Tiramisu Recipe
Tiramisu, a classic Italian dessert, is beloved for its rich, creamy layers and exquisite coffee flavor. This dessert’s appeal lies in its perfect balance of textures and tastes—soft, soaked ladyfingers, smooth mascarpone cream, and a dusting of cocoa that ties everything together. The elegance of tiramisu makes it a popular choice for both casual gatherings and special occasions, offering a touch of sophistication and indulgence.
Ingredients
To create this delectable tiramisu, you will need 2 cups (480ml) of heavy cream or heavy whipping cream, 1 cup (240ml) of very strongly prepared espresso, warm or at room temperature, and 4 large pasteurized eggs, separated. Additionally, you will need 2 tablespoons (30ml) of dark rum, 1/2 teaspoon of pure vanilla extract, and 40–45 ladyfingers. The recipe also calls for 16 ounces (about 2 cups; 450g) of cold mascarpone, 1/8 teaspoon of salt, and 5 tablespoons (75ml) of Grand Marnier, which is optional. Finally, you will need 1/2 cup (100g) of granulated sugar, divided, and some unsweetened natural or Dutch-process cocoa powder.
Each ingredient plays a crucial role in achieving the perfect tiramisu. The espresso imparts a deep coffee flavor, while the Grand Marnier adds a hint of orange liqueur for extra depth. Mascarpone cheese provides the creamy base, and the eggs help to create a light yet rich texture. For those who prefer a non-alcoholic version, you can omit the Grand Marnier and dark rum or replace them with additional vanilla extract or coffee.
Step-by-Step Instructions
To ensure your tiramisu turns out perfect, follow these detailed steps:
Preparation of the Baking Dish
Begin by preparing a large 9×13-inch baking dish with a capacity of 12-14 cups. This will be the foundation for assembling your tiramisu layers.
Dipping the Ladyfingers
Mix the espresso and Grand Marnier in a shallow bowl. Quickly dip each side of the ladyfingers into this mixture to prevent them from becoming too soggy. Proper technique is key here—immerse the ladyfingers just long enough to soak up some coffee without falling apart. Arrange the dipped ladyfingers in the baking dish to form a solid layer. If there are gaps, cut some ladyfingers to fit.
Making the Mascarpone Cream
In a large bowl, briefly combine the mascarpone and rum using a handheld or stand mixer fitted with a paddle or whisk attachment. Be careful not to overmix to maintain the mascarpone’s smooth texture.
Next, set up a double boiler or place a heatproof bowl over a pot of simmering water, ensuring the water does not touch the bowl. Whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until the mixture is light and foamy, which should take about 5 minutes. Remove from heat and immediately mix with the mascarpone, beating on medium speed until well combined.
Whipping the Heavy Cream
Using a handheld or stand mixer with a whisk attachment, beat the heavy cream and vanilla extract on medium-high speed until medium peaks form, around 3 minutes. These peaks should be firm enough to hold their shape but still soft enough to blend smoothly with the mascarpone mixture. Fold this whipped cream into the mascarpone mixture gently to retain its airy texture.
Beating the Egg Whites
With a clean whisk attachment, beat the egg whites and salt on medium-high speed until foamy, about 1 minute. Gradually add the remaining 1/4 cup (50g) of sugar while increasing the speed to high. Continue beating until stiff peaks form, taking care not to over-beat to prevent dryness. Fold these beaten egg whites into the mascarpone mixture, ensuring a light and fluffy cream.
Assembling the Layers
Spread half of the mascarpone cream over the first layer of ladyfingers in an even layer using an offset spatula for neatness. Dip the remaining ladyfingers into the espresso mixture and arrange them on top of the mascarpone layer, pressing them down gently to compact. Spread the remaining mascarpone mixture evenly on top, ensuring it fits within the pan even if it towers high. Refrigerate uncovered for 2-3 hours.
Chilling and Serving
After the initial refrigeration, sift a dense layer of cocoa powder over the top of the tiramisu. Clean the rim of the baking dish, then cover with plastic wrap or aluminum foil. Refrigerate for at least 8-9 more hours, or up to 1 day to allow the flavors to meld and the texture to set perfectly.
