Classic Tiramisu Recipe: 3 Tips for Making Tiramisu
Written by MasterClass
Last updated: Oct 23, 2024 • 2 min read
In Italian, a “tiramisù” is a little “pick me up.” This popular dessert recipe is straightforward and pairs perfectly with a cup of java.
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What Is Tiramisu?
Tiramisu is a no-bake Italian dessert. Classic tiramisu features alternating layers of ladyfinger (savoiardi) sponge cake biscuits dipped in espresso, and a thick, creamy blend of nutty mascarpone cheese with egg yolks, sugar, whipped cream, and, occasionally, liquor (like a coffee liqueur or marsala wine). The final layer is dusted with bittersweet cocoa powder or fine chocolate shavings.
What Is Mascarpone?
Mascarpone, also known as Italian cream cheese, is a rich, spreadable cow’s milk cheese with an especially high percentage of butterfat. The creamy cheese has a mildly sweet, almost nutty flavor.
Mascarpone is made by adding tartaric acid or citrus, like lemon juice, to full-fat heavy cream, which naturally separates the curds from the whey. The curds are then cooked further until they’ve taken on a smooth, creamy texture.
3 Tips for Making Tiramisu
If it’s your first time making tiramisu, rest assured that there are many iterations on the form, and many ways to achieve the same indulgent, layered result:
- 1. Swap the mascarpone. If you don’t have mascarpone, crème fraîche is the closest substitute, both in flavor and texture. Crème fraîche is more acidic than mascarpone and has a slightly pronounced tangy flavor, but works as an adequate substitute. If you have a little extra time, you can also make your own mascarpone.
- 2. Add liquor for a flavor boost. To give your tiramisu a little extra kick, add a few tablespoons of dark rum, marsala wine, or a liqueur, like Italian amaretto, to the coffee mixture.
- 3. Assemble in glassware. For neat, square slices, assemble tiramisu in a rectangular baking pan. To showcase the layers, you can assemble the dessert in a large glass bowl and serve it in scoops.
Classic Tiramisu Recipe
makes
prep time
5 mintotal time
12 hr 15 mincook time
10 minIngredients
- 1
Bring a few inches of water to a boil in a large saucepan. Lower the heat to a simmer.
- 2
In a large bowl, combine the egg yolks and sugar to make a sabayon.
- 3
Place the bowl over the simmering water in a double boiler, steamer basket, or directly in the pan, using a bit of aluminum foil shaped into a ring as an elevated base, and cook, whisking continuously until thickened, about 10 minutes. Remove from heat and set aside to cool.
- 4
Using an electric hand mixer, beat the mascarpone and vanilla extract into the cooled egg yolk mixture, just until combined.
- 5
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Working in batches, gently fold the whipped cream into the mascarpone cream cheese mixture with a spatula.
- 6
When you’re ready to assemble, place the espresso in a shallow bowl. Briefly dunk the ladyfingers in the coffee, making sure to coat each side. Place a layer of ladyfingers along the bottom of the dish. Cover it completely with a loose layer of the mascarpone mixture. Repeat with the second layer of ladyfingers and mascarpone.
- 7
Cover with plastic wrap, and refrigerate for 12 to 24 hours.
- 8
When you’re ready to serve, dust the surface of the tiramisu with cocoa powder.
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