Easy Tiramisu Recipe [Delectable Recipe!]

★★★★★ 5 from 1 reviews

The ingredients for this delectable and ridiculously simple Tiramisu recipe are lady fingers dipped in coffee, sweet and creamy mascarpone (no raw eggs! ), and chocolate powder sprinkled on top. It can be prepared ahead of time and doesn’t require baking!

Tiramisu has always been what I refer to as “a restaurant dessert.” One of those posh sweets that you would never consider making at home, you know.

The main reason for this is that my mother often gets tiramisu together with crème brulee, a classic dessert she enjoys. Sincerely, I had never had tiramisu outside of a restaurant.

WHAT IS TIRAMISU?

The chilly, older Italian relative of an American icebox cake is tiramisu. In essence, they are both desserts made of layers of cookies with a light, creamy filling.

However, there are a few distinctive elements that make tiramisu unique. Zabaglione, a fancy word for egg yolks whipped with sugar and marsala wine (or rum in our case) over a double boiler until light, pale, and frothy, forms the base of the filling. The flavor of the entire dish is established by this zabaglione.

MAKING A TIRAMISÙ

I whisk the mascarpone and heavy cream together to stabilize the zabaglione and give it some body (a trick I learnt from Zoe Francois, who in turn chose it from Joanne Chang’s Flour cookbook). The chilled zabaglione is then combined with the whipped cream.

As opposed to whisking the mascarpone into the zabaglione as is customary, combining it with the whipped cream appears to help prevent the mixture from separating and turning gritty, which is a common issue with tiramisu.

The outcome is a creamy filling that is sweet, smooth, and just a little bit alcoholic. After that is finished, the tiramisu only needs to be put together and chilled for a while in the refrigerator.

I overcooked our prime rib, so it was a good thing my Christmas Tiramisu turned out to be a hit! The tiramisu made our first Christmas feel especially memorable because it set up nicely and cut easily (so much better than I anticipated).

Alternative Video Recipe: Tiramisu

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TIRAMISÙ SUCCESS TIPS

• Your zabaglione should be allowed to reach room temperature. Technically, it only needs to cool down to 90F, but unless you want to get out your thermometer, let it cool down to room temperature or a little bit warmer. When you combine them, too much heat will cause the whipped cream to melt.

• Wait until the zabaglione has cooled before whipping the cream: Wait until the zabaglione is cool before whipping the cream because whipping moves quickly and it’s preferable to avoid letting the whipped cream sit around for too long.

• Whip the mascarpone with the whipped cream: We discovered that adding the mascarpone to the zabaglione occasionally caused the zabaglione to become strangely gritty. It is simpler to incorporate the mascarpone into the meal without concern if you whip it with the cream instead.

• Prior to beating it with the cream, the mascarpone should be softened by being beaten for only 15 to 30 seconds. The high-fat mascarpone can start to separate if you over whip it. It is preferable to under-whip someone than to over-whip them.

• After the mascarpone has softened, carefully trickle in the cream while continuing to beat at medium speed. After everything has been added, turn off the mixer, scrape the sides, and then beat the mixture for an additional 30 to 60 seconds, or until it forms firm peaks.

• Aim for whipped cream with firm peaks that are halfway between soft peaks and stiff peaks, or when the peaks stand up straight. Soft peaks occur when the whipped cream’s tips begin to soften. Your peaks should have some wobbling.

TIRAMISÙ‘S HISTORY

The history of tiramisu is Italian. Ado Campeol, a well-known Italian restaurateur, is credited with creating it in the 1970s. In fact, the term “tiramisu,” which means “pick-me-up,” was commonly used to refer to him as “the father of tiramisu.”

INGREDIENTS YOU’LL NEED

What you’ll need to make this acclaimed tiramisu recipe is as follows:

• Egg Yolk- For a filling that is thick, rich, and silky smooth, egg yolks are necessary. Although some traditional recipes call for using raw eggs, this one does not because doing so puts you at risk of contracting a foodborne illness.
• Sugar – A sweet, creamy filling is made by cooking white sugar with egg yolks and mascarpone.
• Milk- The thick filling becomes slightly thinner with whole milk, giving it a spreadable consistency.
• Cream- For delicious whipped cream, beat heavy cream until stiff peaks form.
• Vanilla- The handmade whipped cream gains a mild taste from vanilla essence.
• Mascarpone- A crucial component of traditional tiramisu is the creamy Italian cheese mascarpone, which has a fresh flavor and a smooth texture.
• Coffee- Tiramisu’s distinctive flavor comes from the soaking of ladyfingers in strong, alcoholic coffee.
• Rum- The coffee that will be drizzled over the ladyfingers has been flavored with rum. Some members of the Allrecipes community claim to prefer Kahlua.
• Ladyfingers- Small sponge cakes called ladyfingers are formed like thick fingers. If your local supermarket doesn’t have ladyfingers, you can substitute pound cake that has been cut into strips.
• Coconut Milk- Give this rich dish a liberal coating of cocoa powder to finish it off.

