Tiramisu is a classic Italian dessert recipe. This version is easy to make, and it tastes even better the 2nd day!
Tiramisu and gelato are probably the desserts that come to mind most often when thinking of Italian desserts. Gelato is classic. There’s a fabulous gelato shop on nearly every street in Italy. And Tiramisu will be listed on every Italian restaurant dessert menu. This classic dessert has layers of espresso-soaked ladyfingers with sweet mascarpone cream and a dusting of chocolate. It’s wonderful to have as a sweet bite after eating lasagna or spaghetti and meatballs. Tiramisu is a favorite!
For the cream mixture:
- egg yolks
- sweet marsala
- mascarpone cheese
- heavy whipping cream
For the espresso mixture:
- brewed espresso (or strong coffee)
- sweet marsala
- vanilla extract
- cocoa powder
- shaved chocolate
How to make Tiramisu:
The cream is made by whisking egg yolks, sugar and Marsala in a bowl set over simmering water (or in a double boiler) until the mixture thickens, doubles in volume and reaches 160 degrees F. At this point, stir in the mascarpone cheese. Whip cream separately to soft peaks, and then fold the cream into the mascarpone mixture. That’s the cream you’ll need for the Tiramisu.
The espresso mixture is made by combining brewed espresso (or strong coffee) with Kahlua, Marsala, grated chocolate and vanilla. That mixture needs some time to cool down.
To assemble, dip the ladyfingers quickly into the espresso mixture and then lay them in a 9×13-inch dish. Cover them with half of the cream. Add another layer of dipped ladyfingers, and then top those with the rest of the cream.
Finally, finish off the top of your Tiramisu with a dusting of cocoa powder and shaved chocolate.
How to make Chocolate Shavings:
Use a vegetable peeler or knife to shave flat, thin shavings from a room-temperature block of chocolate. If you want more “curls” than shavings, microwave the block of chocolate briefly to soften it up before peeling.
Cut it into squares to serve. This recipe makes about 12 servings. Don’t worry about having leftovers because this Tiramisu is excellent when eaten the day after preparing it.
Can you make Tiramisu alcohol free?
Yes. Leave out the sweet Marsala wine completely. Leave out the Kahlua. The Tiramisu will just be coffee and chocolate flavored and won’t have the alcohol flavors added in.
Those layers are amazing!
And every bite is droolworthy and delicious. Enjoy!
- 10 extra-large egg yolks
- ¾ cup granulated white sugar
- ⅓ cup sweet Marsala
- 12 ounces mascarpone cheese
- 1½ cups heavy whipping cream
ESPRESSO MIXTURE AND LADYFINGERS:
- 1½ cups brewed espresso
- 1 ounce dark chocolate, grated
- ¼ cup Kahlua
- 2 tablespoons Marsala
- 1 teaspoon vanilla extract
- 48 ladyfingers
- ¼ cup unsweetened cocoa powder
- 2 ounces dark chocolate, shaved
PREPARE THE CREAM MIXTURE:
- Whisk together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add the marsala and continue to whisk until mixture is thick and doubled in volume (should take about 10 minutes, and the temperature should rise to about 160 degrees F). Remove from heat. Stir in the mascarpone until completely blended.
- In a chilled bowl, use an electric mixer to whip the heavy cream to soft peaks. Fold the the whipped cream into the mascarpone mixture.
PREPARE THE ESPRESSO MIXTURE:
- In a small saucepan, combine the espresso, chocolate, Kahlua, Marsala, and vanilla. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.
ASSEMBLE THE TIRAMISU:
- Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer in a 9x13-inch pyrex pan. Do not soak the cookies or they will become too moist. (Just quickly dip them in and out).
- Spread half of the cream mixture evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining cream.
- Dust the top of the tiramisu with cocoa powder and shaved chocolate. Refrigerate for at least 2 hours before serving.
- *Strong coffee may be used in place of espresso.
- *This may be prepared the night before serving.