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Tiramisu Recipe (VIDEO)

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.

We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint! Watch the video tutorial and you’ll see how easy it is.

Tiramisu dessert served in a casserole dish with serving spoon

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What is Tiramisu?

The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.

Tiramisu with layers of lady fingers and mascarpone cream on a plate

Ingredients for Tiramisu:

Tiramisu requires a short list of ingredients, but the combination tastes incredible. We add a little golden rum to the cream and to the coffee syrup for more depth of flavor. You can use espresso if you have an espresso machine (here’s ours), or use your favorite strong-brewed coffee.

Ingredients for Italian dessert including lady fingers, coffee, cream, mascarpone, eggs and sugar

Can I Substitute the Rum?

We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

What are LadyFingers?

Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, these individual Mousse Cups, and even a trifle.

Where to Find Lady Fingers:

They are sold in some grocery stores and I have found them at Trader Joes, Walmart, Albertsons, and World Market but it’s easy to get ladyfingers online. Either dry or “soft” ladyfingers would work here. If you’re feeling adventurous, you can even make homemade ladyfingers.

Ladyfingers layered in casserole dish with mascarpone cream.

What is Mascarpone?

Mascarpone is essentially the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a smoother consistency, is milder in flavor and has twice as much fat as cream cheese. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.

How to Make Tiramisu:

Tiramisu is made of 2 basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple:

  1. Quickly dip half of the ladyfingers in coffee syrup and arrange in a 9×13 casserole
  2. Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and whisk for a few minutes to help it cool cool.
  3. Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.
  4. Whip 2 cups cold heavy cream to stiff peaks. With a spatula, fold half into the mascarpone mixture then fold in the remaining half until blended.
  5. Spread half of the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the cream. Spread on remaining cream. Cover and refrigerate overnight then dust with cocoa powder and serve.

Step by step photos how to make easy tiramisu cake

Tips for the Best Tiramisu:

  • Quick Dip – Dip ladyfingers one or two at a time. A quick dip on each side is enough. There will be some syrup left behind.
  • Do not over-soak the ladyfingers or the layers may collapse.
  • Water Bath – When whisking yolks and sugar over steam, make sure the bowl is not touching the water beneath it.
  • Allow the yolk mixture to cool until it’s just slightly warm – whisking off the heat will help cool it down faster.
  • Use cold HEAVY whipping cream and beat until stiff peaks form – whip slowly over time for the cream to remain more stable (don’t under beat or overbeat)
  • Do not over-mix – When folding cream into Mascarpone, do not overmix the cream or it may turn grainy.
  • Chill the cake at least 6 hours in the refrigerator or overnight and it will be very easy to slice.
  • Tiramisu keeps well so you can make it a day or two ahead.
  • Leftovers are good refrigerated up to 5 days because there are no raw eggs in the cake.

Best tiramisu on a plate showing layers inside

Can I Substitute the Coffee?

Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.

More Holiday Dessert Recipes:

If you have the task of making the dessert for the holidays, any of these is an excellent choice. These are the best rated and most requested desserts on our blog. If you’re looking for something EASY, the Strawberry Pretzel Salad wins!

Watch Tiramisu Cake Video:

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Tiramisu Recipe

4.99 from 344 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting/Chilling Time: 6 hours
Total Time: 6 hours 25 minutes
Slice of tiramisu on a plate with fork

Tiramisu is a classic Italian no-bake dessert made with layers of ladyfingers and mascarpone custard cream (no raw eggs!). Truly the best homemade tiramisu.

Skill Level: Easy/Medium
Cost to Make: $20-$22
Keyword: tiramisu
Cuisine: Italian
Course: Dessert
Calories: 538
Servings: 12 slices of cake

Ingredients

  • 1 1/2 cups espresso , (or strong coffee), room temperature
  • 6 Tbsp golden rum, divided
  • 40 ladyfingers
  • 6 egg yolks, (large)
  • 3/4 cup granulated sugar
  • 16 oz mascarpone, cold
  • 2 cups heavy whipping cream, cold*
  • 2-3 Tbsp unsweetened cocoa powder, to dust the top

Instructions

  1. In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.

  2. In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.

  3. Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.

  4. In a separate bowl, beat cold heavy whipping cream until stiff peaks form*. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.

  5. Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.

Recipe Notes

*Be sure to use very cold HEAVY whipping cream and not light cream. 

**A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl. 

***Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. 

Nutrition Facts
Tiramisu Recipe
Amount Per Serving
Calories 538 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 271mg90%
Sodium 95mg4%
Potassium 98mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 13g14%
Protein 9g18%
Vitamin A 1446IU29%
Vitamin C 1mg1%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Kiki
    September 22, 2022

    After a holiday in Italy we were craving for tiramisu and your recipe is so good that it reminds us of the amazing ones we had in the restaurants there. Just made it for the second time and it’s sooo yum!
    I just find that my custard dries out when it’s cooling, pretty much immediately after taking it of the steam. But I tried adding a little bit of milk and that helps to keep it smooth.

    Reply

    • Natashas Kitchen
      September 22, 2022

      Thank you so much for sharing that with us, Kiki!

      Reply

  • Natalia
    September 18, 2022

    Omg what a dessert! I have no words to describe how great is this recepie. Made it few times and it always tastes so good. Thank you!

    Reply

    • Natasha's Kitchen
      September 18, 2022

      Hi Natalia, your comment makes me happy. I’m glad that you loved this recipe!

      Reply

  • Sandy
    September 17, 2022

    I made tiramisu quite a few different recipes in the past. Yours is definitely the BEST! Thank you! 😉

    Reply

    • NatashasKitchen.com
      September 17, 2022

      Thank you, Sandy! I’m so glad to hear that.

      Reply

  • Michelle
    August 29, 2022

    I made this for my mom’s birthday and it was a huge hit! Tastes amazing!! Thanks for the perfect recipe…

    Reply

    • Natashas Kitchen
      August 29, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Michelle! Happy Birthday to your Mom!

      Reply

  • Heidi
    August 26, 2022

    Natasha can I freeze the tiramisu cake?
    Thanks hun
    Love your post

    Reply

    • Natasha's Kitchen
      August 26, 2022

      I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”

      Reply

  • Sadaf
    August 25, 2022

    Hi Natasha ! Thanks for all the yummy recipes. I can’t have any sort of alcohol in my food. There is Golden Rum in this recipe. Can it be replaced with anything that won’t compromise the outcome of this desert. Tell me what best can be done. Thank you.

    Reply

    • Natasha's Kitchen
      August 25, 2022

      If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

      Reply

  • Norma
    August 18, 2022

    You are the best! I love all your recipes but this one is my favorite and every time I make it my friends ask to make more than one dish!

    Reply

    • Natasha's Kitchen
      August 18, 2022

      Great to hear that this is a hit!

      Reply

  • Althea
    August 16, 2022

    Hey Natasha.
    I don’t consume alcohol, so is there any substitute for rum?

    Reply

    • Natasha's Kitchen
      August 16, 2022

      If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

      Reply

  • Pauline Melgoza
    August 10, 2022

    Hello
    If I wanted to make these into little dessert cups. How many cups would this recipe make?

    Thank you so much
    Pauline

    Reply

    • NatashasKitchen.com
      August 10, 2022

      Hi Pauline. I have not made these into dessert cups so I don’t know how many the recipe would make. It would depend on the size of the dessert cup. as well.

      Reply

  • Linesh Kumar
    July 6, 2022

    This was by far the best tiramisu I have ever tasted, thanks a lot for the recipe. I substituted vanilla as I made it with my daughter and it tasted as goo.

    Reply

    • NatashasKitchen.com
      July 6, 2022

      I’m happy to hear that. 🙂 Thank you for the review.

      Reply

      • Aqilah
        August 10, 2022

        Made this during eid celebration and it was a hit! The casserole dish was completely empty! It was THAT good!

        Thinking of making this again for my husband’s birthday this 31st August. Do you think it’s possible to put it in the trifle bowl? Thank you for sharing this awesome recipe!

        Reply

        • NatashasKitchen.com
          August 10, 2022

          So glad you enjoyed this recipe! 🙂

          Reply

  • Joyce
    June 14, 2022

    I have made this last weekend for a birthday party and it was a hit, especially it was my first time making it. All my friends love it and request that I make it again to our next gathering. Thank you so much for this recipe.

    Reply

    • Natashas Kitchen
      June 14, 2022

      You’re welcome! I’m so happy you enjoyed it, Joyce!

