IE 11 is not supported. For an optimal experience visit our site on another browser.

Dylan's Tiramisu


Chef notes

I am obsessed with tiramisu and I'm very particular. I like my mom's recipe, Eataly's version, and that's it. I can't find many places that make it the way I like. And then I went to Italy. In Rome, they serve it everywhere. They walk around with dishes of it and just scoop it out onto your plate. It's perfect and the exact way I like it every single time. They even serve it to kids! And it turns out a simple swap of espresso to chocolate milk makes it perfect for them, too. I actually love both versions equally and my boys are becoming just as obsessed as I am!

Swap option: Substitute the coffee and brandy for whole milk and chocolate syrup. Make as chocolaty as you prefer! I like it not too strong.


  • 2 cups (approximately) strong coffee, cooled
  • 1 shot brandy or coffee-flavored liqueur
  • 2 eggs
  • 5 tablespoons sugar
  • 500 grams mascarpone cheese
  • 1 package hard lady fingers
  • shaved chocolate or cocoa powder, for topping



In a small bowl, stir the coffee and brandy together. Set aside.


In a medium bowl, beat the eggs and add sugar. Once well-combined, slowly blend in the mascarpone cheese. Blend only until light and fluffy; don't overbeat.


Dip lady fingers in coffee mixture then lay them in dish. Spread cheese mixture over fingers. Add another layer of fingers and another layer of cheese mixture. Add shaved chocolate or cocoa powder on top. Chill.