Tiramisu 2

I finally found lady finger cookies on my last out of town grocery trip, hooray!  So I can make my beloved tiramisu again!

The lady finger cookies have finer texture.  They are crunchier and crispier than the cookie substitute I used before.  And they taste so much better this time.  So, my advice to you all, use the real lady finger cookies.  They make such a huge difference!

The tiramisu recipe is the same as I posted before with detailed step by step photos and instructions.



8 oz mascarpone cheese
2 egg yolks
1 1/4 cup heavy cream
2 tablespoons rum and coffee liqueur (recommend Kahlua)
2 shots of espresso
1/3 to 1/2 cup sugar (use more if you have a sweet tooth)
18 to 20 lady finger cookies
1 teaspoon gelatin powder
2 to 3 tablespoonswater
unsweetened coco powder


Get a 6 inch round or square cake pan ready.

Add egg yolks and half of the sugar to a double boiler bowl.  Beat the yolks and sugar until yolks turns creamy white color with electric mixer on medium low speed when the double boiler is simmering over low heat. 

Remove from heat and allow the yolks to cool a little bit.

In another medium bowl, add mascarpone cheese.  Beat with electric mixer until the cheese is smooth.  Add the cheese to yolk mixture.  Beat until well combined.

Sprinkle the gelatin powder over water in a bowl.  Let it sit for a couple minutes and then microwave it for 20 to 30 seconds or until it completely melts.  Cool until it is no longer too hot to touch.  Add to the yolk and cheese mixture.  Whisk until well combined. 

Replace the electric mixer with a clean pair of beaters. 

Beat the heavy cream in a medium bowl just until it begins to hold it shape.  Gradually add the other half of sugar in between.


With a rubber spatula or whisk, gently fold the whipped cream into yolk and cheese mixture.

 Mix rum and coffee liquor and espresso coffee in a small bowl or deep plate.  

Deep the lady finger cookies in the coffee mixture for a few seconds.  And then layer them at the bottom of glass cake pan.

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Top with 1/3 cheese mixture and smooth it out with a spoon.  Add another layer of lady finger cookies. 

Top with cheese mixture again.  Repeat the process until the cheese and cookies are done.

Chill in the refrigerator overnight.

Sprinkle with shifted unsweetened coco powder on the top.

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Remove from the mold.  I use a square spring form pan this time, so it is really easy to do so.

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Bon appétit!   O(∩_∩)O~