Joanna Gaines Tiramisu

This creamy rich Joanna Gaines Tiramisu is made with mascarpone cheese, strong espresso, and ladyfingers and ready in about 4 hours and 40 minutes. Pulling the chilled dish from the fridge to reveal perfectly soaked cakes under a thick layer of dusted cocoa always builds anticipation. I love bringing this to family gatherings.

Why This Classic Works

I used to struggle with tiramisu because my ladyfingers would always turn into a soggy mess. I quickly learned that a rapid dip in the espresso mixture is all they need to maintain their structure.

This recipe stands out because the double boiler method creates a thick, stable custard base. Taking the time to whip the eggs properly ensures the final dessert slices beautifully instead of collapsing.

Joanna Gaines Tiramisu Ingredients

• 6 large egg yolks
• 1 cup granulated sugar, divided
• 1 1/4 cups mascarpone cheese, room temperature
• 1 3/4 cups heavy cream
• 1 1/2 cups strong brewed espresso, cooled
• 2 tablespoons coffee liqueur
• 14 ounces crisp ladyfingers (about 40 cookies)
• 1 tablespoon unsweetened cocoa powder

How To Make Joanna Gaines Tiramisu

1. Prepare the custard: Whisk the egg yolks and 1/2 cup of sugar in a heatproof bowl over a pot of simmering water until pale and thick, about 10 minutes.
2. Add the mascarpone: Remove the bowl from the heat and gently beat in the mascarpone cheese until completely smooth.
3. Whip the cream: In a separate bowl, whip the heavy cream and remaining 1/2 cup of sugar until stiff peaks form. Fold this gently into the mascarpone mixture.
4. Dip the cookies: Combine the cooled espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the liquid for just one second per side.
5. Layer the dessert: Arrange half the soaked ladyfingers in a 9×13-inch dish. Spread half the mascarpone cream over the top, then repeat the layers one more time.
6. Chill and serve: Dust the top evenly with cocoa powder and refrigerate for at least 4 hours before serving.

Recipe Tips

• Use crisp ladyfingers: Soft cake-style ladyfingers will turn to mush when dipped in the espresso. Look for the hard, crisp Italian Savoiardi.
• Cool the espresso completely: Hot or warm espresso will melt the mascarpone cream and cause the layers to slide apart.
• Fold, do not stir: When combining the whipped cream and mascarpone custard, use a gentle folding motion to keep the mixture light and airy.

What To Serve With Tiramisu

Serve this rich Italian dessert with a simple cup of dark roast coffee or a shot of fresh espresso. If you want an after-dinner drink, a small glass of amaretto or sweet dessert wine pairs nicely with the coffee flavors.

How To Store

Keep the tiramisu tightly covered with plastic wrap in the refrigerator for up to 3 days. You can also freeze it in an airtight container for up to 3 months, just thaw it overnight in the fridge before serving.

FAQs

• Can I make this without alcohol? Yes, you can easily skip the coffee liqueur. Just use a little extra brewed espresso or add a teaspoon of vanilla extract to the coffee dipping mixture instead.
• Why is my mascarpone mixture runny? This usually happens if the mascarpone cheese is beaten too quickly or for too long. Mix it on low speed just until combined to prevent it from separating.
• Do I have to use a double boiler? Cooking the egg yolks over a water bath is important to safely pasteurize them and create a thick base. Do not put the bowl directly on the heat source.

Nutrition

• Calories: 420 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Cholesterol: 185 mg
• Sodium: 85 mg
• Total Carbohydrate: 35 g
• Protein: 6 g

Try More Recipes:

• Joanna Gaines Pecan Pie
• Joanna Gaines Almond Cookies
• Joanna Gaines Stuffed Mushrooms

Joanna Gaines Tiramisu

Recipe by Imen Dridi

Servings

12

servings

Prep time

30

minutes

Cooking time

10

minutes

Total time

4

hours 

40

minutes

This creamy rich Joanna Gaines Tiramisu relies on mascarpone cheese, heavy cream, and crisp ladyfingers to create an impressive make-ahead dessert. With just 4 hours and 40 minutes of total time, it delivers a stunning layered finish ready for your weekend dinner party.

Ingredients

• 6 large egg yolks

• 1 cup granulated sugar, divided

• 1 1/4 cups mascarpone cheese, room temperature

• 1 3/4 cups heavy cream

• 1 1/2 cups strong brewed espresso, cooled

• 2 tablespoons coffee liqueur

• 14 ounces crisp ladyfingers (about 40 cookies)

• 1 tablespoon unsweetened cocoa powder

Directions

• Prepare the custard: Whisk the egg yolks and 1/2 cup of sugar in a heatproof bowl over a pot of simmering water until pale and thick, about 10 minutes.
• Add the mascarpone: Remove the bowl from the heat and gently beat in the mascarpone cheese until completely smooth.
• Whip the cream: In a separate bowl, whip the heavy cream and remaining 1/2 cup of sugar until stiff peaks form. Fold this gently into the mascarpone mixture.
• Dip the cookies: Combine the cooled espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the liquid for just one second per side.
• Layer the dessert: Arrange half the soaked ladyfingers in a 9×13-inch dish. Spread half the mascarpone cream over the top, then repeat the layers one more time.
• Chill and serve: Dust the top evenly with cocoa powder and refrigerate for at least 4 hours before serving.