Tiramisu
Layers of creamy whipped mascarpone and coffee-soaked lady fingers make this classic Tiramisu an absolutely dreamy dessert your guests will love.
Why you’ll love this recipe
I have a few desserts that I consider to be in my top 5 all-time favorite desserts and Tiramisu is one of them. When Tiramisu is great, almost nothing can beat it. Rich yet light mascarpone just barely sweetened is perfectly complimented by the bitter, coffee-soaked lady fingers. A dusting of unsweetened cocoa powder finishes it off beautifully. This Italian dessert is a true crowd favorite with good reason.
Ingredients and Substitutions
- Egg yolks.
- Caster sugar. Caster sugar will dissolve into the egg yolks much quicker than granulated sugar will. You can find caster sugar (also often called superfine sugar) in the baking aisle of most supermarkets.
- Mascarpone. Cold mascarpone is the base of tiramisu and makes a deliciously creamy dessert.
- Heavy cream/whipping cream. Many recipes use whipped egg whites instead of whipped cream to fold into the egg yolk mixture but I prefer using cream.
- Lady finger cookies.
- Kahlua/Marsala wine. Optional – you can leave out the alcohol if you’d prefer to keep this recipe alcohol-free.
- Strong coffee.
Tips for making Tiramisu
Whip, layer, chill. That’s the breakdown of tiramisu. It’s actually a super simple recipe involving mostly whipping to create the light, airy texture.
- The most important tip when making this tiramisu recipe is whipping the egg yolks and sugar until the mixture is voluminous. The mixture needs to be almost white and airy. Add cold mascarpone cheese (room temperature mascarpone is likely to split when beaten) to the egg yolk mixture and beat until the mixture is thick and smooth. Whip cold whipped cream until stiff peaks form then fold into the mascarpone mixture. I prefer using my stand mixer fitted with the whisk attachment for this but you can also use an electric mixer.
- Combine espresso with Kahlua or more traditionally, Marsala, in a shallow bowl. Dip the lady fingers very quickly into the mixture. Allowing them to soak for too long will result in a very wet Tiramisu. Layer the soaked ladyfingers with the mascarpone mixture in a baking dish and finish with a dusting of unsweetened cocoa powder.
- Place in the fridge and allow to set for at least 4 hours but ideally overnight before serving.
Freezing and making ahead
- Make ahead: Tiramisu is the ideal make-ahead dessert. In fact, it is even better a day or two after made. Keep it in the fridge for up to 3 days before serving.
- Freezing: Even though I wouldn’t suggest freezing (the mascarpone mixture could change texture once thawed), I have seen people give directions to freeze tiramisu online. Wrap in a few layers of plastic wrap then freeze. Thaw in the fridge overnight before serving.
Ingredients
- 4 extra-large egg yolks
- ¾ cup caster sugar
- 500 g (1lb) cold mascarpone cheese
- 1 cup cream
- 400 g (14oz) lady finger cookies
- 1 cup espresso
- 2 tbsp Kahlua / Marsala (optional)
- 3 tbsp unsweetened cocoa powder
Instructions
- Beat the sugar and egg yolks together until white, fluffy and voluminous. The mixture should be smooth (sugar dissolved) when rubbed between your fingers.
- Add the mascarpone and beat for another 2 minutes until smooth and thick.
- Whip the cream to stiff peak stage then gently fold into the mascarpone mixture.
- Combine the espresso and Kahlua / Marsala in a shallow bowl.
- Dip the finger biscuits into the coffee mixture then layer with the mascarpone mixture in a serving dish of your choice.
- Dust with cocoa powder and refrigerate for at least 4 hours but ideally overnight before serving.
Nutrition
FAQ
Marsala is most traditionally used but I like using Kahlua for extra coffee flavor. Brandy, dark rum or Frangelico can also be used. I also use Amarula to make a delicious Amarula Tiramisu.
If the thought of raw egg yolks worries you, using pasteurised eggs will remove any risk. However, If using fresh eggs you don’t have much to be concerned about. You can also cook the egg yolk and sugar mixture over a water bath, whisking constantly until the mixture is thick and pale to avoid any risk.
Using room temperature mascarpone can cause the mixture to curdle. Overbeating can also cause curdling.
At least 4 hours, ideally overnight in the fridge.
Creamy dessert recipes
Yum! Looks delicious I’m making it now! What size dish do you suggest for this?
Approximately 9×13.
This recipe was delicious. So creamy and very much like Tiramisu I had in Italy. Thank you!
After trying many tiramisu recipes…this is the only one I ever use…! Everybody loves it and it is always a winner…I also throw in a dash of baileys…love your recipes!
I’m with you, tiramisu is awesome. It looks great in a glass which makes it so easy!
I like seeing layered desserts in glasses. It always looks more impressive. 🙂
I love tiramisu. Not only does it taste delicious, you can make so many different versions, and it’s the perfect dinner party dessert – everybody loves it and it can be made beforehand. I wish there were more dishes like this!