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The Ultimate Tiramisu 

Updated: May 9

Today, we are going to make a classic Tiramisu recipe. This dessert has layers of coffee-soaked ladyfinger biscuits and a delicious smooth cream. Tiramisu is the ultimate holiday dessert, and it is great to prep ahead and serve a large group!



Ingredients


For the Coffee Syrup

  • 1½ cups Espresso, freshly brewed/strong coffee                                          

  • ½ cup (120 ml)Marsella, Kahlua, Rum

  • 1½ tbsp (18.75 grams) Sugar, white granulated


For the Custard Cream

  • 6 Egg Yolks, large

  • ¾ (150 grams) cups Sugar, white granulated 

  • 2 cups (16 oz/425 grams) Mascarpone Cheese, chilled

  • 1¾ cups (425 ml) Heavy Whipping Cream, cold 

  • 2 tsp Vanilla extract


For Assembling the Tiramisu

  • 36-40 Italian Ladyfingers Cookies (Savoiardi biscuits) 

  • ⅓ cup (33 grams) Unsweetened Cocoa Powder


Method


  1. Pour the espresso, Marsala, and sugar into a wide-based bowl and stir it until the sugar dissolves. Keep it aside for later.

  2. Place the egg yolks in a heat-proof bowl and add the sugar.  Whisk to blend them before placing the bowl on a double boiler to cook for  8-10 minutes while stirring continuously.  When the sugar has melted and you have a light custard that is pale and thick, take it off the heat and leave it aside to cool slightly.

  3. Cream the mascarpone cheese and Marsala with a hand mixer in another bowl. 

  4. Add the cooled custard to the mascarpone cheese and whisk it together till you have a smooth mixture.

  5. Whip the whipping cream till it is a little shy of stiff peaks.  Then add half of the whipped cream to the egg mascarpone cheese mixture and fold it in before adding the rest and folding in till all is well combined.

  6. To assemble the Tiramisu, dip each ladyfinger in the coffee syrup just for a second before laying it down on the base of a 9”x13” dish. Once you have covered the base of the dish with the ladyfingers, spoon on half of the cream mixture and use an offset spatula to level it off.

  7. Repeat putting a second layer of ladyfingers on top of the cream before spooning on the remaining cream on top.  Use an offset spatula and level off on the top.

  8. Cover the dish with plastic wrap and place the tiramisu in the refrigerator to set overnight or for two days for the best results. 

  9. When you are ready to serve the tiramisu dust the top with a layer of unsweetened cocoa powder.  

  10. Cut and serve into desired size pieces. Enjoy!

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