Beth’s Foolproof Tiramisu

Beth’s Foolproof Tiramisu

SUBSCRIBE to my gardening channel!

Foolproof Brownies
Foolproof Tiramisu
Foolproof Crepes
Foolproof Chocolate Lava Cake
Foolproof Snickerdoodles

Chocolate Lava Cake
Foolproof French Macarons
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
S’More Pie
Creme Brulee
Chocolate Raspberry Pavlova
S’More Pie
Caramel Apple Ice Cream Cups
Pumpkin Bread
French Apple Tart
Apple Turnovers
Elegant French Toast
Coffee Cake
Banana’s Foster

Fits a 9 x14 casserole dish
Serves 10-12

For the sponge cake:
5 eggs
¾ cup (150 g) sugar
1 ½ tsp (7.5ml) vanilla
2 cups (240 g) flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
1/2 cup (120 ml) of milk
1/2 cup (120 ml) of olive oil

For the filling
1 tbsp (15 ml) vanilla
1 ½ (350 ml) cups heavy cream
¾ cup (150 g) powdered sugar
1 cup (240 ml) pasteurized egg product (or 5 egg yolks)
¼ cup (50 g) granulated sugar
8 oz (230 g)mascarpone cheese (NOTE: Be sure it is at room temperature. It will be easier to mix that way)

For assembly:
2 cups (475 ml) espresso or strong coffee, cooled
2 tsp (10 ml)of Rum Extract
¼ cup (25 g) cocoa powder
4 tbsp (25 g) grated dark chocolate
chocolate covered espresso beans for garnish (optional)

Preheat oven to 350 F (176 C).

Grease and flour a 17 ½ x 12 ½ x 1″ sheet pan. Set aside.

For the cake:
Whip together, on high, the eggs and sugar until they are pale yellow and voluminous. Takes about 5-7 mins.

Then add vanilla and mix.

In a separate, small bowl combine the milk and the oil and set aside.

In a separate bowl combine the flour, baking powder and salt. Whisk with a fork, and then add to the egg mixture in thirds, alternating with the oil and milk mixture. Mix just until combined.

Pour out into pan. Spread with a spatula until evenly distributed. Bang pan on counter to release air bubbles. Bake for 10 mins until tooth pick comes out clean. Allow to cool and then cut into 4 ” x 2″ rectangles and set aside.

Prepare the coffee Pour it into a shallow container (like a pie plate) and add the rum extract. Then prepare the filling.

For the filling, whip the heavy cream with the powder sugar and vanilla until stiff peaks form. Set aside.

Then in a clean bowl, whip the pasteurized egg product and granulated sugar, with an electric mixer for at least 15 mins on high. You will know when they are done when the mixture doubles in volume and becomes fluffy. (if using regular egg yolks beat only for 5-7 mins)

Place the softened mascarpone cheese in a large bowl, and gently fold in the whipped cream in stages, lightening the cheese with every addition. Once all the cream is added, gently fold in the whipped egg mixture. Set aside.

Take out a 9 x 14 casserole dish. Dip each piece of 4 x 2 cake into the coffee mixture, both sides for 1 second each, and then place the wet cake in the bottom of the dish, until you create 1 bottom 1 layer.

On top of the cake layer, add half of your filling, smoothing out to completely cover the sponge cake. Then add about 2 tbsp of sprinkled cocoa and 2 tbsp of grated dark chocolate.

Then add another layer of cake and repeat the process of adding the remainder of the filling, cocoa and grated chocolate. Clean edges of dish with a paper towel.

Cover lightly with foil and refrigerate for at least 2 hours until set. But overnight is REALLY BETTER!

To serve cut into squares and garnish with a chocolate covered espresso bean. Serve and float up to dessert HEAVEN! Enjoy! ☺

I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday!


View Comments (26)


  1. lateefajohnson61

    January 31, 2016 at 2:43 am


  2. Theresa Allen

    January 31, 2016 at 2:43 am

    Doesn't the alcohol evaporate though?  I am under age and I always made it with rum. Should I not being doing that? Lol whoops :P

  3. Afra Ibnat

    January 31, 2016 at 2:43 am

    Thank you! I was finding a recipe of tiramisu like this.☺️

  4. Doudou Bani

    January 31, 2016 at 2:43 am

    thank y beth i just made the tiramisu it s amazing love it

  5. Esperanza Valdez

    January 31, 2016 at 2:43 am

    You're awesome I've always wanted to know how to make this!!!!

  6. Roselia

    January 31, 2016 at 2:43 am

    Hi, may I know if the cocoa powder is sweetened or unsweetened?

