Food & Cooking Recipes Dessert & Treats Recipes Martha's Tiramisu Is the Ultimate Dinner Party Dessert Be the first to rate & review! This rich, creamy dessert is not to be missed. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 1, 2023 Rate PRINT Share Servings: 12 Martha’s tiramisu recipe is a classic take on the no-bake Italian dessert. She even makes her own ladyfinger cookies (opt for store-bought if you prefer). Some tiramisu recipes only use egg yolks in the mascarpone filling (some skip the raw eggs altogether). Martha uses whole eggs, adding the yolks first, then whipping the whites and folding them into the mascarpone mixture. The result is a lighter, fluffier filling to layer with espresso-soaked ladyfingers. Some versions call for adding Marsala, a Sicilian sweet wine, to the espresso. Martha amps up the coffee flavor of the tiramisu by using a coffee liqueur instead. She says it’s the perfect dessert for coffee lovers and a great option for a dinner party. Bryan Gardner Espresso Mousse You can use store-bought ladyfingers to make this tiramisu recipe, but we love how homemade ladyfingers mesh with the espresso. Ingredients 8 large eggs, separated 1 pound mascarpone 1 cup granulated sugar 4 ounces almond biscotti 1 ½ cups brewed espresso, cooled 2 tablespoons plus 2 teaspoons coffee liqueur, such as Kahlua Ladyfingers for Tiramisu 1 ½ cups heavy cream 1 tablespoon confectioners' sugar 1 teaspoon vanilla extract Best-quality milk chocolate, chilled, for garnish Directions Combine yolks and mascarpone; add sugar: Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside. Process biscotti to make crumbs and add to mixture: Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside. Whip egg whites and add to mixture: In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Mix coffee and liqueur: Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Dip ladyfingers in coffee mixture and place in baking dish: Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Spread half mascarpone; repeat layers: Evenly spread half the mascarpone mixture over ladyfingers; repeat layers. Whisk heavy cream with sugar and vanilla: In a large bowl, whisk together heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread whipped cream and garnish; chill: Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving. Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.