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Easy 10-Minute Tiramisu - the perfect last minute dinner party dessert!!!

Easy 10 Minute Tiramisu Recipe

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My easy 10 Minute Tiramisu recipe takes all the fuss out of a classic Tiramisu by simplifying the method while delivering you maximum delicious results!


Hi Bold Bakers!

You’ve requested Tiramisu a lot, and you’ve asked for desserts you can make when you don’t have a lot of time, so by popular demand I’m bringing you my easy 10 Minute Tiramisu recipe!

[Make Homemade Mascarpone Cheese for this Tiramisu!]

What is Tiramisu?

One of my favorite Italian desserts is classic tiramisu. Rich and creamy in texture with hints of espresso, almond and chocolate. What’s not to like? As a professional chef, I’ve made my share of classic Tiramisu recipes but I always thought it took a few more steps than it should. So, I decided to revamp a classic tiramisu recipe to include all the flavor but less of the fuss.

It will be our secret, nobody needs to know this easy 10 Minute Tiramisu took you less than half the time to prepare. The few steps I’ve simplified mean I can really enjoy entertaining and not just end up stuck in the kitchen when I make this recipe as something special to enjoy with family and friends.

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My Bold & Easy Secret

What makes this 10 Minute Tiramisu different from the rest? Well, usually this dessert requires you to separate eggs, make a custard then fold that into another mixture with whipped cream and mascarpone cheese…and that is just the first step. Bottom line, all you need to make a killer tiramisu is fresh heavy dairy cream, mascarpone cheese, sugar and good vanilla. Now all you have to do is whip these ingredients together, and layer with classic lady fingers. I swear to you no one will be saying “I really miss the eggs,” especially because they’ll be too busy swooning over how gorgeous your tiramisu is. And be sure to give my Homemade Ladyfingers recipe a try.

To finish off my 10 Minute Tiramisu recipe I put a little extra love into the presentation and this too is a cinch. I simply pipe little mounds of the sweet mascarpone mixture all across the top of my tiramisu and sprinkle with cocoa powder. This dessert is a show stopper!

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This recipe is really meant to impress your friends and family, while keeping things sweet, and easy on you. Maximum impact, for minimal effort!

Get more great desserts you can make in no time including my:

4.2 from 268 votes
Easy 10-Minute Tiramisu - the perfect last minute dinner party dessert!!!
Easy 10-Minute Tiramisu
Prep Time
10 mins
Total Time
10 mins
 

My 10-Minute Tiramisu recipe takes all the fuss out of a classic Tiramisu by simplifying the method while delivering you maximum delicious results!

Course: Dessert
Cuisine: Italian
Servings: 6 servings
Ingredients
Instructions
  1. Beat whipping cream, sugar, and vanilla until soft peaks form.
  2. Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.
  3. Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.

  4. Spread half of the whipped cream mixture on top of first layer of lady fingers. Repeat process with second layer of lady fingers and cream mixture.
  5. Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

Watch the Recipe Video!

Recipe Notes

1 cup Mascarpone Cheese Substitution: Cream together 6 oz. softened cream cheese, 2 Tablespoons sour cream, and 3 Tablespoons heavy cream.
you can make an egg free sponge cake for this using my egg substitute chart.
If using alcohol, add the Amaretto to the whipped cheese and cream mix, and the brandy, or rum, to the coffee mix. Use one or the other, or both!

*Make Homemade Ladyfingers including an egg-free recipe!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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329 Comments

Write a Comment and Review

  1. Lisa on December 17, 2018 at 7:43 am

    Hi! I am planning on making a lactose free version of this for Christmas. I can’t get lactose free mascarpone. But I can get the heavy cream, sour cream and cream cheess lactose free. I was just wondering, should I add them all to a bowl and then whisk them up to stiff peaks or first whisk the cream seperately and then add the cream cheese and sour cream afterwards?

    Thanks in advance!

