- Dish type
Tiramisu is a traditional Italian dessert. What makes it different from other desserts is its intense coffee flavour and the wonderful taste of mascarpone cheese.
Bedfordshire, England, UK
16 people made this
- 300ml warm water
- 2 teaspoons instant coffee granules
- 2 tablespoons Marsala wine
- 4 egg yolks
- 5 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 300ml double cream
- 250g mascarpone cheese
- 2 teaspoons vanilla sugar
- 200g sponge fingers
- cocoa powder, for decorating
MethodPrep:30min ›Extra time:8hr setting › Ready in:8hr30min
- Combine the 300ml warm water with the instant coffee and Marsala wine and set aside to cool. Meanwhile, mix the egg yolks with the icing sugar until the sugar dissolves. Transfer to a double boiler and mix until you get a smooth and thick cream. Take the cream off the heat and add the vanilla extract, allow to cool, stirring from time to time to prevent a skin forming.
- In a mixing bowl, whisk the double cream until stiff. In a separate bowl mix the mascarpone cheese with the vanilla sugar then add the cream. Pour in the egg yolk mixture and stir gently, maintaining as much air in the mixture as possible. Chill in the fridge for 15 to 20 minutes until firm.
- To assemble to tiramisu, line a large loaf tin or a cake tray with cling film, then dunk the sponge fingers in the coffee then place them in the tin neatly covering the bottom completely (this will be the top of the tiramisu when turned out).
- Over this base layer, add a layer of the cream followed by another layer of sponge fingers. Repeat until the ingredients are used up, ensuring that the final layer is that of sponge fingers. Cover the cake with cling film and leave to set in the fridge overnight.
- The next day when ready to serve, remove the top layer of cling film, turn out onto a serving plate, then remove the cling film lining and dust with cocoa powder. Slice as you wish and enjoy!
Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.
See it on my blog
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25 Tiramisu Recipe Variations You Didn’t Know Existed
I’m about to let you in on a little family secret. While our family loves cooking at home, my daughters and I have a soft spot in our hearts, and our taste buds for the potato soup AND tiramisu from Olive Garden. We are over the moon obsessed… just a bit. We’ve even been playing with modifying our own potato soup recipe to include things like spinach, red pepper, and Italian sausage to replicate their Zuppa Toscana.
In fact, we love tiramisu so much that sometimes we skip dinner and we take mini trio dates just order dessert.
Imagine in your mind, one mom and two girls sitting around a piece of tiramisu, three spoons, slowly eating. Of course, we pre-divide the piece into three quadrants drawing lines in the cocoa powder on top, so no one has to rush to get their fair share. We love to share bite after bite of that dessert goodness.
Is it weird that my kids love a coffee-based dessert so much?
I’m certain it’s quite the sight, but a memory that will forever warm my heart. I wouldn’t change those trio dates for anything.
After many years of eating tiramisu at ANY Italian restaurant we visit when traveling, the girls and I have given up on making this classic recipe at home.
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 3 days.
Before serving, sprinkle with chocolate shavings.
*Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Peanut Butter Chocolate Tiramisu
- 8 ounces mascarpone (or softened cream cheese)
- 1/2 cup powdered sugar
- 3/4 cup heavy cream
- 5 tablespoons hazelnut liqueur, divided *(see cook’s note for substitutions)
- 1 (15 ounce) jar chunky peanut butter
- 1 cup hot coffee
- 1/4 cup bittersweet chocolate chips
- 1 (11 ounce) jar hot fudge sauce
- 16-18 savoiardi cookies (lady fingers)
- Combine mascarpone and sugar in a medium bowl, whip with an electric mixer on medium until light and fluffy (about 3 minutes). Add cream and 1 tablespoon liqueur. Beat on medium until combined. Add peanut butter and beat until well combined. Set aside.
- In a wide bowl combine chocolate chips, 4 tablespoons liqueur and hot coffee. Mix until chocolate is melted.
- One at a time dip cookies into the coffee mixture and allow to soak for 2-3 seconds. Flip and repeat. Crumble the cookie into the bottom of a trifle dish. Repeat until each trifle has 2 cookies crumbled into the bottom.
