What is Tiramisu?
Tiramisu is a beautiful, layered Italian dessert made with lady fingers that have been dipped in strong coffee and aligned in a baking dish, then spread atop is a layer of sweet and fluffy mascarpone custard, and it’s dusted with a decadent cocoa finish. In this tiramisu recipe the layering process is done twice but other versions may have a group of three repetitive layers or just a single set of layers. It can be made to include a few splashes of alcohol such as rum, brandy or marsala wine, or it can be left out altogether. I prefer without because it really lets the flavors of the coffee and cocoa shine without an overwhelming flavor of alcohol (in a side by side taste test the alcohol free version won for me, but definitely make it how you’d like). Another difference you’ll find among tiramisu is raw eggs or tempered eggs. This version is uses just yolks (I think the whites can have an eggy flavor here), and they are tempered to kill off potential bacteria. There are several other variations of the dessert. You’ll find tiramisu cake, tiramisu cheesecake, there’s also tiramisu overnight oats, cupcakes, a martini and trifles. It also comes in various flavors. This is the coffee and chocolate version but other popular flavors include strawberry tiramisu, matcha, lemon and pumpkin. This traditional tiramisu is one of my all time favorite desserts! You can’t go wrong with those cakey soaked ladyfingers, roasted espresso, rich mascarpone and cream, and a chocolatey cocoa finish. It’s such a dreamy dessert!
Watch the Tiramisu Video!
Tiramisu Recipe Ingredients
2 cups prepared dark coffee or espresso 1 Tbsp espresso powder
7 large egg yolks 1 cup granulated sugar 1/8 tsp salt 1 1/2 cups heavy cream (well chilled) 16 oz. mascarpone cheese 1 tsp vanilla extract 14 oz. lady fingers (about 44) 3 1/2 Tbsp Dutch process cocoa powder
Possible Variations and Substitutes
If you’d like you can also include 2 – 4 Tbsp rum or sweet marsala wine in with the coffee mixture. Another delicious option is to include seeds of 1 vanilla bean along with the vanilla extract into the custard mixture. If you don’t have coffee or espresso on hand you can just omit it, then increase espresso powder to 4 Tbsp total (dissolve it in 2 cups hot water). If needed regular unsweetened cocoa powder will work in place of Dutch cocoa here.
How to Make Tiramisu
For the custard mixture:
To layer and assemble tiramisu:
How to Store Tiramisu
Tiramisu shouldn’t sit at room temperature longer than about 30 minutes. Store it (covered with a lid, foil or plastic wrap) in the refrigerator.
How Long Does it Keep?
It will keep in the fridge for up to 3 days. I don’t recommend freezing because the texture will not be the same upon thawing.
Helpful Tips for the Best Tiramisu
Be sure to whisk the egg yolk mixture constantly once it’s set over the heat. You don’t want scrambled eggs. Also take the temperature of the custard mixture to ensure it’s reached both it’s safe to eat temp, and it’s proper thickening point. Be sure to let the mixture cool or it will completely melt the mascarpone and whipped cream and you’ll have soup instead of a fluffy custard mixture. When dipping the lady fingers just dip them quickly. Do not soak! Or you’ll have soggy mushy lady fingers in the completed dessert. They really shouldn’t need more than 2 seconds (or one second on each side). If you want a pretty finish then wait to dust with cocoa powder just before serving. It will get dark and damp as it rests in the fridge (it still tastes great just doesn’t look quick as cleanly finished).
More Delicious Italian Desserts You’ll Love
Cannoli Lemon Ricotta Cake Panna Cotta Ricotta Cookies and Orange Chocolate Chip Ricotta Cookies