      Reply

  • Rutaba
    June 13, 2022

    This recipe is beyond amazing. I’ve been making tiramisu by this recipe for 3 years now and have recommended to many other. It comes perfect every time. This so so good that my guests think that i have served tiramisu from a restaurant 😉

    Reply

    • NatashasKitchen.com
      June 13, 2022

      That’s wonderful! So glad you enjoy this recipe.

      Reply

  • May
    June 12, 2022

    Wow sooo Good… thank you Natasha .. for the recipe..is really absolutely brilliant..😉

    Reply

    • Natasha's Kitchen
      June 13, 2022

      You’re welcome, May. I’m glad you love it!

      Reply

  • Christine
    June 11, 2022

    Hi Natasha,
    When you change the serving size in the recipe (less or more) how do I know what size baking pan to use ?
    Thank you

    Reply

    • NatashasKitchen.com
      June 11, 2022

      Hi Christine. I would do my best to estimate what pan you’d need. You could possibly do this best by linning up the ladyfingers in a pan to see what fits best (allowing yourself room for the cream of course). You can review the comment section and see if anyone else has reduced this recipe and if they shared any tips.

      Reply

  • Gauri Datta
    June 2, 2022

    Excellent recipe! Turned out very nice, moist and not overly sweet. Have made it twice and was a success! Thank you!

    Reply

    • Natashas Kitchen
      June 2, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Gauri!

      Reply

  • Naureen
    May 19, 2022

    Thanks Natasha for the easy and well-explained recipe! I would like to try it out this weekend. However, there seems to be a discrepancy between your video, which says to make sure the whipped cream is beat up to soft to medium peaks mode while your recipe card says to keep beating till stiff peaks form.
    Can you please clarify which level the whipped cream should be beat upto? I am thinking it should be rather stiff to allow the cake to set properly, however soft enough to allow it to spread evenly.
    Thanks!

    Reply

    • Natasha
      May 19, 2022

      Hi Naureen, I have made it both ways and I found that if you beat it until it’s stiffer,the cream is more likely to succeed and firm up properly. Beat just until it’s spreadable. We had a couple of people who expressed difficulty getting the cream to firm up so I updated the written recipe to be stiff peaks. Unfortunately, there’s not a way to go back to the video and update that. I would suggest following the written recipe for the most up-to-date instructions.

      Reply

  • Colleen Bonadonna
    May 18, 2022

    I use Godiva white chocolate liqueur and Stella Dora margherite cookies. The margherite cookies have a firmer texture.

    Reply

    • Natasha's Kitchen
      May 18, 2022

      Thanks for the tip, Colleen!

      Reply

  • Rebecca
    May 10, 2022

    Everything was going great until the cream became runny. The videos should be for demonstration purposes only because the video and the recipe don’t match. After reading the comments to find out what went wrong a lot of commenters said to make sure the egg yolk mixture is cool and to slowly mix in the heavy whipping cream. I’m pretty bummed because of the time and cost to make this and the lack of consistency in the video to the recipe card. I’m going to make it again soon but making sure that I do those tweaks. I appreciate the recipe I just wish it was consistent and the recipe card should be fixed so people know the egg mixture should be cool. It’s not the end of the world. I know baking is trial and error. I’ll try again soon! Thank you!

    Reply

    • Natasha
      May 13, 2022

      Hi Rebecca, I do have in step 3, the following instructions: “Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.” My yolk mixture was still warm (not hot) when I incorporated it but the biggest reason for a loose cream is substituting HEAVY whipping cream for a lower fat option such as whipping cream which doesn’t hold as well. It also helps to follow this tip in the recipe card: “Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form.” lastly, I recommend looking over the ingredient list and making sure all of your ingredients were the correct temperature to start out which is also important for the cream to hold it’s form. I really hope that helps and that you give this another shot.

      Reply

      • Sylvia Kong
        May 18, 2022

        Hi Natasha, I want to let you know that I use this recipe of yours all the time! My yolk mixture would still be warm and it would not cause any harm or untoward outcome to the mascarpone mixture.

        What makes it successful for me is that I do not use normal whipping cream. It does not have enough fat. I use either Bulla Double Cream or Elmlea Double Cream. I would whisk it until I get stiff peaks (as per your recipe). It won’t be runny. After I add this cream to the mascarpone/egg mixture, it’s perfectly spreadable. Really, really love your recipe.

        Reply

        • Natashas Kitchen
          May 18, 2022

          Thank you so much for sharing that with me, Sylvia! I’m so happy you enjoyed that!

          Reply

      • Edna klass
        September 13, 2022

        Natasha, can I use a springform tin, moulding it like a cake? I do this for my Viennese Malakoff Torte and it looks fine. It is a similar dessert using ladyfingers and whipped cream.

        Reply

        • NatashasKitchen.com
          September 13, 2022

          I think it could work, but I haven’t tested it to provide advice on how to best do this. Let us know how it turns out if you experience it.

          Reply

  • Shamali
    May 1, 2022

    Hi Natasha , I love this recipe and I get so many compliments for it. However it’s a hit and miss for me with the mascarpone , even though I use cold mascarpone , I get a lumpy and separated mixture when I beat the cooled egg mixture into the mascarpone cream. Any reason why that is happening

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi Shamali, it might help to know at what point the cream got lumpy to determine what may have gone wrong. Also, make sure all of the ingredients were the correct temperature and lastly I highly recommend watching the video tutorial to see where things started to look different. I hope that helps.

      Reply

    • Dee
      May 6, 2022

      Hi! I’m excited to try this recipe! If I wanted to make the yolk mixture or custard mixture ahead of time, could I make it a day or morning before?

      Reply

      • NatashasKitchen.com
        May 7, 2022

        Hi Dee, I have not tested that but I wonder if it would be hard to incorporate into the mascarpone once it has cooled in the refrigerator overnight. An important part of the recipe process is to make it and “let is set” overnight in the refrigerator, that way all the flavors come through and the cream is the right consistency.

        Reply

  • Rebecca
    April 21, 2022

    Made it for Easter this past weekend and it turned out great! I was nervous about whipping the egg whites to the correct consistency but it went well. My mother whipped the whites while I whipped the yolks 😊 I used a bit of rum mixed with the coffee

    Reply

    • Natashas Kitchen
      April 21, 2022

      I’m so glad it all worked out, Rebecca! Thank you so much for sharing that with me!

      Reply

  • Jane
    April 19, 2022

    Natasha
    I have only 8 oz of mascarpone, may I mix with 8 oz cream cheese for the layer of mascarone/rum/cream/?
    Or will vanilla pudding with 8 oz mascarpone work?

    Reply

    • Natashas Kitchen
      April 19, 2022

      Hi Jane, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.

      Reply

  • Marinela
    April 18, 2022

    First time making your Tiramisu recipe and my 10 yrs old daughter said: this is Amazing!!! Do we have more? I did make a mistake by adding the 6 tbsp Bacardi rum to coffee instead of 3. This mistake I will do it again next time making this recipe 😉 plus 3 tbsp Bacardi added to the mascarpone! I had to translate it and send this amazing recipe to my sister in EU.
    My kids love baking your chocolate chip cookies. Another amazing recipe! Thank you for sharing and can’t wait to purchase your book!

    Reply

    • Natashas Kitchen
      April 18, 2022

      That is the best when kids love what we moms make. That’s so great, Marinela! THank you for sharing your thoughtful review!

      Reply

  • Ann
    April 18, 2022

    WOW!!!! This was Fabulous !!!.
    Halved the recipe , used 8×8 pan. Subbed espresso liquor for the rum. Followed directions and video. Easter dessert was a big hit. Thank you for sharing this recipe. Sooo good !
    Have a request for tre Leche cake for a June birthday. Will try your recipe for that one next.!!

    Reply

    • NatashasKitchen.com
      April 18, 2022

      Hi Ann, thank you for sharing your experience with this recipe. So glad it was a hit. I hope you love the Tres Leches Cake, it is one of my personal favorites! 🙂

      Reply

  • Tricia
    April 18, 2022

    Made this for Easter and it was a big hit! Using the Servings adjuster in the recipe, I reduced it to 8 servings and used a 9×9 glass pan. For the coffee dip, I subbed 2.5 Tbl of Amaretto for Rum, and used concentrated decaf w/ 1 generous tsp of instant espresso.

    Reply

    • Natashas Kitchen
      April 18, 2022

      Thank you so much for sharing that with me, Tricia! I’m so glad you enjoyed it!

