Giada tiramisu from Giada De Laurentiis folds creamy peanut butter into a bourbon mascarpone filling layered with raspberry jam. And at approximately 405 calories per serving, the active work takes about 25 minutes since the rest is 4 hours of fridge time.
Where classic tiramisu relies on cocoa powder and coffee to carry the flavor, Giada swaps in peanut butter and raspberry jam. So each layer tastes closer to a grown-up PB&J than a traditional Italian dessert.
The double boiler step is where this recipe succeeds or fails, because 8 minutes of constant whisking triples the egg yolks into a ribbon-like base. And if you stop early, the filling never aerates and the finished tiramisu sets dense instead of mousse-light.
Source: Giada De Laurentiis
Giada Tiramisu Recipe
Course: DessertsCuisine: Italian, AmericanDifficulty: Easy8
servings25
minutes405
kcalEgg yolks whisked with bourbon and sugar over simmering water form the airy base before mascarpone, peanut butter, and whipped cream fold in. Then espresso-dipped ladyfingers, the filling, and a thin layer of raspberry jam stack in an 8×8 dish and chill for at least 4 hours.
Ingredients
- For the espresso soak:
2 tablespoons instant espresso powder
1 cup hot water
- For the filling:
2 egg yolks
2 tablespoons bourbon
2 tablespoons sugar
1 cup mascarpone cheese
1/2 teaspoon pure vanilla extract
1/2 cup creamy peanut butter
1/4 teaspoon kosher salt
1/2 cup heavy cream, whipped to soft peaks
- For the layers:
18 ladyfingers
1/8 cup raspberry jam, whisked to loosen slightly
1/2 ounce dark chocolate
Directions
- Make the espresso soak: Combine 1 cup hot water and the instant espresso powder in a shallow bowl, and stir until dissolved.
- Set up the double boiler: Then bring a saucepan with 2 inches of water to a gentle simmer over medium heat.
- Start the zabaglione: In a bowl that fits over the pan without touching the water, whisk the egg yolks, bourbon, and sugar until combined.
- Cook over steam: Then set the bowl over the simmering water and whisk constantly for about 8 minutes.
- Check the texture: Once the mixture has tripled in size and falls in ribbons from the whisk, remove the bowl from the heat.
- Cool slightly: Then keep whisking off the heat for 1 more minute to start cooling the mixture down.
- Add the mascarpone mixture: Once slightly cooled, whisk in the mascarpone, vanilla, peanut butter, and salt until smooth.
- Fold in the cream: When the mixture is smooth, switch to a rubber spatula and gently fold in the whipped cream.
- Dip the ladyfingers: Then quickly dip each ladyfinger into the espresso one at a time without soaking.
- Build the first layer: Once dipped, lay the ladyfingers in the bottom of an 8×8 baking dish, breaking them to cover evenly.
- Add the filling: Then spoon half the peanut butter mixture over the ladyfingers and spread with an offset spatula.
- Add the jam layer: Once the filling is even, pour the raspberry jam over the top and spread evenly.
- Repeat the layers: Then dip and layer the remaining ladyfingers followed by the rest of the filling.
- Grate the chocolate: Once the top layer is smooth, use a microplane to grate the dark chocolate evenly over the surface.
- Chill and serve: Then cover with plastic wrap, refrigerate at least 4 hours, and remove 10 minutes before serving.
FAQs
What can I use instead of bourbon in the filling?
Dark rum works since it has a similar warmth and sweetness that blends into the mascarpone without overpowering the peanut butter. And brandy or cognac are also safe swaps, because both carry enough depth to stand up to the espresso flavor.
But if you want an alcohol-free version, stir 1 teaspoon of vanilla extract into the egg yolks instead. Since the bourbon is only 2 tablespoons, removing it does not change the texture of the filling at all.
Why does the recipe say to dip the ladyfingers quickly?
Ladyfingers are dry sponge cookies designed to absorb liquid fast, so a long soak turns them into mush in seconds. And a quick dip gives each one enough espresso flavor to taste without falling apart when you layer them in the dish.
If the bottom layer still feels too dry after assembly, brush a little extra espresso over the ladyfingers with a pastry brush. But err on the side of too dry, because soggy ladyfingers collapse under the weight of the filling and the layers blend into each other.
Can I make this without peanut butter?
The peanut butter adds thickness and nutty richness that traditional tiramisu does not have, so removing it changes the texture noticeably. And without it, the filling is thinner and closer to a classic version, which works fine but is a different dessert.
If you keep the raspberry jam layer but drop the peanut butter, add 2 extra tablespoons of mascarpone to hold the body. Or swap in almond butter for a milder nut flavor, since it folds into the mascarpone just as smoothly.
How do I know when the egg yolk mixture is ready?
Lift the whisk and let the mixture drizzle back onto itself, because a ribbon-like trail that holds for a few seconds means it has tripled properly. And the color shifts from deep yellow to a pale, foamy cream, which is another reliable visual cue.
A handheld electric mixer on medium speed also works for this step if your arm tires from whisking. But either way, keep the bowl over the steam for the full 8 minutes, since pulling it early leaves the eggs undercooked and the filling flat.
How long does this keep and can I make it ahead?
The finished tiramisu stores covered in the fridge for up to 3 days, and the flavors actually deepen after the first 24 hours as the espresso soaks further into the ladyfingers. So making it the day before serving gives the best balance of texture and taste.
But the grated chocolate on top loses its crisp texture after the first day in the fridge. And if that matters to you, hold the chocolate and grate it fresh right before pulling the dish out to serve.
