Tiramisu Pie

Products Used
Tiramisu Pie Imperial



Moistening Syrup



  • 1 1/2 (3.5 oz each) excellent quality dark chocolate bar
  • 2 teaspoons cocoa powder


  1. Tightly arrange a layer of baked ladyfingers on bottom a 9-inch-deep pie pan.
  2. For moistening syrup, bring water and sugar to a boil. Remove from heat. If using coffee liqueur add to syrup. If using almond liqueur add to syrup along with instant coffee. Set in a bowl of ice until lukewarm or cold.
  3. Spoon half of syrup onto ladyfingers. Ladyfingers are spongy and are designed to absorb plenty of syrup. A true Tiramisu is made with super moist ladyfingers.  
  4. Whip cream in a cold bowl until it reaches very soft peaks. Do not whip firm as you would to decorate a pie. Consistency of this cream must barely keep its whipped shape.
  5. In a bowl large enough to hold all ingredients, whip yolks and water until thoroughly combined. Whisk in sugar and place bowl over a pot filled with 1 inch water. Bowl containing egg yolks should not hang over sides when working on a gas stove, as invisible heat flames can “cook” egg mixture splashed on sides of bowl.
  6. Continuously whisk yolk mixture over low simmering water until it reaches 165°F. Remove from heat. Whisk for another 3-4 minutes away from heat to give volume to batter.
  7. Add mascarpone cheese to above and gently whisk until cheese is fully incorporated. Do not whisk or stir more than required as mixture can curdle when overly mixed.
  8. Add softly whipped cream and fold into above using a rubber spatula. Again, do not fold unnecessary as once again, mixture can curdle when mixed too much.
  9. Transfer half of cream into chilled pie crust.
  10. Place a second layer of tightly fitted ladyfingers onto cream and moisten with remaining moistening syrup.
  11. Cover with remaining cream and place in refrigerator.
  12. For chocolate shavings, chop chocolate in small pieces. Melt chocolate in a microwave bowl in 15 second increments, stirring in between heating. Once melted, set aside.
  13. Place 2 cookie sheets briefly under broiler until sheets feel very warm, but not so hot that they cannot be held without potholders.
  14. Using an offset metal spatula, spread a super thin layer of melted chocolate onto both, still very warm cookie sheets.
  15. Place in refrigerator for about 30 minutes or until chocolate has completely firmed.
  16. Remove one cookie sheet from refrigerator. Leave at room temperature about 1-2 minutes. Using a sturdy plastic scraper (or a sanitized credit card), scrape chocolate from cookie sheet. If chocolate flakes into tiny pieces, wait a minute or so more before scraping more. Large, beautiful shavings will be obtained when chocolate has slightly come to room temperature.
  17. Place directly onto chilled pie. Sprinkle with cocoa powder.
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