I’ve been craving Tiramisu for a couple of months now and I finally decided to make it for my birthday, which was last month.  I don’t know why I haven’t made this before because it’s one of my favorites.  I did make a Tiramisu Cake once, which was okay, but it didn’t compare to the traditional tiramisu.

Tiramisu | A Sweet Baker

I shared this Tiramisu with some great friends and I was happy with how it turned out.  I didn’t have time to make it the night before so I made it the morning of.  Thankfully we ate dessert a little bit later in the evening because it gave the lady fingers extra time to soak up the espresso/coffee liqueur mixture.  I think making it the night before would be your best bet, giving all the ingredients time to soften and meld together perfectly.


As I mentioned earlier, I celebrated my  birthday last month and I got the perfect gift from my hubby. He got me a brand new macro lens for my camera!  I’ve already used it for my Apple Pie Chimichangas with Salted Caramel Sauce and I loved how my pictures turned out.  I definitely have to use my tripod when I use this lens but it’s definitely worth the extra time to set everything up properly.

Even though this Tiramisu recipe is not very Fall-ish I had to share it with you because it was so good.  I’m looking forward to sharing some more Fall sweet and savory recipes with you and I’m even starting to bake with pumpkin.  One of my favorite things about this time of year.

Tiramisu | A Sweet Baker


Prep Time: 15 minutes

Total Time: 6 hours

Yield: One 9 X 13 pan

A light, classic Italian cake infused with the taste of coffee and mascarpone cheese.


  • 4 large eggs, separated
  • 1 cup plus 1 Tbsp. sugar (1 Tbsp. is reserved for the whipping cream)
  • 2 cups mascarpone cheese
  • 1-1/2 cups brewed espresso (or strong coffee)
  • 1/2 cup coffee liqueur
  • 30-35 store-bought giant ladyfingers (you can use regular, you'll just need more)
  • 1 cup heavy cream
  • cocoa powder
  • milk chocolate


In a large bowl, beat egg yolks and the 1 cup of sugar until light and fluffy. Stir in mascarpone cheese until incorporated.
In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone cheese mixture.
In a small bowl combine espresso and coffee liqueur. Dip ladyfingers into espresso-liqueur mixture and lay in rows in the bottom of a 9X13-inch dish. Spread half of the mascarpone cream on top. Repeat with dipped lady fingers and spread the remaining mascarpone cream mixture on top.
In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
Dust with cocoa powder and garnish with grated and/or shaved milk chocolate. Refrigerate for at least 4-6 hours, or preferably overnight to allow lady fingers to soak up espresso-liqueur mixture.


Total time includes refrigeration time.

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Recipe slightly adapted from Gastronomer’s Guide

This recipe was originally shared on What’s Cooking with Ruthie, where I’m a monthly contributor.

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  1. Tiramisu is my favorite dessert! You nailed this for sure, looks delicious!

  2. Happy way-belated birthday! Tiramisu is one of my favorite “restaurant” desserts but for some reason I never make it at home. Your post is making me change my mind!

  3. I haven’t tried making tiramisu yet. . .after seeing this, I have to try it soon! Have a great weekend!

  4. This looks like an incredible way to celebrate your birthday (as well as receiving a macro lense)! I’ve never made tiramisu but I’ve got a version in my head that I want to try. Yours looks absolutely perfect, and it makes me want to make some now!

  5. Your tiramisu came out beautifully! You have just made up my mind on what I will make for my birthday cake next month! :)

  6. My mom LOVES tiramisu and this is gorgeous! I’ll have to make it for her the next time I see her for sure. Thanks for the awesome recipe:Liz! :d

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