiramisu Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 3, 2022 Print Rate It Share Share Tweet Pin Email Servings: 12 Tiramisu is a classic dessert for a reason. Creamy and sweet with bursts of flavor from espresso, this recipe will become a new favorite. Ingredients 8 large eggs, separated 1 pound mascarpone 1 cup granulated sugar 4 ounces almond biscotti 1 ½ cups brewed espresso, cooled 2 tablespoons plus 2 teaspoons coffee liqueur, such as Kahlua Ladyfingers for Tiramisu 1 ½ cups heavy cream 1 tablespoon confectioners' sugar 1 teaspoon vanilla extract Best-quality milk chocolate, chilled, for garnish Directions Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside. Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside. In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside. Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers. In a large bowl, whisk together heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving. Bryan Gardner Cook's Notes Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print