March 23, 2021

Italian Tiramisu Recipe

This classic Italian Tiramisu is always a hit!

This classic Italian Tiramisu is always a success ! Made with a creamy blend of mascarpone, coffee-soaked ladyfingers and dark cocoa powder, it's heaven in a no-bake dish! No raw eggs in this recipe!

Tiramisu Recipe

Let's start with today's new recipe, Italian tiramisu! It's rich , creamy and can serve a lot of people! This is my version of the traditional Italian tiramisu. It features a super rich and creamy mascarpone filling, chocolate and coffee soaked ladyfingers, and the classic cocoa powder. I like to use Dutch-style cocoa powder because it's less bitter and darker. But if you can only find unsweetened cocoa, that's fine .

I didn't want to hide this recipe from you any longer! I've been making a version of this recipe for years, but I finally perfected it this New Year! Needless to say, this is already my family's favorite dish. And I have a feeling you're going to love it as much as we do!

How to make tiramisu

Making tiramisu takes a bit of time, but it's not really difficult ! But since there are several steps, I have added many below! Most ingredients are readily available at your chain store or specialty grocery store . One thing I have to say is that there is very little wiggle room to substitute ingredients. You really need to use mascarpone cheese and I don't have a substitute recommendation. The same goes for ladyfingers, you have to use them and they have to be of the hard variety. Finally, the egg yolks. You'll use almost a dozen and I don't have an egg replacement option for this recipe.

Tiramisu

So without further ado, let's make the tiramisu!

Preparation of the mascarpone cream

The first step is to cream the egg yolks and sugar! 9 egg yolks to be exact! I know, that's a lot of saturated fat. But this is not diet food!
Be sure to use a heat-resistant glass bowl that fits snugly over the pan! Indeed, the next step is to place the egg-cream/sugar mixture on a pan of simmering water. In fact, you are making an improvised bain-marie ! Make sure the water is simmering and not touching the bottom of the bowl!
Next, you'll pour in your amaretto and cook, whisking constantly, until the mixture thickens! I'm not going to lie, it takes about 10 minutes. So be patient!
Finally, remove the bowl ( carefully !) from the pan and stir in the mascarpone cheese! Add it slowly, about half a cup at a time. And be sure to whisk until the mixture is completely smooth! Let stand at room temperature while you prepare your whipped cream!

Prepare the whipped cream

Unlike many traditional tiramisu recipes that call for egg whites, my recipe only uses heavy cream and icing sugar ! You will need an electric hand or stand mixer for this part.

Simply pour the heavy cream into a large bowl and beat it until it forms medium stiff peaks, so the cream will hold its shape and not run all over the place when you cut the tiramisu.
Then fold this whipped cream mixture into the cooled mascarpone mixture. The mixture should be slightly yellow, smooth and creamy!

Soak ladyfingers

Prepare a good cup of coffee!
Then pour the hot coffee into a large bowl. Add the chocolate and cocoa powder and mix until the mixture is homogeneous .
Finally, incorporate the vanilla extract and the Kahlua! If you don't have Kahlua, you can omit or use dark rum, brandy, or even another coffee liqueur.
Then take your ladyfingers. Make sure they are hard ladyfingers. Softs are not suitable for this recipe! They would be too soft and pasty . Quickly dip each ladyfingers into the coffee mixture, being careful not to let them become too saturated with liquid. They will soften on their own when the tiramisu has set.

Assemble the Tiramisu

Arrange half of the ladyfingers soaked in coffee at the bottom of a 9×13 dish. Then spread half of the cream cheese and mascarpone mixture on the ladyfingers.
Spread the cream evenly with a spatula so that the ladyfingers are evenly covered. Then start the process again!
Cover the cream with a second layer of soaked ladyfingers, then cover with the rest of the mascarpone cream.

Cool Tiramisu

The last step is certainly the most difficult ! You need to chill the Tiramisu in the fridge for 4 hours or even overnight! Personally, I prefer this recipe once it has been chilled for 8-12 hours, so you can make it ahead of time. I think it is best when served within 24 hours of preparation.

How to Slice Tiramisu

When it's time to carve your magnificent tiramisu, don't be afraid to plant your knife and slice! That said, I know neat squares look the best, so I suggest cutting small pieces and wiping the knife clean between each slice . You can also place the tiramisu in the freezer for 5 minutes, allowing the cream to harden a bit. But it's really not necessary. It's just an option if you like very clean cuts.

Once you have made your beautiful cut, you can put your tiramisu aside to be able to eat it later or share it with your friends. To embellish and preserve your Tiramisu, do not hesitate to visit our MaLunchBox website , on which you will find Lunch boxes in various styles and sizes.

If the image link does not work, click here to access the site.

Can I skip the alcohol?

Yes ! I really think it adds delicious flavor, but just omit it in both steps, if you want. You can also play with alcohol if you don't have what I'm asking on hand! Use Bailey's, sweet marsala wine, or even Grand Marnier!

Recipe summary

Ingredients

9 egg yolks (160 grams)
1/2 cup (99 grams) sugar
1/3 cup (74 grams) Amaretto liqueur
460 grams of mascarpone, softened at room temperature.
511 g heavy cream (2.1/4 cups)
22 grams (2 tablespoons) icing sugar
454 grams (2 cups) freshly brewed strong coffee
28 grams of dark chocolate (1 ounce)
28 grams (1/3 cup) cocoa powder, plus extra for dusting.
2 teaspoons vanilla extract
1/4 cup Kahlua liqueur (68 grams)
1 teaspoon vanilla extract
48 hard boudoirs

Tiramisu

Instructions

Place a large heatproof bowl over a pot of simmering water, making sure the bowl fits snugly over the top of the pot and the bottom of the bowl does not touch the simmering water. Add the egg yolks and sugar to the bowl and mix them together with a whisk. Add the amaretto and continue whisking until the mixture is very thick and has almost doubled in volume, about 10 minutes.
Remove from the heat and stir in the mascarpone, a little at a time, until the mixture is smooth and the cheese is fully combined. Put aside.
In a chilled bowl, whip the heavy cream and icing sugar using an electric hand mixer on medium speed. Whip until medium soft peaks form. Then add the whipped cream to the mascarpone mixture and mix well.
In a small saucepan, combine hot coffee, chocolate and cocoa powder. Whisk well to melt the chocolate and mix the ingredients evenly. Then add the Kahlua and vanilla. Let the mixture cool for about 5 minutes.
Quickly dip each ladyfinger into the coffee mixture and arrange them in a single layer on the bottom of a 9x13-inch baking dish. Be careful not to soak the ladyfingers too long or you will end up with a soggy tiramisu.
Spread half of the mascarpone cream mixture over the ladyfingers, and smooth the top with a spatula.
Repeat the operation with a second layer of ladyfingers soaked in coffee, then cover with the rest of the mascarpone cream.
Refrigerate for at least 4 hours before serving. Sprinkle with cocoa powder before serving!

That's it, you finally know how to make an exceptional Tiramisu. You can't keep it to yourself, share it! I'm sure your friends will be impressed with your baking skills. So don't hesitate, offer them your tiramisu in one of our beautiful Lunch Boxes

On MaLunchBox you will find in particular the classic Glass Lunch Box