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This Tiramisu recipe brings together soft coffee-soaked ladyfingers and fluffy mascarpone cream in luscious layers ending with a whisper of cocoa powder. It is elegant enough for a show-stopping dinner party but so simple you might find yourself making it just because you crave a bite of Italy
I first made this tiramisu for a friends birthday and everyone went back for seconds. Now it is the most requested dessert for our family gatherings
Ingredients
- Egg yolks: for a rich custard base choose fresh large eggs for best flavor and safety
- Sugar: sweetens and helps thicken the filling use fine granulated for smoother texture
- Kahlua or rum: infuses warmth and depth opt for a full-bodied coffee liqueur or a smooth dark rum
- Fine sea salt: brightens all flavors dont skip this
- Mascarpone cheese: the heart of tiramisu choose Italian brands or ensure it is creamy and fresh
- Heavy cream: for cloudlike texture whip cold cream to medium peaks
- Vanilla bean paste or extract: deepen the aroma and flavor use real vanilla for best results
- Strongly brewed coffee or espresso: give the tiramisu its signature bold flavor make sure it is cooled
- Ladyfingers: for structure and soak Belgian or Italian savoiardi produce the best results by weight not count
- Dutch-process or unsweetened cocoa powder: creates that classic fine chocolate finish
- Dark chocolate: shaved on top gives little bursts of bittersweet flavor select a good quality bar
Step-by-Step Instructions
- Prepare the Custard Base:
- In a medium heatproof bowl whisk egg yolks sugar your chosen alcohol and salt thoroughly Place the bowl over simmering water making sure it does not touch the water and whisk constantly for 6 to 7 minutes until the mixture pales and thickens Remove carefully and set into an ice bath to cool whisk occasionally as it thickens even more
- Whip the Cream Mixture:
- Combine mascarpone heavy cream and vanilla in the bowl of an electric mixer Beat on medium high to medium peaks the mixture should hold its shape but be smooth Fold the cooled custard base gently into the whipped mascarpone mixture until perfectly blended and airy
- Soak and Layer the Ladyfingers:
- Mix the coffee and more Kahlua or rum in a shallow bowl Quickly dip each ladyfinger one by one just a second per side then arrange tightly in an even layer covering the bottom of your dish
- Build the Layers:
- Spoon half the mascarpone cream gently over the first layer of ladyfingers smoothing with a spatula Repeat with another layer of dipped ladyfingers and finish with a thick layer of the remaining cream
- Chill to Set:
- Cover and let rest in your fridge at least 8 hours or overnight for the flavors and texture to fully develop
- Finish and Serve:
- Just before serving dust the top with a cloud of cocoa powder plus shavings of dark chocolate
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My favorite part is the mascarpone cream with its barely sweet pillowy lightness. Every time my partner scrapes the last bit from the pan I remember baking tiramisu together for our first holiday as a couple and how we laughed dipping the ladyfingers
Storage Tips
Store leftovers tightly covered in the fridge for up to two days. The texture actually improves as it sits but after two days the ladyfingers will become overly soft
Ingredient Substitutions
If you want an alcohol free version simply replace Kahlua or rum with extra coffee and add a dash more vanilla extract. Mascarpone can sometimes be hard to find so a mix of cream cheese and a touch of heavy cream makes a solid stand in
Serving Suggestions
Serve tiramisu chilled straight from the fridge for the best texture. Try cutting into neat squares with a thin sharp knife and wiping the blade between cuts. I love topping with extra chocolate shavings or even a few chocolate covered espresso beans for a treat
Cultural and Historical Context
Tiramisu is a relatively new Italian classic born in the Veneto region in the 1960s. Its name means pick me up a nod to its coffee and cocoa ingredients. Though you can find many versions the essence is always the same luscious creamy layers and just enough espresso to wake you up
Frequently Asked Questions
- → Can I make Tiramisu without alcohol?
Yes, simply replace liqueur with extra coffee and add more vanilla extract to maintain flavor without alcohol.
- → How long should Tiramisu chill for the best texture?
At least 8 hours in the refrigerator is recommended. Overnight chilling develops the ideal consistency and flavor.
- → What kind of coffee is best?
Strongly brewed coffee or espresso works well. Freshly brewed and cooled coffee provides the boldest flavor.
- → How can I achieve a creamy mascarpone layer?
Beat mascarpone with cold heavy cream and vanilla until medium peaks form, then gently fold in the cooled egg mixture.
- → Can I use store-bought ladyfingers?
Yes, but be sure to use the correct weight for full layers. Savoiardi or Alessi brands are reliable for structure.
- → How should leftovers be stored?
Keep in an airtight container in the refrigerator for up to two days to maintain freshness and flavor.