    • Gemma Stafford on December 17, 2018 at 8:50 am

      Hi there, i would just combine the cream cheese and heavy cream, no need for sour cream. Enjoy!

  2. GrandmereB on December 14, 2018 at 9:41 am

    This was super easy and good! The only change that I made was to use semi-sweet finely grated chocolate instead of cocoa powder. I also doubled the recipe to feed a larger crowd! Thank you for sharing your recipe!

    • Gemma Stafford on December 15, 2018 at 3:42 am

      Hi there,
      I saw your photo, thank you so much for submitting it, I appreciate seeing your results, and it encourages other bold bakers too.
      I am delighted this worked well for you. It is a good idea for a crowd, no fuss and very satisfying.
      Seasons greetings to you and yours,
      Gemma 🙂

  3. Carla on December 12, 2018 at 12:26 pm

    Hi Gemma,
    Can I use Kahlua instead of the brandy? Thanks for the recipe. I was looking for an easy Italian dessert for Christmas dinner.
    ~Carla

    • Gemma Stafford on December 12, 2018 at 3:38 pm

      Yes, you can YUM!

  4. Robin Ward on December 8, 2018 at 1:35 pm

    Hi! Truly enjoy your videos and any of the recipes that I have tried. I just made your 10 minute tiramisu. We are having a dinner party for 19 and I decided we needed individual desserts! … Wow! So, I decided to make your tiramisu in mini cheesecake pans. I am so excited because they did come out. And I didn’t have to use the freezer. Would have liked to show you a photo … couldn’t figure out how to do it. Keep these happy things coming!

    • Gemma Stafford on December 9, 2018 at 3:08 am

      Hi Robin,
      I know! this is such an easy and satisfying thing to do. I have a number of tiramisu recipes here too, so you can ring the changes. That is a big dinner party! wow, I love this type of thing, nothing better.
      The submit button for photos is right at the bottom of the recipe. You then select the one to submit from your camera roll. Take a look, you do not need to send it until you are happy, and they are not published here until we are sure it is an intended photo,
      Gemma 🙂

  5. patty spencer on December 8, 2018 at 8:22 am

    Hi Gemma, I will be serving 12 people for Xmas and can’t wait to try this!!! Can I double the recipe and make it a trifle?

    • Gemma Stafford on December 9, 2018 at 1:58 am

      Hi Patty,
      Yes! and it would look amazing too! There are a few here, the berry one may be the lightest one on the list, and you can of course combine these ideas too. Thank you for being in touch. Happy Christmas to you and to your family,
      Gemma 🙂

  6. Koalak on November 19, 2018 at 10:29 am

    How far ahead can I make this dessert?!! Id like to make this a day or two before thanksgiving due to work.. but I want to make sure the lady fingers will hold up/ best taste!

    • Gemma Stafford on November 19, 2018 at 2:14 pm

      I wouldn’t make this more than 1 day in advance. The flavor will be lovely and the lady fingers wont be too soft 🙂 Enjoy!

      • Vicki on November 24, 2018 at 4:36 am

        Hey there I made it four days and keep it refrigerated and it was a huge hit-it held up perfectly

        • Gemma Stafford on November 24, 2018 at 6:07 am

          Thank you Vicki, well done you, I am happy that this worked so well for you, thank you foe letting us know,
          Gemma 🙂

  7. Jessica Yow on November 12, 2018 at 11:58 pm

    Hi Gemma
    Great fan here!
    Today was my 1st time doing the tiramisu. Aft successfully whipping the thickened cream to peaks, i added the mascorpone n brandy. I continued whipping but short while later, it started to turn into curds like butter. The more i whipped the worse it became..runny! It was only a short time of whipping!
    Taste was good, so i continued to layer it onto ladyfingers. Now it’s sitting in the fridge. .hope we cld still enjoy it.
    This the 1st time i did a cake n it kinda failed 😣
    What cld hv gone weong? Its hot day here today n the mascorpone was at room temperature following your recipe. I wonder if rhe heat was the culprit 😐

