Our Favorite Tiramisu


Layers of espresso-soaked pound cake and cream cheese custard come together with chocolate. Tiramisù means "pick-me-up" in Italian-and this certainly does.

Recipe By: Bon Appétit, March 1990, Suzanne Solberg: Los Angeles, California
  • PrepN/A |
  • TotalN/A |
  • Serves 8.


    • 8 ounces semisweet chocolate
    • 1 cup sugar
    • 4 egg yolks
    • 1 1/2 teaspoons vanilla
    • 8 ounces cream cheese, cut into pieces, room temperature
    • 1 3/4 cups chilled whipping cream
    • 1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
    • 1 12 ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips


Finely chop chocolate in processor. Set aside.

Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.


Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)


Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

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