- Add 2 dollops of peanut butter cream to each dish. Add 2 dollops of hot fudge to each dish.
- One at a time dip cookies into the coffee mixture and allow to soak for 2-3 seconds. Flip and repeat. Crumble the cookie into the bottom of a trifle dish. Repeat until each trifle has 2 cookies crumbled on top of the hot fudge
- Finish each with a dollop of peanut butter cream and a drizzle of hot fudge sauce.
- Serve and enjoy!
- You can substitute liqueur as follows substitute the liqueur in the peanut butter cream with 1 tablespoon pure vanilla extract or your favorite rum. Substitute the liqueur in the coffee mixture with more coffee or your favorite rum.
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Whip cream with 2 Tbsp. sugar until soft peaks form. Fold in mascarpone and prepared zabaglione and mix until well blended. Cover and refrigerate one hour. In a separate bowl, mix espresso, 2 Tbsp sugar, Brandy and vanilla. Arrange 16 cookies on the bottom of a 9” x 13” pan. Carefully spoon about 1 Tbsp of the coffee mixture over each cookie so they are well saturated but not falling apart. Spoon 1/3 cheese mixture over cookies and sprinkle with 1 Tbsp cocoa. Repeat two more times ending with cocoa. Cover and refrigerate at least 5 hours or overnight so that cookies soften as they absorb moisture. Garnish and serve.
Frequently Asked Questions
It is, if you cook them over double boiler to the right temperature, 170°F. Also, make sure that your eggs are fresh and were properly refrigerated.
I prefer to use freshly brewed espresso for stronger flavor, but you can use any strong brewed coffee too. Just make sure you cool it off before dipping in the ladyfingers.
If you don’t have an espresso machine, you can use powdered “instant” espresso mixed with the water.
The alcohol is completely optional, it just provides additional flavor. You can skip rum, or use other options, like Grand Marnier or brandy.
If you can’t find ladyfingers in the store, you can use a plain sponge cake. Slice it into strips and bake for about 10 minutes at 250°F to dry and get outside crisp. Then cool off and use to assemble the cake.
If you have any leftovers left, you can cover the pan with plastic wrap or foil and refrigerate for up to 5 days.
Did you make this recipe. I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
A portable, paper-lined version of the delicious classic, these tiramisu cupcakes are seriously delicious. An ultra vanilla-y cupcake, filled with a coffee liquor soak, and topped with a light and lovely amaretto mascarpone frosting, they practically scream CELEBRATION!
- 1 3/4 cups (361g) sugar
- 12 tablespoons (170g) unsalted butter, at room temperature, at least 65°F
- 3 large eggs, at room temperature
- 3 tablespoons (43g) vanilla extract
- 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (227g) whole milk, at room temperature
- 3 tablespoons (43g) coffee liqueur
- 2 tablespoons (14g) espresso powder
- 3 tablespoons (35g) sugar
- 3/4 cup (170g) hot water
- 1 cup (227g) mascarpone cheese
- 2 cups (454g) heavy cream
- 2/3 cup (71g) confectioners' sugar
- 4 teaspoons Instant ClearJel
- 1/2 cup (113g) amaretto liqueur
To make the cupcakes: In a large mixing bowl, beat together the sugar and butter until light and fluffy.
Beat in the eggs one at a time, making sure each one is fully incorporated. Add the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Perfect your technique
Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix again, to be sure everything is incorporated.
Spoon the batter into paper-lined cupcake pans (grease the insides of the papers). Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched.
Remove the cupcakes from the oven and place on a rack for 5 minutes. After 5 minutes, tilt the pan and take the cupcakes out, returning them to the rack to finish cooling completely.
To make the soak: Mix the espresso powder, liqueur, and sugar into the hot water.
Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in.
To make the frosting: Combine the mascarpone and heavy cream in a large bowl and whisk at low speed until the mixture is smooth.
Whisk together the confectioners' sugar and ClearJel, and slowly add to the mixture, followed by the amaretto. Increase speed to medium-high and whisk until medium peaks form.