    • Gemma Stafford on November 13, 2018 at 1:57 am

      Hi Jessica,
      Tell me about your cream!
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. When you add another product to this mix it collapses, and I am wondering if this was the issue for you.
      Do let me know,
      Gemma 🙂

      • Jessica Yow on November 13, 2018 at 4:45 pm

        It’s tasty but ruined .. sandy😣
        Hey Gemma,
        I used thickened cream here in Melbourne.. w 35%milk fat, that’s the cream i often use to whip up cream. There’s no prob in whipping it into creamy stiff peaks. It was only aft adding the mascorpone it became runny yellow curds. The mascorpone was at room temp following your recipe n ytd ws a hot 29°C here. Perhaps when it’s added to the cool whipped cream, it just wouldn’t bind together? Or cld be the heat, it turned into buttery curds?
        I googled some other recipes in which the mascorpone was whipped together w the cream. Next time i will do this.
        I tried to upload the pics here but can’t?
        Thx, keep up your amazing recipes 🤗😘

        • Gemma Stafford on November 14, 2018 at 1:59 am

          Hi Jessica,
          The problem is the cream! This is what I was saying to you, the cream has been thickened, and I am not sure what the structure of it is. It will whip up well when it is used alone, it collapses when you add any other ingredient, such as condensed milk,cream cheese etc.
          Check the pack, it should be fresh dairy cream, nothing added, nothing taken away. 35% fat content to whip up well.
          I hope this will resolve this for you,
          Gemma 🙂

  8. Alifiya G on November 12, 2018 at 4:05 pm

    Hi nice recipe. How many does this serve?

    • Gemma Stafford on November 12, 2018 at 6:58 pm

      Hi,

      It serves around 8 people.

      Best,
      Gemma.

  9. Susan Wolfe on November 11, 2018 at 5:18 pm

    I made the Easy 10 Minute Tiramisu as a treat for my birthday. I was easy. And it is very delicious. Had trouble finding the ladyfingers, so I ordered a couple of big packages online – I know I could have made them, but I skipped that step this time. Anyway, it was as quick and easy as you said and oh, so delicious. I’ll be making this again and again. Thanks.

    • Gemma Stafford on November 12, 2018 at 9:55 am

      I’m delighted to hear that! This is one of my favorites!

  10. Biji John on November 9, 2018 at 8:46 am

    Hi Gemma, This is a great site and I followed your recipe exactly and just finished making your easy Tiramisu. You made it very simple and easy for a novice like me to follow. Its turned out great and Thank you for this lovely post and the directions! Will try more of your recipes 🙂

    • Gemma Stafford on November 9, 2018 at 9:54 am

      Wow, thank you so much for the lovely message! I am delighted to hear that!

  11. pandah3 on November 6, 2018 at 2:27 pm

    I made this the other day using her Homemade Ladyfingers recipe + the mascarpone substitute (cream cheese + sour cream + heavy cream), used Bacardi Rum instead of Amaretto or brandy, and it turned out soooo delicious! Tiramisu is my all time favorite dessert so I was hesitant to try it the eggless/non-traditional way but I’m so glad I trusted Gemma and went for it! It tasted just as good as regular tiramisu that I ate the whole pan by myself in two days! Thank you Gemma!!

    • Gemma Stafford on November 7, 2018 at 2:08 am

      Hi there,
      Thant is good to hear, though you could have shared!! lol.
      Well done you, you managed this recipe well, even changing it to what you have available to you.
      Thank you for being in touch,
      Gemma 🙂

  12. Paige on November 6, 2018 at 5:54 am

    Hi Gemma,

    I was wondering if rum could be used instead?

