Easy Classic Tiramisu Recipe At Home

Easy Classic Tiramisu Recipe At Home

Any nice Italian restaurant has Tiramisu on their dessert menu.  Not once have I ever thought to try to make it home.  I mean Cannoli’s yes, but something as complicated as Tiramisu I will just wait for the next time we ate Italian. 

 

Not sure what inspired me, but I bought 2 containers of mascarpone cheese last December.  Checking the expiration dates recently, I realized I better make something soon.   Tiramisu was, and believe it or not, it really wasn’t that hard to make.

tiramisu recipe

Can I make this Tiramisu Recipe Ahead of time?

Plan on making this recipe at the minimum the am before you plan on serving it.  We made ours on a Saturday and served it on a Monday and it was amazing.    

Tiramisu needs time to set up properly so overnight is ideal. 

 

WHAT IS IN THE TIRAMISU CREAM?

 

  • 6 large egg yolks (approx. 1/2 cup of yolks)
  • 1 cup sugar
  • 1 1/4 cup mascarpone cheese ( room temperature
  • 1 3/4 cup heavy whipping cream

 

WHAT IS THE COOKIE LAYER OF TIRAMISU RECIPE? 

 

tiramisu recipe

 

  • 2 7 oz packages Italian Ladyfingers (Savoiardi style}
  • 1 cup cold espresso or strong coffee
  • 1/2 cup coffee-flavored Liqueur optional

WHERE DO I FIND LADYFINGERS?

I actually had trouble finding them at our store. Some bakeries sell soft ladyfingers, skip those if possible. Cake style ladyfingers will get too soft.

Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS)    Look in the cookie section of the grocery store, they say Biscotti on them so that is what confused me initially. 

Instructions to make An Easy Tiramisu 

This is the hardest part of Tiramisu and only because I had never made a Sabayon before.   Just go slowly and it will be perfect.
 
 
tiramisu recipe
 
 
Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. TAllow to cool briefly before mixing in mascarpone.
 
 
 
 
tiramisu recipe creams
 
 
Add Mascarpone to whipped yolks, mix until well combined.
 
In a separate bowl, using an electric mixer whip cream to stiff peaks.   Make sure you do this slowly.  If you whip your cream too quickly it won’t set properly.  
 
 
tiramisu recipe
 
Mix the cold espresso with the coffee liquor (if using) and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
 
Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)

tiramisu recipe

 

 

Then layer your cream and ladyfingers for a total of 4 layers.   Then sit back and let the fridge do the magic for your dessert.   

 

 

CAN I FREEZE THIS TIRAMISU RECIPE?

We did not have to but after researching it, we found that Yes, you can freeze tiramisu before adding the cocoa.

Use plastic wrap and place it directly against the surface (without cocoa) to prevent a skin from forming, cover tightly. Repeat the process with an additional layer of plastic wrap and then cover with tin foil and freeze.

To defrost, let it sit at room temperature for 15-20 minutes. After it has defrosted, add the layer of cocoa and serve.

tiramisu recipe

 

easy tiramisu recipe

 

 

Easier Than You Think Tiramisu Recipe

Easier Than You Think Tiramisu Recipe

Yield: 10 servings
Prep Time: 30 minutes
Set Up Time  : 4 hours
Total Time: 4 hours 30 minutes

How to make Tiramisu at home. THis Italian Dessert recipe is easier to make than you think.

Ingredients

  • 6 large egg yolks (approx. 1/2 cup of yolks)
  • 1 cup sugar
  • 1 1/4 cup mascarpone cheese ( room temperature
  • 1 3/4 cup heavy whipping cream
  • 2 7 oz packages Italian Lady fingers (Savoiardi style}
  • 1 cup cold espresso or strong coffee
  • 1/2 cup coffee-flavored Liqueur optional

Instructions

    1. Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk.
    2. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored.  Allow cooling briefly before mixing in mascarpone.
    3. Add Mascarpone to whipped yolks, mix until well combined.
    4. In a separate bowl, using an electric mixer whip cream to stiff peaks.   (hand mixer or stand mixer is fine)
      Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
    5. Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
    6. Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
    7. Spoon half the mascarpone cream filling over the ladyfingers.
    8. Repeat process with another layer of ladyfingers 
    9. Add another layer of tiramisu cream
    10. Refrigerate at least 4 hours. Overnight is best.
      Dust with cocoa before serving

Notes

YOu will not use all of the packages of lady fingers.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 671Total Fat 48gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 16gCholesterol 341mgSodium 361mgCarbohydrates 48gFiber 0gSugar 24gProtein 12g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

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