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Tiramisu
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Tiramisu

This classic Italian coffee-flavored TIRAMISU is a creamy flavorful no-bake dessert. It comes in two versions - the classic one using eggs AND a 20-minute quick version. Truly one of the best desserts you can make in your entire life!
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Refrigerate Time 4 hours
Total Time 4 hours 30 minutes
Author Imma

Equipment

  • Baking sheet (x2) 
  • Parchment paper 
  • Medium mixing bowl (x2)
  • Electric mixer 
  • Rubber spatula 
  • Large piping bag 
  • sifter 
  • Medium saucepan 
  • Whisk 
  • Plastic wrap 
  • Small mixing bowl 
  • 9x13 baking dish 

Ingredients

Classic Version with Eggs

  • 5 large egg yolks , room temperature
  • ¾ cup granulated sugar
  • ½ cup whole milk 
  • 1 cup mascarpone cheese 
  • 1 cup espresso or very strong coffee (double for alcohol free) 
  • 2 tablespoons rum (leave out for alcohol-free) 
  • 1 teaspoon vanilla extract 
  • ½ cup coffee liqueur (leave out for alcohol-free) 
  • 2 tablespoons cocoa powder , split, sweetened or unsweetened  
  • 24 ladyfingers 
  • 2 cups homemade whipped cream  

Quick Version

  • 1 ½ cup whipped cream
  • cup granulated sugar
  • 1 teaspoon vanilla extract 
  • ounce  (1 cup) mascarpone cheese 
  • 3-4   tablespoons cocoa powder
  • 1 cup  espresso or very strong coffee 
  • 1-2 tablespoons rum liquor (optional) 
  • ½ cup  marsala sweet wine  
  • 24 ladyfingers or more 
  • 1 cup or more homemade whipped cream  (optional, for piping) 

Instructions

Classic Tiramisu (with eggs)

  • In a medium saucepan, whisk together egg yolks and sugar until combined. Whisk in milk and cook over medium/low heat stirring constantly. Bring to a boil and boil for 1 minute. Remove from heat and allow to cool. Cover with plastic wrap and refrigerate for 1 hour. 
  • Whisk mascarpone cheese into yolk mixture until smooth.  
  • In a small mixing bowl, mix espresso, rum, vanilla, and coffee liqueur. For alcohol free, mix together espresso and vanilla. Set aside. 

Assembling

  • Dust the bottom of a 9x13 baking dish with 1 tablespoon cocoa powder. 
  • Lay lady fingers across the bottom of baking dish round side up covering the entire bottom. Lady fingers can be cut in order to fill any gaps. Drizzle with espresso mixture.  
  • Using a rubber spatula, spread half of the mascarpone mixture over lady fingers. Follow with a thin layer of homemade whipped cream. Add another layer of lady fingers, drizzle with espresso mixture, follow with mascarpone mixture and finish with a thicker layer of homemade whipped cream. Dust with remaining cocoa powder. 
  • Cover with plastic wrap and refrigerate for at least 4 hours. 24 hours is ideal. 
  • Slice or scoop to serve.

Quick Tiramisu

  • To start place medium mixing bowl and beaters in the fridge, until ready to use. 
  • Remove beaters and bowl from the fridge add cream, sugar, vanilla and start mixing the cream on low using beaters - (alternatively these can be made in a stand mixer too). As soon as bubbles form, switch to medium speed. Mix until soft peaks form About. 
  • Add Mascarpone cheese and continue whipping to medium peaks. Set aside.  

Assembling

  • Dust the bottom of a 8 x 8 dishpan with cocoa powder. Set aside.
  • In a medium mixing bowl, mix espresso, sweet wine, and rum or brandy. Set aside. 
  • Then dip each side of a ladyfinger for about 1-2 seconds into the coffee and place in the pan in a single layer. It’s very important that you lightly dip in the coffee. If you let it dip longer, it will fall apart  
  • Repeat until you have an even layer of ladyfingers on the bottom. Cut fingers in half or as needed to fill any space.   Drizzle espresso mixture over ladyfingers  
  • Using a rubber spatula, spread a layer whipped cream.
  • Add another layer of ladyfinger, drizzle with more espresso mixture, follow whipped cream. 
  • Dust with remaining cocoa powder. 
  • Cover with plastic wrap and refrigerate for at least 4 hours. 24 hours is ideal. 
  • Slice or scoop to serve.

Notes

  1. Keep in refrigerator for up to 4 days or 3 months in the freezer. 
  2. Alcohol is not cooked out, keep in mind when making for kids/nondrinkers.