    • Gemma Stafford on November 6, 2018 at 8:42 am

      Hi Paige,
      yes it can, and very delicious it will be too. You can add it to this one, and sprinkle it on the sponge fingers for the chocolate one too.
      I hoe you like this recipe,
      Gemma 🙂

  13. Huma Sajjad on October 29, 2018 at 7:43 am

    Hi Gemma . I tried your recipe multiple times …. it was great but the best part is this you replied the comments which help us and others to improve. I have couple of issues ,,,, first when I dip ladyfingers in the coffee it tastes watery…..can I use milk in the coffee and the second thing is I am unlucky to beat cream cheese well I always found lumps in it afterwards, I used Philadelphia cream cheese at room temperature but still …. should I microwave it before using?

    • Gemma Stafford on October 30, 2018 at 3:47 am

      Hi there,
      1. To get the strong taste of the coffee you need to use a very strong coffee. Oddly I like to add a couple of teaspoons of a good instant coffee powder to brewed coffee for baking, or just use the instant coffee, dissolved in little enough water to taste.
      2. If you add a touch of cream when whipping the cream cheese it will bring it together for you. Use an electric beater if you can, but even a wooden spoon will do it if you beat hard enough, exercise!
      I would not microwave it before use, that is not a good idea.
      I hope you enjoy this recipe,
      Gemma 🙂

      • Christian Stubø on October 30, 2018 at 12:28 pm

        Personally I have used instant espresso, using at least one and a half times as much powder as recommended on the box.

  14. Brooke on October 28, 2018 at 1:16 pm

    Can I use Kahlua in this? If so how would I substitute it?

    • Gemma Stafford on October 29, 2018 at 4:01 am

      Hi Brooke,
      I think that would be delicious. Really add it to your taste to the coffee mixture. Do not allow it to dominate though, it is strong!
      Gemma 🙂

  15. Wajiha on October 27, 2018 at 10:55 am

    Tried this recipe, turned out really yummy… 😋

    • Gemma Stafford on October 27, 2018 at 12:31 pm

      I’m delighted to hear that 🙂

      Best,
      Gemma.

  16. Monica on October 25, 2018 at 5:01 am

    Hi Gemma, What do I need to add if I want to make a chocolate cream not the vanilla one. Thank you for this recipe by the way!

    • Gemma Stafford on October 25, 2018 at 6:12 am

      Hi Monica,
      for this recipe?
      You would need to add cocoa to the cream mix. That would do it, about 1 tablespoon should work well for you,
      Gemma 🙂

  17. Ranjeeta Mathew on October 24, 2018 at 5:30 am

    Hi..its a relief that you have suggested an alternative for mascrapone…its expensive and not easily available everywhere.
    Can this be set in a springfoam pan?since there is no gelatin was wondering it would hold its shape or not.

    • Gemma Stafford on October 25, 2018 at 6:00 am

      Hi there,
      This will hold its shape well. Remember that the sponge cake is there too, it sets up really nicely in the fridge, though it is often served in a bowl.
      Thank you for being here with us,
      Gemma 🙂

  18. Yvonne Ellis-Hammel on October 22, 2018 at 12:54 pm

    Hmmm, after being to Italy a few times, italian restaurants and my Dad being a chef, I never heard of making a custard for tiramisu (only in the US). Separating the eggs, whipping the white stiff, yolks go together with the mascarpone and then folding it all together. This method doesn’t take more time then your 10 min recipe. 😋 Just saying. You’re still my heroine.

    • Gemma Stafford on October 23, 2018 at 9:02 am

      Hi Yvonne,
      Yes, and that is how my mum always made it too. However, we cannot ask people to use raw eggs now, there are so many issues in so many places. The custard was a way to get around that. No eggs really helps too, and is a short cut to the custard method.
      Good point, and no doubt still is how my mum makes this as she can rely on the eggs being safe.
      Gemma 🙂

  19. Shona Cronin on October 22, 2018 at 12:58 am

    Hi Gemma,

    Unfortunately once I added the mascarpone to the cream mixture it separated and become more like a butter mixture. After reading your comments I’m thinking the cream may not have been heavy enough. I know it defiantly wasn’t over whipped. I will try again with a heavy cream next time. So sad right now ☹I was looking forward to this. Hopefully I have better luck next time.

