Tiramisu
A sumptuous and effortlessly assembled Italian dessert, this tiramisu recipe brings together espresso-kissed ladyfingers, a lusciously rich mascarpone filling, and a velvety cocoa finish.
Print
Pin
Ingredients
- 3 tablespoons coffee-flavored liqueur optional, such as Kahlua or DaVinci
- 1½ cups heavy whipping cream
- 1½ cups cold prepared espresso
- 1 teaspoon vanilla extract
- 1 package Savoiardi ladyfingers found in the cookie aisle or online
- 8 ounces mascarpone cheese at room temperature
- Cocoa powder for finishing dust
- ⅓ cup granulated sugar
Instructions
- In a mixing bowl, whip the heavy cream using a hand mixer or stand mixer at medium speed. Gradually incorporate the granulated sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the mascarpone cheese until smoothly blended, then set the mixture aside. Pour the espresso into a shallow dish and stir in the coffee liqueur if using. Briefly dip each ladyfinger into the coffee mixture, ensuring both sides are moistened without becoming soggy, and line the bottom of an 8x8 inch pan with them. Spread half of the mascarpone mixture evenly over the ladyfinger layer. Repeat the dipping process for a second layer of ladyfingers, placing them over the mascarpone. Finish by smoothing the remaining mascarpone cream on top. Generously sift cocoa powder over the final layer using a fine mesh sieve. Refrigerate the tiramisu for a minimum of 3 to 4 hours, or ideally overnight, before serving.
Notes
Alcohol Variations: While the coffee liqueur enhances the flavor, it may be omitted or replaced with alternatives such as brandy or marsala wine for a traditional twist.
Advance Preparation: This dessert benefits from resting time, as it allows flavors to meld. Store covered in the refrigerator for 2 to 3 days.
Freezing Tips: Prepare fully but refrain from dusting with cocoa powder. Wrap securely in plastic followed by foil, and freeze for up to 3 months. Defrost in the refrigerator overnight, and dust with cocoa shortly before serving.
Advance Preparation: This dessert benefits from resting time, as it allows flavors to meld. Store covered in the refrigerator for 2 to 3 days.
Freezing Tips: Prepare fully but refrain from dusting with cocoa powder. Wrap securely in plastic followed by foil, and freeze for up to 3 months. Defrost in the refrigerator overnight, and dust with cocoa shortly before serving.