Christine's Tiramisu

Recipe courtesy of Christine Brown

Christine's Tiramisu
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Looking to make a scrumptious dessert that your whole family will obsess over? Sister Wives' Christine Brown has decadent tiramisu recipe that will do the trick! Here's her step-by-step guide to this delicious treat she whipped up on the latest episode of Cooking with Just Christine with some help from Janelle. Catch brand-new episodes every Sunday and scroll down for Christine's full tiramisu recipe!

Photo by: TLC



  • 4 large egg yolks
  • 1/2 cup granulated sugar, divided
  • 3/4 cup heavy cream
  • 1 cup mascarpone, room temperature
  • 1 3/4 cups good espresso or very strong coffee
  • 2 tablespoons dark rum, cognac or coffee liqueur
  • 2 tablespoons unsweetened cocoa powder, divided
  • About 24 ladyfingers
  • Milk chocolate bar
  • 1/4 cup raw, unsalted almonds, toasted and chopped


Combine espresso and rum in a shallow bowl and set aside.

Place the egg yolks and 1/4 cup sugar in a large bowl. Using a whisk, an electric mixer, whip together until pale yellow and almost tripled in volume, about 3 minutes. A slight ribbon should fall from the whisk beaters when lifted from the bowl. In another bowl, whip heavy cream and remaining ¼ cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Quickly dip each ladyfinger on both sides into the espresso mixture one at a time and place them rounded side up at the bottom of the baking dish. (Don’t let them soak or they will become soggy and fall apart.) Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate and chopped almonds.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.


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