Tiramisu

This tiramisu recipe stands out for its perfect ratio of ladyfingers to mascarpone cream, resulting in a dessert that’s creamy yet light. The coffee flavor shines through without being overpowering, and the level of sweetness is just right. Additionally, the recipe offers flexibility with variations to suit different preferences, whether you prefer using egg whites or whipped cream, raw or cooked eggs, and options for including alcohol or keeping it alcohol-free.

Ingredients

• 16 oz (450g) mascarpone cheese, cold
• 4 egg yolks
• ¾ cup (165g) sugar
• 1 tsp vanilla extract (optional)
• Pinch of salt
• 1½ cups heavy cream (360g) or 4 egg whites
• Approximately 30 ladyfingers (savoiardi)
• 1½ cups strong black coffee, cooled
• 2 tbsp cocoa powder, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Mascarpone Cream:
   • Whisk the mascarpone cheese for 30-60 seconds until creamy.
   • In a separate bowl, whisk egg yolks with sugar over a double boiler until the mixture becomes light in color and ribbony in consistency.
   • Combine the egg yolk mixture with the mascarpone, adding vanilla and salt if desired. Mix until just combined.
   • Whip the heavy cream or egg whites until stiff peaks form, then gently fold into the mascarpone mixture in batches to maintain a light texture.
2. Assemble the Tiramisu:
   • Quickly dip each ladyfinger into the cooled coffee, ensuring they are moist but not soggy.
   • Arrange a layer of coffee-soaked ladyfingers in your chosen dish (a 7×11-inch rectangular dish or a 9-inch square dish works well).
   • Spread half of the mascarpone cream over the ladyfingers.
   • Repeat the layers with another set of dipped ladyfingers and the remaining mascarpone cream.
3. Chill:
   • Cover the assembled tiramisu and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set properly.
4. Serve:
   • Just before serving, dust the top generously with cocoa powder.
   • Slice and enjoy this delightful Italian classic.

Servings and Timing

• Servings: This recipe yields approximately 8-10 servings.
• Preparation Time: 30 minutes
• Chilling Time: At least 4 hours (overnight recommended)
• Total Time: Approximately 4 hours and 30 minutes

Variations

• Egg Whites vs. Whipped Cream: Traditional tiramisu uses whipped egg whites folded into the mascarpone mixture for a light texture. Alternatively, whipped heavy cream can be used for a richer flavor.
• Raw vs. Cooked Eggs: For those concerned about consuming raw eggs, the egg yolks can be cooked over a double boiler with sugar to create a zabaglione, ensuring safety without compromising flavor.
• Alcoholic Version: Incorporate up to ¼ cup of rum or coffee liqueur, dividing it between the mascarpone cream and the coffee soak, for an adult twist.
• Alcohol-Free Version: Simply omit the alcohol; the tiramisu will still be delicious and flavorful.

Storage/Reheating

• Storage: Cover the tiramisu tightly and store in the refrigerator for up to 3 days.
• Freezing: Tiramisu can be frozen for up to 2 months. Wrap it securely to prevent freezer burn. Thaw in the refrigerator overnight before serving.
• Reheating: Tiramisu is best enjoyed cold; reheating is not recommended as it may compromise the texture and flavor.

FAQs

What is tiramisu?

Tiramisu is a traditional Italian dessert consisting of layers of coffee-soaked ladyfingers and a rich mascarpone cream, topped with cocoa powder. The name “tiramisu” translates to “pick me up” in Italian, referring to the energizing combination of coffee and cocoa.

Can I make tiramisu without eggs?

Yes, you can make tiramisu without eggs by substituting the mascarpone cream mixture with a combination of mascarpone cheese and whipped heavy cream. This will yield a slightly different texture but remains delicious.

Is it safe to eat raw eggs in tiramisu?

Consuming raw eggs carries a risk of salmonella. To mitigate this, use pasteurized eggs or cook the egg yolks with sugar over a double boiler to create a zabaglione, ensuring safety without compromising the traditional flavor.

Can I substitute cream cheese for mascarpone?

While cream cheese can be used as a substitute for mascarpone, it has a tangier flavor and firmer texture, which may alter the authentic taste and consistency of the tiramisu. For the best results, use high-quality mascarpone cheese.

How long should tiramisu chill before serving?

Tiramisu should chill for at least 4 hours to allow the flavors to meld and the dessert to set properly. For optimal results, chilling

Tiramisu

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• Author: Isabella
• Total Time: 4 hours 30 minutes
• Yield: 8-10 servings
• Diet: Vegetarian

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Description

Indulge in this classic Italian tiramisu recipe that layers coffee-soaked ladyfingers with luscious mascarpone cream, finished with a dusting of cocoa powder. Perfectly balanced in sweetness and flavor, it’s a no-bake dessert everyone will love.

 

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Ingredients

• Mascarpone Cream
  • 16 oz (450g) mascarpone cheese, cold
  • 4 egg yolks
  • ¾ cup (165g) sugar
  • 1 tsp vanilla extract (optional)
  • Pinch of salt
  • 1½ cups heavy cream (360g) or 4 egg whites
• Assembly
  • Approximately 30 ladyfingers (savoiardi)
  • 1½ cups strong black coffee, cooled
  • 2 tbsp cocoa powder (for dusting)

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Instructions

Prepare the Mascarpone Cream:

1. Whisk mascarpone cheese for 30-60 seconds until creamy.
2. Over a double boiler, whisk egg yolks with sugar until light and ribbony.
3. Combine the egg yolk mixture with mascarpone, adding vanilla and salt if desired.
4. Whip heavy cream or egg whites until stiff peaks form, then gently fold into the mascarpone mixture in batches.

2. Assemble the Tiramisu:

1. Quickly dip ladyfingers into cooled coffee (moist but not soggy).
2. Arrange a layer of dipped ladyfingers in a 7×11-inch or 9-inch square dish.
3. Spread half the mascarpone cream over the layer.
4. Repeat layers with remaining ladyfingers and mascarpone cream.

3. Chill:

1. Cover and refrigerate for at least 4 hours or overnight.

4. Serve:

1. Dust with cocoa powder just before serving.
2. Slice and enjoy.

Notes

• For an alcoholic version, add ¼ cup rum or coffee liqueur to the coffee soak or mascarpone cream.
• Substitute egg whites with whipped cream for a richer texture.
• Use pasteurized eggs or cook the yolks for safety.
• For a tangier twist, use cream cheese instead of mascarpone, though it will alter the taste.

• Prep Time: 30 minutes
• Cook Time: At least 4 hours (overnight recommended)
• Category: Desserts
• Method: No-Bake
• Cuisine: Italian