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Joanna Gaines’s current Magnolia tiramisu recipe makes 12 slices with coffee-and-rum-brushed ladyfingers, a chilled custard folded with mascarpone, whipped cream, and cocoa. Magnolia lists four hours total, but its directions call for at least six hours of refrigeration, so plan to make it ahead.
Joanna Gaines’s current tiramisu recipe
Magnolia’s Tiramisu recipe is the best source for the version below. It calls for two layers of ladyfingers and filling in a 9-by-11-inch dish, finished with cocoa. The page displays a Magnolia Table Tiramisu image, but does not establish that the recipe includes step-by-step photographs.
Ingredients
- 2/3 cup whole milk
- 6 egg yolks
- 3/4 cup sugar for the custard
- 1 pound mascarpone
- 1 package ladyfingers
- 1/2 cup hot water
- 2 tablespoons rum
- 2 tablespoons instant coffee
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 1/4 cup sugar for the whipped cream
- 1/2 cup cocoa powder, for dusting
Equipment
Use a 9-by-11-inch dish and a mixer with a whisk attachment for the cream. Magnolia says a hand mixer can also be used; chilling the mixing bowl can help the cream whip faster.
How to make the tiramisu
- Make the custard. Heat the milk, then whisk in the egg yolks and 3/4 cup sugar until the mixture thickens. Refrigerate the custard for at least 30 minutes.
- Finish the filling. Once the custard is chilled, combine it with the mascarpone.
- Prepare the coffee mixture. Stir the hot water, rum, and instant coffee until the coffee dissolves. Brush the mixture onto the ladyfingers.
- Whip the cream. Beat the heavy cream with the vanilla and remaining 1/4 cup sugar until stiff peaks form. Magnolia cautions against overbeating.
- Layer the dessert. Arrange a layer of dipped ladyfingers in the dish, then add the custard-mascarpone mixture and whipped cream. Repeat for a second layer.
- Chill and finish. Dust the top with cocoa, cover, and refrigerate for at least six hours or overnight before serving.
Timing, yield, and storage
Magnolia lists 35 minutes of active time, four hours total, and a yield of 12 slices. Those figures do not align with the recipe directions: the page separately requires at least six hours of refrigeration, or an overnight chill. Follow the longer instruction and allow enough time for the dessert to set rather than relying on the four-hour total. Magnolia says to store it covered in the refrigerator for up to three days.
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Blushtier Tiramisu Cake Pan with Acrylic Lid, 11.22 x 8.86 x 2.56 Inch
- Perfect Tiramisu Pan Set:This tiramisu pan set Includes 1 rectangular tiramisu pan with lid and 2 stainless steel spatulas. The pan measures 11.22 x 8.86 x 2.56 inches, providing the ideal depth and surface area for making classic tiramisu, layered cakes, mousse and cheesecake
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Which Magnolia tiramisu version should you follow?
Magnolia has published a materially different episode-index version as well as the current recipe page. They should not be blended: the filling, layering, chilling, and yield differ.
| Detail | Current Magnolia recipe page | Episode-index version |
|---|---|---|
| Filling | Custard combined with mascarpone, plus separately whipped cream | Mascarpone folded into whipped cream |
| Layers | Two | Three |
| Chilling | At least six hours or overnight | Three to four hours or overnight |
| Yield | 12 slices | 9 servings |
The alternate version appears in Magnolia’s Episode 03 recipe index. For the recipe in this article, use the current recipe page’s custard-based filling and its six-hour minimum chill.
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How the recipe relates to Magnolia Table
Magnolia’s January 4, 2021 Magnolia Table with Joanna Gaines: Episode 3 features tiramisu as dessert and associates it with the Magnolia Table Cookbook. The full recipe is also published on Magnolia’s website, so the cookbook is optional.
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Sawysine 15.4 Inch Oval Tiramisu Glass Tray for Cakes Desserts
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Blushtier 2 Pack Rectangle Tiramisu Pan Removable 15.75 X 3.94 X 2.56 Inch
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