Joanna Gaines Tiramisu Recipe

Joanna Gaines Tiramisu Recipe made of a rich cooked custard folded with mascarpone and whipped cream layered over coffee-soaked ladyfingers serves 10–12 people, takes 35 minutes to prep (plus 6 hours to chill), and serves best with a hot cup of espresso or a side of fresh raspberries to cut the sweetness.

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🤎 Why You’ll Love This Tiramisu Recipe:

No Raw Eggs: The biggest selling point of Joanna’s version is the cooked custard base. You get all the richness of a traditional Tiramisu without the worry of serving raw yolks, making it safe and stress-free for everyone.
The Ultimate Make-Ahead: This dessert requires time to set, which means you must make it the day before. It allows you to cross dessert off your to-do list long before your guests arrive.
Velvety Texture: By making a cooked pudding base and folding it into the mascarpone, the filling becomes incredibly stable and luxurious, avoiding the “soupy” texture that quick-fix recipes often have.
Customizable Intensity: You have full control over the coffee strength and the rum. Whether you want a boozy, bold kick or a mild, kid-friendly treat, the recipe adapts easily to your crowd.

🍦 Joanna Gaines Tiramisu Ingredients

The Custard Base

2/3 cup whole milk
6 egg yolks
3/4 cup granulated sugar
1 lb (16 oz) mascarpone cheese (room temperature)

The Whipped Cream

2 cups heavy whipping cream
1/4 cup granulated sugar
1 tsp vanilla extract

The Coffee Soak & Assembly

1 package ladyfingers (Savoiardi biscuits)
1/2 cup hot water
2 tbsp instant coffee
2 tbsp rum (optional, can be skipped for a kid-friendly version)
1/2 cup cocoa powder (for dusting)

🎂 How To Make Joanna Gaines Tiramisu

Make the Custard In a small saucepan, heat the milk over medium-high heat. While it heats, whisk in the egg yolks and 3/4 cup sugar. Whisk constantly for a few minutes until the mixture thickens to a pudding-like consistency. Tip: Do not stop whisking, or the eggs will scramble.
Transfer to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate for at least 30 minutes until cool.
Whip the Cream In a stand mixer (or with a hand mixer), beat the heavy cream, vanilla, and 1/4 cup sugar together. Start on medium speed, then increase to high until stiff peaks form (about 30 seconds to 1 minute). Set aside.
Finish the Filling Once the custard is cool, stir the mascarpone cheese into the custard until smooth and combined. Gently fold in the whipped cream mixture until you have a uniform, creamy filling.
Prepare the Coffee Soak In a small bowl, combine the hot water, instant coffee, and rum. Stir until dissolved.
Assemble: Layer 1: Briefly dip each ladyfinger into the coffee mixture (a quick dunk is all you need—don’t soak them or they will fall apart). Arrange them in a single layer at the bottom of a 9×13-inch baking dish. Cream: Spread half of the mascarpone filling evenly over the ladyfingers.
Layer 2: Repeat with a second layer of dipped ladyfingers. Top: Spread the remaining mascarpone filling over the top.
Chill & Serve Dust the top generously with cocoa powder. Cover and refrigerate for at least 6 hours (or overnight) to let the flavors meld and the cake set.

💡 Recipe Tips

Watch the Heat on the Custard: When making the egg yolk and milk base, keep your stove heat at medium and whisk constantly. If the heat is too high or you stop stirring, you will end up with sweet scrambled eggs instead of a smooth custard. If you notice small lumps, strain the mixture through a fine-mesh sieve before cooling.
Room Temperature Mascarpone is Key: Take the mascarpone cheese out of the fridge about 30–45 minutes before you start. If you try to mix cold cheese into the custard, it will clump up and leave small white chunks in your filling instead of blending into a silky cream.
The “One-Second” Dunk: Ladyfingers (Savoiardi) are incredibly absorbent sponges. Do not let them soak in the coffee. Dip them quickly—in and out—just enough to color the outside. They will continue to soften as they sit in the cream.
Dust Cocoa Before Serving: While the recipe says to dust before chilling, for the best presentation, save a little cocoa powder for right before you serve. Cocoa powder absorbs moisture in the fridge and can turn dark and wet; a fresh dusting looks velvety and professional.
Use Crisp Ladyfingers: Make sure you buy the hard, crunchy Savoiardi biscuits, not the soft, cake-like ladyfingers often found in the bakery section. The soft ones will turn to mush instantly when dipped in coffee.

☕ What To Serve With Tiramisu?

To balance the rich, creamy sweetness of the mascarpone custard on Tiramisu serve this dessert with a cup of strong black coffee or a double shot of espresso; the bitterness cuts right through the sugar. For a fresh element, plate each slice with raspberries or strawberries—their tart acidity provides a necessary contrast to the heavy cream. If you are serving adults, a small glass of Amaretto, Port, or sweet Marsala wine makes for a sophisticated pairing.

🎚 How To Store Leftover Tiramisu?

Refrigerator (Mandatory): Tiramisu must be kept cold. Cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. It is safe to eat for 3–4 days, though the ladyfingers will get softer the longer it sits.
Freezer: You can freeze Tiramisu, though the texture of the custard may change slightly upon thawing. Wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before eating.
Odor Protection: Dairy absorbs odors easily. Ensure it is stored away from strong-smelling leftovers (like onions or garlic) in your fridge, or the cream will take on a funky taste.

⚠ Room Temperature (Tempering): If you prefer a softer, creamier texture, take the slice out of the fridge and let it sit on the counter for 15–20 minutes. This takes the chill off the custard without melting it.

FAQs

Why is my Tiramisu runny?

This usually happens if the ladyfingers were soaked too long. You only need to do a quick “1-second dip” in the coffee mixture. If you let them swim in the liquid, they will disintegrate and release that water back into the cream later, creating a soupy mess at the bottom of the dish.

Can I make Tiramisu alcohol-free?

Absolutely the 2 tablespoons of rum are entirely optional. You can simply omit the alcohol or replace it with a teaspoon of rum extract or just use slightly stronger coffee to maintain a robust flavor profile.

Is it safe to eat since it uses eggs on Tiramisu?

es. Unlike traditional Tiramisu which often uses raw egg yolks, Joanna Gaines’s recipe calls for cooking the egg yolks with milk and sugar into a custard base on the stove. This pasteurizes the eggs, making the dessert safe for pregnant women, children, and the elderly.

Can I use cream cheese instead of mascarpone on Tiramisu?

Yes, but the taste and texture will change. Mascarpone is milky and not very sweet, while cream cheese is tangy and salty. If you must substitute, use a mix of 8 oz cream cheese whipped with 1/4 cup heavy cream and 2 tablespoons of butter to mimic the richness of mascarpone.

Should I use hard or soft ladyfingers for Tiramisu?

Always use the hard, crunchy Savoiardi biscuits. These are designed to absorb the coffee liquid while maintaining their shape. The soft, cake-like ladyfingers found in the bakery section are too delicate; they will turn into mush the moment you dip them, ruining the layers.

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Tiramisu Nutrition Facts

Calories: 572
Total Fat: 44g
Saturated Fat: 25g
Cholesterol: 307mg
Sodium: 300mg
Potassium: 161mg
Total Carbohydrate: 35g
Dietary Fiber: 0.3g
Sugars: 21g
Protein: 8.3g