  7. Eun Jun Wang

    January 31, 2016 at 2:43 am

    Hi Beth, can i just use whipped cream only? I dont really want to use the eggs and mascarpone cheese.

  8. Andre Sewell

    January 31, 2016 at 2:43 am

    Regarding the egg issue, when I make my tiramisus, I whisk the eggs over a bain marie with the liquor and sugar until they're cook and extremely fluffy. Following that, I fold in my whisked egg whites.


    January 31, 2016 at 2:43 am

    Hey Beth! Can you use vegetable oil or do you need specifically olive oil?

  10. Kyle peng

    January 31, 2016 at 2:43 am

    Why are mascarpone cheese so hard to find WHY LAS VEGAS DONT HAVE mascarpone CHEESE I went to like 5 stores could I use a substitute

  11. Olivia Ferris

    January 31, 2016 at 2:43 am

    Beth, do we have to add the raw eggs?

  12. Olivia Ferris

    January 31, 2016 at 2:43 am

    The perfect recipe for me-I've been looking for a good tiramisu recipe!!

  13. Ihaina Love

    January 31, 2016 at 2:43 am

    Beth !! You are a masterpiece

  14. miss jar

    January 31, 2016 at 2:43 am

    love watching your vids cos your voice is so gentle:))

  15. Federico Celina

    January 31, 2016 at 2:43 am

    Hi Beth, I totally love this recipe, I actually have my grandma's lady finger recipe which I bake in a baking sheet like you do with the cake here and it does make for a time saver! One thing, for those who live in countries where pasteurized egg product is not sold, you can actually pasteurize it yourself very easily! Only special thing you'll need is a candy thermometer: basically mix the eggs with the sugar in a heatproof bowl, mix until combined, then take it to a double boiler and whisk constantly so you don't get scrambled eggs, when the thermometer reaches 140 F° all bacteria should be dead! Then just take it to the mixer and WHIP UP!

    Hope this helps out.

  16. Shahina Abbasi

    January 31, 2016 at 2:43 am

    Could u give me a recipe tried and tested with splenda and no egg or atleast no egg olks my father is coming for the first time to my home and i want make it for him

  17. Vintage Rose

    January 31, 2016 at 2:43 am

    Tiramisu looks like the dessert version of lasagna! Yum!

    Vintage Rose

  18. Nenas Valladares

    January 31, 2016 at 2:43 am

    Can I use lady fingers

  19. ChiiyoMeroko25

    January 31, 2016 at 2:43 am

    Thank you for the recipe! We do not have packaged eggs/egg yolks/egg whites in Germany. We just have the natural product. How long can you keep the dessert or rather how fast do you have to eat it if you use real eggs?

  20. anellimm

    January 31, 2016 at 2:43 am

    In Bulgaria we have no problem finding lady fingers. They are in every big or small shop. Here we call them cat tongues because of their shape :)

  21. elizabeth lemire

    January 31, 2016 at 2:43 am

    in Canada you can find lady fingers in regular grocery stores

  22. gracigirl13

    January 31, 2016 at 2:43 am

    What brand/where did you get the pan you cooked the pseudo-ladyfingers in?
    Thanks 🙂 Looks Delish!

  23. jasdeep garha

    January 31, 2016 at 2:43 am


  24. Chikuru Chibi

    January 31, 2016 at 2:43 am

    Your personality is so fun it make watching your videos a blast and baking enjoyable! 

  25. Evan Lin

    January 31, 2016 at 2:43 am

    I've been looking for Tiramisu recipes without lady fingers. Thank you so much :D

  26. SonicBoom7869

    January 31, 2016 at 2:43 am

    Really love your bakes and recipes and it's helping me getting better at baking. 

Leave a Reply

Your email address will not be published. Required fields are marked *


More in Dessert

Homemade Cannoli Recipe – Laura Vitale – Laura in the Kitchen Episode 349

thecookerybookNovember 29, 2020

Nutella Souffle Recipe – Laura Vitale – Laura in the Kitchen Episode 535

thecookerybookNovember 25, 2020

Beth’s Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 25, 2020

Homemade Flan Recipe – Laura Vitale – Laura in the Kitchen Episode 319

thecookerybookNovember 21, 2020

Beth’s Blood Orange Pound Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 20, 2020

Chocolate Raspberry Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 317

thecookerybookNovember 17, 2020

Beth’s Blueberry Crumb Cake Recipe | ENTERTAINING WITH BETH

thecookerybookNovember 15, 2020

How to make Vanilla Sugar Cookies – Recipe by Laura Vitale – Laura in the Kitchen Ep 104

thecookerybookNovember 13, 2020

Beth’s Orange Almond Cake: P.A.N Global Cooking Challenge

thecookerybookNovember 10, 2020