How many servings does this Tiramisu recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Tiramisu recipe come from?

It was shared by Sam Kelly on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Tiramisu Recipe

Name: Tiramisu Recipe
Yield: 6 servings
Cuisine: Italian
Ingredients: 120 ml coffee; 30 g brown sugar; 120 ml coffee liqueur; 50 ml baileys; 450 g mascarpone; 6 egg yolks; 140 g granulated sugar; 500 ml double cream; 2 tsp vanilla extract; 30 g ladyfingers; 30 g cocoa powder

A classic Italian tiramisu featuring silky mascarpone cream, coffee‑soaked ladyfingers, and a hint of Baileys. The dessert layers airy custard and whipped cream, finished with a dusting of cocoa for a rich, celebratory treat.

Recipe by Sam Kelly· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

30 min

Cook Time

N/A

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

30 min estimated total time for 6 servings.

Explore related saves

Dessert Italian Sweet

Ingredients

0.51 cup coffee
1 1/10 oz brown sugar
0.51 cup coffee liqueur
1 7/10 fl oz baileys
16 oz mascarpone
6 egg yolks
4 9/10 oz granulated sugar
1 1/10 oz brown sugar
1 1/10 pt double cream
2 tsp vanilla extract
1 1/10 oz ladyfingers
1 1/10 oz cocoa powder

Instructions

1
Combine the coffee with 30 g of brown sugar in a large bowl and stir until fully dissolved; set aside as the soaking liquid.
2
In a separate bowl, whisk the mascarpone together with 60 ml of the coffee liqueur (add the Baileys if desired) until smooth.
3
Prepare a custard by whisking 140 g of granulated sugar with the 6 egg yolks in a heat‑proof bowl placed over a simmering water bath; continue whisking for 5–6 minutes until the mixture thickens slightly and reaches about 158°F.
4
Transfer the warm custard to the mascarpone mixture and whisk until fully incorporated; then place the combined filling in the refrigerator to cool completely, about 15 minutes.
5
While the filling cools, beat the 500 ml of double cream with 2 tsp vanilla extract using a low speed until soft peaks form; avoid over‑whipping.
6
Gently fold the whipped cream into the cooled mascarpone‑custard mixture, preserving the airy texture.
7
Quickly dip each ladyfinger into the coffee‑sugar liquid for 1–2 seconds, ensuring they are moist but not soggy, and arrange a single layer in a rectangular or square serving dish, leaving minimal gaps.
8
Spread half of the mascarpone filling evenly over the first layer of ladyfingers; optionally dust a thin layer of cocoa powder over this first filling.
9
Add a second layer of coffee‑dipped ladyfingers, then spread the remaining filling over the top, smoothing with a spatula.
10
Cover the dish and refrigerate for at least 4–5 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
11
Just before serving, dust the surface generously with cocoa powder for a finishing touch.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Custard Timing

Whisk the egg yolk and sugar mixture over a simmering water bath for 5–6 minutes until it thickens and reaches about 70 °C.

Cool Before Adding Cream

Refrigerate the combined mascarpone‑custard filling for about 15 minutes before folding in the whipped cream.

Quick Ladyfinger Dip

Dip each ladyfinger in the coffee‑sugar liquid for only 1–2 seconds.

Chill to Set

Cover the assembled tiramisu and refrigerate for at least 4–5 hours, preferably overnight, before serving.

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