To serve, use a sharp knife to cut the tiramisu into portions, wiping the knife clean between cuts. A small metal spatula can help lift out the slices neatly. Store any leftovers covered in the refrigerator for up to 3 days.
Recipe Tips & Frequently Asked Questions
- Selecting Quality Ingredients: Fresh, high-quality ingredients make a significant difference in the flavor and texture of your tiramisu.
- Importance of Freshness in Dairy Products: Ensure your mascarpone and cream are fresh to achieve the best consistency and taste.
- Adjusting Flavors to Personal Preferences: Feel free to adjust the amount of alcohol or coffee based on your taste preferences.
- Storage and Shelf Life Tips: Store tiramisu in the refrigerator, covered, for up to 3 days. It can also be frozen for up to 1 month.
- Can I Make Tiramisu Without Alcohol?: Yes, you can omit the alcohol and use additional coffee or vanilla extract.
- How Far in Advance Can I Prepare Tiramisu?: Tiramisu can be prepared up to 2 days in advance, allowing the flavors to develop fully.
- What Are the Best Substitutes for Mascarpone?: Cream cheese blended with a bit of heavy cream can be used as a substitute for mascarpone.
- Can I Freeze Tiramisu for Later?: Yes, tiramisu can be frozen. Wrap it tightly in plastic wrap and aluminum foil, and store for up to 1 month. Thaw in the refrigerator before serving.
What to Serve with This Recipe
Perfect beverage pairings for tiramisu include rich, aromatic coffees, such as espresso or cappuccino, or a glass of dessert wine like Vin Santo. For a non-alcoholic option, consider serving it with a robust cup of tea.
Complementary side dishes could include a light, refreshing fruit salad or a crisp green salad to balance the richness of the tiramisu. For a special occasion, present the tiramisu on an elegant platter with a garnish of fresh berries or chocolate shavings.
Tiramisu’s timeless appeal lies in its luxurious layers and harmonious flavors. This recipe provides a straightforward approach to creating a dessert that is sure to impress. Whether for a casual family dinner or an elegant party, tiramisu is a delightful choice. Enjoy the process of making and sharing this beloved Italian classic.
Ingredients
- 2 cups (480ml) heavy cream or heavy whipping cream
- 1 cup (240ml) very strongly prepared espresso, warm or room temperature*
- 4 large pasteurized eggs, separated*
- 2 Tablespoons (30ml) dark rum
- 1/2 teaspoon pure vanilla extract
- 40–45 ladyfingers*
- 16 ounces (about 2 cups; 450g) mascarpone, cold
- 1/8 teaspoon salt
- 5 Tablespoons (75ml) Grand Marnier (optional)
- 1/2 cup (100g) granulated sugar, divided*
- unsweetened natural or Dutch-process cocoa powder
Instructions
Prepare a large 9×13-inch baking dish with a capacity of 12-14 cups and set it aside. You’ll need this ready to go for assembling the tiramisu.
Dip the Ladyfingers: Begin by creating two layers of dipped ladyfingers and mascarpone cream. Mix the espresso and Grand Marnier in a shallow bowl. Quickly dip each side of a ladyfinger into this mixture, ensuring it doesn’t become too soggy. Arrange the dipped ladyfingers in the baking dish to form a solid layer. If there are gaps, cut some ladyfingers to fit. Save the remaining espresso mixture and ladyfingers for the next layer.
Prepare the Mascarpone Cream: In a large bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to briefly combine the mascarpone and rum on medium speed. Be careful not to overmix. Set this aside.
Prepare the Egg Yolks: Set up a double boiler or place a heatproof bowl over a pot of simmering water. The water should not touch the bowl. Whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until the mixture is light and foamy, which should take about 5 minutes. Remove from heat and immediately mix with the mascarpone. Beat on medium speed until well combined.
Whip the Heavy Cream: Using a handheld or stand mixer with a whisk attachment, beat the heavy cream and vanilla extract on medium-high speed until medium peaks form, around 3 minutes. Fold this whipped cream into the mascarpone mixture.