    • Gemma Stafford on October 22, 2018 at 1:11 am

      Hi Shona,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream and they tend to separate when other ingredients are added.
      You may have been able to stabilize your mix with gelatin! Though if it became like a curd I ma having trouble understanding which cream it is. This should not have happened with any fresh dairy cream.
      Take two sheets of gelatin, or two teaspoons of gelatin. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too.Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *You can use agar, carrigeen moss, china grass too, these are plant based gelling agents, but you need to follow the directions on the packs for these, they come in different forms.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      This is easy when you try it!
      I hope this is of help to you for the future, or even to rescue the present mix,
      Gemma 🙂

  20. Maureen Wolfaard on October 21, 2018 at 10:14 pm

    Wonderful recipes…..THANK YOU GEMMA.
    Can one use Sour Cream to make Marscapone?

    • Gemma Stafford on October 22, 2018 at 2:16 am

      Hi Maureen,
      If you mean sour cream from the store then I am not so sure! This is often thickened and stabilized, and quite often not heavy cream to begin with. Check the label.
      You can make a cream cheese from any milk/dairy/animal sourced milk. What makes mascarpone is that it is very rich, made from high fat cream.
      All cheese starts with a curd, and the curd is separated from the whey to make a young cheese, this is then aged in a number of ways to make different types of cheese. Mascarpone is effectively a young cheese. Best made with fresh cream,
      Gemma 🙂

  21. Christine Bombinski on October 20, 2018 at 3:27 pm

    This couldn’t be simpler ! Made it a few times now, and makes us look clever bakers 🤣🤣🤣 delicious 😋

    • Gemma Stafford on October 20, 2018 at 7:51 pm

      I’m delighted to hear that 🙂

      Best,
      Gemma.

  22. Samjan on October 11, 2018 at 6:30 pm

    Hi Gemma,
    I want to try this recipe, but there’s no video😔 Watching a video really helps.

    • Gemma Stafford on October 13, 2018 at 2:44 pm

      Hi! You can find the video for my Tiramisu at the top and bottom of the post. I hope you enjoy!

  23. Fliss on October 10, 2018 at 3:44 am

    Hi Gemma, is this recipe good to scale up and down?

    • Gemma Stafford on October 10, 2018 at 9:02 am

      Hi Fliss,
      Yes! perfect for this, and easy to serve too. Just make sure to increase ALL of the components. I find that writing the recipe out really helps me to make sure I adjust everything.
      Happy baking,
      Gemma 🙂

  24. deena on October 7, 2018 at 12:07 am

    Hello – love your recipes! I tried making this recipe, and after adding the mascarpone cream the mixture was still runny and not a mousse type consistency, why would this be? Many thanks

    • Gemma Stafford on October 7, 2018 at 3:24 pm

      Hi Deena,

      What type of cream did you use? was it heavy whipping cream? do you know fat percentage?

      You know it will actually thicken up in the fridge so I think you can still use it.
      Best,
      Gemma.

  25. Roz on October 6, 2018 at 1:01 pm

    Don’t know what happened when I added the mascarpone cheese, but it separated & it became butter–made it anyway.Do you think it will be edible?. I spread it over the lady fingers as best I could & sprinkled the cocoa over it. Maybe I’ll add whipped cream from the can when I serve it. Any suggestions.?
    Good thing I have an apple pie for a back up,dessert!

