Tiramisu Recipe.

Tiramisu Recipe

Tiramisu Recipe.

Tiramisu
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5 from 8 votes

Tiramisu Recipe

Tiramisu is a classic no-bake Italian dessert made with layers of ladyfinger and mascarpone custard cream (no raw eggs!). Really the best homemade tiramisu.
Course Dessert
Cuisine Italian
Keyword tiramisu
Prep Time 15 minutes
Cook Time 10 minutes
Resting/Chilling Time: 6 hours
Total Time 6 hours 25 minutes
Servings 12 slices of cake
Calories 338kcal
Author Claudia Martinez
Cost $20-$22

Ingredients

  • 2-3 tablespoons of unsweetened cocoa powder to dust your face
  • 2 cups heavy whipping cream, cold
  • 16 onces cold mascarpone
  • 3/4 cup granulated sugar
  • 6 egg yolks (large)
  • 40 ladyfingers
  • 6 tablespoons golden rum, divided
  • 1 1/2 cups espresso (or strong coffee) at room temperature

Instructions

  • In a bowl, mix 1 1/2 cups espresso and 3 tablespoons syrup. Quickly dip half of the Lady Fingers, one at a time, and arrange them in a single layer in the bottom of a 9" by 13" casserole. Dip them once on each side until damp but do not soak the ladyfingers or the cake will fall apart.
  • In a medium bowl, with a separate frame, whisk together the yolks and sugar. Steam (over a saucepan of simmering water) and whisk for 10 minutes over low heat until mixture is lighter in color and thickens and slightly grainy when rubbed between your fingers. Remove from heat and whisk for a few minutes from heat until cool, then set aside to cool while doing step 3.
  • Whisk 16 ounces of mascarpone with 3 tablespoons of rum. Use an electric hand mixer to mix the warm egg yolk mixture until smooth.
  • In a separate bowl, beat the cold heavy whipping cream until peaks* form. Use a spoon to gently fold half of the whipped cream into the mascarpone cream, then mix with the remaining whipped cream until combined. Do not fold too much or it will turn into granules.
  • Spread half of the cream over the first layer of Lady Finger. Dip and arrange the rest of the lady's fingers. Spread the remaining cream. Put it in the fridge overnight. Sprinkle with cocoa powder before serving. It's okay to dust the cocoa beforehand - this will darken the color away from the moisture.

Notes

  • Make sure to use very cold heavy whipping cream, not light cream.
  • A mixing bowl with a small rim around the rim helps keep steam and condensation out of the bowl.
  • Whipping the heavy cream slowly helps the cream stay firmer without turning into a watery liquid. Start at low speed and increase to medium speed for the next 5 minutes or until thick, stiff peaks form.

What do you think?

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog FoodFourYou.com where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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9 Comments

  1. 5 stars
    I made this recipe for my family and it turned out perfect. So delicious 😋.
    Your instructions are perfect.
    Waiting the 24 hours is a key before eating.
    I’m making it again this weekend for a dinner party.

  2. 5 stars
    This was the best tiramisu I ever tasted. This was the first time I ever made it. I followed Natasha’s recipe to a “t”, and watched the video 3 times! It came out perfect. I served it to guests at Christmas. They raved! Thanks for another great recipe!

  3. 5 stars
    I’m sorry to report the custard portion on mine did not set-up well- even after 24 hours of refrigeration. However, the flavors were on spot! I suspect the whipping cream was not stiff enough. The peaks were exactly as the recipe called for, but I think they do need to be more on the stiffer side. I’m disappointed about the amount of money I spent on the ingredients.

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