Tiramisu is one the most famous Italian desserts. It’s literal translation is ‘pick me up’ for the coffee that it contains.
With its luscious layers of whipped cream, sweetened mascarpone mixture and ladyfingers softened by their dip in liqueur-spiked esspresso, it is a dream of a dessert indeed.
There are many versions of this favorite no-bake treat… and this is the one that I like very much.
Would you like to know more about how to make this? Then I sure have all the details ready for you…
To make Tiramisu, in a large heatproof bowl or pot, whisk the egg yolks and 1 cup (115 grams) of sugar until smooth and pale in color.
Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5 minutes, stirring constantly. Transfer the mixture into a larger bowl and allow to cool.
Now we need our softened mascarpone cheese.
Fold the mascarpone cheese into the egg-sugar mixture.
Beat the egg whites to soft peaks and gently fold it into the egg-sugar-mascarpone mixture.
*Please note that the egg whites in this recipe are uncooked. It is recommended that those who are very old, very young, pregnant, or have a compromised immune system should avoid raw eggs.
Place in the fridge until needed again.
And now let the ladyfingers join the game.
Yum.
In a smaller bowl, combine the strong brewed coffee and liqueur. Let cool completely.
Dip the ladyfingers in the coffee-liqueur mixture (they are very absorbent, a little while will do)…
… and lay them in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish.
You may need to cut some ladyfingers with a knife to fit the size of the pan.
Spread half of the mascarpone cream on top.
Even out the surface.
Cover the mascarpone cream with another layer of coffee-dipped ladyfingers. Then cover the ladyfingers with the other half of the mascarpone cream.
In a bowl of your electric mixer, place the heavy cream and 1 tbsp sugar. Whip until stiff peaks form. Spread the whipped cream over the mascarpone cream layer.
And even out nicely.
Dust the surface generously with sifted cocoa powder.
Just like this.
And add some chocolate shavings as well.
Refrigerate for at least 2 hours, preferably overnight.
Cut into squares.
And serve.
Enjoy!
With love,
Petra
- 5 eggs, separated
- 1 cup (115 grams) + 1 tbsp confectioners sugar, sifted
- 16 ounces (450 grams) mascarpone cheese, at room temperature
- 1 cup (240 ml) strong brewed coffee
- ½ cup (120 ml) coffee liqueur or rum
- 40 store bought lady fingers (like Savoiardi)
- 1 cup (240 ml) heavy cream
- cocoa powder (for garnish)
- chocolate shavings (for garnish)
- bittersweet chocolate (for garnish)
- In a large heatproof bowl or pot, whisk the egg yolks and 1 cup (115 grams) of sugar until smooth and pale in color.
- Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5 minutes, stirring constantly.
- Transfer the mixture into a larger bowl and allow to cool.
- Fold the mascarpone cheese into the egg-sugar mixture.
- Beat the egg whites to soft peaks and gently fold it into the egg-sugar-mascarpone mixture. Place in the fridge until needed again.
- In a smaller bowl, combine the strong brewed coffee and liqueur. Let cool completely.
- Dip the ladyfingers in the coffee-liqueur mixture and lay in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish (you might need to cut some ladyfingers with a knife to fit the size of the pan).
- Spread half of the mascarpone cream on top.
- Cover the mascarpone cream with another layer of coffee-dipped ladyfingers.
- Cover the ladyfingers with the other half of the mascarpone cream.
- In a bowl of your electric mixer, place the heavy cream and 1 tbsp sugar. Whip until stiff peaks form. Spread the whipped cream over the mascarpone cream layer.
- Dust generously with sifted cocoa powder and chocolate shavings.
- Refrigerate for at least 2 hours, preferably overnight.
- Cut into squares and serve.
- Enjoy!
This recipe was adapted from www.gastronomersguide.com.
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YUM. Tiramisu was all the rage when I first started working as a pastry chef in the 80’s. It got overdone…and then forgotten…but now it’s back thanks to you, Petra. YUM.
I think you mean to use granulated sugar. The recipe above calls for confectioners sugar which is aka powdered sugar. I checked the original recipe and it states just sugar which I would consider to be regular granulated.
Using confectioners sugar guarantees that no crunchy sugar crystals will be present. I used it and the results were perfect.
I agree with Kimberly, I too use confectioners sugar.
The first time I made this recipe I thought it was going to be hard but I was wrong and the benefits are oh so good.
I would love to try this but we dont drink alcohol!! Any ideas as to what I could use in place of the coffee liqueur? Any help would greatly be appreciated!! Thanks!!!
I think you can just leave out the alcohol. You might need a bit more coffee to soak the fingers, depending on size of dish?
Hi I made it and it just turned out yummy. Thanks
I made it was a big hit had to make 2 more for other people
If I am not serving till the next day, would you recommend not putting the whipped cream on top till the next day then dusting with the cocoa powder and chocolate shavings till then. My concern is if the whip cream will stay stable and not break down so I don’t have what your beautiful photographs show.
Also how very necessary is adding the egg whites? Never have made a tiramisu with egg whites.
Thanks so much, I’m excited to try this soon!
Terry
Could I please get a response to my question? I find so many times when you need to know something and you try to contact the blogger, they aren’t available. I am making this recipe soon and am worried that the whip cream will start to break down and become watery if left in the fridge overnight. Do I need to add cream of tarter so it is more stable and will last OR should I put the whipped cream on the day It will be served? I really would appreciate a response as your recipe is simple and looks amazing. It is for a friend who is serving it at a luncheon she is having. I want it be as perfect as everyone says it is.
Thank you. ??
Using Confectionary sugar. stabilizes whipping cream and keeps it from getting liquid once used.