    • Gemma Stafford on October 8, 2018 at 5:58 am

      Hi Roz,
      That is really very strange, I think you over whipped it! I am presuming you use fresh dairy heavy cream? I do not know why it would whip up into a butter after you add the cheese, I am sorry, I am confused by this, I would not expect this to happen.
      Gemma 🙂

  26. randi on October 2, 2018 at 5:15 pm

    Really appreciate if you can tell me how to make espresso. I can buy grind espresso from supermarket but have no idea how to make espresso for this recipe.

    Please let me know.

    PS: I’m not a coffee drinker and know nothing about coffee . 🙂

    • Gemma Stafford on October 3, 2018 at 3:03 am

      Hi Randi,
      To make a good espresso coffee, from ground coffee you will need a coffee machine of some sort.
      There are now a number of good quality instant coffee powders, and these are really useful for baking. That is what I suggest you use here.
      Make up the coffee according to the pack. One teaspoon to 200ml of hot water. 2 1/2 teaspoon to the recipe amount, though I make it a touch stronger for my taste.
      I hope this will help you to enjoy this dessert,
      Gemma 🙂

      • randi on October 3, 2018 at 2:15 pm

        Thank you Gemma ! Can’t wait to try this out 🙂

        • Gemma Stafford on October 4, 2018 at 2:50 am

          randi, I expect to see the photo!
          Gemma 🙂

          • randiNZ on October 7, 2018 at 2:06 pm

            Hi Gemma,
            Thank you very much for this great recipe. Indeed it took 10 minutes to make this. I was afraid as it was my first time whipping fresh cream and I live in New Zealand and here heavy cream comes as fresh cream. I put the beaters and the bowl in fridge one day before for the safe side 😀 So happy cream whipped up and recipe was a success. I didn’t have brandy, so used brandy essence and chocolate liquor in whipped cream and cheese mixture.

            I uploaded the photos. Thanks again.

            • Gemma Stafford on October 7, 2018 at 3:04 pm

              I’m delighted to hear that!!! Thanks for trying it.

              i just saw the photos! with the stars? it’s incredible 🙂
              Best,
              Gemma.



  27. Jessie on October 2, 2018 at 10:20 am

    Hi Gemma 😊
    So I plan on making this for Thanksgiving, but also want to make a pumpkin variation minus the coffee for the pumpkin pie lovers and kids. Can you recommend what I might dip the lady fingers into? With out alcohol or coffee I’m at a loss lol
    Thank you,
    Jessie

    • Gemma Stafford on October 3, 2018 at 3:32 am

      Hi Jessie,
      let us get our thinking hats on!
      What about a ‘mulled apple juice’. Pour the apple juice into a saucepan, add maple syrup, cinnamon stick and zest of orange and lemon, all spice berries too, bring to the boil, turn off the heat and cover. Allow to stand until cool, strain and use as your dip.
      This will make this a very seasonal thing, and the spice is more or less what is in pumpkin pie.
      You will need about 1 pint of fresh apple juice, maple syrup to taste depending on the apple juice, two sticks of cinnamon, and the thinly pared zest of 1/2 a well washed lemon and orange. About 6 all spice berries if you can get them. I am not sure where you want to go from there but take a look at this recipe (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) for guidance. A grating of nutmeg would be delicious too, but keep it as simple as possible. Remember we made this up as we went along, we are in this together 😉
      Gemma 🙂

      • Jessie on October 3, 2018 at 7:17 am

        Thank you Gemma,
        That sounds delicious! What a wonderful solution, I can’t wait toget baking! My house is going to smell so lovely with all of those aromas. Your the best!
        Forever grateful,
        Jessie

        • Gemma Stafford on October 4, 2018 at 5:54 am

          Hi Jessie,
          Yes, now get into the kitchen! We are happy to have you with us,
          Gemma 🙂

          • Jessica on October 29, 2018 at 9:23 pm

            I’m also interested in a pumpkin variation…Jessie, did you test this yet? Curious to hear how it went 😊

  28. Tia on September 29, 2018 at 4:06 pm

    Can i freeze this?