      Reply

  • Ale M.
    April 15, 2022

    Looking forward to trying this recipe! Should the eggs be brought to room temp or can we use them straight out of the fridge?

    Reply

    • NatashasKitchen.com
      April 15, 2022

      No need for room temp eggs for this recipe.

      Reply

  • Linda
    April 11, 2022

    Can this recipe be cut in half? If so are all ingredients halved or just some?
    Made your onion rings! They were the best I ever had. Yum!

    Reply

    • NatashasKitchen.com
      April 11, 2022

      Hi Linda! I’m glad you enjoyed the onion rings! Yes, you can adjust the servings of this recipe. Go to the recipe card and you will see the number of servings in red lettering, if you hover your cursor over this you can adjust the serving and it will convert the recipe for you.

      Reply

  • Irina
    April 10, 2022

    Natasha,
    Your recipes are fantastic.
    My kids are GF and DF.
    Can you recommend the substitutions for the cream? Can I use coconut cream?
    What is the technique with eggs whites instead of cream?
    THANK YOU!

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Hi Irina, I haven’t really tried making a GF version of the recipe. Maybe others have tried it and can share with us?

      Reply

  • Jennifer
    April 8, 2022

    Everyone loved this recipe. I didn’t have golden rum so I subbed dark rum. I got rave reviews and am making it again today!

    Reply

    • Natashas Kitchen
      April 8, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Jennifer!

      Reply

  • Lena
    April 6, 2022

    Thank you for the recipe. But, I can’t eat sugar,
    Any replacement for the sugar?

    Reply

    • Natasha's Kitchen
      April 6, 2022

      Hello Lena, I honestly haven’t tried any substitute for sugar so I can’t advise. If you do an experiment, please share with us how how it turns out.

      Reply

  • Alicia
    March 28, 2022

    Can someone tell me at what temperature is the mascarpone mixed. Room temperature or cool?

    Reply

    • Natashas Kitchen
      March 28, 2022

      Hi Alicia, We have that note on the recipe card: “mascarpone, cold”. I hope that helps!

      Reply

  • Amateur Baker
    March 25, 2022

    The best, the simplest tiramisu ever! There are no words! I made it for myself and coworkers once and I’m about to make them another one knowing they’ll 100% love it! Thank you!

    Reply

    • Natashas Kitchen
      March 25, 2022

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Lynn
    March 14, 2022

    How can I make espresso at home without a machine? What would the measurements be?

    Reply

    • NatashasKitchen.com
      March 15, 2022

      Hi Lynn, you could also use a strong-brewed coffee if you do not have an espresso machine.

      Reply

    • Mark
      March 19, 2022

      I have made this Tiramisu several times. I just brew espresso coffee in a regular drip coffee maker. It works great!😊☕️

      Reply

  • Cherry
    March 11, 2022

    Hi Natasha,

    I would like to try this recipe, but I don’t have rum only Grand Marnier. How much little should I put? As I don’t want to omit the alcohol.

    Reply

    • Natasha
      March 11, 2022

      Hi Cherry, I think it should be ok to just substitute it straight across in the recipe.

      Reply

  • Christine Blake
    March 4, 2022

    Can you make tiramisu without coffee as I’m allergic to coffee but it looks and sounds delicious

    Reply

    • Natashas Kitchen
      March 4, 2022

      Hi Christine, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.

      Reply

  • Dayna
    February 20, 2022

    Can I use rum extract instead of rum with this tiramisu recipe?

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Hi Dayma, I imagine that will work. If you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.

      Reply

      • Danna
        April 27, 2022

        Hi Natasha, I would like to omit the rum and substitute it with vanilla extract, how much vanilla should I add? Thank you

        Reply

        • Natasha's Kitchen
          April 27, 2022

          Hi Danna, I would use maybe 2 tsp of vanilla if omitting the rum.

          Reply

  • Julie
    February 19, 2022

    My water wasn’t even quite simmering, I whisked those egg yolks for 10 minutes and eventually realized that they were thoroughly cooked, but still grainy. Had to throw them out and start over, with a different recipe (others say to use fine sugar, or to whisk a bit before beginning to heat).

    Reply

  • Matt
    February 18, 2022

    Hi Natasha. In the recipe it says stiff peaks but in your video it says you don’t want stiff peaks? When I made my kid I didn’t really have to spread it. It wasn’t that stiff…. We will see if it turns out!

    Reply

  • annmarie
    February 4, 2022

    can you freeze this? How long. Thanks Natasha. love you and all your recipes 🙂

    Reply

    • Natashas Kitchen
      February 5, 2022

      Hi Annmarie, I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”

      Reply

  • Claire McGann
    February 2, 2022

    Hi! Could I layer everything in two 8×8 baking dishes instead?

    Reply

    • Natashas Kitchen
      February 2, 2022

      Hi Claire, It would be a much thinner Tiramisu in two 8×8 pans. You may need to adjust the recipe to fill those pans nicely.

      Reply

  • Prachi
    January 29, 2022

    Hi! I was wondering if this recipe could be halved or would there be adjustments to the ingredients? Thank you!

    Reply

    • Natashas Kitchen
      January 29, 2022

      Hi Prachi, You could do half the recipe but the cream part will be a little skinny since it will be more spread out.

      Reply

  • Denise
    January 27, 2022

    I made this recipe for my family and it turned out perfect. So delicious 😋.
    Your instructions are perfect.
    Waiting the 24 hours is a key before eating.
    I’m making it again this weekend for a dinner party.

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Yes, totally agree with the waiting part. Thanks for your good comments and review, Denise!

      Reply

  • Dara
    January 22, 2022

    Turned out great! Just the right amount of sweetness and rum. I was careful to lightly dip the cookies and I’m glad I did.
    Thank you

    Reply

    • Natashas Kitchen
      January 22, 2022

      You’re welcome! I’m so happy you enjoyed it, Dara!

      Reply

  • Is
    January 14, 2022

    Why is my egg mixture super grainy? I whisked it a couple mins longer to see if it’d go away but I feel like it got worse. I can feel the sugar crunch 🙈 I used 3/4 cups granulated sugar like I always use for baking with 6yolks.

    Reply

    • Natashas Kitchen
      January 14, 2022

      Hi Is, it’s hard to say without being there, it could be the brand/ type of sugar used, or it may need a little more time to fully dissolve/ incorporate. I hope it all works out!

      Reply

    • Jess
      January 24, 2022

      Hi, just add a tablespoon of warm water until the sugar dissolves. The problem is there isn’t enough moisture to dissolve the granules & the more you whip the more the mixture dries. Add hydration.

      Reply

  • Rania
    January 9, 2022

    Good morning Natasha,
    Merry Christmas and happy new year.
    Can I use French cream cheese as a replacement for mascarpone cheese in tiramisu cause I can’t find it?

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Hello Rania, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.

      Reply

  • Fanny
    January 6, 2022

    Hi natasha
    How many Tablespoons to make 1 1/2 cups of caffe expresso.
    Thank so much.

    Reply

    • Natashas Kitchen
      January 6, 2022

      Hi Fanny, I would make it based on the package instructions. Please share with us how it goes!

      Reply

      • Fanny
        January 20, 2022

        Hi natasha
        I want to tell you tiramisu was really good this is my second time everyone loved.
        I add 2 tablespoon per cup.The flavor was omg really good and I add it 1 tablespoon of vanilla.
        Thanks for this amazing recipe.
        I am planning to make for a wedding👰.

        Reply

        • Natasha's Kitchen
          January 20, 2022

          Sounds like a great plan, Fanny. Great to hear that it was a success! Thank you for the review, we appreciate it.

          Reply

        • Natasha's Kitchen
          January 20, 2022

          Sounds like a great plan, Fanny. Great to hear that it was a success! Thank you for the review, we appreciate you sharing that with us.

          Reply

  • Carol
    January 3, 2022

    This was the best tiramisu I ever tasted. This was the first time I ever made it. I followed Natasha’s recipe to a “t”, and watched the video 3 times! It came out perfect. I served it to guests at Christmas. They raved! Thanks Natasha for another great recipe!

    Reply

    • Natashas Kitchen
      January 3, 2022

      Wow! That’s just awesome! Thank you for sharing your excellent feedback, Carol!

      Reply

  • Nancy
    January 1, 2022

    I’m sorry to report the custard portion on mine did not set-up well- even after 24 hours of refrigeration. However, the flavors were on spot! I suspect the whipping cream was not stiff enough. The peaks were exactly as the recipe called for, but I think they do need to be more on the stiffer side. I’m disappointed about the amount of money I spent on the ingredients.

