The New Tiramisu

from ButterYum
makes one 9x13-inch dish (about 12 servings)


  • 2 cups very strong coffee, cooled
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract (or see note below)
  • 16 ounces mascarpone cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cup heavy cream
  • 4 ounces semisweet or bittersweet chocolate, grated


  1. In a shallow dish large enough to dip an entire savoiardi cookies, combine the coffee, 2 tablespoons or sugar, and pure vanilla extract (or alcohol if using); set aside.
  2. In the bowl of a stand mixer fitted with the whip attachment, cream the room temperature mascarpone cheese, 1/2 cup sugar, and pure vanilla extract on medium speed, just until combined; stop the mixer and scrape down the sides of the bowl.
  3. Turn the mixer back on medium speed and slowly pour in the cold heavy cream; increase speed to medium-high and continue to whip until the whip leaves distinct tracks in the mixture.
  4. To assemble, spread a thin layer of the cheese mixture in the bottom of a 9x13-inch casserole dish.
  5. Dip the savoiardi cookies, ONE AT A TIME, in the coffee mixture and QUICKLY place them in the bottom of the casserole dish; repeat until the bottom of the pan is filled with cookies.
  6. Top with half of the cheese mixture, spreading it into an even layer.
  7. Repeat step 5; follow by repeating step 6.
  8. Sprinkle grated chocolate all over the top.
  9. Cover well with plastic wrap and chill for at least 4 hour, or up to several days.  Serve chilled.


  • If you'd like to add alcohol to the coffee mixture, add enough to suit your taste. ┬áKahlua, Rum, Amaretto, and Chocolate Liqueur are nice options.
  • Can be assembled several days ahead of time.