Beat the Egg Whites: With a clean whisk attachment, beat the egg whites and salt on medium-high speed until foamy, about 1 minute. Increase to high speed, gradually adding the remaining 1/4 cup (50g) of sugar. Continue beating until stiff peaks form, taking care not to over-beat. Fold these into the mascarpone mixture.
Spread half of the mascarpone cream over the first layer of ladyfingers in an even layer using an offset spatula for neatness.
Dip the Remaining Ladyfingers: Dip the rest of the ladyfingers into the remaining espresso mixture and arrange them on top of the mascarpone layer. Press them down gently to compact. Spread the remaining mascarpone mixture evenly on top, ensuring it fits within the pan even if it towers high. Refrigerate uncovered for 2-3 hours.
Add Cocoa and Chill: After chilling, sift a dense layer of cocoa powder over the top of the tiramisu. Clean the rim of the baking dish, then cover with plastic wrap or aluminum foil. Refrigerate for at least 8-9 more hours, or up to 1 day.
To serve, use a sharp knife to cut the tiramisu into portions, wiping the knife clean between cuts. A small metal spatula can help lift out the slices. Store any leftovers covered in the refrigerator for up to 3 days.
Tiramisu Recipe
Ingredients
- 2 cups 480ml heavy cream or heavy whipping cream
- 1 cup 240ml very strongly prepared espresso, warm or room temperature*
- 4 large pasteurized eggs separated*
- 2 Tablespoons 30ml dark rum
- 1/2 teaspoon pure vanilla extract
- 40 –45 ladyfingers*
- 16 ounces about 2 cups; 450g mascarpone, cold
- 1/8 teaspoon salt
- 5 Tablespoons 75ml Grand Marnier (optional)
- 1/2 cup 100g granulated sugar, divided*
- unsweetened natural or Dutch-process cocoa powder
Instructions
- Prepare a large 9×13-inch baking dish with a capacity of 12-14 cups and set it aside. You’ll need this ready to go for assembling the tiramisu.
- Dip the Ladyfingers: Begin by creating two layers of dipped ladyfingers and mascarpone cream. Mix the espresso and Grand Marnier in a shallow bowl. Quickly dip each side of a ladyfinger into this mixture, ensuring it doesn't become too soggy. Arrange the dipped ladyfingers in the baking dish to form a solid layer. If there are gaps, cut some ladyfingers to fit. Save the remaining espresso mixture and ladyfingers for the next layer.
- Prepare the Mascarpone Cream: In a large bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to briefly combine the mascarpone and rum on medium speed. Be careful not to overmix. Set this aside.
- Prepare the Egg Yolks: Set up a double boiler or place a heatproof bowl over a pot of simmering water. The water should not touch the bowl. Whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until the mixture is light and foamy, which should take about 5 minutes. Remove from heat and immediately mix with the mascarpone. Beat on medium speed until well combined.
- Whip the Heavy Cream: Using a handheld or stand mixer with a whisk attachment, beat the heavy cream and vanilla extract on medium-high speed until medium peaks form, around 3 minutes. Fold this whipped cream into the mascarpone mixture.
- Beat the Egg Whites: With a clean whisk attachment, beat the egg whites and salt on medium-high speed until foamy, about 1 minute. Increase to high speed, gradually adding the remaining 1/4 cup (50g) of sugar. Continue beating until stiff peaks form, taking care not to over-beat. Fold these into the mascarpone mixture.
- Spread half of the mascarpone cream over the first layer of ladyfingers in an even layer using an offset spatula for neatness.
- Dip the Remaining Ladyfingers: Dip the rest of the ladyfingers into the remaining espresso mixture and arrange them on top of the mascarpone layer. Press them down gently to compact. Spread the remaining mascarpone mixture evenly on top, ensuring it fits within the pan even if it towers high. Refrigerate uncovered for 2-3 hours.
- Add Cocoa and Chill: After chilling, sift a dense layer of cocoa powder over the top of the tiramisu. Clean the rim of the baking dish, then cover with plastic wrap or aluminum foil. Refrigerate for at least 8-9 more hours, or up to 1 day.
- To serve, use a sharp knife to cut the tiramisu into portions, wiping the knife clean between cuts. A small metal spatula can help lift out the slices. Store any leftovers covered in the refrigerator for up to 3 days.