There’s no dessert quite like tiramisu to bring warmth and elegance to the holidays. Layers of espresso-soaked ladyfingers, creamy Grande Cheese mascarpone, and a dusting of cocoa come together to create a timeless Italian classic. It’s the perfect dessert for family gatherings, festive dinners, or a cozy night in with good company.

CLASSIC HOLIDAY TIRAMISU

INGREDIENTS:

• 4–5 shots espresso (we used Kimbo Coffee, on special from Nov 3–23)
• 1½ cups (240ml) hot water
• ½ cup Kahlua (optional)
• 40–45 Di Manno Ladyfingers (on special from Nov 3–23)
• 500g Grande Cheese Mascarpone, cold
• ¼ cup Grand Marnier
• 4 large pasteurized eggs, yolks separated
• ½ cup (100g) granulated sugar, divided
• 2 cups (480ml) heavy cream
• ½ tsp pure vanilla extract
• ⅛ tsp salt
• Unsweetened cocoa powder, for dusting

DIRECTIONS:

Whisk the egg yolks:

Over a double boiler (or a heatproof bowl over a pot of shallow simmering water), whisk yolks with ¼ cup sugar until light and foamy, about 5 minutes. Remove from heat and fold into the mascarpone mixture until smooth.

Whip the cream:

In a clean bowl, whip heavy cream and vanilla until medium peaks form. Gently fold into the mascarpone mixture.

Beat the egg whites:

In another clean bowl, whisk egg whites and salt until foamy. Gradually add remaining ¼ cup sugar and beat until stiff peaks form. Fold gently into the mascarpone cream.

Assemble the tiramisu:

Quickly dip each ladyfinger into the cooled espresso mixture (a quick dip — not a soak). Arrange a full layer in the dish, then spread half the mascarpone cream on top. Repeat with a second layer of dipped ladyfingers and the remaining cream.

Chill:

Cover and refrigerate for at least 3 hours, or overnight for the best flavor and texture.

Finish and serve:

Before serving, dust the top generously with cocoa powder. Slice and serve chilled.

Where to Shop:

Find Kimbo Espresso and Di Manno Ladyfingers on special until November 23rd, 2025 at your local Grande Cheese Market.