CategoryDesserts
Tiramisu is a no-bake Italian dessert that layers espresso-soaked ladyfingers with a creamy mascarpone mixture and finishes with a dusting of cocoa powder. Its rich flavors and light texture make it an elegant yet easy dessert perfect for any occasion.
For the Layers
30 ladyfingers (savoiardi)
1 cup espresso (cooled; substitute with strong coffee if needed)
3 tbsp coffee liqueur (like Kahlúa or optional)
For the Mascarpone Cream
4 large egg yolks
½ cup granulated sugar
1 cup mascarpone cheese (cold)
1 cup heavy whipping cream (cold)
For Garnish
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional)
Prepare the Espresso
1
- Brew the Coffee:
- Brew strong espresso or coffee and let it cool to room temperature. Stir in the coffee liqueur, if using.
Make the Mascarpone Cream
2
- Whip the Egg Yolks:
- In a heatproof bowl, whisk the egg yolks and sugar together until pale and creamy.
- Cook Over a Double Boiler:
- Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk continuously for 5-7 minutes, or until the mixture thickens slightly. Remove from heat and let cool.
- Mix in Mascarpone:
- Once cooled, gently fold the mascarpone cheese into the egg mixture until smooth and creamy.
- Whip the Cream:
- In a separate bowl, whip the heavy cream to stiff peaks.
- Combine:
- Fold the whipped cream into the mascarpone mixture in 2-3 additions until well combined.
Assemble the Tiramisu
3
- Dip the Ladyfingers:
- Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy. Arrange a layer of dipped ladyfingers in the bottom of a rectangular dish (9x9 inch or similar).
- Add a Layer of Cream:
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat Layers:
- Add another layer of soaked ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
Chill and Serve
4
- Refrigerate:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.
- Dust and Garnish:
- Before serving, dust the top generously with cocoa powder. Add dark chocolate shavings or a sprig of mint for an elegant touch.
Serving Suggestions
5
- Serve cold in individual portions.
- Pair with a cup of espresso or dessert wine for an authentic Italian experience.
Pro Tips
6
- Alcohol-Free Option: Skip the coffee liqueur for a kid-friendly version.
- Egg-Free Alternative: Substitute the egg yolks with 1/2 cup sweetened condensed milk, skipping the double boiler step.
- Make-Ahead: Tiramisu tastes even better after 24 hours, as the flavors meld together.
Ingredients
For the Layers
30 ladyfingers (savoiardi)
1 cup espresso (cooled; substitute with strong coffee if needed)
3 tbsp coffee liqueur (like Kahlúa or optional)
For the Mascarpone Cream
4 large egg yolks
½ cup granulated sugar
1 cup mascarpone cheese (cold)
1 cup heavy whipping cream (cold)
For Garnish
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional)
Directions
Prepare the Espresso
1
- Brew the Coffee:
- Brew strong espresso or coffee and let it cool to room temperature. Stir in the coffee liqueur, if using.
Make the Mascarpone Cream
2
- Whip the Egg Yolks:
- In a heatproof bowl, whisk the egg yolks and sugar together until pale and creamy.
- Cook Over a Double Boiler:
- Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk continuously for 5-7 minutes, or until the mixture thickens slightly. Remove from heat and let cool.
- Mix in Mascarpone:
- Once cooled, gently fold the mascarpone cheese into the egg mixture until smooth and creamy.
- Whip the Cream:
- In a separate bowl, whip the heavy cream to stiff peaks.
- Combine:
- Fold the whipped cream into the mascarpone mixture in 2-3 additions until well combined.
Assemble the Tiramisu
3
- Dip the Ladyfingers:
- Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy. Arrange a layer of dipped ladyfingers in the bottom of a rectangular dish (9x9 inch or similar).
- Add a Layer of Cream:
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat Layers:
- Add another layer of soaked ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
Chill and Serve
4
- Refrigerate:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.
- Dust and Garnish:
- Before serving, dust the top generously with cocoa powder. Add dark chocolate shavings or a sprig of mint for an elegant touch.
Serving Suggestions
5
- Serve cold in individual portions.
- Pair with a cup of espresso or dessert wine for an authentic Italian experience.
Pro Tips
6
- Alcohol-Free Option: Skip the coffee liqueur for a kid-friendly version.
- Egg-Free Alternative: Substitute the egg yolks with 1/2 cup sweetened condensed milk, skipping the double boiler step.
- Make-Ahead: Tiramisu tastes even better after 24 hours, as the flavors meld together.
Notes
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