    • Gemma Stafford on September 29, 2018 at 5:04 pm

      Hi Tia,

      I don’t recommend freezing it. The cream won’t like that too much.

      Best,
      Gemma.

  29. JyotikaThapa on September 29, 2018 at 1:08 pm

    The outcome was excellent. I just took another tip from another recipe for making mascarpone cheese at home …..hereaftee followee this recipe. Tiramisu made was super duper hit.

    • Gemma Stafford on October 1, 2018 at 12:40 pm

      Hi there,
      good for you! well done #boldbaker. very Bold to make your own cheese too, you should be really proud of yourself.
      Thank you for this lovely review,
      Gemma 🙂

  30. Naimah on September 28, 2018 at 4:56 am

    Hello,
    Might be a silly question but when you make the coffee (to dip in the lady fingers) should you add sugar to it and if so how much? (I don’t drink tea or coffee so am at a loss!)
    Thanks

    • Gemma Stafford on September 30, 2018 at 8:13 pm

      Hi Naimah,

      that’s a good question. There is not need to add sugar to it. Because of the sugar in the cream mix there is no need for it in the coffee.

      Best,
      Gemma.

  31. David on September 26, 2018 at 9:50 am

    Hi Gemma. Near the end of the video, you mention the layers of flavor and the “sweet cocoa powder on top”. I usually only find unsweetened cocoa powder in the stores. Are you using sweetened or unsweetened cocoa powder? Thanks!

    • Gemma Stafford on September 26, 2018 at 9:59 am

      Hi David,
      Always unsweetened! The cocoa picks up the sweetness from the other ingredients, or just adds a little contrast!
      Try it! At home my mum used to grate a bar of dark chocolate on top, and actually between the layers too! Very delicious. I hope you enjoy this recipe,
      Gemma 🙂

  32. Bev Sherwin on September 25, 2018 at 8:30 pm

    The cocoa powder you sift on at the end… sweetened or unsweetened cocoa powder ?
    Thanks, Gemma!

    • Gemma Stafford on September 26, 2018 at 10:18 am

      Hi Bev,
      Always unsweetened. Good to have you with us,
      Gemma 🙂

  33. Lavina on September 23, 2018 at 1:08 am

    Hie
    What can be the subsitute of lady fingers ?

    • Gemma Stafford on September 23, 2018 at 2:24 am

      Hi Lavina,
      you can make your own: https://www.biggerbolderbaking.com/homemade-ladyfingers/
      This recipe will give you the idea. You can use a vanilla sponge too, slice it up and sprinkle with the coffee mix. Experiment a little with this, do not over wet the sponge and all will be well,
      Gemma 🙂

  34. Shazia on September 20, 2018 at 5:38 am

    Hi gemma. Pleease help me out… what are the measurement of making the coffee with instant coffee?

    • Gemma Stafford on September 20, 2018 at 7:20 pm

      I usually do a big teaspoon of granules to every cup of water 🙂

      Best,
      Gemma.

  35. Vera on September 8, 2018 at 6:10 pm

    My mascarpone cheese and whip cream do not blend together at all I wonder why

    • Gemma Stafford on September 9, 2018 at 8:21 pm

      I’m not sure why they wouldn’t blend together. That seems very odd. Did it separate or something?

      Gemma.

    • Grace on September 22, 2018 at 2:14 pm

      I think the two ingredients must be at least 6 chilled in order to achieve the right consistency. 😃

      • Gemma Stafford on September 23, 2018 at 4:53 am

        Hi Grace,
        Yes, and these ingredients are dairy, and so should always be used from the fridge, good point,
        Gemma 🙂

  36. Sara H. on September 5, 2018 at 12:35 pm

    Sorry if someone has commented this before, but I have tried to make this recipe twice with no success! Once I start beating after I add the mascarpone cheese into the whipped heavy cream with soft peaks the mixture almost immediately separates and my cream loses it’s volume and reverts back to liquid form. Then the cheese is sitting there as if I’ve made butter. Even after beating it profusely it still never becomes like a mousse.

