Tiramisu isn’t simply ladyfingers soaked in espresso with mascarpone sprinkled with dark cocoa. It’s a decadent and must try recipe that will have your guests asking for the recipe!
This was inspired by my lobster roll recipe on this site, and pairs well as a dessert to a bacon wrapped filet mignon. All mouthwatering indeed.
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What is tiramisu?
If looking for the literal translation it means “cheer me up” or “pick me up” in Italian. If someone wants to get on my good side, this will do the trick! Tiramisu is essentially a layered mouthwatering dessert. It’s a great pick me up to wake you up thanks to the caffeinated ingredients in the dish: coffee/espresso and cocoa!
What makes tiramisu delicious?
Due to the delicate combination of smooth custard, a cakey taste and texture thanks to the ladyfingers, and the dark cocoa coating it’s a wonder for the taste buds.
Ingredients
- Egg Yolks
- Granulated Sugar
- Heavy Cream
- Mascarpone cheese
- Espresso or very strong coffee
- Rum
- Ladyfingers
- dark unsweetened cocoa powder
- Dark Chocolate
See recipe card for quantities.
Instructions
Prep
In a bowl, use an electric mixer to mix together the egg yolks and ¼ cup of the sugar. It should triple in volume. In a separate bowl, mix together the remaining sugar and add the heavy cream until it creates soft peaks.Add in the mascarpone and continue to mix until it has medium peaks. Carefully fold in the mascarpone mixture to the egg mixture until it’s combined.
In a separate shallow bowl mix together the espresso and rum.
Take an 8x8 inch dish or cake pan and dust the bottom with 1 tablespoon of cocoa powder. Use a sifter to balance it out.
For assembly please refer to the recipe card.
What goes well with Tiramisu?
Try it with a glass of marsala wine or a side of berries like strawberries or raspberries. The tiramisu can be eaten by itself after a delicious main meal of course like lobster!
Variations
Looking to make this recipe even better check out these tips to better suit you and your guests:
- PG Cake: Skip the rum and add in vanilla extract instead.
- Lady I can’t find any fingers: Try using pound cake instead. Even if it’s dry, soaking it in the espresso will solve that.
Storage
Any leftovers should be refrigerated immediately in an airtight container. Consume within 4 days.
Top tip
Espresso or coffee is very important to the tiramisu. Getting espresso from a quality coffee shop should be considered for this. There’s also the option of making a very concentrated coffee at home if the beans are top quality.
FAQ
After whipping the egg yolks and sugar, try cooking for 3 minutes over a double boiler. Ensure to continuously whip the mixture. Then allow to cool and fold into the mascarpone mixture.
Add in more mascarpone to achieve a smooth texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with tiramisu:
Tiramisu (Easy Classic)
Equipment
- Mixer
Ingredients
Creamy Mixture
- 4 large Egg Yolks
- ⅓ cup Granulated Sugar divided
- ¾ cup Heavy Cream
- 1 cup Mascarpone Cheese
Cake Like Texture
- 1½ cups High Quality Espresso strong coffee will work too
- 2 tablespoon Rum
- 7 oz Ladyfingers about 25 pieces (buy extra to test consistency when dipped in espresso mixture)
Toppings
- 2 tablespoon Dark/Unsweetned Cocoa Powder
- Dark Chocolate shaved used for garnish
Instructions
Prep
- In a bowl, use an electric mixer to mix together the egg yolks and ¼ cup of the sugar. It should triple in volume.
- In a separate bowl, mix together the remaining sugar and add the heavy cream until it creates soft peaks.
- Add in the mascarpone and continue to mix until it has medium peaks. Carefully fold in the mascarpone mixture to the egg mixture until it’s combined.
- In a separate shallow bowl mix together the espresso and rum.
- Take an 8x8 inch dish or cake pan and dust the bottom with 1 tablespoon of cocoa powder. Use a sifter to balance it out.
Assemble
- Start to dip the ladyfingers one at a time in the expresso mixture then place in the dish with the cocoa powder. Repeat with half of the lady fingers to fill the bottom of the pan, ensure there are no gaps. Break ladyfingers as needed to fill in any gaps. A little bit of space between is okay just on obvious ones.
- Spread half of the mascarpone mixture onto the ladyfingers.
- Repeat and layer the remaining ladyfingers and mascarpone mixture on the completed base.
- Using a sifter, dust the top with a layer of the remaining cocoa powder. Sprinkle the top with shaved dark chocolate.
- Cover and allow the tiramisu to refrigerator for a minimum of 5 hours and maximum of 24 hours. If you can wait for 36 hours all the better!
Serve
- Cut the tiramisu in squares to make it presentable when plated or served.
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