METHOD

• Prep the dish: \sLightly oil an 8×8-inch baking dish.

• To prepare the zabaglione, whisk the yolks and sugar together:

To construct a double boiler, place a sizable heatproof bowl over a pan of simmering water (the bowl should rest on the rim of the pan and the bottom should not touch the surface of the water).

In a bowl, combine the egg yolks with 3/4 cup of the sugar. Continue whisking until the sugar has completely dissolved, the volume of the mixture has slightly increased, and the liquid has taken on a light yellow hue. Not certain It should feel silky and smooth when you rub a small amount of the mixture between your fingers (it will be warm, but not hot to touch); if you feel any sugar granules, continue whisking.

• Include the rum:

2 ounces (4 tablespoons) of the rum should be whisked in gradually. After about 10 minutes, the mixture should be thick, frothy, and very pale yellow. (If you’d like, you can also complete this step while holding a hand mixer.)

The bowl should be taken out of the double boiler and left to cool until it reaches room temperature or at least 90 degrees.

• Mascarpone and cream should be whipped; you can do this with a hand mixer or a stand mixer fitted with a whisk attachment. Be very careful when using a stand mixer and avoid leaving the room while the mascarpone is whipping. Because of how strong stand mixers are, it’s simple to overwhip, which separates the mascarpone. A manual mixer gives you a little more leeway.

Mascarpone should be smoothed out and softened by being beaten on medium speed for 15 to 30 seconds with a hand mixer or 15 to 30 seconds in the bowl of a stand mixer with a whisk attachment. Avoid over-beating the mascarpone as it will separate and become gritty.

Add the cream in a thin, gentle stream while maintaining the mixer’s medium speed until all of it has been added. This process ought to take 1-2 minutes. Stop the mixer, then scrub the bowl. For a further 30 to 60 seconds, whip the mixture with a mixer set to medium-high speed until it retains firm but not quite stiff peaks.

• Combine the zabaglione and the whipped cream:

To lighten the zabaglione, fold in a third of the whipped cream before adding the rest.

• To prepare the coffee dip for the ladyfingers:

Whisk the remaining 1/4 cup sugar, the remaining 1 ounce (2 tablespoons) of rum, the boiling water, and the espresso powder in a large, shallow dish. Espresso and sugar should be stirred to dissolve.

• Put the tiramisu together:

One ladyfinger at a time, quickly submerge it in the espresso liquid, turning it to equally saturate all sides; much longer, and the ladyfingers begin to fall apart. Lay the dipped ladyfingers in rows on the baking dish’s bottom.

Spread half of the mascarpone mixture over the top once the layer is complete. Repeat dipping and layering for a second time, then top with the remaining mascarpone.

• To chill the tiramisu, cover it and place it in the refrigerator for at least 8 hours or up to 24 hours. This will allow the ladyfingers to soften and the tiramisu to firm up.

• Before serving, provide a cocoa-dusted finish. Serve in wedges directly from the pan. The shelf life of leftovers is roughly 5 days.

HOW TO PRONOUNCE TIRAMISÙ

Having trouble pronouncing tiramisu? Say “tee-ruh-mee-soo” to place a confidential order.

CONTAINS TIRAMISÙ ALCOHOL?

Alcohol is typically present in tiramisu. The typical option is marsala wine, but this recipe calls for a combination of strong coffee and rum. Simply leave out the booze if you’d rather not consume it. Even with just the coffee, it will still be delectable (just make sure the coffee is extra strong).

HOW TO KEEP TIRAMISÙ FRESH

The dessert (as well as any leftovers) should be quickly chilled because tiramisu is traditionally served cold. For up to four days, keep in the refrigerator in an airtight container.

CAN TIRAMISU BE FREEZED?

Tiramisu can definitely be frozen. Tiramisu should be wrapped in two layers: one of plastic wrap and one of aluminum foil. up to three months by freezing. In the refrigerator, thaw overnight.

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FAQs About Easy Tiramisu

More Alternative Tiramisu Recipes to try!

TIRAMISÙ PICCOLI

Mary Berry makes her tiramisù as individual puddings because they set faster (piccolo means’small’ in Italian), but you could also make it in a huge 1.2 litre/2 pint dish if you want.

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CREAM CHEESE TIRAMISU

Make your kitchen game a whole lot stronger with this decadent Tiramisu dessert! It’s an elevated showstopper, made with cream cheese, and is the perfect pairing to any great meal. Creamy, comforting and downright delicious! You know what they say, “leave the best for last!”

See Here:

• IRISH CREAM TIRAMISU
• White tiramisu
• Classic Tiramisu