Pipe the frosting over the cupcakes, then dust with cocoa. Chill until ready to serve.
Tips from our Bakers
Want to make these cupcakes gluten-free? Start by substituting Gluten-Free Measure for Measure Flour for the all-purpose flour in the cupcake batter.
To make the soak: Follow the directions above using 1/2 cup (113g) strongly brewed coffee and 1/4 cup (50g) sugar in place of the coffee liqueur, espresso powder, and water.
To make the frosting: In a small bowl, sprinkle 1 teaspoon powdered gelatin over 2 tablespoons cold water let stand for 5 minutes. Heat briefly in the microwave, stirring every 5 to 10 seconds until dissolved. Add 1/4 cup amaretto liqueur and set aside. Combine 1 cup (227g) mascarpone cheese and 1 cup (227g) heavy cream in a large bowl and whisk at low speed until the mixture is smooth. Add 1/3 cup (35g) confectioners' sugar and increase speed to medium. Once soft peaks form, add the gelatin mixture at low speed. Increase speed to medium and whisk until medium peaks form.
How to Store
You can eat this tasty dessert right away, or keep it in the refrigerator until dinner time. It should keep well in the refrigerator for two days.
I specified using whipped topping in the recipe because it keeps better that way. But if you prefer real whipped cream just wait until serving time to add it to the dessert.
These Tiramisu trifle dessert cups are super easy to throw together and are sure to be appreciated, even by non-coffee fans. They look elegant, so guests and family will think you spent more time an effort making them than you really did!
After dozens of experiments, I've become obsessed with the bittersweet combination of crème de cacao and Cardamaro, a mild, wine-based amaro from Northern Italy. But tiramisu is all about customization! Feel free to swap the crème de cacao for other types of chocolate, coffee, or even nut-based liqueurs. The Cardamaro can be replaced with other mild amari, or dessert wines like vin santo or a sweet Marsala. The goal is to create an intense, bitter, and aromatic concoction, with just a whisper of sweetness. If alcohol isn't an option for you, try using a blend of coffee and hazelnut or almond milk spiked with chocolate syrup instead.
Ana's tiramisu recipe - Recipes
C rispelli’s is known for its thin-crust pizzas, which are made in a stone fired oven that bakes at 700 degrees. But this metro Detroit pizzeria and bakery chain also has exceptional desserts, with one of its standout options being the tiramisu. Here, Crispelli’s shares how to make this sweet dish at home.
How to Make Crispelli’s Tiramisu
2 cups strong coffee or espresso,
1/4 cup coffee extract (optional)
*Add coffee, rum, almond extract, and coffee extract to a bowl and mix until combined.
1/2 oz. gelatin (2 packets of
powdered or 4 silver sheets)
Dip half of the Ladyfingers in coffee soak for a few seconds each and lay evenly across the bottom of pan. Set aside remaining coffee soak and Ladyfingers until filling is ready.
Over a double boiler or in the microwave, slowly heat mascarpone, orange zest, and almond extract in a bowl until the mixture is melted. If the fat begins to separate, remove from heat and whisk until combined.
To a microwave-safe bowl, add cold water and gelatin. If using powdered gelatin, make sure to stir until there are no clumps. Allow gelatin to bloom for about 5 minutes
In a mixer, add egg yolks and sugar. Whip together on high for about 5 minutes until it is a pale yellow color and fluffy. Add the melted mascarpone and continue to whip for 1 minute until combined.
Place gelatin in the microwave and heat for 15 seconds at a time until melted. If using sheet gelatin, remove water before melting. Once the gelatin is melted, slowly pour it into the mascarpone mixture while the mixer is running on medium speed. It should be added in a slow stream to avoid clumps and to ensure it is thoroughly mixed.
In a bowl, whip heavy cream to soft peaks. Fold cream into mascarpone mixture until combined. Pour half of the mascarpone filling over the Ladyfingers in the pan and spread evenly. Dip the remaining Ladyfingers in the coffee soak and lay evenly across the filling. Spread the remaining half of the filling over the Ladyfingers. Chill tiramisu for at least 4 hours, up to 2 days. Before serving, dust the top with cocoa powder.