    Reply

    • Allied
      April 6, 2022

      I just made this and had a problem with the custard part being too runny (not fluffy like the video). I put it in the refrigerator anyway but I suspect I had the same problem. It was too runny to build the and real layers and so I didn’t have enough to cover the top layer of cookies

      Reply

      • NatashasKitchen.com
        April 6, 2022

        A couple of tips to help troubleshoot. The yolk mixture may have been too warm, let this cool well. Be sure to use very cold HEAVY whipping cream and not light cream. Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. Use a spatula to fold the whipped cream into mascarpone cream just until incorporated. Do not overfold or it will become grainy and runny. I hope that helps.

        Reply

  • Elisabeth
    December 30, 2021

    The best tiramisu recipe I have ever made!

    I find that counting a quick beat of 4 each time gives me perfectly dipped ladyfingers. 🙂

    Reply

    • Natashas Kitchen
      December 30, 2021

      Great idea! Thank you so much for sharing that with me, Elisabeth!

      Reply

    • Erin
      January 15, 2022

      I made this for Christmas Eve and it was fantastic. I used the Amazon ladyfingers and watched the video a few times and also as I made the recipe. I’ll never have to buy it again!

      Reply

      • Natashas Kitchen
        January 15, 2022

        Homemade is always best! I’m so glad you enjoyed it!

        Reply

  • David
    December 29, 2021

    Hi Natasha, what substitutes can I use for rum? I was thinking maybe vanilla extract but I’m not sure…

    Reply

    • Natashas Kitchen
      December 29, 2021

      Hi David, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.

      Reply

      • David
        January 6, 2022

        I made the tiramisu, it is probably one of the best tasting desserts I have ever made! I made it for the holidays and it was gone the next day! I only had saki on hand so I used 2 tablespoons of saki and 1 tablespoon of vanilla extract, it sounds odd but it turned out perfect!

        Reply

        • Natashas Kitchen
          January 6, 2022

          Thank you so much for sharing that with me, David! I’m so glad you loved the flavor!

          Reply

  • Lana
    December 28, 2021

    I made this recipe few times and I love it. Few times Mascarpone and rum didn’t like each other…it didn’t incorporate well (crumbled). Does it matter if you use cold or room temp Mascarpone?

    Reply

    • Natashas Kitchen
      December 28, 2021

      Hi Lana, the mascarpone and heavy whipping cream need to be cold.

      Reply

  • Yani
    December 28, 2021

    Best Tiramisu ever! Made this for our Xmas dinner dessert and it was such a hit. My husband even told me that it is the best tiramisu he has ever had and that I need to make it again and not change a thing about it. Thank you Natasha, I have made some of your recipes and they never disappoint 🙂

    Reply

    • Natasha
      December 28, 2021

      I am so hapy to hear that! I actually made this dessert also for Christmas dinner. Thank you for sharing that with me.

      Reply

    • Natasha
      December 28, 2021

      I am so happy to hear that! I actually made this dessert also for Christmas dinner. Thank you for sharing that with me.

      Reply

  • AnneMarie Caparros
    December 26, 2021

    Seriously the absolute best I’ve ever had. Made this for Christmas and my family went crazy for it. Thank you

    Reply

    • Natasha's Kitchen
      December 27, 2021

      You’re most welcome, Anne-Marie. Thank you for your review and great feedback!

      Reply

  • Carol
    December 25, 2021

    If I could leave a 10 star rating, I would. I made this for Christmas, and people couldn’t stop eating it. So good. Thank you Natasha for such a delicious recipe.

    Reply

    • Natasha's Kitchen
      December 26, 2021

      That is sweet of you, Carol Thanks for the awesome feedback, we appreciate it!

      Reply

  • Sylvie Virgona
    December 23, 2021

    A little disappointed, just dipped the lady fingers in the espresso and rum, and it turned out dry. Also custard wasn’t sweet enough.

    Reply

    • Natasha
      December 24, 2021

      Hi Sylvie, I hope you love the finished product as much as we do! Also, it’s a quick dip but it should not be dry. Maybe your are too quick?

      Reply

  • Lency
    December 23, 2021

    Hi!
    I am looking forward to making this today !
    About how long do you beat the heavy cream total?

    Reply

    • Natashas Kitchen
      December 23, 2021

      Hi Lency, please see this note in the recipe “***Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed, then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. ” I hope this helps!

      Reply

      • Carol
        December 25, 2021

        I followed Natasha’s instructions to a t, and my whipped cream came out so good. The whole cake was out of this world.

        Reply

        • Natasha's Kitchen
          December 26, 2021

          Great to hear!

          Reply

  • Patty
    December 23, 2021

    Hi Natasha. I have kahlua on hand. Do you think I could use that instead of rum?

    Reply

    • Natashas Kitchen
      December 23, 2021

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!

      Reply

      • Hanna
        December 24, 2021

        I have made it with kahlua many times already – taste is amazing! (could add slightly more than rum for stronger flavor).
        For me, somehow the cream comes out too runny. I tried starting with slow mixing and then to medium etc but still same problem. It is ok but would prefer it to be firmer. Any tips? Mascarpone and eggs mix reminds me almost like kefir mixture.

        Reply

        • Natashas Kitchen
          December 24, 2021

          Hey Hanna, I recommend making sure you’re using HEAVY whipping cream.

          Reply

  • mireya villalobos
    December 14, 2021

    thank u so much for all ur good and tacking the time of showing all this good racpes

    Reply

    • Natasha's Kitchen
      December 14, 2021

      You’re welcome! I hope you’ll love all the recipes that you will try.

      Reply

  • trisha
    December 10, 2021

    made tiramisu for uncles birthday, i used creamcheese instead of mascarpone since its not available in my place, still turned out great. thank you for the recipe! wish i could post a photo of my finished product. 😊

    Reply

    • Natashas Kitchen
      December 10, 2021

      I’m so glad it worked out, Trisha! Thank you so much for sharing that with me.

      Reply

  • CHRIS
    December 9, 2021

    I made your Tiramisu cake for Thanksgiving and it was a big hit! Absolutely delicious! I am a big fan!

    Reply

    • Natashas Kitchen
      December 9, 2021

      I’m so glad it was a hit, Chris! Thank you so much for sharing that with me.

      Reply

  • Andrea Texeira
    December 4, 2021

    Hi Natasha, this turned out great. The directions were easy to follow and a bonus that the ingredients were all easily found and available. Thank you for the step by step instructions and notes.

    Reply

    • Natashas Kitchen
      December 4, 2021

      I’m so glad you enjoyed it and happy to hear the instructions were helpful, Andrea!

      Reply

  • Sonnika van Wyk
    December 2, 2021

    Hi
    Would I be able to use sponge cake instead of lady fingers? Any pointers on how that would work?
    Thank you!

    Reply

    • Natashas Kitchen
      December 2, 2021

      Hi Sonnika, I haven’t tested that to advise but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

    • Mary Read
      December 23, 2021

      Hi, yes you can. It tastes amazing with sponge. Made it that way several times for work. My coworkers couldn’t get enough of it.

      Reply

  • Rebecca
    November 22, 2021

    Hi Natasha, will I be able to make this two days ahead or will it be too soggy?

    Reply

    • Natasha's Kitchen
      November 23, 2021

      Hi Rebecca. Tiramisu keeps well so you can make it a day or two ahead.

      Reply

  • Leah
    November 21, 2021

    So good! I let my egg mixture cool almost completely to room temp and didn’t have any problem with it setting with the whipped cream. My biscuits were a little soggy but I dipped them generously because the last time I made a tiramisu they didn’t soften at all. Still the best tiramisu I have made despite my mistake! I might add more rum next time. It’s hard not to eat the whole pan, definitely a recipe to make for company!

    Reply

    • Natasha's Kitchen
      November 22, 2021

      Great to hear that you enjoyed this recipe, Leah. Thank you so much for the review!

      Reply

  • Olivia Govender
    November 19, 2021

    Honestly the best Tiramisu recipe I’ve ever tried. I used only 3Tlbs of brandy( in place off the rum) since there were kids that were going to eat the dessert also. Everyone that ate it said that it was the best they’ve eaten. Thanks Natasha for such an amazing, delicious easy recipe.

    Reply

    • Natashas Kitchen
      November 19, 2021

      That’s so great! It sounds like you have a new favorite, Olivia!

