Tiramisu Recipe
Tiramisu
A classic Italian dessert featuring layers of espresso-soaked ladyfingers and rich mascarpone cream, dusted with cocoa powder. Smooth, creamy, and indulgent, tiramisu is perfect for special occasions or as a luxurious treat after dinner.
Ingredients
For the Cream Filling:
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1 cup (8 oz) mascarpone cheese, softened
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1 cup heavy cream
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1/2 cup granulated sugar
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1 tsp vanilla extract
For the Espresso Mixture:
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1 1/2 cups strong brewed espresso or coffee, cooled
-
2 tbsp coffee liqueur (optional)
For the Assembly:
-
24–28 ladyfinger cookies (savoiardi)
-
Unsweetened cocoa powder, for dusting
-
Dark chocolate shavings (optional)
Instructions
-
Prepare Espresso Mixture:
In a shallow dish, combine cooled espresso with coffee liqueur, if using. Set aside. -
Make Cream Filling:
In a large bowl, whip heavy cream, sugar, and vanilla until stiff peaks form. Gently fold in mascarpone cheese until smooth and creamy. -
Dip Ladyfingers:
Quickly dip each ladyfinger into the espresso mixture (do not soak; just a quick dip to avoid soggy cookies). -
Assemble Tiramisu:
Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch dish. Spread half of the mascarpone cream over the layer. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream. Smooth the top. -
Chill:
Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld and the dessert to set. -
Serve:
Dust with unsweetened cocoa powder and garnish with dark chocolate shavings, if desired. Slice and serve chilled.
Equipment
-
Large mixing bowl
-
Electric mixer or whisk
-
Shallow dish for espresso
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9×9-inch baking dish or similar
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Spatula
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Measuring cups and spoons
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Sifter or fine mesh for cocoa powder
Timing
-
Prep Time: 20 minutes
-
Chill Time: 4 hours (or overnight)
-
Total Time: 4 hours 20 minutes
Serving Size
Serves 8
Tiramisu
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Shallow dish for espresso
- 9x9-inch baking dish or similar
- Spatula
- Measuring cups and spoons
- Sifter or fine mesh for cocoa powder
Ingredients
- For the Cream Filling:
- 1 cup 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- For the Espresso Mixture:
- 1 1/2 cups strong brewed espresso or coffee cooled
- 2 tbsp coffee liqueur optional
- For the Assembly:
- 24 –28 ladyfinger cookies savoiardi
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings optional
Instructions
- Prepare Espresso Mixture:
- In a shallow dish, combine cooled espresso with coffee liqueur, if using. Set aside.
- Make Cream Filling:
- In a large bowl, whip heavy cream, sugar, and vanilla until stiff peaks form. Gently fold in mascarpone cheese until smooth and creamy.
- Dip Ladyfingers:
- Quickly dip each ladyfinger into the espresso mixture (do not soak; just a quick dip to avoid soggy cookies).
- Assemble Tiramisu:
- Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch dish. Spread half of the mascarpone cream over the layer. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream. Smooth the top.
- Chill:
- Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld and the dessert to set.
- Serve:
- Dust with unsweetened cocoa powder and garnish with dark chocolate shavings, if desired. Slice and serve chilled.
Frequently Asked Questions (FAQs)
Can I make tiramisu ahead of time?
Yes. Tiramisu actually tastes better when made a few hours in advance or overnight, allowing the flavors to meld.
Can I use decaf coffee?
Yes. Decaf espresso or coffee works perfectly if you want a caffeine-free version.
Can I make it alcohol-free?
Yes. Simply omit the coffee liqueur or substitute with a small amount of vanilla extract.
Can I use a different type of cookie?
Yes. Ladyfingers are traditional, but sponge cake or pound cake slices can also work.
Can I make individual servings?
Yes. Use small cups or ramekins to create personal tiramisu portions.
Can I use store-bought mascarpone?
Yes. Store-bought mascarpone is recommended for convenience and consistency.
Can I freeze tiramisu?
Yes. Cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I substitute whipped cream with something else?
Yes. Some recipes fold in egg yolks or custard, but whipped cream keeps it light and creamy without cooking eggs.
Can I make a low-sugar version?
Yes. Reduce sugar slightly or use a sugar substitute but keep some sweetness to balance the espresso.
How do I prevent tiramisu from being too soggy?
Quickly dip the ladyfingers into the espresso mixture do not soak them, or they will become overly wet.
How To Store Tiramisu
Refrigerator:
Store covered in an airtight container for up to 3–4 days. Keep it chilled to maintain texture.
Freezer:
Wrap tightly with plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving Tips:
Dust with cocoa powder just before serving for a fresh look. Slice with a sharp knife for clean portions.
