Tiramisu is a classic Italian dessert known worldwide for its creamy texture, rich flavor, and delicate sweetness. This decadent dessert is made with layers of espresso-soaked ladyfingers and a creamy mascarpone cheese filling, all dusted with cocoa powder and shaved bittersweet chocolate. It's the perfect dessert to impress guests at a dinner party or to indulge in after a delicious Italian meal. This recipe is easy to follow and requires no special baking skills so that anyone can make a delicious Tiramisu home.
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What is Tiramisu?
Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy in the 1960s. The dessert has layers of espresso-soaked ladyfingers and a creamy filling made with mascarpone cheese, egg yolks, and sugar. The dessert is typically dusted with cocoa powder and sometimes topped with shaved chocolate or whipped cream. Tiramisu is known for its rich and creamy texture, delicate sweetness, and coffee flavor. It's a popular dessert worldwide, often served at Italian restaurants or made at home for special occasions.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Italian Ladyfingers or Savoiardi: These dry, oval-shaped sponge biscuits are used as a base for the tiramisu. They are dipped in espresso and provide a soft, sponge-like texture to the dessert.
- Brewed Espresso: This is a robust and concentrated coffee used to soak ladyfingers. It provides a deep coffee flavor to the dessert and helps to moisten the ladyfingers.
- Marsala Wine or Rum: This is added to the brewed espresso to enhance the flavor of the dessert. The alcohol also helps to preserve the tiramisu.
- Egg Yolks: The egg yolks are mixed with sugar to create a rich and creamy filling for the tiramisu. They provide a velvety texture and add richness to the dessert.
- Sugar: This is used to sweeten the filling and balance out the bitterness of the coffee.
- Half and Half: This is added to the egg yolk mixture to create a creamy and smooth filling. It provides richness to the dessert.
- Mascarpone Cheese: This soft, creamy, and slightly sweet cheese is the star ingredient of the tiramisu filling. It provides a smooth and silky texture and a delicate flavor.
- Vanilla Extract: This is added to the filling to enhance the flavor and provide a subtle sweetness.
- Cocoa Powder: This is dusted on top of the tiramisu before serving. It provides a bitter contrast to the sweetness of the filling and adds an extra layer of flavor.
- Bittersweet Chocolate: This is shaved on top of the tiramisu before serving. It provides a rich and decadent flavor and a beautiful dessert presentation.
Tools you'll need
How to Make Tiramisu
Note: The full instructions are provided in the recipe card below.
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes or until very thick and light yellow. Lower the speed to medium and add ¼ cup rum, ¼ cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining ¼ cup Marsala wine and 1 ¼ cup espresso in a shallow bowl. Dip 1 side of each ladyfinger in the mixture and line the bottom of a 9 by 12 by 2-inch dish.
Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover it with plastic wrap. Refrigerate the tiramisu overnight. Before serving, dust lightly with cocoa powder and sprinkle the top with shaved chocolate.
Substitutions
- Ladyfingers: You can substitute ladyfingers with sponge cake or pound cake.
- Brewed Espresso: You can use strong coffee instead of espresso.
- Marsala Wine or Rum: You can use another type of liquor, such as Kahlua or Bailey's Irish Cream.
- Egg Yolks: You can use pasteurized egg yolks or egg substitutes if you are concerned about consuming raw eggs.
- Cocoa Powder: You can use other types of powder, such as matcha powder or cinnamon, instead of cocoa powder.
- Bittersweet Chocolate: You can use milk or dark chocolate instead of bittersweet chocolate.
Variations
- Chocolate Tiramisu: Add melted chocolate to the mascarpone filling and top with chocolate shavings instead of cocoa powder.
- Berry Tiramisu: Layer fresh berries, such as strawberries or raspberries, with the mascarpone filling and ladyfingers.
- Lemon Tiramisu: Add lemon zest and juice to the mascarpone filling and top with candied lemon slices.
- Nutella Tiramisu: Add Nutella to the mascarpone filling and layer with ladyfingers and chopped hazelnuts.
- Pumpkin Tiramisu: Mix pumpkin puree, cinnamon, and nutmeg into the mascarpone filling and layer with gingersnap cookies instead of ladyfingers.
- Caramel Tiramisu: Drizzle caramel sauce over each tiramisu layer and top with chopped nuts.
How to Serve
To serve Tiramisu, remove it from the refrigerator and uncover it. You can serve it directly from the 9x13-inch dish or use a spatula to transfer individual servings to plates or bowls. Depending on your preference, Tiramisu can be served chilled or at room temperature. Before serving, dust the top of the Tiramisu with cocoa powder and add shaved bittersweet chocolate, if desired. Add a dollop of whipped cream or a sprinkle of chopped nuts for extra flavor and texture. Tiramisu pairs well with coffee or espresso, and it's a perfect dessert after a delicious Italian meal.
How to Store
Tiramisu can be stored in the refrigerator for up to 3 days. Then, cover the dish with plastic wrap or aluminum foil to prevent it from drying out or absorbing other odors in the fridge. When you're ready to serve the leftover tiramisu, remove it from the refrigerator and let it sit at room temperature for 15-20 minutes before serving to take the chill off.
Make-Ahead
Tiramisu is a great make-ahead dessert prepared 24 hours in advance. Assemble the dessert according to the recipe instructions, cover the dish with plastic wrap, and refrigerate until ready to serve. The longer the tiramisu sits in the fridge, the more the flavors meld together, resulting in a more delicious dessert. When ready to serve the make-ahead tiramisu, remove it from the refrigerator and dust the top with cocoa powder and shaved chocolate if desired.
