Classic Tiramisu – Tiramisu is a classic Italian dessert that has taken the world by storm with its decadent flavors and velvety texture. This Classic Tiramisu Recipe is the ultimate indulgence for coffee and dessert lovers. With layers of espresso-soaked ladyfingers and a rich, creamy mascarpone filling, every bite is a heavenly experience. Whether you’re entertaining guests or simply looking for a sweet treat, this dessert is sure to impress.
Whenever my husband and I are in the mood for a luxurious dessert, we turn to this Classic Tiramisu Recipe. It all started when we were on vacation in Italy and stumbled upon a little café serving the most delicious tiramisu we’ve ever tasted. We were so in love with it that we begged the chef for the recipe, and he kindly shared his secrets with us. Now, every time we make this recipe at home, it brings back fond memories of our trip. We love to enjoy it with a cup of hot espresso, and it’s become a family favorite that we make on special occasions.
Why This Recipe is Irresistible?
Satisfy your sweet tooth with this Classic Tiramisu Recipe that is loaded with rich flavors and creamy textures. Made with layers of espresso-soaked ladyfingers and a luscious mascarpone filling, this dessert is a perfect blend of sweetness and bitterness. The addition of rum in the coffee mixture elevates the flavors and makes it even more indulgent. With easy-to-follow instructions, you can recreate this classic Italian dessert in no time. Plus, it’s a make-ahead dessert that gets better with time, making it perfect for entertaining.
Ingredients:
- 2 cups (480 ml) espresso or strong coffee, room temperature
- 1/4 cup (60 ml) rum (optional)
- 6 large egg yolks, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 24 ounces (680 g) mascarpone cheese, cold (3 cups)
- 1 cup (240 ml) heavy cream, cold, divided
- 40-45 ladyfingers
- 1/4 cup (25 g) unsweetened cocoa powder
Directions:
Brew the coffee or espresso and let it cool down to room temperature. If you want to add rum, stir it in and set aside.
In a large heat-proof mixing bowl, whisk together the egg yolks and sugar until light and pale. Add 1/4 cup of the heavy cream and whisk again.
Place the mixing bowl over a saucepan with lightly simmering water, making sure the bottom of the bowl does not touch the water. Cook the egg yolk mixture while whisking constantly for about 10 minutes, until it reaches 170°F and thickens. Remove from heat and whisk in vanilla extract. Let it cool for 10 minutes.
Add the mascarpone cheese to the egg yolk mixture and mix well with a mixer or whisk until it is smooth.
In a separate mixing bowl, whip the remaining heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture with a spatula until well combined.
In a 9×13 inch baking pan, arrange a layer of ladyfingers dipped in the coffee mixture. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of ladyfingers and the remaining mascarpone mixture. Sift cocoa powder over the top.
Cover the baking pan with plastic wrap or foil and refrigerate for at least 6 hours or up to 24 hours before serving.
Enjoy your delicious Classic Tiramisu!
Notes:
- If you don’t have access to mascarpone cheese, you can use cream cheese as a substitute. However, the flavor and texture of the tiramisu will be slightly different.
- Make sure the egg yolk mixture does not overheat, or else the eggs will scramble. Keep whisking constantly to prevent this from happening.
- The longer you refrigerate the tiramisu, the more the flavors will meld together and the ladyfingers will soften. It’s best to refrigerate for at least 6 hours, but up to 24 hours is ideal.
- This recipe makes a large pan of tiramisu, but you can easily halve the recipe for a smaller batch.
In conclusion, the classic tiramisu recipe is a delicious and impressive dessert that is perfect for any occasion. With its layers of coffee-soaked ladyfingers, creamy mascarpone filling, and dusting of cocoa powder, it’s sure to impress your guests and satisfy your sweet tooth. The recipe may seem daunting at first, but with a little practice, it’s actually quite easy to make. The key is to take your time and follow the instructions carefully. Trust me, the end result is well worth the effort. Give this recipe a try and see for yourself why it’s a classic!
FAQ
What kind of coffee should I use?
You can use either espresso or strong coffee for this recipe. Make sure it is brewed and cooled down to room temperature before dipping the ladyfingers.
Can I omit the rum?
Yes, the rum is optional and can be omitted if desired.
Can I use something other than ladyfingers?
Ladyfingers are traditional for tiramisu, but you can use other sponge cakes or even pound cake if you prefer.
Can I make this recipe ahead of time?
Yes, this recipe is best made ahead of time and refrigerated for at least 6 hours before serving. It can be refrigerated for up to 24 hours.
Can I freeze tiramisu?
Tiramisu can be frozen, but the texture and consistency may be affected. It’s best to eat it fresh, but if you do freeze it, make sure it is tightly wrapped to prevent freezer burn.
Classic Tiramisu
Ingredients
- 2 cups 480 ml espresso or strong coffee, room temperature
- 1/4 cup 60 ml rum (optional)
- 6 large egg yolks room temperature
- 1/2 cup 100 g granulated sugar
- 1 teaspoon 5 ml vanilla extract
- 24 ounces 680 g mascarpone cheese, cold (3 cups)
- 1 cup 240 ml heavy cream, cold, divided
- 40-45 ladyfingers
- 1/4 cup 25 g unsweetened cocoa powder
Instructions
- Brew the coffee or espresso and let it cool down to room temperature. If you want to add rum, stir it in and set aside.
- In a large heat-proof mixing bowl, whisk together the egg yolks and sugar until light and pale. Add 1/4 cup of the heavy cream and whisk again.
- Place the mixing bowl over a saucepan with lightly simmering water, making sure the bottom of the bowl does not touch the water. Cook the egg yolk mixture while whisking constantly for about 10 minutes, until it reaches 170°F and thickens. Remove from heat and whisk in vanilla extract. Let it cool for 10 minutes.
- Add the mascarpone cheese to the egg yolk mixture and mix well with a mixer or whisk until it is smooth.
- In a separate mixing bowl, whip the remaining heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture with a spatula until well combined.
- In a 9x13 inch baking pan, arrange a layer of ladyfingers dipped in the coffee mixture. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of ladyfingers and the remaining mascarpone mixture. Sift cocoa powder over the top.
- Cover the baking pan with plastic wrap or foil and refrigerate for at least 6 hours or up to 24 hours before serving.
- Enjoy your delicious Classic Tiramisu!
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