Tiramisu
This classic Italian tiramisu combines espresso-dipped lady fingers layered with a sweet mascarpone cream and topped with cocoa powder. It’s quick to assemble, requires no baking, and benefits from chilling to develop rich flavors. Perfect for an elegant dessert or special occasion.
Equipment
- 1 Hand Mixer
- 1 8x8 inch baking dish
- 1 Shallow bowl for dipping
- 1 Fine mesh strainer
Ingredients
- 1½ cups 360 ml heavy cream, cold
- 8 ounces 225 g mascarpone cheese, softened to room temperature
- ⅓ cup 67 g granulated sugar
- 1 teaspoon 5 ml pure vanilla extract
- 1½ cups 360 ml brewed espresso, chilled
- 3 tablespoons 45 ml coffee-flavored liqueur (optional; such as Kahlua or DaVinci)
- 1 package ladyfinger cookies Savoiardi brand preferred
Instructions
Step 1: Whip the Cream to Soft Peaks
- Pour the chilled heavy cream into a large mixing bowl. Using a hand mixer or stand mixer, whip the cream on medium speed. Gradually add the sugar and vanilla extract as you whip. Continue until the cream holds soft peaks, thick and billowy but not over-whipped.
Step 2: Incorporate Mascarpone Cheese
- Add the softened mascarpone cheese to the whipped cream in small portions. Gently fold the mascarpone into the cream with a spatula, taking care to keep the mixture light and airy without deflating it. Set this creamy mixture aside.
Step 3: Prepare the Coffee Soak
- In a shallow bowl, combine the chilled espresso with the coffee liqueur if using. Stir gently to mix. This will be the soaking liquid for the ladyfingers.
Step 4: Layer the Ladyfingers
- Quickly dip each ladyfinger into the coffee mixture, just long enough to moisten both sides—avoid soaking to prevent sogginess. Arrange a single layer of dipped ladyfingers on the bottom of an 8x8-inch baking dish or similar container.
Step 5: Spread the Cream Mixture
- Evenly spread half of the mascarpone cream over the layer of ladyfingers, smoothing the surface with a spatula.
Step 6: Repeat the Layering
- Add another layer of coffee-dipped ladyfingers on top of the cream. Finish by spreading the remaining mascarpone cream evenly over this second layer.
Step 7: Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 3 to 4 hours to let the flavors meld and the dessert firm up. Before serving, dust the top generously with unsweetened cocoa powder using a fine mesh sieve for an even finish.
Notes
- Alcohol Options: For a traditional touch, coffee liqueur enhances the espresso flavor beautifully. You can substitute with marsala wine, brandy, or omit alcohol altogether for a family-friendly version.
- Make-Ahead Tip: Tiramisu tastes best when made a day ahead, allowing the flavors to blend perfectly. Keep refrigerated and consume within 2-3 days for freshness.
- Freezing Instructions: To freeze, prepare the tiramisu fully but hold off on dusting the cocoa powder. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving and add cocoa powder just before serving.
- Texture Tip: Avoid soaking the ladyfingers too long to prevent a soggy dessert; a quick dip preserves their delicate texture.
