Classic Italian Tiramisu is one of my all time favorite desserts. If I had to pick a top five it would include pound cake, creme brulee’, key lime pie, cheesecake, and tiramisu. I just can’t decide which is better! Of those listed only tiramisu is completely no bake. In fact, tiramisu only requires that you make a custard on the stove, whip cream, brew coffee and assemble. It’s really simple, elegant, and delicious! Totally worth the effort.
Classic Italian Tiramisu
Before you get started you will find that this recipe calls for brewed espresso. I don’t have an espresso machine and I find that tiramisu made with strong coffee is just not as good so I brew ground espresso in my coffee maker as I would coffee. My measurements are about 1 tablespoon per cup of cold water. You can always buy espresso already made from your favorite coffee shop but that can get pricey.
Tiramisu
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2/3 cup whole milk
- 1 1/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 16 ounces mascarpone cheese
- 1 cup strong brewed espresso room temperature
- 4 tablespoons rum light or dark
- 2 tablespoons Kahlua coffee liqueur optional
- 2 packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
Instructions
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
- In a medium bowl, beat heavy cream, powdered sugar and vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
- In a round flat dish like a pie pan, combine coffee, rum, and Kahlua. Quickly dip each ladyfinger into the coffee mixture and arrange the soaked ladyfingers in bottom of a springform pan.
- Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers. Cover and refrigerate 4 to 6 hours, until set.
- Remove springform and sprinkle cake with cocoa powder. For perfect slices run knife under hot water and wipe clean after each cut. Refrigerate leftovers for up to 3 days.
It is best to add the cocoa powder just before serving for the best presentation. Although tiramisu is traditionally topped with unsweetened cocoa powder, you can add chocolate shavings for a fun twist. Just choose whatever kind of chocolate you like and use a vegetable peeler to scrape the blade lengthwise across the chocolate to create pretty, delicate curls. You can also add strawberries, mint leaves, or chocolate covered espresso beans as garnish. Be free to be creative!
I am usually only able to get in two layers of ladyfingers, but if you would like to get in more just opt for a deeper pan. You may have to use a casserole dish. You should have enough ingredients. If you start to run low on the dipping liquid mix up an additional 1/2 cup of room temperature brewed espresso, 2 tablespoons of rum, and 1 tablespoon of Kahlua, if using. No ladyfingers no problem. Bake up a layer of sponge cake and use that in their place. Instead of dipping the cake you will just spoon the espresso rum mixture over the top.
Tiramisu can be frozen by using plastic wrap. Place the plastic wrap directly against the surface to prevent a skin from forming and cover tightly. Repeat the process with an additional layer of plastic wrap and then cover with aluminum foil and freeze. To defrost, let it sit at room temperature for 30 minutes. After it has defrosted, add a lite fresh coating of cocoa powder and serve.
Recipe modified from HomeFamilyRecipes.com.