When done correctly, I think tiramisu surpasses almost any dessert out there. The layers of ladyfingers dipped in coffee, creamy mascarpone, and chocolate shavings meld together beautifully. If you’ve never made tiramisu at home, I’m so happy you’ve found us. This recipe is easier than you think and makes some of the best tiramisu I’ve had.
Key Ingredients
Ladyfingers: Look for Italian ladyfingers (or Savoiardi). They are hard and dry with a sugary top. Coffee: I use very strong coffee when making tiramisu. If you have an espresso maker, use it! Marsala Wine: It tastes like nutty brown sugar, which is why it’s so delicious mixed with coffee in this tiramisu recipe! You can substitute dark rum, brandy, or a coffee-flavored liqueur (like Kahlua). To make tiramisu without wine, leave it out or use a bit of rum extract instead (tips are below the recipe). Mascarpone: For the best tiramisu, use mascarpone cheese. It’s similar to cream cheese but richer (made with cream, not milk) and tastes naturally sweeter. Egg Yolks and Sugar: When making tiramisu, you’ll use Italian zabaglione, a creamy cooked mixture of egg yolks, sugar, and Marsala wine. It’s easier than you might think, so stick with me! Cream: This recipe does not call for raw egg whites, which some traditional tiramisu recipes call for. Instead, I use whipped cream. If you prefer tiramisu with whipped egg whites, I have included tips below the recipe. Chocolate: I grate bittersweet chocolate into the layers of my tiramisu (it’s so good). Some recipes call for cocoa powder, but I prefer the grated chocolate.
How to Make the Best Tiramisu
My favorite tiramisu has delicious three layers: You’ll start by making the creamy layer, which we make with Italian zabaglione (cool name, not hard, trust me). Place a heat-safe bowl over a saucepan of barely simmering water to create a double boiler. Then, use a handheld electric mixer to beat the egg yolks, Marsala wine, and sugar until they look pale yellow, and the beaters leave tracks as you move them through the mixture (see our video or the photo below for reference). Remove from the heat and beat in the mascarpone cheese (it’s okay if the mixture is still hot). Then, allow the mixture to cool while you whip some cream. When the mascarpone mixture is cool, fold in the whipped cream. It should be creamy, light, and absolutely delicious! Now, you can assemble your tiramisu. Grab a wide bowl and mix coffee, more Marsala wine, vanilla extract, and some sugar. Then grab your ladyfingers, dip them into the coffee mixture, and line them up in a baking dish. When one layer of ladyfingers covers the bottom of your dish, spread half of the creamy mascarpone mixture over it and then grate over lots of chocolate (yum). Repeat with another layer of coffee-dipped ladyfingers, the remaining mascarpone mixture, and more chocolate on top. Now, as hard as it is, you can’t dig in yet. Chill your tiramisu for at least 6 hours. As it sits, the ladyfingers soften and absorb the moisture and flavor from the cream. When ready to serve, grate more chocolate over the top (because why not), and then enjoy! 3/4 cup (175ml) brewed espresso or strong coffee at room temperature 5 tablespoons (75ml) dry Marsala wine, divided 2 teaspoons vanilla extract 3 large egg yolks 4 tablespoons (50g) granulated sugar, divided 8 ounces (225g) mascarpone cheese at room temperature (about 1 1/4 cups) 3/4 cup (175ml) heavy cream or heavy whipping cream 2 ounces (60g) bittersweet or semi-sweet chocolate for grating 2Add the warm coffee, 3 tablespoons of Marsala wine, vanilla, and 1 tablespoon of sugar to a wide, shallow bowl. Stir until the sugar dissolves, and then set the bowl aside. 3You will need a double boiler. If you have one, use it. Otherwise, find a heat-safe bowl that fits over a small saucepan. Fill the saucepan with an inch or two of water and place over medium-low heat. Bring the water to a simmer. 4With the heat-safe bowl on the counter, add the egg yolks, 2 tablespoons of Marsala wine, and 3 tablespoons of sugar. Beat with a handheld electric mixer at medium speed until frothy, 20 to 30 seconds. 5Place the bowl over the simmering water, and continue to beat on medium using the electric hand mixer until the mixture has tripled in volume, looks pale yellow, and the beaters leave distinct tracks as you move them through it, 5 to 8 minutes. (Look for a thin ribbon that falls from the beaters when lifted from the bowl.) Do not stop beating, and keep the water at a low simmer during this step (otherwise, you risk scrambling the eggs). 6Remove the bowl from the heat, then while it is still hot, beat in the mascarpone cheese until just combined. Allow the mixture to cool while you whip the cream. 7In a clean bowl with clean beaters, whip the cream until it reaches medium to firm peaks (as you pull the beaters away, the peaks will hold for a bit and then slowly fall back). 8Use a spatula to fold half of the whipped cream into the mascarpone mixture. Then, repeat with the remaining whipped cream. The whipped cream will slightly deflate, but the mixture should be light and airy. 2Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer. Grate half of the chocolate over the filling. 3Dip the remaining ladyfingers into the coffee and arrange a second layer over the grated chocolate. 4Spoon the remaining mascarpone mixture over the ladyfingers, then grate more chocolate to cover the top completely. 5Cover with plastic wrap and refrigerate for at least 6 hours and up to 3 days. 6When ready to serve, add more grated chocolate and leave it at room temperature for about 20 minutes. Slice into squares and serve.
