Barefoot Contessa's Tiramisu

READY IN: 15mins
Recipe by Shabby Sign Shoppe

Top Review by Chilicat

This got 2 big thumbs up from DH! I was a little paranoid about using raw eggs so I whisked the yolks and sugar over a barely simmering double boiler until the mixture lightened and thickened enough to form ribbons. I also had to use brandy because I didn't have any dark rum. I did however use the Savoiardi, which soaks up the liquid so fast that anything more than a quick 1-second dunk will make it fall apart. I highly recommend recipe #114797 for this recipe - it's much, much cheaper than buying mascarpone at the store. Thanks for posting - this is a rich but mildly sweet dessert that's super easy to make but looks SO impressive!

Ingredients Nutrition


  1. Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow.
  2. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
  3. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
  4. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish.
  5. Pour half the espresso cream mixture evenly on top.
  6. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.
  7. Pour the rest of the espresso cream over the top.
  8. Smooth the top and cover with plastic wrap.
  9. Refrigerate overnight.
  10. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
  11. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
  12. You can find savoiardi and mascarpone in an Italian specialty store.

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