      Reply

  • Diana S
    November 13, 2021

    I just finished making the cake and I wanted to comment because I came across the same issue that I read a lot of other commenters had and I had when I previously made this cake. It’s with having the cream turn out runny. I think the issue is the egg yolks being too warm when the rest of the ingredients are ended to them. I caught that mistake this time after adding cream cheese (instead of mascarpone) and seeing the runny consistency and quickly put my mixture into the fridge to let it cool off pretty much completely before even starting to whip the heavy whipping cream and adding it. This step would have been avoided if I let the egg yolks cool down pretty much completely before adding anything else to them. This makes sense because in order for your whipping cream to stay fluffy, it has to be added to a cool mixture not a warm one, otherwise it’ll also get warm and go flat/runny. After it being in the fridge for about 20 minutes, I could tell that it was much cooler and when mixing it, it actually left ridges in the mixture so that’s when I added the whipped cream and got that fluffy consistency. Hope this will help others making this delicious cake!

    Reply

    • Natasha
      November 14, 2021

      Hi Diana, thank you so much for sharing your tips. I added some extra tips into the recipe post to help with the common pitfalls. I agree with you about the egg yolks and that could be a culprit. I clarified that in the notes as well as in the printable recipe card. Thank you again!

      Reply

      • Nancy
        January 2, 2022

        I think I made the mistake of using your video as my guide instead of the actual recipe. I had both in hand but was using the video as the ultimate guide. Your video specifically says you don’t want stiff peaks, however, your website recipe says otherwise. Oh well, live and learn!

        Reply

        • Natasha's Kitchen
          January 2, 2022

          Oh no, the video is a great guide but I always recommend to follow the written recipe as we sometimes update the written recipe to make it better.

          Reply

    • Olivia Govender
      November 19, 2021

      Hi Diana, I had the same issue with mine. The mixture was runny however when I finished layering it I stuck it into the fridge uncovered overnight. I covered it with cling wrap the next day and served it around 36 hours after making it and it was perfect.

      Reply

  • Maria
    November 12, 2021

    could you replace the heavy whipping cream with something else?

    Reply

    • Natashas Kitchen
      November 12, 2021

      Hi Maria, this recipe really needs heavy whipping cream to get the correct consistency.

      Reply

    • Randi Campbell
      November 19, 2021

      You can use full fat coconut milk from a can as it whips up just like heavy cream just be sure to chill well.

      Reply

  • Virginia
    November 7, 2021

    I made it for the first time for my husband’s birthday and he loved it. I was told it was restaurant quality.
    Thank you so much Natasha for your amazing recipes.

    Reply

    • Natasha's Kitchen
      November 8, 2021

      You’re so welcome, I’m happy to hear that he loved this tiramisu!

      Reply

  • Mona Baptiste
    October 31, 2021

    This is an amazing recipe. It’s so simple and so delicious. It was my first time and I didn’t know how it would go. I didn’t want to make a big batch in case it went wrong, so I split the recipe in half. It worked out perfectly. Everyone loved it. I’ll definitely make it again.

    Reply

    • Natashas Kitchen
      November 1, 2021

      I’m so glad it worked out perfectly for you, Mona!

      Reply

  • Sandy Fry
    October 23, 2021

    Hi Natasha,
    I would like to make this in a smaller size dish such as a 9×9 square. Would I still use the same amount of all the ingredients or half of all the ingredients? Thank You Sandy

    Reply

    • Natasha
      October 24, 2021

      Hi Sandy, I would probably cut down the ingredients by 1/4 for a 9×9 square pan. You could do half the recipe but the cream part will be a little skinny since it will be more spread out. A half size would be an 8×8 pan.

      Reply

  • Melody
    October 3, 2021

    I love how you make everything look so easy. When I watch your shows, I feel that I can make the same thing, too. I also love your funny antics. I can relate with you so much.

    Reply

    • Natasha
      October 4, 2021

      Thank you so much for that inspiring feedback. It really means so much to me.

      Reply

  • Sandy
    September 27, 2021

    I love to bake and always wanted to make tiramisu. This is the first time I ever made it and the only recipe I chose. It came out great. The only change I made was using Amaretto instead of rum.

    Reply

    • Natashas Kitchen
      September 27, 2021

      I’m so glad you loved it, Sandy!

      Reply

  • Liz T.
    September 12, 2021

    I followed the recipe and tips exactly and my tiramisu turned out perfectly. Everyone raved about it. I will definitely make this again and again.

    Reply

    • Natasha's Kitchen
      September 13, 2021

      Thanks a lot for your good comments and feedback, Liz!

      Reply

  • Howard Spaulding
    September 9, 2021

    This is the first time I made a Tiramisu from scratch but with this recipe it’s not as intimidating as I thought it would be. Couldn’t find any Ladyfingers in the store so I made my own. I had people over to celebrate my wife’s birthday with this cake and now they all want me to make them one on theirs. I might just do that but I won’t tell them how easy it is with your step by step instructions. Thanks.

    Reply

    • Natashas Kitchen
      September 9, 2021

      Wow! That’s just awesome Howard! I love that you made your own!

      Reply

      • Vartan Hovnanian
        September 26, 2021

        Can’t find or make lady finger, What is any other replacement for lady finger please?
        Thanks

        Reply

  • Bridget
    September 5, 2021

    Hi! I am confused….. the recipe says mascarpone should be room temp for 15 mins. In your response to some comments you say it should be cold from fridge. Which is it?

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Hi Bridget, it should be at room temp for 15 minutes

      Reply

  • Stormi
    September 3, 2021

    Wonderful recipe! Outline and video were super easy to follow and I LOVE the tips and tricks you include. My first time making this desert and was very thankful for your recipe! The Custard came out great … I kept ignoring the word YOLKS which I’m thinking the people who found a runny dish also did… but fortunately caught it before it was too late. I used espresso and rum and didn’t dip the fingers till it was time to layer. Next time I think I’ll use ultra fine sugar and remember to chill my whipping bowl. Thank you for your recipe!

    Reply

    • Natashas Kitchen
      September 3, 2021

      Thank you for that wonderful review, Stormi! I’m so happy to hear you’re enjoying my recipes and videos!

      Reply

  • komie_
    August 31, 2021

    can i remove rum or is it essential? in which case, can it be substituted? 🙂

    Reply

    • Natashas Kitchen
      August 31, 2021

      Hi Komie, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.

      Reply

      • komie_
        September 5, 2021

        Thank you! Same amount of vanilla or less then the rum?

        Reply

        • Natasha's Kitchen
          September 5, 2021

          Hi there, you may sub 1tbsp of vanilla

          Reply

  • Ioana Rosenbaum
    August 20, 2021

    Love your instruction videos. Love this recipe. Keep them coming 🙂

    I also made meat sauce spaghetti this week. Family loved it as well.

    Reply

    • Natashas Kitchen
      August 20, 2021

      I’m so glad your family loved it, Ioana! Thank you for your lovely feedback!

      Reply

  • Rania
    August 3, 2021

    Hello Natasha, I made your tiramisu several times and it was great, but the last 3 times it was soggy and watery. Not creamy at all. What is the reason?

    Reply

    • Natasha's Kitchen
      August 3, 2021

      Hi Rania, glad you liked it. My best advice would be to use heavy whipping cream and make sure it’s cold and beaten adequately to medium-stiff peaks. Also, make sure to use the ingredients at the temperatures they are listed. I hope that helps. Oh, also, make sure not to oversoak the lady finger cookies.

      Reply

      • Rania
        August 4, 2021

        Many thanks

        Reply

    • Sarah
      August 9, 2021

      I agree. Mine came out the same way. The mascarpone mixture was more like a mousse instead of a cream. I couldn’t wait to make this and followed the recipe to a T.

      Reply

  • Goldie Hollaway
    July 28, 2021

    Tiramisu was my husband’s favorite dessert and I made this for the first time for his bday and it was soooo good. We loved it! So easy to make. I have used spiced rum and it was spot on! Definitely saving this recipe! Thank you for the recipe!

    Reply

    • Natashas Kitchen
      July 28, 2021

      You’re welcome! I’m so happy you both enjoyed it, Goldie!

      Reply

  • Cassia
    July 26, 2021

    Best tiramisu recipe!! Made it three times already and everyone in my family loves it

    Reply

    • Natasha's Kitchen
      July 26, 2021

      That’s great feedback, thank you! Glad you always love this recipe, Cassia.

