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Classic Tiramisu - a dreamy, copycat recipe with no raw eggs

Classic Tiramisu

My copycat attempt of Romano’s Macaroni Grill Classic Tiramisu.



Soaking liquid:



  1. In the top of a double boiler (or rig your own by placing a heat safe bowl over a pan of barely simmering water), whisk together egg yolks, rum and sugar. Cook over simmering water while beating with a hand mixer till mixture triples in size, about 5 minutes. Remove pan with egg mixture from heat, mix in mascarpone and vanilla and set aside to cool slightly.
  2. Whip cream to stiff peaks, then fold about a third into egg mixture to lighten. Add the rest and gently fold till combined.
  3. Combine espresso, Kahlua, sugar, rum and vanilla in shallow dish (I used a Pyrex pie plate).
  4. Dip half of the ladyfingers very quickly into the coffee, and arrange on bottom of 8 x 8-inch pan (you may need to break a few to fit in the pan).
  5. Spoon half the mascarpone mixture over ladyfingers and smooth the top. Repeat with the rest of the ladyfingers and top with the remaining filling.
  6. Cover with a layer of plastic wrap and refrigerate for at least 6 hours. Dust top with grated semisweet chocolate, then cut into squares to serve.


If you use soft ladyfingers, you may need to increase the soaking liquid.