    I’ve looked it up and found that if the cream and cheese are two different temperatures it can cause separation, and I figured that was what happened the first time. But this second time I made sure that they were both room temperature, and the same thing happened! The only thing I can think of is that I am using a stainless steal bowl that might be a little cold, but I’m really at a loss. Do you have any advice, Gemma?

    • Gemma Stafford on September 6, 2018 at 2:24 am

      Hi Sara,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream, and will not accept another ingredient, such as condensed milk, or cream cheese without collapsing.
      I am wondering if this is what you are using? Do let me know, it is my best guess,
      Gemma 🙂

  37. Donna McIntyre on August 31, 2018 at 4:32 pm

    I made the first one in the winter it turned out perfect… now in the middle a hot August… I am making one right now and it wont stiff peaks…Almost a consistency of a cake mix it smells wonderful but won’t
    thicken what did I do wrong followed recipe but used the heavy whipping cream instead… but could it be the weather?? it’s like 80 degree now …I put it in the refrigerator thought maybe the colder the better I put the beaters in there too I will try it again in about 20 minutes… what can I do to thicken it?? ugh

    • Gemma Stafford on September 1, 2018 at 8:29 am

      Oh Donna!
      I have never had this happen to me with fresh dairy cream. When it is cold it whips up really quickly, and I do not think the temperature will matter.
      I am mystified!
      I presume this is fresh dairy cream! I am a bit lost, because I think it is, and that you will solve it! Do let me know,
      Gemma 🙂

      • Donna McIntyre on September 1, 2018 at 9:05 am

        I learned my lesson I bought the store brand I will always go with the best I can find always lol

        • Gemma Stafford on September 1, 2018 at 11:03 am

          Donna, I have been there 😉
          Gemma <3

  38. Dilek on August 30, 2018 at 8:59 am

    Can this be done the night before, or would it get too soggy?

    • Gemma Stafford on August 31, 2018 at 4:18 am

      Hi there,
      Good question!
      Yes, the secret is to dunk the sponge fingers really quickly, in and out in a second, then it will not be too wet to start with. The other way to do this is to lay the sponges out in the dish and sprinkle on the coffee mix, lightly.
      I hope you love this recipe, it is actually better when refrigerated overnight,
      Gemma 🙂

  39. Linda Keintz on August 26, 2018 at 9:25 am

    This was so easy to make, and absolutely delicious! Although somehow I must not have read the directions properly and I only did two layers! I didn’t have the alcohol to add, but still was absolutely fantastic, ty so for the easy and quick recipe! I actually doubled the recipe and made it in a 13 by 9 dish. I gave some to my neighbor a friend and my dad and then my husband and I had a lot definitely going to make it again and do the three layers next time.

    • Gemma Stafford on August 27, 2018 at 4:11 am

      Hi Linda,
      good job! yes, it is rich, so it goes a long way. Well done you,
      Gemma 🙂

  40. Vanessa on August 24, 2018 at 11:06 pm

    Hi Miss Gemma, for how long can I store tiramisu in the fridge?

    • Gemma Stafford on August 26, 2018 at 5:01 am

      Haha! Vanessa, it depends on who knows it is there!
      Seriously though, about 3 days. Remember this is made with dairy, and dairy will spoil over time.
      I hope you enjoy this recipe,
      Gemma 🙂

  41. Gerdn on August 19, 2018 at 1:31 pm

    Hello again! I just wanted to say that I tried the recipe and it turned out great, my family was amazed by it! Thank you for the tasty PLUS simple recipes, I have learned a lot about baking from your videos!

    • Gemma Stafford on August 19, 2018 at 1:53 pm

      Thank you for letting me know. I’m delighted everyone enjoyed my Tiramisu recipe. Have you tried my 10-Minute Berry Tiramisu?

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