      Reply

  • Julie Scriver
    July 24, 2021

    do I cover the tiramisu when it’s in the fridge overnight?

    Reply

    • Natashas Kitchen
      July 24, 2021

      Hi Julie, I would cover it with saran wrap.

      Reply

  • Connie
    July 20, 2021

    Hi Natasha,
    Is there an alcohol free liquid I could use as a sub for the rum?

    Reply

    • Natashas Kitchen
      July 20, 2021

      Hi Connie, If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

      Reply

  • Jia
    July 11, 2021

    I tried this recipee,my children loved it.
    May God give you more success.
    Thanks a lot

    Reply

    • Natasha's Kitchen
      July 11, 2021

      Glad they loved it, Jia! Thanks for sharing.

      Reply

  • Katy
    July 8, 2021

    I made it twice and it came out sooo good 👍, thank you for the recipe it’s a keeper 👌

    Reply

    • Natashas Kitchen
      July 8, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Katy!

      Reply

  • Jane
    June 28, 2021

    Hi Natasha!

    Would like to know where did you get the tiramisu server (cake server) from?

    Reply

  • Yashi
    June 28, 2021

    I have always wanted to try one of your recipes and finally got to make this Tiramisu. I can’t tell you how happy my fam was when they tasted it! The custard and mascarpone blended very well, it was not runny at all and the layers were set so well! Absolutely loved it, will be making it again and again!

    Reply

    • Natasha's Kitchen
      June 28, 2021

      Hello Yashi, I’m happy to hear that you loved it! Thank you for sharing that with us.

      Reply

  • D
    June 25, 2021

    Amazing! Tastes just like the ones from the bakery’s! Thank you so much Natasha! Can’t wait to try more!

    Reply

    • Natashas Kitchen
      June 26, 2021

      Isn’t it so good! I’m so happy you enjoyed that, D. Thank you for sharing that with us!

      Reply

  • Fanny Velasquez
    June 24, 2021

    Hi natasha
    I want to make this recipe what kind or brand of caffe do you recommend for the Tiramisu cake.
    Thanks🤗 for your amazing recipes

    Reply

    • Natasha's Kitchen
      June 25, 2021

      Hi Fanny, we used brewed coffee but any coffee or espresso is used in Tiramisu.

      Reply

  • yours truly
    June 24, 2021

    perhaps under “ingredients for tiramisu” for you could, i don’t know, LIST THE INGREDIENTS???

    i know this sounds outrageous but, MY GOD! i didn’t come here for a 14th century culinary history OF tiramisu but, guess what, INGREDIENTS for tiramisu (and perhaps a recipe)

    Reply

    • Natasha's Kitchen
      June 24, 2021

      Hi there, I’m not sure what you mean but the ingredients are listed in the recipe card. To quickly go to it, click Jump to recipe.

      Reply

    • Liz
      August 20, 2021

      Ur legit super rude and for what reason, don’t vent your personal anger and frustration out on some blog post just to be heard, not a good look.

      Reply

    • Liz T
      September 9, 2021

      No need to be so rude, especially when you are the one who is wrong. Everything you need is there if you would actually read.

      Reply

    • Liz T
      September 9, 2021

      This is a BLOG, not just a recipe site. You will get commentary along with the recipe. Most of us enjoy reading the commentary, which also happens to include some really helpful tips. Be nice.

      Reply

    • Rita S
      November 24, 2021

      Sorry to say, I feel the same. I know all about what Tiramisu is and what the name means; so having to scroll forever to get the ingredients and any tips is somewhat annoying. But the recipe does sound amazing. Making it to bring for Thanksgiving, we’ll see.

      Reply

      • Natashas Kitchen
        November 24, 2021

        Hi Rita, At the top of each post, you can click “jump to recipe” to see the printable recipe card! I hope that helps!

        Reply

  • Prairie Girl
    June 11, 2021

    Hi Natasha, I tried this recipe and it’s delicious. However, as many other people mentioned here, mascarpone and egg mixture IS runny. In your recipe on this page you say that mascarpone should be out of the fridge for 15 min. In comments below you say you use it straight out of the fridge. Which one is correct? Thanks.

    Reply

    • Natashas Kitchen
      June 11, 2021

      Hi! Was it possibly referring to heavy whipping cream? We usually find the culprit is people using whipping cream instead of heavy whipping cream that was also not cold enough. Leaving the mascarpone out for 15 minutes is correct. I hope this helps 🙂

      Reply

      • Nimra Usama
        November 3, 2021

        Hi Natasha! I absolutely love your recipes. I make your Tres Leches Cake and it’s everyone’s favorite now. Quick question about the tiramisu: can I use the same recipe to make individual tiramisu cups?

        Reply

        • Natasha's Kitchen
          November 3, 2021

          I’m glad you’re enjoying my recipes. I imagine that will work, however, I haven’t tested that yet to advise of the measurements. Please share with us how it goes if you do an experiment.

          Reply

    • Shilps
      June 16, 2021

      Hi, I had the same problem the first couple of times and I’ve made this about 6 times now. Make sure that the egg yolk mixture has cooled enough especially in hot climate conditions and Do not use hand blender to mix the yolk into the mascarpone. Can use a wooden spatula or a wire whisk and beat only until combined and smooth. It turns out perfect. Hope this helps

      Reply

  • Precious
    June 10, 2021

    can i replace rum with whiskey?

    Reply

    • Natashas Kitchen
      June 10, 2021

      Hi Precious, I haven’t tried that substitution; if you experiment, I would love to know how you like that.

      Reply

  • Ekta
    June 9, 2021

    Hi Natasha,
    Thank you for sharing your delicious recipes. I plan on making Italian tiramisu. It looks very tempting!! Please can you clarify what’s the quantity of coffee and water to make the espresso mix. Looking forward to hearing from you and trying my hands on it!
    Thank you,
    Ekta

    Reply

    • Natasha's Kitchen
      June 10, 2021

      Hello Ikta, you are very welcome! About the coffee, I would make it based on the package instructions. Please share with us how it goes!

      Reply

  • Evelyn
    June 5, 2021

    Truly fabulous results with this recipe and love that the egg mixture is cooked, so no chance of salmonella. I made the ladyfingers from scratch. The result was a totally delicious tiramisu.

    Reply

    • Natashas Kitchen
      June 5, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Evelyn!

      Reply

  • Esther
    June 5, 2021

    Hi Natasha
    Thank you for the delicious recipe. The problem I have is that once I add the mascarpone+egg+whipped cream, the mixture becomes too watery unlike the video.

    Reply

    • Natashas Kitchen
      June 5, 2021

      Hi Esther, I haven’t had that experience, but I’m happy to troubleshoot. Was anything altered in the recipe? Make sure you also whisk the eggs and sugar on the stove-top long enough, or it can also get a little loose, and lastly, make sure not to oversoak the ladyfingers, which will also add too much moisture to the cake. I hope that helps for next time. I’m so glad you enjoyed the flavor!

      Reply

  • Charles
    June 1, 2021

    Looks really great. Have not made yet but plan to very soon; I have all the ingredients. I’ve read another recipe which uses the egg whites to make a meringue to fold into the custard instead of using whipped cream. Seems like it would make it lighter on the butterfat. Have you ever tried this?

    Reply

    • Natasha's Kitchen
      June 1, 2021

      Hello Charles, I haven’t tried that yet to advise. If you do an experiment, please share with us how itn goes.

      Reply

  • Alex
    May 28, 2021

    This recipe passed my father-in-law’s (who is Italian) expectations. Phewww
    I substituted w Kalua and the flavor was perfect.
    The only thing that was perfect was the consistency. I’m not sure where I went wrong. I bear the heavy cream until I had medium to formed peaks. Shall I have beat it longer? The egg mixture cooked for about 10 minutes but never really got thick.
    Thoughts?

    Reply

    • Natasha
      May 31, 2021

      Hi Alex, it helps to use a rimmed bowl for heating the eggs and sugar – if it never thickened or lightened in color, it sounds like maybe water got into your bowl? Also, was it over steam the entire time with the heat on under the saucepan? The water should be simmering the whole time. Also, make sure to follow the temperatures of the various ingredients. I added some clarifications to the recipe card.

