Never in a million years would I have thought I would be making my own tiramisu, but here we are. I am a devout lover of all things coffee: hot coffee, iced coffee, coffee ice cream. It’s not a surprise that I love tiramisu. The thought of making this on my own was initially horrifying considering I am not a professionally-taught baker. After a few weeks of researching ingredients, and developing the measurements of my recipe I decided to try it out last week and I am SO happy I did. Not only was this tiramisu exactly as I had pictured, it was incredibly easy to make.
Tiramisu originates in the 1800’s in Veneto, Italy. The term “tiramisu” translates to “pick me up,” which corresponds with the cocoa powder and espresso (or coffee in this version) ingredients. Making this recipe made me appreciate the simplicity of making classic dishes as well. Sometimes recipes get incredibly complicated fairly quickly, and I’m proud that my tiramisu recipe sticks to the classic ingredients of heavy cream, sugar, lady fingers, egg yolks, mascarpone, coffee, and a coffee liqueur.
Things to Remember When Making Tiramisu:
- Take your time making the egg yolk mixture and beating the heavy cream. These two steps are vital for making the mascarpone mixture creamy, fluffy, and overall tasty! Follow the directions precisely and you won’t go wrong!
- Do not over-soak the lady fingers. The lady fingers need to be dipped in the coffee/frangelico liquid but not left in there to fall apart. The liquid will do its job to make the lady fingers soft when setting in the fridge overnight. Trust me, a little dip goes a long way.
- Exaggerate the cocoa powder on top. This is one of the best parts about tiramisu, so don’t be afraid to be generous when dusting the cocoa powder on top.
This decadent tiramisu is calling your name! I guarantee this recipe will turn into a staple for all of your family and friend gatherings, any holiday of the year! Comment below when you make it, I can’t wait to hear what you think!
- 8 fl oz heavy cream 1 cup
- 4 large egg yolks room temperature
- 100 g sugar divided
- 8 oz mascarpone
- 1 tbsp vanilla extract
- 12 fl oz cold coffee or espresso ( 1 1/2 cups)
- 2 1/2 tbsp frangelico
- 3 tbsp cocoa powder
- 2 pkg lady fingers
Spread a dusting of the cocoa/espresso powder to the bottom of an 8×8” pan.
Using an electric mixer or stand mixer, whisk together 1/4 of the sugar and egg yolks together until the mixture forms a pale yellow, becomes thick, and leaves thick runny ribbons when the whisk is lifted.
In a separate bowl. add in the heavy cream, rest of the sugar and whisk together until the mixture double in volume and form stiff peaks when lifted from the whisks.
To the whipped cream, add in the mascarpone cream and vanilla extract: whisk until combined.
Lastly, fold the egg yolk/sugar mixture until combined and become spreadable. Set aside.
In a small bowl, pour together the coffee and frangelico.
Quickly, dip each ladyfinger into the liquid mixture and place the rounded side up into the baking pan. Repeat until the area is filled with ladyfingers.
Take a scoop or two of the mascarpone mixture and layer into the ladyfingers and smooth out using an offset spatula. Repeat with more dipped ladyfingers and mascarpone cheese.
Finish off with the remainder of mascarpone, smoothing out the top with the spatula. Add an even dusting of the powder mixture, cover and let sit for 24 hours in the fridge before serving.
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