New Tiramisù
(with cooked eggs)

This variation on a classic replaces the traditional raw eggs with cooked custard, and adds fragrant Kahlua for an extra dimension of coffee flavor.


Directions   Print recipe     Email to a friend

8 ounces mascarpone cheese, room temperature
1 cup water
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup instant espresso powder
1 tablespoon Kahlua
1/3 cup chilled whipping cream
2 large eggs
2 tablespoons rum
1 14-ounce package crisp Italian ladyfingers (savoiardi)*
1/4 cup unsweetened cocoa powder or grated bittersweet chocolate
NOTE: You may have a few cookies left over.
  1. In a small bowl, whisk the mascarpone until smooth.
  2. In a medium saucepan, bring 1 cup of water to a simmer. Whisk in 1/2-cup sugar and the espresso powder, stirring until the sugar dissolves. Add the cream and refrigerate until cold.
  3. Fill a large bowl with ice water and set aside.
  4. Wisk the eggs and 3 tablespoons sugar in a double boiler or a medium metal bowl set over a saucepan of simmering water. Whisk constantly until the mixture is very hot to the touch—Approximately 10 minutes.
  1. Immediately set the egg mixture over a bowl of ice water and whisk until cool.
  1. Stir in the rum. Fold in the mascarpone.
  2. Submerge 2–3 ladyfingers at a time in the chilled espresso-cream mixture for 5 seconds.
  3. Line bottom of a pretty 2-quart bowl or casserole with soaked ladyfingers.
  4. Spread 1/2 of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone.
  5. Sift cocoa or sprinkle grated chocolate over the top.
  1. Refrigerate for at least two hours, or ideally overnight.


Preparation Time: 
Approximately 40-45 minutes plus downtime.