      Reply

  • Mira
    May 14, 2021

    Hi Natasha, I tried making tiramisu for the first time following your recipe and ended up using close to 1 liter of mascarpone and 1 liter of heavy cream 🙁 all because my egg and sugar mixture was too watery so when I added it to the mascarpone it was too runny so I had to adjust the cream and before I know it, I’ve used up the entire container lol. But I gotta say it still tasted really good, the cream mixture didn’t set but it’s so good. Do you think it could have been the eggs?

    Reply

    • Natashas Kitchen
      May 15, 2021

      Hi Mira, are you using only the egg yolks and not the whites?

      Reply

      • Dina Bezzubenkov
        November 10, 2021

        Hello. When I was making the cake my mascrapone did not whip up but got clumpy and because of that the cream turned out very wet. Is there a special mascrapone brand I should use?

        Reply

        • Natasha
          November 11, 2021

          Hi Dina, I have the one I used photographed in the recipe post above but I have tried this recipe with a couple different brands with the same results. It might help to know at what point the cream got lumpy to determine what may have gone wrong. Also, make sure all of the ingredients were the correct temperature and lastly I highly recommend watching the video tutorial to see where things started to look different. I hope that helps.

          Reply

    • CYM
      May 22, 2021

      I tried using Natasha’s recipe for the first time today. I have to say that I’ve made Tiramisu using many other recipes before this. The cooking time of the egg yolk+sugar is the main factor that will determine the thickness of the cream. I almost over whipped the heavy cream and I think this part will alter the thickness too, if it was overwhipped. Taste is fantastic.

      Reply

  • Eri
    May 11, 2021

    Delicious! So so much better than any store bought or restaurants I have ever tried. I love Tiramisu so I have tried many!

    I didn’t think it was this easy to make. Thank you Natasha for sharing another delicious recipe.

    I have made as it is and also without rum (sub 1tbsp of vanilla as you suggested) so that my son could eat. He loved it so much. I make half size with 9 x 9 baking dish.

    Thank you!

    Reply

    • Natasha's Kitchen
      May 11, 2021

      So great to hear that your son loved this cake, Eri. Thanks for sharing that with us!

      Reply

  • Maryam
    May 10, 2021

    I love it

    Reply

    • Natashas Kitchen
      May 10, 2021

      I’m so glad you enjoyed it!

      Reply

  • Sue
    May 8, 2021

    Hi… I am making this tomorrow for Mother’s Day and I only have white rum. Do you think that will be ok or should I run to the store?

    Reply

    • Natashas Kitchen
      May 9, 2021

      Hi Sue, I haven’t tested this with white rum but here’s what one of our readers wrote: “This was delicious, a big hit! I used the dry lady fingers, worked so well. I also used white rum as did not have “golden” rum. I was concerned after starting to cook the yolk/sugar mixture to “slightly thickened,” as it was already pretty thick- wondered if my large egg yolks were small, so added a 7th yolk. This gave the mixture a chance to thicken! And it did! I am so sorry there are leftovers- I can’t stop from eating it!! Thank you!” I hope this helps.

      Reply

  • Brittany
    May 7, 2021

    Made this for Mother’s Day for my mother and me, and am so pleased. I took a leftover ladyfinger and dipped it in the coffee/rum mix, spread a smidge of the cream and sprinkled the cocoa over to test the flavor profile and was absolutely delighted.

    I did sub rum extract for the rum. The box had a conversion that I used to help with this recipe.

    My only trouble was layout of the ladyfingers. Mine wouldn’t lay across the 9×13 so I had to do them in groups of 3’s, vertical and then horizontal. I assume this is just based on what brand one uses and won’t affect the magnificent taste. Adding this recipe to my recipes!

    Reply

    • Natasha's Kitchen
      May 9, 2021

      So glad to hear that it was a success! Thank you for your great feedback and for sharing your comments with us, we appreciate it.

      Reply

  • Mnaks
    May 2, 2021

    My whipped cream curdled and didn’t even whip it for the allotted time! Had to dump it and rush to but ready made whipped cream instead. Also, I ran out of coffee so had to make more for the remaining 6 lady fingers! Not sure how this tastes yet as it needs to refrigerate overnight but this was the most stressful dessert I’ve ever made!☹️
    I hope it ends up tasting good!!

    Reply

    • Natasha
      May 3, 2021

      Hi, I’m sorry to hear it was stressful for you – normally this is not intended to be a stressful recipe. I am always happy to help troubleshoot – the first thing that comes to mind was did you make sure to use Heavy whipping cream and also did you use the correct temperature ingredients?

      Reply

  • Jyothi Sethuraman
    April 24, 2021

    Hi Natasha

    I tried making the Tiramisu. I felt the step below “Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated” was a bit runny and I was not sure how long to beat it. And due to that even after adding heavy cream which had medium peaks did not help and was still a bit runny.
    I would like to know what I did wrong so that for the next time it would help. I cannot thank you enough for posting such amazing recipes with great details.

    Thank you

    Jyothi

    Reply

    • Natasha
      April 25, 2021

      Hi Jyothi, you might watch the video to see where things started to look different. Also, make sure you are using HEAVY whipping cream which has a higher fat content then whipping cream. Also, I use mascarpone right out of the fridge and do not leave it at room temperature before using. I hope that helps!

      Reply

      • Jyothi Sethuraman
        April 29, 2021

        Hi Natasha

        I watched your video three times, more than what I usually do as I was worried 😁 that things would go wrong. Mascarpone was outside for about 10minutes, thank you for the tip. Also, how long did you beat the mascarpone and rum? Perhaps I did not beat enough. I would greatly appreciate a reply

        Reply

        • Natasha
          April 29, 2021

          Hi Jyothi, I beat those together until they were just blended and incorporated, maybe a minute?

          Reply

          • Senait Mebrahtu
            May 3, 2021

            Hi Natasha, I just came to write the same question. I tried it three times, and the egg yoke and mascarpone did not incorporate. It was runny and grainy too. I have watched your video few times:-) but not sure what I am missing

          • Natasha
            May 4, 2021

            Was there anything that was skipped or changed in ingredients or the process? Make sure to beat the mascarpone with rum before adding the egg mixture.

          • Senait Mebrahtu
            May 4, 2021

            The only difference I am making is that I am using stand mixer. Will this be an issue?
            By the way, I have tried few of your recipes and the came out nice!

          • Natashas Kitchen
            May 4, 2021

            Hi Senait, it’s hard to say without being there. I recommend making sure there are no substitutions to both the ingredients or processes.

          • Jyothi Sethuraman
            June 14, 2021

            Hi Natasha,

            Update – I made the Tiramisu yesterday. Came out perfect. I only took out the mascarpone and Heavy whipping cream just before beating. Plus kept the egg and sugar mixture a bit longer and made sure it is not grainy anymore.

            Thank you for giving another great recipe.

          • Natasha's Kitchen
            June 15, 2021

            That’s great! Thank you for updating us with the result of your tiramisu. I’m glad it was a success!

  • lea
    April 21, 2021

    hi Natasha! can I use Kahlua in place of rum?

    Reply

    • Natasha's Kitchen
      April 22, 2021

      Hi Lea, someone else shared this in the comments section “I substituted the rum for Kahlua and it was so yummy!! Thank you!!” I hope that helps.

      Reply

    • Ludwina
      May 10, 2021

      I’ve tried your recipe and turn out a huge hit thanks for sharing your recipe Natasha

      Reply

      • Ludwina
        May 10, 2021

        and I tried to freeze the tiramisu and turn out still good

        Reply

      • Natashas Kitchen
        May 10, 2021

        That’s just awesome! Thank you for sharing your wonderful review!

        Reply

  • Karen
    April 21, 2021

    Hi Natasha,

    I don’t have enough, what do you think about using Marsala wine that I use for Marsala chicken?

    Thank you
    Karen

    Reply

    • Natasha's Kitchen
      April 22, 2021

      Hi Karen, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

      • Karen
        April 24, 2021

        Just tried, taste was good not as strong alcohol flavor as rum. But somehow my cream part was not as thick as yours, seem a little runny, I wonder why ? Any advice?

        Reply

        • Natasha
          April 24, 2021

          Hi Karen, make sure to use HEAVY whipping cream (not light cream or regular “whipping cream”) and whip to medium peaks which will hold the cream form better.

          Reply

          • Paulina
            May 8, 2021

            Do you put anything in the heavy whipping cream to thicken? Mine also was more runny after whipping for almost 10 minutes tonight. It came straight out of the fridge. Hoping it thickens while in the fridge. Can you freeze this tiramisu?

          • Natashas Kitchen
            May 9, 2021

            Hi Paulina, I have not tried freezing this recipe. If you experiment with that please let us know.

