Classic Tiramisu
User Reviews
5
Classic Tiramisu
Description
Classic Tiramisu combines creamy mascarpone custard with coffee-soaked ladyfingers to create a textured, layered dessert. The custard starts with whisked egg yolks and sugar cooked in milk until thickened, then chilled and mixed with mascarpone and whipped cream to form a smooth, rich filling. Ladyfingers are briefly dipped in strong coffee mixed with rum, which imbues them with moisture without becoming soggy. The layers of creamy custard and spongy ladyfingers are topped with cocoa powder, providing a slight bitterness to balance the sweet richness.
The dessert is assembled by layering coffee-rum dipped ladyfingers with the mascarpone custard in a dish, then refrigerated to set and allow flavors to meld. This makes Classic Tiramisu ideal for preparing in advance. While the ingredient list is focused on quality staples like full-fat mascarpone and fresh eggs, alternatives exist such as substituting marsala or amaretto for rum, or using sponge cake if ladyfingers are unavailable.
Careful preparation ensures the custard is thick and smooth—overbeating mascarpone or insufficient cooking can cause separation. The recipe allows flexibility in sweetness and alcohol content, making it adaptable to taste. This Tiramisu yields a balanced dessert with creamy, coffee-infused layers and a dusting of cocoa that completes the flavor.
Ingredients
- 6 large egg scramble up the whites for a dog, or make an egg white omelet, then you'll feel better about eating this dessert! HA, yolk
- 3/4 cup cane sugar refined white sugar may be substituted, all natural
- 2/3 cup milk whole
- 2 cups heavy cream no substitutions here, the real full fat kind.
- 1 1/2 teaspoons vanilla extract pure
- 1 lb mascarpone cheese 2- 8 oz tubs, softened. Found in the deli section, near fresh mozzarella, parmesan.
- 1/2 cup coffee strong, brewed at room temp (make 3/4 cup or so, you may need a little extra)
- 4 tablespoons rum light or dark (or see notes below for alternative alcohol options or to omit entirely)
- 1 oz package ladyfingers or two 3 oz packages
- 1 tablespoon cocoa powder for dusting
- chocolate optional drizzle and curls
Instructions
- Place egg yolks into medium saucepan, whisking in sugar until well blended. If using all natural cane sugar, whisk a little longer than normal to incorporate the coarser crystals of all natural cane sugar.
- Whisk in milk and stirring constantly, cook over medium heat, until the mixture comes to a gentle boil. Boil gently for 1 minute, then remove from heat and allow to cool for 5-10 minutes, custard should be thick and coat the back of a spoon. Cover with plastic wrap and place in refrigerator for 1 hour or more if needed to cool completely.
- Once custard is cooled, in a separate large batter bowl, beat heavy cream and vanilla extract until stiff peaks form, refrigerate until ready to use.
- Whisk the mascarpone into the yolk/custard mixture, whisking just until smooth, set aside. If your Tiramisu cream is runny, read to the end of the post for reasons and fixes.
- In a 1 cup measuring cup, mix coffee and rum (see notes to make without rum). Layer the ladyfingers evenly on the bottom of 9x9 dish or 7x11. Drizzle 1/2 of the coffee - rum mixture over the top, they do not need to be completely soaked, but should be evenly drizzled, if needed add a few additional tablespoons coffee. Swirl your dish around so that the ladyfingers soak up the liquid.
- Layer half the mascarpone custard on top of the lady fingers, smoothing out. I even gave the dish a little gentle "smack" on the counter to get the custard to settle between the lady fingers. Spread half of the whipped cream on top of the mascarpone custard, smooth out evenly. I like using an for this.
- In a separate dish or shallow bowl, lay out ladyfingers and pour reserved coffee-rum liquid over the tops, until evenly drizzled. Carefully place ladyfingers on top of whipped cream-custard layer, they should not be too soggy, but a couple of mind did get soaked and it didn't seem to impact the texture or taste of the tiramisu dessert. Repeat layering with custard and whipped cream, cover and refrigerate for 4-6 hours.
- Before serving, give the top a good dusting with cocoa powder.
Notes
- Prepare the Tiramisu at least several hours ahead or the day before to let flavors meld well.
- Use full-fat mascarpone for a stable, creamy custard; low-fat versions may cause runniness.
- If custard is runny or separates, refrigerate it for a couple of hours to help it set before assembling.
- If ladyfingers are unavailable, plain vanilla sponge cake can be baked and dried to substitute.
- Alcohol choices can be varied—marsala, amaretto, port, or coffee liqueur complement coffee and cocoa flavors.
- When mixing mascarpone into custard, avoid overwhipping to prevent curdling or separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9-16 slices
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 537kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 45g | 69% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 235mg | 78% |
| Sodium | 55mg | 2% |
| Potassium | 106mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 1676IU | 34% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 144mg | 14% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
