The Classic Italian Tiramisu Recipe
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Homemade Tiramisu; The Classic Italian Dessert
This delectable homemade Italian classic dessert called tiramisu is an all time favorite of mine. My homemade tiramisu is made with a mascarpone cheese, sugary egg mixture with a fluffy whipped cream and Italian cookies called savoiardi, also known as ladyfingers topped with cocoa and chocolate shavings.
The ladyfingers are slightly soaked in an espresso. Although this is optional, some recipes may even add 2 Tablespoons of rum, cognac or amaretto to the espresso for added flavor.
Jump to RecipeIngredients:
- 4 egg yolks
- 1/2 cup granulated sugar (divided)
- 1 8-ounce container mascarpone
- 3/4 cup heavy whipping cream
- 1 3/4 cup espresso
- 2 tablespoons rum, cognac or amaretto (optional)
- 24 ladyfingers
- 2 Tablespoons unsweetened cocoa powder
- 1 bittersweet chocolate bar for shaving (optional)
Instructions:
Espresso
Espresso is a very important ingredient as it is used to flavor the ladyfingers.
Prepare espresso, place in a shallow bowl and set aside. You can get the espresso at your favorite coffee shop, use instant espresso or prepare from your own espresso maker. This next ingredient is optional: add 2 Tablespoons of rum, cognac or amaretto to the espresso for added flavor.
Creamy Filling
Using an electric mixer in a large bowl whip together egg yolks and 1/4 cup granulated sugar. Whip until the egg yolks become lighter in color and increased in volume (about 3 minutes). For this process I prefer using a hand mixer over the stand mixer.
Using a spatula add mascarpone to egg mixture and fold in until completely blended and smooth.
In a medium bowl beat whipping cream and remainder of sugar (1/4 cup). Beat until stiff peaks form. Don’t beat too long or you will end up making butter.
Gently fold whipped cream into mascarpone mixture until smooth and set aside.
Ladyfingers
Although, you can make homemade ladyfingers I prefer to buy mine. Be sure the ladyfingers are dry so they can soak up the espresso. The reason I say “dry” is that some ladyfinger cookies are somewhat spongy and will not absorb much of the espresso which defeats the whole purpose of this dessert.
Purchase the type of ladyfingers that are used or recommended for making tiramisu.
Prepare the Pan
This pyrex 2 QT glass baking pan is excellent for making tiramisu! I like how you can see the layers. Note: you may not use the entire 24 ladyfingers in this pan but you know what, that’s ok because you can use any extra’s for dipping in coffee or hot chocolate. Yum Yum!!
If preparing homemade tiramisu for a large group you can also use a 9×9 pan or an 8 inch square pan.
To prepare the pan add a tablespoon of cocoa powder to a fine mesh strainer. Sprinkle cocoa onto the bottom of the 2 Qt glass baking pan an set aside.
Flavoring the Ladyfingers
Ladyfingers are flavored with espresso. Soaking the ladyfingers only takes about a second or two for each cookie. This is rather a quick process.
If you have never dipped ladyfinger cookies in espresso try dipping one as a test to see how quickly it absorbs the fluid. If left in the espresso for more than a few seconds the cookie will start falling apart so you really need to work quick. It is best to work with two ladyfingers at a time.
Quickly place cookie into the espresso mixture, coating both sides, remove and place in the glass pan until one row is completely covering the bottom of the pan.
Assemble Tiramisu
Now that you have one layer of ladyfingers in the glass pan next add half of the whipped mascarpone on top of the ladyfingers and smooth out.
Add a second layer of ladyfingers dipped in the espresso as explained above and place on top of the mascarpone mixture.
Once the second layer of ladyfingers are in place add remaining mascarpone mixture on top. Smooth out, Cover pan with plastic wrap and refrigerate at least 8 hours.
Serving Tiramisu
When ready to serve the tiramisu cut individual pieces and place on a serving plate. Add cocoa to the fine mesh strainer and dust the top of each individual piece. Garnish with shaved bittersweet chocolate (optional).
Enjoy!
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Classic Tirmasiu
Homemade tiramisu layered with whipped cream mascarpone cheese, espresso dipped
ladyfinger cookies and topped with cocoa and chocolate shavings.
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 8 ounce container mascarpone
- 3/4 cup heavy whipping cream
- 1 3/4 cup espresso
- 2 tablespoons rum, cognac or amaretto OPTIONAL
- 24 ladyfingers
- 2 Tablespoons unsweetened cocoa powder
- 1 bittersweet chocolate bar OPTIONAL
Instructions
-
Espresso is a very important ingredient as it is used to flavor the ladyfingers.
Prepare espresso, place in a shallow bowl and set aside. You can get the espresso at your favorite coffee shop, use instant espresso or prepare from your own espresso maker. This next ingredient is optional: add 2 Tablespoons of rum, cognac or amaretto to the espresso for added flavor.
-
Using an electric mixer in a large bowl whip together egg yolks and 1/4 cup granulated sugar. Whip until the egg yolks become lighter in color and increased in volume (about 3 minutes). For this process I prefer using an electric hand mixer over the stand mixer.
-
Using a spatula add mascarpone to egg mixture and fold in until completely blended and
smooth. -
In a medium bowl beat whipping cream and remainder of sugar (1/4 cup). Beat until stiff peaks form. Don't beat too long or you will end up making butter.
-
Gently fold whipped cream into mascarpone mixture until smooth and set aside.
-
Although, you can make homemade ladyfingers I prefer to buy mine. Be sure the ladyfingers are dry so they can soak up the espresso. The reason I say "dry" is that some ladyfinger cookies are somewhat spongy and will not absorb much of the espresso which defeats the whole purpose of this dessert.
Purchase the type of ladyfingers that are used or recommended for making tiramisu.
-
This pyrex 2 QT glass baking pan is excellent for making tiramisu! I like how you can see the layers. Note: you may not use the entire 24 ladyfingers in this pan but you know what, that's ok because you can use any extra's for dipping in coffee or hot chocolate. Yum Yum!!
If preparing homemade tiramisu for a large group you can also use a 9×9 pan or an 8 inch square pan.
-
To prepare the pan add a tablespoon of cocoa powder to a fine mesh strainer. Sprinkle cocoa onto the bottom of the 2 Qt glass baking pan an set aside.
-
Ladyfingers are flavored with espresso. Soaking the ladyfingers only takes about a second
or two for each cookie. This is rather a quick process.If you have never dipped ladyfinger cookies in espresso try dipping one as a test to see how quickly it absorbs the fluid. If left in the espresso for more than a few seconds the cookie will start falling apart so you really need to work quick.
It is best to work with two ladyfingers at a time. Quickly place cookie into the espresso mixture, coating both sides, remove and place in the glass pan until one row is completely covering the bottom of the pan.
-
Now that you have one layer of ladyfingers in the glass pan next add half of the whipped mascarpone on top of the ladyfingers and smooth out.
Add a second layer of ladyfingers dipped in the espresso as explained above and place on top of the mascarpone mixture.
Once the second layer of ladyfingers are in place add remaining mascarpone mixture on top. Smooth out, Cover pan with plastic wrap and refrigerate at least 8 hours.
-
When ready to serve the tiramisu cut individual pieces and place on a serving plate. Add cocoa to the fine mesh strainer and dust the top of each individual piece. Garnish with shaved bittersweet chocolate (optional).
-
Enjoy!
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