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Magnolia Table Tiramisu


byJoanna Gaines
Total 4 hours (includes chilling time)
Active 35 mins
Makes 12 slices
TIP: When making the whipped cream for this recipe, chill the bowl you are using in the fridge. This will help the cream form faster while blending with a hand mixer or in a stand mixer.
  • 2/3 cup whole milk
  • 6 eggs yolks
  • 3/4 cup sugar
  • 1 pound mascarpone cheese
Ladyfinger Coffee Mixture
  • 1 package ladyfingers
  • 1/2 cup hot water
  • 2 tablespoons rum
  • 2 tablespoons instant coffee
Whipped Cream
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1/2 cup cocoa powder, for dusting
  1. To make the tiramisu filling: In a saucepan, heat up the milk on medium high heat.
  2. While it’s heating, add the 6 egg yolks, then 3/4 cup of sugar. Whisk constantly. After a few minutes, the custard will thicken to an almost pudding-like consistency. Then proceed to transfer into a bowl, place plastic wrap directly on top of the custard and place in the fridge for at least 30 minutes.
  3. In a stand mixer fitted with whisk attachment, add whipping cream, vanilla, and sugar. Whip on medium until incorporated, turn speed to high and continue to beat until stiff peaks, about 30 seconds. (Careful not to over beat or it will break.)
  4. To assemble the tiramisu: In a 9x11-inch dish, lay the ladyfingers to cover the bottom of the dish.
  5. In a small bowl, stir together hot water, rum, and instant coffee until dissolved.
  6. Using a pastry brush, generously brush each ladyfinger with the coffee mixture.
  7. Add custard mixture to mascarpone cheese and stir together until combined.
  8. Smooth 1/2 of the new custard mixture on top of the ladyfingers, then 1/2 of the whipped cream. Add another layer of ladyfingers, and brush with coffee mixture, repeat until both layers are complete.
  9. Dust cocoa powder generously over the top. Refrigerate for at least 6 hours or up to overnight.
  10. Store covered in the refrigerator for up to 3 days.