Tiramisu – airecipefood

Tiramisu is a classic Italian dessert that’s rich, creamy, and full of coffee flavor, with layers of coffee-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder. It’s perfect for special occasions, or when you’re craving a decadent yet light dessert. Here’s a traditional recipe for making Tiramisu from scratch!

Classic Tiramisu Recipe

Ingredients:

For the mascarpone cream:

3 large egg yolks
1/2 cup (100g) granulated sugar
1 cup (240ml) heavy cream
8 oz (227g) mascarpone cheese, at room temperature
1 tsp vanilla extract

For the coffee syrup:

1 1/2 cups (360ml) strong brewed coffee (hot or at room temperature)
1/4 cup (60ml) dark rum (optional, or substitute with coffee liqueur like Kahlúa)
1 tbsp granulated sugar (optional, to taste)

For assembling:

1 pack (about 24 pieces) ladyfingers (savoiardi)
2 tbsp cocoa powder, for dusting
Dark chocolate shavings or grated chocolate (optional, for garnish)

Instructions:

1. Prepare the Mascarpone Cream:

In a medium-sized heatproof bowl, whisk together the egg yolks and sugar. Set the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture is pale and slightly thickened, about 5-7 minutes. This is called “sabayon.” If you have a thermometer, the mixture should reach about 160°F (70°C) to ensure it’s safe to eat.
Remove the bowl from the heat. Allow it to cool slightly.
In another bowl, whisk the heavy cream until soft peaks form, either with a hand mixer or a stand mixer.
Once the egg mixture has cooled a little, fold in the mascarpone cheese and vanilla extract. Mix until smooth and fully combined.
Gently fold in the whipped cream until everything is evenly incorporated. Be careful not to deflate the whipped cream, as you want the cream to stay light and airy.

2. Prepare the Coffee Syrup:

Brew strong coffee and let it cool to room temperature. You can add rum or coffee liqueur to the coffee for added depth of flavor. You can also add 1 tablespoon of sugar if you like your coffee syrup a little sweeter, though this is optional.

3. Assemble the Tiramisu:

Dip the ladyfingers: Briefly dip each ladyfinger (one at a time) into the coffee syrup. Be careful not to soak them too long—just a quick dip to get them moist but not soggy.
Layering the tiramisu: In a 9×9-inch (or similarly sized) baking dish, arrange a layer of dipped ladyfingers at the bottom. Spread half of the mascarpone mixture on top of the ladyfingers, smoothing it out with a spatula.
Repeat the layers: Add another layer of dipped ladyfingers on top of the mascarpone mixture, then spread the remaining mascarpone cream over the second layer of ladyfingers.

4. Refrigerate and Set:

Once assembled, cover the tiramisu with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the dessert to set perfectly.

5. Serve:

Just before serving, dust the top of the tiramisu with cocoa powder using a fine sieve. Optionally, add some dark chocolate shavings for extra flavor and decoration.
Serve chilled, and enjoy!

Tips for the Best Tiramisu:

Egg Safety: If you’re concerned about using raw eggs in the recipe, you can use pasteurized eggs or make a cooked custard by whisking the egg yolks and sugar over direct heat until they reach 160°F (71°C). This will ensure they’re safe to eat.
Customize the flavor: If you prefer a stronger coffee flavor, you can adjust the amount of coffee used in the syrup. Additionally, feel free to substitute the dark rum with coffee liqueur or Amaretto for different flavor profiles.
Ladyfingers: Be sure to use savoiardi (Italian ladyfingers), which are firmer and drier than regular sponge cake. They soak up the coffee syrup without falling apart.
Make ahead: Tiramisu actually gets better after a day or two in the fridge, so it’s a perfect dessert to prepare in advance.

This Tiramisu is the ultimate combination of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa. It’s a classic dessert that’s sure to impress anyone you serve it to!