Tiramisu will forever have a soft spot in my heart. With rich mascarpone custard and tender ladyfingers in a coffee soak, what’s not to love?
This traditional Italian dessert is light and delicious, perfect for serving with a tasty after-dinner espresso. And if you love rich cream and coffee flavors, be sure to try my Tiramisu Cheesecake too!
Sabrina’s Tiramisu Recipe
This Tiramisu is inspired by authentic versions I had during a trip to Italy years ago. As soon as I got home, I started developing this recipe that may take some prep time, but it is so worth it. I’ve recreated that tasty dessert with a few slight alterations to make it a bit easier for home chefs. I also use ingredients you can find at most local grocery stores, since it would be harder to track down a lot of the specific items used in Italy. I recommend serving up slices with a cup of strong coffee for the full experience!
Recipe Card
Ingredients
Custard Mixture:
- 6 large egg yolks
- 3/4 cup sugar
- 2/3 cup whole milk
- 16 ounces mascarpone cheese
Whipped Cream:
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Coffee Soak:
- 1/4 cup coffee , room temperature
- 2 tablespoons dark rum
To Assemble:
- 6 ounces ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder
Instructions
- To a large dutch oven or saucepan add the egg yolks and sugar, whisking well.
- Turn the heat to medium heat and slowly whisk in the milk until it comes to a low simmer, then cook for 1 minute before removing from heat.
- Place onto an ice bath, whisk to cool down faster then refrigerate, covered, for 1 hour.
- Whisk the mascarpone into the cooled egg custard until smooth.
- To your stand mixer add the heavy cream on medium speed until it starts to thicken.
- Once it thickens add in the powdered sugar and vanilla extract and raise the speed to medium high, beating until it hold stiff peaks.
- In a small bowl stir together the coffee and rum.
- To an 8×10 baking dish add the first half of the ladyfinger cookies, then brush them with the coffee-rum mixture.
- Spread half the egg custard over the soaked cookies.
- Spread half the whipped cream on top of egg custard.
- Repeat a second time, then dust with the cocoa powder and wrap tightly with plastic wrap.
- Refrigerate for 4 hours, until the custard and whipped cream have chilled thoroughly and set enough to be sliceable.
Nutrition
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Table of contents
More About this Recipe
I’ve tried a lot of Tiramisu through the years, but I have to say that the best I’ve had was the first time I went to Italy. We went to a dinner party in Venice, I tried tramezzini sandwiches, rich zabaglione, and savoiardi, or Italian lady fingers. Everything was so amazing, but the classic really stuck out, especially since I had it with the world’s best cup of espresso.
Chef’s Note
My recipe calls for a little dark rum, but you can use all sorts of different libations depending on your preference. You can use Marsala wine, Amaretto, or what you’ve got on hand as long as it compliments coffee. You also don’t need to make yours boozy if you don’t want to, you can skip the liqueur and still get an amazing tasting Italian dessert.
Nutritional Facts
How to Store
- Serve: It’s best kept chilled and you don’t want to leave it out for longer than 2 hours.
- Store: You can keep this desert in the fridge for up to 4 days if you keep it in plastic wrap or in an airtight container. Keeping moisture out of it is key, so make sure to secure it tightly.
- Freeze: You can freeze it for up to 3 months if you keep it in plastic wrap.
Frequently Asked Questions
Tiramisu translates to ‘pick me up.’ The idea was that it’s a little cake to give you energy.
In some cases. Traditionally, Madeira wine or Marsala wine is used but all sorts of liqueurs have made their way into it, like Amaretto, Kahlua, or coffee liqueur.
It should be little lighter than pudding coffee with cream coffee liquor with cream, with chocolate tastes like cafe mocha.
Topping Ideas
You can top your Tiramisu with all sorts of decorative toppings, from a fine dusting of espresso powder or unsweetened cocoa powder, to a dollop of Homemade Whipping Cream. I also like adding a handful of sliced nuts or some dried fruit depending on the occasion. You can also serve it with a side of Homemade Ice Cream or top it with whipped marscapone to cut the sweetness.
More Delicious Italian Desserts
Can you please tell me if you use the soft or hard ladyfingers? Does it make a difference? Thanks.
The best ladyfingers for this recipe are very dry and crisp. They’re often called savioardi and are imported from Italy. If you can’t find these and your supermarket only has soft, cakelike ladyfingers, you’ll need to let them dry out in the oven first.
Made this for a crowd as dessert following a lasagna dinner and it got rave reviews from everyone. Super tasty!
Absolutely loved this tiramisu! So delicious!
Tiramisu is high on my list of perfect desserts! This is a great, easy to follow recipe. The tiramisu was decadent and delicious.
This tiramisu recipe is so good! Great combination of texture and flavor, a classic Italian dessert!
This tiramisu is a crowd favorite last New Year’s Eve celebration. It is so delicious and impressive. Thanks Sabrina for helping me satisfy my family and guest!
We had tiramisu last Christmas, it was a hit! It is so delicious and irresistible, everyone loves it.