When it comes to coffee-based desserts, there is nothing quite as beloved as tiramisu. For too long, I thought it was the type of dessert reserved for a nice dinner out, with its beautiful layers and dusting of cocoa on top. But it turns out this classic Italian dessert is not just no-bake, but no-fuss at all! If you follow these tips, you’re sure to impress anyone who lands at your table.
What Is Tiramisu?
This dream of a dessert is made by layering creamy mascarpone and coffee-and-liquor-soaked ladyfingers. It’s similar to a trifle or an icebox cake and just as easy. The ladyfingers are given a quick soak in a coffee and liquor (or wine) mix, and when they’re layered with the cream, they take on a texture much like a cake.
You don’t need to have a home espresso machine to make this tiramisu; a strongly brewed cup of coffee will do the trick. With the addition of the espresso powder, you’ll never know the difference.
Topped with a heavy dusting of cocoa powder, this dessert just needs to set in the fridge before serving.
How to Make Tiramisu
Ingredients
- 2 cartons (8 ounces each) mascarpone cheese
- 5 large egg yolks
- 1/2 cup plus 2 tablespoons sugar, divided
- 1/3 cup plus 2 tablespoons Marsala wine, Kahlua (coffee liqueur) or rum, divided
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 3/4 cup strong brewed coffee, room temperature
- 2 teaspoons instant espresso powder
- 1 package (7 ounces) crisp ladyfinger cookies
- 1 tablespoon Dutch-processed cocoa
Directions
Step 1: Make cream
Stir the mascarpone cheese, then let stand at room temperature for 30 minutes.
In a heat-proof bowl, mix egg yolks, 1/2 cup sugar, 1/3 cup Marsala wine (or liquor) and salt. Place over a double boiler and stir until the mixture has thickened and reaches the ribbon stage (it should flow off a spoon like a ribbon). If using a thermometer, it should read 160°F.
Remove from heat and whisk in the mascarpone until almost smooth. Separately, whip the heavy whipping cream and remaining sugar, and beat until soft peaks form. Fold this into the mascarpone mixture.
Step 2: Dip and layer
Combine coffee, espresso powder and remaining 2 tablespoons Marsala. Quickly dip each ladyfinger into the coffee mixture, then immediately place into the bottom of your pan. You can use a springform pan as directed in the recipe, or a glass baking dish will work just as well.
Top the ladyfinger layer with 1-1/2 cups mascarpone mixture, and even out the top. Repeat 2 more times until all the ladyfingers and cream are used.
Step 3: Refrigerate
Cover and refrigerate for 6 hours or overnight. If using a springform pan, loosen the rim and remove. Finish with a heavy sprinkle of cocoa powder.
Tiramisu FAQs
Can you make tiramisu without alcohol?
You can definitely make tiramisu without alcohol! There are so many wonderful flavors and textures in a tiramisu that it will still be rich and delicious without the alcohol. If you’re cooking for anyone who doesn’t drink, or you want to make this more kid friendly, simply omit the alcohol.
Can you make tiramisu ahead?
One of the best parts of a tiramisu is that it is indeed better to make ahead. As it sits, the cream and the ladyfingers will settle into their layers, and the texture and flavors will have time to develop. Enjoy it straight from the fridge after it’s sat for at least 6 hours, but preferably overnight.
What kinds of ladyfingers should I use?
Ladyfingers are known as Savoiardi in Italy. Most any brand will do as long as they’re hard enough to be able to take on the moisture of coffee and cream. If they’re very soft ladyfingers, try brushing them with coffee instead of doing a full dip.
The post How to Make a Classic Tiramisu appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-make-classic-tiramisu/
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