Great Easy Recipe - Easy Recipes For Everyone | Starters, Soups, Main Courses, Desserts, Cocktails | Must-read blog | Food & Beverage | Shop Coming Soon!
Tiramisu
DifficultyBeginner
Tiramisu, meaning “pick me up” in Italian, is a rich and elegant no-bake dessert made by layering espresso-soaked ladyfingers with a creamy filling of mascarpone, eggs, and sugar, topped with a dusting of cocoa powder. Light yet indulgent, it’s a perfect ending to any meal.
2tbspcoffee liqueur (like Kahlúa or Marsala wine, optional)
For Assembly
30savoiardi (Italian ladyfinger biscuits)
Unsweetened cocoa powder, for dusting
Optional: dark chocolate shavings or grated chocolate
Make the Mascarpone Filling
1
In a bowl, whisk egg yolks and sugar together in a double boiler or over a pot of simmering water (bain-marie) for 5–8 minutes, until thickened and pale. Let cool slightly.
Add mascarpone and whisk gently until smooth and well combined.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream into the mascarpone mixture in batches until smooth and fluffy.
Prepare the Espresso Dip
2
Combine the cooled espresso with coffee liqueur (if using) in a shallow dish.
Quickly dip each ladyfinger into the espresso (1–2 seconds per side — don’t soak!).
Assemble the Tiramisu
3
Arrange a layer of dipped ladyfingers in a 9x9-inch dish or similar.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone.
Smooth the top and cover with plastic wrap.
Chill & Finish
4
Refrigerate for at least 6 hours, preferably overnight.
Just before serving, dust generously with cocoa powder using a fine sieve.
Optional: Garnish with dark chocolate shavings.
To Serve
5
Slice into neat squares and serve chilled.
Best enjoyed within 2–3 days for optimal texture.
Variations
6
Add a layer of chocolate ganache between the mascarpone layers
Use amaretto or rum instead of coffee liqueur
Make individual portions in glasses or ramekins for a fancy presentation
Pairing Suggestions
7
Drink: Vin Santo, espresso, or a dessert wine like Moscato d’Asti
After-dinner liqueurs: Amaro, Kahlúa, or Frangelico
2tbspcoffee liqueur (like Kahlúa or Marsala wine, optional)
For Assembly
30savoiardi (Italian ladyfinger biscuits)
Unsweetened cocoa powder, for dusting
Optional: dark chocolate shavings or grated chocolate
Directions
Make the Mascarpone Filling
1
In a bowl, whisk egg yolks and sugar together in a double boiler or over a pot of simmering water (bain-marie) for 5–8 minutes, until thickened and pale. Let cool slightly.
Add mascarpone and whisk gently until smooth and well combined.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream into the mascarpone mixture in batches until smooth and fluffy.
Prepare the Espresso Dip
2
Combine the cooled espresso with coffee liqueur (if using) in a shallow dish.
Quickly dip each ladyfinger into the espresso (1–2 seconds per side — don’t soak!).
Assemble the Tiramisu
3
Arrange a layer of dipped ladyfingers in a 9x9-inch dish or similar.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone.
Smooth the top and cover with plastic wrap.
Chill & Finish
4
Refrigerate for at least 6 hours, preferably overnight.
Just before serving, dust generously with cocoa powder using a fine sieve.
Optional: Garnish with dark chocolate shavings.
To Serve
5
Slice into neat squares and serve chilled.
Best enjoyed within 2–3 days for optimal texture.
Variations
6
Add a layer of chocolate ganache between the mascarpone layers
Use amaretto or rum instead of coffee liqueur
Make individual portions in glasses or ramekins for a fancy presentation
Pairing Suggestions
7
Drink: Vin Santo, espresso, or a dessert wine like Moscato d’Asti
After-dinner liqueurs: Amaro, Kahlúa, or Frangelico
