Authentic Tiramisu #Choctoberfest

Authentic Tiramisu Recipe - Triple Chocolate Kitchen

What’s not to love about creamy, authentic tiramisu?

I never had tiramisu until I went to college. Sad, I know, but true! My mom and grandmothers always made cookies, cakes, and pies, growing up, but no one in the family had any Italian roots, so tiramisu was a dessert that just never came to mind.

Heck, we rarely even had spaghetti!

Tiramisu is an acquired taste. It is not overly sweet like most other desserts. That’s part of the reason I knew I wanted to make it for #Choctoberfest with Imperial Sugar – after mega-rich and decadent recipes like grandma’s brownies and no-churn chocolate ice cream, I wanted something for those of you who enjoy a more subtle dessert.

Okay, maybe subtle isn’t the right word… because I went ultra authentic with this recipe and used 1/2 coffee and 1/2 booze! My point is, this dessert has just a hint of sweetness, rather than being the kind of ultra-chocolaty dish that makes your teeth hurt because it’s so sweet.

authentic tiramisu

I’m not kidding about the alcohol though. We had friends over the night I made this, and my one friend commented that he was tipsy after eating a big slice! You don’t bake this recipe, so the booze doesn’t have a chance to cook off.

But never fear – if you don’t want alcohol in your dessert, you can use 100% coffee.

Either way, this is one of the adults, rather than the kids!

A huge thank you to Imperial Sugar for providing the sugar for this recipe and being our #Choctoberfest Gold Sponsor!

Here’s the recipe… make sure you scroll down to see the other bloggers posting today for #Choctoberfest, and if you haven’t already, enter here to win our huge chocolate prize pack!

Authentic Tiramisu

Prep Time: 30 minutes

Total Time: 4 hours, 30 minutes

This authentic tiramisu has just a hint of sweetness.


  • 6 egg yolks
  • 1 cup sugar (we used Imperial Sugar brand)
  • 1 1/2 cup mascarpone cheese
  • 1 1/2 cup heavy whipping cream
  • 2 7-ounce packages of ladyfingers
  • 1 cup strong-brewed coffee, chilled
  • 1/2 cup Marsala, dark rum, brandy, or coffee flavored liqueur
  • 2 tablespoons cocoa


  1. Whip the heavy cream to stiff peaks.
  2. Heat egg yolks and sugar over medium heat until almost boiling, stirring continuously. Reduce heat and cook on low for 10 minutes while continuing to stir. Remove from heat and whip yolks until you have a thick, custard texture.
  3. Beat mascarpone into egg mixture.
  4. Gently fold in whipped cream.
  5. In a separate bowl, mix together coffee and alcohol of choice.
  6. Dip each lady finger in coffee mixture very quickly and arrange on the bottom of a 9-inch square dish. Repeat process until the bottom of the dish is covered with ladyfingers.
  7. Spoon 1/2 of the cream over the ladyfingers and dust with 1 tablespoon cocoa.
  8. Repeat this process with another layer of ladyfingers, the remaining cream, and the remaining cocoa.
  9. Chill for at least 4 hours (overnight is better). If you will be chilling for more than 12 hours, wait until just before serving to dust with the top layer of cocoa.


You can replace the alcohol in this recipe with 1/2 cup coffee if you prefer a non-alcoholic dessert.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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