Let it sit at room temperature for 10-15 minutes to take the chill off before serving. Make-ahead tiramisu can be served chilled or at room temperature, depending on your preference. Making tiramisu ahead of time is a great way to reduce stress when hosting a dinner party or entertaining guests. You can focus on other aspects of the meal, knowing that your delicious dessert is prepared and ready to go.
How to Freeze
Tiramisu can be frozen for up to 2 months if stored properly. To freeze tiramisu, assemble the dessert according to the recipe instructions, cover the dish with plastic wrap, and then wrap it again with aluminum foil to prevent freezer burn. Alternatively, you can cut the tiramisu into portions and wrap them separately before freezing. Be sure to label them with the date to track how long it has been frozen. To thaw tiramisu, remove it from the freezer and let it sit at room temperature for 30 minutes to 1 hour.
The dessert may become slightly grainy due to the freezing process, but it should still be delicious. Avoid thawing tiramisu in the microwave or oven, as this can cause the mascarpone cheese to melt and the ladyfingers to become soggy. After thawing, you can add fresh espresso or coffee to revive the flavors and add moisture to the dessert. Once thawed, tiramisu should be consumed within 2-3 days for the best quality. Freezing is an excellent option if you have leftover tiramisu that you want to save and if you're going to prepare the dessert ahead of time.
Tips for Making The Best Tiramisu
- Use high-quality ingredients: Since Tiramisu is a simple dessert, it's essential to use high-quality ingredients to get the best flavor. Use fresh and high-quality ladyfingers, espresso, mascarpone cheese, and cocoa powder for the best results.
- Let the flavors meld: Tiramisu tastes better when it's had some time for the flavors to meld together. Refrigerate the assembled dessert for at least 2 hours, preferably overnight, before serving to allow the flavors to develop.
- Don't over-soak the ladyfingers: Dip them in the espresso quickly to prevent them from becoming too soggy. You want them to be moist but still hold their shape.
- Beat the egg yolks well: To get a creamy and smooth filling, beat the egg yolks and sugar until they are pale yellow and thick.
- Refrain from over-mixing the mascarpone cheese: Mix the mascarpone cheese, half and half, and vanilla extract just enough to combine them. Over-mixing can prevent the filling from becoming runny.
- Dust with cocoa powder and shaved chocolate just before serving: Dust the top of the Tiramisu with cocoa powder and shave bittersweet chocolate just before serving to prevent it from becoming too moist.
- Let it come to room temperature before serving: Tiramisu tastes best when served at room temperature, so let it sit at room temperature for 10-15 minutes before serving.
FAQ
Can I use whipped cream instead of mascarpone cheese in Tiramisu?
While whipped cream can substitute for mascarpone cheese, it will have a slightly different texture and flavor. Mascarpone cheese has a richer and creamier texture and a delicate, slightly sweet flavor essential to Tiramisu's taste. Therefore, it's best to use mascarpone cheese for an authentic Tiramisu.
Can I make Tiramisu without eggs?
You can make Tiramisu without eggs using an egg substitute or pasteurized egg yolks. However, the texture and flavor of the dessert may be slightly different from the original recipe.
Can I use decaf coffee in Tiramisu?
You can use decaf coffee instead of espresso if you prefer. Just ensure it's intense and concentrated enough to provide a deep coffee flavor to the dessert.
Can I use a different type of liquor in Tiramisu?
You can use different types of liquor in Tiramisu, such as Kahlua or Bailey's Irish Cream, instead of Marsala wine or rum.
Can I make Tiramisu without alcohol?
You can make Tiramisu without alcohol. Omit the Marsala wine or rum and use other brewed espresso instead. The dessert will still be delicious and flavorful.
My Tiramisu turned out too runny. What did I do wrong?
This issue can arise if you overmix the mascarpone cheese, half and half, and vanilla extract. Be sure to mix just enough to combine them without overworking the mixture.
Why is my Tiramisu too soggy?
If the ladyfingers are soaked for too long in the espresso mixture, they can become overly soggy. Dip them quickly to maintain some texture and structure.
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Recipe
Easy Tiramisu
Ingredients
- 30 Italian ladyfingers , or savoiardi
- 1 ½ cups brewed espresso , divided
- ¼ cup Marsala wine or a good rum
- 6 large egg yolks , at room temperature
- ¼ cup sugar
- ½ cup half and half
- 16 to 17 ounces mascarpone cheese
- 2 teaspoons vanilla extract
- cocoa , for dusting
- Bittersweet chocolate for shaving (optional)
Instructions
- Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add ¼ cup rum, ¼ cup espresso, and the mascarpone. Whisk until smooth.
- Combine the remaining ¼ cup Marsala wine and 1 ¼ cup espresso in a shallow bowl. Dip 1 side of each ladyfinger in the mixture and line the bottom of a 9 by 12 by 2-inch dish.
- Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate the tiramisu overnight. Before serving, dust lightly with cocoa powder and sprinkle the top with shaved chocolate.
Notes
- Look for Italian ladyfingers (or Savoiardi)
- Instead of dunking the ladyfingers in coffee, you can use a pastry brush and wipe the espresso mixture on top of the ladyfingers; this way, they do not get too soggy.
- For a non-alcoholic version of Tiramisu, leave the Marsala out of the recipe altogether or use rum extract.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.