Italian Tiramisu is a dessert made of ladyfingers that are soaked in espresso. The coffee-flavored cake is filled with mascarpone (Italian cream cheese), and eggs. While tiramisu looks like a piece of Italian artwork, if you follow these steps, you too will be able to easily make and enjoy this decadent treat. The best about this recipe is that it doesn’t require any baking!
For the cream➔ 4 large egg yolks
➔ ½ cup/100 grams granulated sugar, divided
➔ ¾ cup heavy cream
➔ 1 cup/227 grams mascarpone (8 ounces)
➔ 1 ¾ cups good espresso or very strong coffee
➔ 2 tablespoons rum or cognac
➔ 2 tablespoons unsweetened cocoa powder
➔ About 24 ladyfingers (from one 7-ounce/200-gram package)
Step 1: In a medium-sized bowl, use an electric mixer to whip the 4 egg yolks and 50 grams of sugar until the mixture is a pale yellow and the volume has tripled in size. When the texture is right, a light ribbon of cream should fall from the whisk. Be sure to transfer the mixture to a larger bowl and set the medium bowl aside for the next step.
Step 2: Next, add cream and the remaining sugar to the medium bowl and whip until you are able to make small mounds. Then add mascarpone and continue to whip the mixture until it is soft and spreadable and the mounds are medium-sized. Delicately, fold the mascarpone mixture into the sweetened egg yolks until everything is combined together.
Step 3: In a shallow bowl, combine the espresso and rum and then set it aside.
Step 4: Dust the bottom of a baking sheet (like an 8x8-inch dish, or a 9-inch round cake pan) with 1 tablespoon of cocoa powder.
Step 5: Take each lady finger one at a time and quickly dip each of the expresso mixture. (Remember to do this quickly as possible because if they are dipped into the mixture for too long, they will easily fall apart) Take the round side of each ladyfinger and place them up on the bottom of the baking dish. You can break and ladyfingers in half to fill in any gaps. Once all the ladyfingers are placed, spread half of the mascarpone mixture on the ladyfingers in one even layer. Repeat the process and continue to add 2-3 more layers.
Step 6: Sprinkle the top layer with cocoa powder. (Optional: You can finish it off with grated chocolate.)
Step 7: Let the cake rest. Cover it in plastic wrap for at least 4 hours before serving.
Mascarpone substitute: If you can’t find mascarpone, you can try blending cream cheese and whipped cream.
You can replace the rum with other liquor substitutes such as Kahlua or brandy. If you want to make a non-alcoholic tiramisu, use 6 tablespoons apple juice or apple cider and 1 teaspoon non-alcoholic vanilla extract.
How to store and eat and eat a tiramisu
The best way to eat a tiramisu is chilled. So, if you have any leftovers, store them in a plastic container. You can store it in the fridge for up to four days. If you want to store it for a longer amount of time, cover it in one layer of plastic wrap and then in one layer of aluminum foil where it can be stored in the freezer for up to 3 months. Let it thaw outside the fridge overnight when you’re ready to serve.