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