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My Favorite Tiramisu

Tiramisu is the original afternoon pick-me-up with notes of espresso and chocolate. This recipe has all the flavor and creamy texture of classic tiramisu, but with less steps and prep work.

Easy Tiramisu

This is the tiramisu recipe I make most often for family dinners, potlucks and holidays. It's easy to assemble because there's no cooking involved - just lots of whipping ingredients together using an electric mixer. It has all the flavor of classic tiramisu with its espresso-soaked savoiardi and creamy whipped mascarpone filling.

Easy Tiramisu

I took a page from Ina Garten's book concerning the treatment of eggs in mascarpone cream. Like her recipe, the yolks are simply beaten with sugar in a standing mixer until pale yellow and thick (upper LH image). Then the mascarpone is folded in. There's no cooking here, so you must use pasteurized eggs. I was once dubious of using uncooked eggs in creamy desserts, but after much research and many repeats of Julia Child's Mousse au Chocolat recipe (which also uses uncooked eggs), I have no hesitation. However, if you're vigilant about such things, place the eggs and sugar in a double boiler, whisking constantly over heat until a cooking thermometer reads 160°F.

I often make espresso in a moka pot for this recipe, but I also keep a jar of instant espresso powder for a quick fix. The crisp lady finger are dipped in the espresso on one side and then layered in a dish. It's so tempting to fully immerse the cookies in the espresso, but doing so will make the finished dessert soggy instead of cakey.

Easy Tiramisu

I usually add a layer of whipped cream on top of my tiramisu. Most of the time I swirl it on with the back of a spoon, but this time I piped it using a 1/2-inch round decorator tip. It almost makes the finished tiramisu look like it's wearing a quilt!

Easy Tiramisu

A generous dusting of unsweet cocoa is never optional! 
Easy Tiramisu

Good tiramisu relies heavily on high quality ingredients, and I've made all kinds of tiramisu recipes over the years - including this one with scratch-made mascarpone cheese and homemade lady fingers. That is the recipe I judge all others by, and with the right ready-made ingredients, this one is every bit as delicious!


Easy Tiramisu
8 servings

6 tablespoons espresso powder
1 1/2 cups (360ml) boiling water
7 large egg yolks, at room temperature
1/2 cup (100g) granulated sugar
16 oz. mascarpone cheese, softened
2 tablespoons dark rum
30-34 crisp lady fingers (about 1 1/4 packages)
1 cup (240ml) heavy whipping cream
1/4 cup (30g) powdered sugar
1/2 teaspoon vanilla extract
1/3 cup (33g) unsweet cocoa powder

Combine the espresso powder and water together and mix well. Place in a shallow dish to let cool. (Alternatively brew 1 1/2 cups espresso.)

Place the egg yolks and sugar in the bowl of an electric mixer. Whip on high speed for 6 minutes with a timer set. The mixture should turn pale yellow and become thick. Beat in the mascarpone cheese a little at a time. Dribble in 2 tablespoons of the espresso with the mixer running. Gradually add in the rum. Scrape down the bowl and beat again briefly. Mixture should be thick yet loose, like unset pudding.

Quickly dip one side of each lady finger in the cooled espresso and line the bottom of a 9x12-inch dish with a single layer of cookies. Pour half of the mascarpone filling on top and spread evenly. Repeat the dipping and layering process with the remaining lady fingers and espresso. Top with the remaining mascarpone cream. Refrigerate.

Place the heavy cream in the bowl of an electric mixer fitted with the whip attachment. Beat until slightly thickened then add the powdered sugar and vanilla. Beat again until stiff peaks form. Remove tiramisu from the refrigerator and top with the whipped cream (swirl on with a spoon, or use a piping bag to decorate). Refrigerate for at least 3-4 hours, or overnight (recommended). Sift the cocoa powder over the whipped cream just before serving.

Note: If you’re wary of using raw egg yolks, they can be cooked with these instructions: Place the eggs and sugar in a heatproof bowl and set over a simmering pot of water. Beat constantly on high speed with a hand-held mixer until thick and billowy. Cook while whipping until an instant read thermometer reaches 160°F. Remove and proceed with remaining recipe steps.


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7 comments :

  1. Another masterpiece of yours. I especially love the piping that you did.

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  2. I’d LOVE to make Tiramisu but my husband’s allergic to alcohol. Can I make this with rum flavoring like vanilla?
    THANKS!!

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    Replies
    1. Hi Patty! Rum flavoring will have a small amount of alcohol in it, and the amount varies between manufacturers. I believe it's about 35% on average, but it's so concentrated you'll only use a teaspoon in the recipe, so that might work for you. Sometimes bakery emulsions will have nonexistant alcohol content. You may want to look into that option, too. Thanks for asking!

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  3. Wow! Looking at the image, before I even clicked on the post I was in awe of the whipped cream topping on the tiramisu...it looks so impressive. I'm definitely going to try this technique next time I make tiramisu. Can't wait to try this recipe!

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  4. I simply LOVE tiramisu! Looks absolutely delicious and perfect for hosting!

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  5. Wow! staring at the image, before I even clicked on the post i used to be in awe of the topping topping on the dessert...it looks thus spectacular. i am undoubtedly attending to do that technique next time I create dessert. cannot wait to do this recipe!

    ReplyDelete

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