Tiramisu is one of my absolute favorite desserts! Light, sweet, and creamy, with a hint of coffee flavor; it truly makes the perfect ending to any meal. Whenever we go out for Italian, we always have to order Tiramisu, so developing this recipe has been on my to-do list for quite awhile! And it truly does not disappoint! My Best Tiramisu recipe stands up to any restaurant tiramisu, and you can make the entire dish at home for about the price of one slice at a restaurant!
This recipe is not difficult, but it does require several clean mixing bowls and some patience to get through each step. After refrigerating overnight, you are left with the perfect restaurant-quality tiramisu that will awe and amaze your dinner guests, all with fairly minimal ingredients! For this recipe, you definitely want a good quality, thick container of mascarpone cream. I was able to purchase the ladyfingers, caster sugar, and mascarpone cream at Whole Foods, and they were perfect for this recipe.
Preparing Coffee and Ingredients
- Brew the coffee or espresso, transfer to a shallow dish, and whisk in the Kahlua while the coffee is still piping hot!
- Divide the ladyfingers in half (if not already packaged into two equal groups), set half of them aside. Dip each lady finger quickly into the coffee, making sure to coat both sides. Do not let the biscuits soak!
- Arrange the ladyfingers evenly in a single layer on the bottom of the baking dish. Stop when you have a complete layer. It’s OK if the entire surface isn’t perfectly covered. Small gaps will get filled in with cream later!
Making the Mascarpone Cream
- With the whisk attachment of a handheld or stand mixer, beat the mascarpone cream and vanilla extract together on medium speed until smooth. Transfer to a large mixing bowl and set aside.
- Using a double-boiler (or small pot of water with a heat-proof bowl sitting on top – do not let bottom of the bowl touch the water) on low-medium heat, whisk the egg yolks and 1/4 cup caster sugar for 4-5 minutes. Be sure to keep the heat low so the eggs do not cook, just until it becomes slightly foamy.
- Remove from heat and whisk into the mascarpone cream mixture until well combined.
- With a clean mixing bowl, whip the heavy cream using the whisk attachment on medium-high speed until medium peaks form, about 3-4 minutes. Peaks will not be quite considered soft/loose or stiff, somewhere in between. Fold the whipped cream into the mascarpone mixture until combined.
- With a clean bowl and whisk attachment, beat the egg whites, and salt together on medium-high speed until foamy, about 1 minute. Add in the remaining 1/4 cup caster sugar, and beat on high speed until stiff peaks form, about 4-5 minutes. Be careful not to over-mix, as egg yolks can dry out. Fold egg white mixture into mascarpone cream until well incorporated.
Assembling the Tiramisu
- Spread half of the cream mixture over the layer of coffee-dipped ladyfingers.
- Dip the remaining half package of lady fingers into the espresso/coffee Kahlua mixture, making sure not to let them soak.
- Work quickly to create another single, even layer. Spread the remaining mascarpone cream mixture evenly over the top, and refrigerate uncovered for 2-3 hours.
- Sift, or lightly sprinkle with a sieve, a complete layer of cocoa powder over the surface of the cream. Ensure the rim of the baking dish has been wiped clean.
- Cover, being careful not to smear the surface, and refrigerate overnight (or 6-8 hours minimum). Optionally, you can freeze the tiramisu for 30-45 minutes prior to serving to shorten the chilling time by an hour or two. This will also allow for cleaner, more even cuts to the tiramisu when serving.
My daughters absolutely love coffee with milk and whipped cream, and they love tiramisu even more! There Annabelle is again, sneaking in to the picture!
We enjoyed our slices of tiramisu on the porch on a warm Spring evening! So refreshing, delicious, and absolutely addictive!
Not that you will have leftovers, but if you do, Tiramisu stays fresh in the refrigerator for up to 3 days!
The Best Tiramisu
Light, creamy, with a hint of coffee, the perfect sweet treat to finish off any meal! Needs to be chilled at least 6-8 hours, or overnight is even better!
Equipment
- 1 Medium Baking Dish – 3-4 inches deep 9×9 or 10.5×7
Ingredients
- 1 6.5oz 24-30 count pkg Lady Fingers or Savoiardi Biscuits
- 2 Large Eggs, separated
- 1 cup Heavy Whipping Cream
- 8 oz Mascarpone , good quality brand (thick)
- 1/2 cup Caster Sugar (superfine)
- 1/2 tsp Vanilla Extract
- 1 1/2 cups Prepared Espresso or Strong Black Coffee, hot
- 2 1/2 Tbsp Kahlua Liqueur
- 1/8 tsp Kosher Salt
- Unsweetened Cocoa Powder, for dusting
Instructions
- Brew the coffee or espresso, transfer to a shallow dish, and whisk in the Kahlua. Divide the ladyfingers in half (if not already packaged into two equal groups), set half of them aside. Dip each lady finger quickly into the coffee, making sure to coat both sides. Do not let the biscuits soak. Arrange evenly in a single layer on the bottom of the baking dish. Stop when you have a complete layer.
- With the whisk attachment of a handheld or stand mixer, beat the mascarpone cream and vanilla extract together on medium speed until smooth. Transfer to a large mixing bowl and set aside.
- Using a double-boiler (or small pot of water with a heat-proof bowl sitting on top – do not let bottom of the bowl touch the water) on low-medium heat, whisk the egg yolks and 1/4 cup caster sugar for 4-5 minutes. Be sure to keep the heat low so the eggs do not cook, just until it becomes slightly foamy. Remove from heat and whisk into the mascarpone cream mixture until well combined.
- With a clean mixing bowl, whip the heavy cream using the whisk attachment on medium-high speed until medium peaks form, about 3-4 minutes. Peaks will not be quite considered soft/loose or stiff, somewhere in between. Fold the whipped cream into the mascarpone mixture until combined.
- With a clean bowl and whisk attachment, beat the egg whites, and salt together on medium-high speed until foamy, about 1 minute. Add in the remaining 1/4 cup caster sugar, and beat on high speed until stiff peaks form, about 4-5 minutes. Be careful not to over-mix, as egg yolks can dry out. Fold egg white mixture into mascarpone cream until well incorporated.
- Spread half of the cream mixture over the layer of coffee-dipped ladyfingers. Dip the remaining half package of lady fingers into the espresso/coffee Kahlua mixture, making sure not to let them soak. Work quickly to create another single, even layer. Spread the remaining mascarpone cream mixture evenly over the top.
- Refrigerate uncovered for 2-3 hours. Sift, or lightly sprinkle with a sieve, a complete layer of cocoa powder over the surface of the cream. Ensure the rim of the baking dish has been wiped clean. Cover, being careful not to smear the surface, and refrigerate overnight (or 6-8 hours minimum). Optionally, you can freeze the tiramisu for 30-45 minutes prior to serving to shorten the chilling time by an hour or two. This will also allow for cleaner, more even cuts to the tiramisu when serving.
Notes
*The egg yolks are gently cooked for 4-5 minutes, if you have raw egg concerns – purchase pasteurized eggs which are safer to consume raw. *Ladyfingers, Mascarpone Cream, and Caster Sugar were all easy to find at Whole Foods, and of excellent quality. *Leftovers can be stored in the refrigerator for up to 3 days.
Like this recipe? Try my Easy Crescent Roll Cream Cheese Danish next!