  • Katlyn
    April 14, 2021

    What can I use in place of rum for a non-alcoholic version?

    Reply

    • Natasha's Kitchen
      April 14, 2021

      If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

      Reply

  • Annette
    April 14, 2021

    The flavor was good but mine went flat. Curious if I whipped the cream enough but it said light peak which I did.
    Suggestions?

    Reply

    • Natashas Kitchen
      April 14, 2021

      Hi Annette, it’s hard to say without being there. There could be several reasons why. I’m wondering if it needed a little more time.

      Reply

  • Farah
    April 3, 2021

    Natasha,

    I really appreciate all your recipes! I made this recipe but when I added the egg custard to the Marscapone cream, the egg curdled, then I tried to use my hand mixer to mix the combination and I ended up with grainy and some curdled egg in the mixture. I appreciate your input.

    Reply

    • Natasha
      April 3, 2021

      Hi Farah, the egg mixture should not curdle if it was heated and combined with sugar as directed. I haven’t had that happen before so I’m not sure what could have happened. Maybe consider if any changes were made in the process or ingredients. Also if the mixture turned graining after adding the heavy cream, that is usually due to overmixing.

      Reply

      • Farah
        April 4, 2021

        I appreciate your prompt reply. Today is Easter 2021. Happy Resurrection Day to you and your family!

        Reply

  • Megan Feeser
    April 2, 2021

    This recipe was my first attempt to make tiramisu. It was soo good and such a hit with the family. It tastes just like the restaurants.

    Reply

    • Natashas Kitchen
      April 2, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • LauraB
    March 30, 2021

    Best tiramisou recipe ever!
    Well written and very easy to follow.
    Tastes delicious too!

    Reply

    • Natasha's Kitchen
      March 30, 2021

      Hi Laura, thank you for your great comments and feedback. I’m glad you enjoyed this recipe!

      Reply

  • Yunita
    March 28, 2021

    Can i omit the eggs?

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Hi Yunita, I honestly haven’t tried this without eggs yet to advise.

      Reply

      • Yunita
        March 30, 2021

        I tried it last night and it still came out delicious! I probably didn’t mix the cream and mascarpone well enough because the mascarpone was cold so it was hard to mix in with spatula. I should try to use mixer next time. Thank you!

        Reply

        • Natashas Kitchen
          March 30, 2021

          I’m so glad you enjoyed it!

          Reply

  • Karen POTTER
    March 15, 2021

    Sounds wonderful! Is this recipe easily halved? I’m cooking for one.

    Reply

    • Natashas Kitchen
      March 15, 2021

      Hi Karen, that may work. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

      • Karen POTTER
        March 16, 2021

        Natasha, that’s an amazing tool. Thanks!!

        Reply

  • Asma
    March 12, 2021

    Just tried this recipe and it turned out amazing. My husband -who’s a big fan of tiramisu- loved it too. Many thanks.

    Reply

    • Natashas Kitchen
      March 12, 2021

      That’s just awesome Asma! Thank you for that wonderful feedback.

      Reply

  • Jessica Harris
    March 7, 2021

    Can I substitute the mascarpone for cream cheese?

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hi Jessica, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.

      Reply

  • Monica
    March 6, 2021

    Thank you for all your recipes Natasha love them . God Blessing’s. Always. Monica 🙏❤️

    Reply

    • Natashas Kitchen
      March 6, 2021

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Nad
    March 5, 2021

    This recipe is perfect

    Reply

    • Natashas Kitchen
      March 5, 2021

      I’m so glad you enjoyed it!

      Reply

  • Cristina Kennedy
    March 1, 2021

    This is absolutely one of the best Tiramisu recipes out there! A friend of mine who LOVES Tiramisu said this is one of the best he’s ever had. Just be sure to make the coffee for the syrup really strong so your ladyfingers will have a strong coffee flavor. I did use the golden rum, which added a delicious degree of flavor. This is a double thumbs up recipe!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Hello Cristina, thanks for your awesome review of this recipe! Thank you so much for sharing your thoughts with us.

      Reply

  • Jia
    February 27, 2021

    Hi Natasha, your recipe works out great for me. But I have trouble getting the pieces out of the pan in pretty shape like you did. What spatula do you use to get the tiramisu out of the pan?

    Reply

    • Natashas Kitchen
      March 1, 2021

      Hi Jia! I’m so glad you enjoyed this recipe. We cut the Tiramisu at the 4-minute mark in the video if you wanted to peek at the tools we used. I just used a sharp knife and a spatula. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.

      Reply

      • Jia Li
        March 2, 2021

        So perfect, just what I’m looking for. Thank you, Natasha!

        Reply

        • Natashas Kitchen
          March 2, 2021

          You’re welcome, Jia! I’m happy you enjoyed this recipe.

          Reply

  • Luba
    February 26, 2021

    I am the only one who took forever to mix the heavy whipping cream? It took wayyy longer than the recommended 3-4 minutes. Would appreciate some feedback for next time 🙂 Thanks!

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Luba, are you using the same equipment we recommend? Some are less powerful than others, and that could be the culprit. Also, make sure your whipping cream and mascarpone are COLD, and you’re using “heavy” whipping cream, not just whipping cream.

      Reply

  • Claudia
    February 25, 2021

    Hi Natasha!
    First time making Tiramisu, it´s my favorite dessert but I always thought it was hard to make, so I was surprised at how easy this recipe looked.
    I absolutely loved it and so did everyone at home!
    Even my husband (who must have been a restaurant critic on his past life) said it was better than any restaurant´s. I forward his rave review to you. Thanks for all your wonderful recipes!

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Thank you for your wonderful comments and feedback, Claudia. I’m happy to know that you enjoyed making this recipe!

      Reply

  • Ekaterina Vallotton
    February 20, 2021

    Perfect!
    First attempt was a success!
    Thank you, Natasha ❤️
    We absolutely love all the recipes we tried!

    Reply

    • Natashas Kitchen
      February 20, 2021

      I’m so happy to hear that, Ekaterina!

      Reply

  • Miri
    February 14, 2021

    Hi Natasha do you have a recipe for 8×8 casserole? Im going to make it for my husband and me. This one is a bit too big.

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Miri, I haven’t tried this in an 8×8, but I imagine using a square pan or use a 9″ round springform pan will work great for half of the Tiramisu recipe.

      Reply

  • Mahnaz
    February 12, 2021

    Hi Natasha
    I love u ❤️🌹
    I make tiramisu with ur recipe we love love it 😋😋😋😋😋 so delicious and frostings cream so so yammmmmy 😋😋😋😋 my husband and my friends love it
    Thank u 🙏 🙏🙏🙏🙏😘🌹

    Reply

    • Natashas Kitchen
      February 13, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Sandhya Venkatesh
    February 11, 2021

    Hi Natasha, should the mascarpone cheese be cold or at room temperature?

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Hi there, it should be cold.

      Reply

  • Erich Schneider
    February 8, 2021

    Tiramisu is my wife’s favorite dessert so I made this recipe for her and a few friends. Everyone loved it and I will be making this recipe again.

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Awesome and great to hear that, Erich. Thanks for sharing your good feedback with us!

      Reply

  • liz
    February 6, 2021

    hi natasha, im going to make this today but im going omit the rum, how much vanilla extract do you put in the coffee and the cream? 🙂

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Liz, I would use maybe 2 tsp of vanilla if omitting the rum.

      Reply

  • liz
    February 6, 2021

    hi natasha, i love your recipe, the arancini was a huge hit in my home, but for this recipe i am omitting the rum , how many tsp of vanilla extract do u put in the coffee and the cream?

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Liz, you can add it to taste, but about two teaspoons should work.

      Reply

  • Reena Bhasin
    February 6, 2021

    Hi Natasha,
    Love your recipes as they are easy to make & taste amazing. My family love what I make with your tried & tested recipes. The Tiramisu was an absolute winner.
    Great goin girl!!!❤️

    Reply

    • Natashas Kitchen
      February 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • karo83ct
    February 3, 2021

    This TIRAMISU is AMAZING! It’s always a HIT for every party, and so easy to make. Thanks.

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Great to hear that! Thank you so much for your awesome feedback.

      Reply

  • Cheryl
    January 31, 2021

    Can you use a coffee liqueur instead of the rum?

    Reply

    • Natasha's Kitchen
      January 31, 2021

      I haven’t tried that yet to advise, Cheryl. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

      Reply

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