Tiramisu Dessert

As a life-long tiramisu connoisseur, if I see this classic Italian dessert on the menu, I’m ordering it. Every place has a slightly different take, though, and that inspired me to create my own. With plenty of pastry classes in culinary school under my belt, I developed my own version of Tiramisu, and it’s the best I’ve ever had.

 

While some recipes take a heavy-handed approach with the rum, I prefer balanced flavors that let the espresso shine. Every bite is light and airy without being too sweet.

What is Tiramisu?

Tiramisu is a classic Italian dessert made with lady fingers or sponge cake soaked in rum and espresso or coffee topped with mascarpone custard and whipped cream. The word “tiramisu” means “lift me up” in Italian, a nod to the rum and coffee no doubt. Every bite of this layered dessert is cool, creamy, and delicious.

What you’ll love about this tiramisu dessert

This Tiramisu recipe has all the authentic flavors you’re looking for in an easy-to-follow recipe. Tiramisu is an intermediate dessert in general, but this version is streamlined so you’re guaranteed to be successful. And because Tiramisu benefits from extra chilling time, it’s an ideal make-ahead dessert for birthday parties, dinner parties, and date nights.

Tiramisu Ingredients

• Egg yolks: The custard uses a lot of egg yolks, but no egg whites. Hold onto the whites, though!  You can freeze them for meringue later.
• Mascarpone cheese: An Italian cream cheese that is usually sold in small plastic tubs in the cheese, dairy, or deli section at grocery stores. If you can’t find it, you can make a substitute with cream cheese and heavy cream. For every 8 ounces of mascarpone you need, mix together ¼ cup heavy cream with 8 ounces of softened cream cheese.
• Espresso or strong coffee: Brew a cup of your deepest, darkest coffee, then chill it. To use instant powdered espresso, combine 1 tablespoon espresso powder with ¼ cup hot water.
• Dark rum: Substitute an equal amount of light rum, coffee liqueur, brandy, or cognac. If you have a bottle, use Marsala, a sweetened Italian wine with a nutty flavor. It’s a common ingredient in authentic tiramisu recipes. You can also substitute ⅛ teaspoon rum extract mixed with 2 tablespoons water, or just add more coffee.
• Italian ladyfingers: Oblong, very dry sponge cake cookies, aka Savoiardi. They don’t taste like much all by themselves, but they’re the backbone of this dessert. You should be able to find cellophane-wrapped packages of lady fingers at almost any well-stocked grocery, made by Italian brands such as Delallo, Balocco, Vicenzovo, or Marini.
• Unsweetened cocoa powder: Much more than just for show, the cocoa melts onto the top whipped cream layer and tastes incredible. Dutch-processed or natural are both fine.

How to Make Tiramisu

To make the filling:

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Stir in milk. Bring to a boil over medium heat, whisking constantly.

2. Boil for 1 minute; remove from heat. Pour into a bowl and cover with plastic wrap, placing wrap directly on the surface of the custard. Refrigerate until chilled, at least 1 hour. Remove mascarpone cheese from the refrigerator so it softens while the custard chills.

3. In an electric mixer fit with the paddle attachment, or in a large bowl with a spatula, add chilled custard and softened mascarpone cheese.

4. Blend until smooth and set aside.

To assemble this Tiramisu Dessert:

1. To make the whipped cream, in an electric mixer fit with the whisk attachment, or with an electric hand mixer, beat cream and vanilla until stiff peaks form. 

2. In a small bowl, combine chilled espresso and rum. Separate the lady fingers horizontally and arrange a single layer in the bottom of an ungreased 11-inch by 7-inch baking dish (about 12 lady fingers).

3. Brush with the espresso-rum mixture.

4. Spread half of the custard mixture over the lady fingers.

5. Then top with half of the whipped cream. Repeat with remaining lady fingers brush with the espresso-rum mixture, remaining custard mixture, and remaining whipped cream.

6. Sprinkle with cocoa as desired (1 tablespoon or up to ¼ cup). Refrigerate at least 4 hours or up to 24 hours. Store covered in the refrigerator.

Best Tiramisu Recipe tips and variations

• Yield: This recipe makes 8 generous slices of Tiramisu (more or less depending on how you cut them).
• Storage: Store leftover Tiramisu covered in the refrigerator for up to 4 days. Chilled Tiramisu makes a heavenly breakfast with fresh berries (I won’t tell) a delightful afternoon snack with a demitasse of espresso, or an unforgettable midnight snack.
• Make ahead: You can make this the morning before you plan to serve it, or even the night before. However, it doesn’t freeze well because of the whipped cream layers. A perfect dessert for your Valentine’s Day meal.
• Don’t over-soak the cookies. If you don’t have a pastry brush, you can quickly (really quickly!) dip the ladyfingers into the coffee liquid, pulling them out as soon as possible. Then arrange them in the baking dish.
• Don’t skimp on the cocoa. The denser the layer of chocolate on top, the less likely it is to stick to the plastic wrap or foil. Wipe the edges of the dish to keep the cocoa from going everywhere as you move it.
• Cutting tiramisu: I usually take the rustic route and scoop out portions with a big spoon, but you can slice it into neat squares using a sharp knife, wiping the blade clean between cuts. A small metal spatula helps coax the pieces out of the dish.
• A drink with dessert: Look for a sweet, dessert-style wine such as Moscato, Riesling, or Gewürztraminer. Learn more in my Guide to White Wine.

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