by Ashley Manila 36 Comments
This easy tiramisu recipe is my favorite make-ahead Italian dessert for a crowd! Made with creamy mascarpone mixture, strong brew coffee dipped ladyfingers, a dusting of cocoa powder… and no raw eggs. This is heaven in a baking dish!
Tiramisu is the Best Italian Dessert
When it comes to Italian desserts… there are quite a few famous ones!Cannoli,biscotti, andricotta cheesecakeall come to mind. But the most famous Italian dessert is probably tiramisu!
And what’s not to love about this coffee flavored treat? This quintessential Italian dessert is rich, creamy, and so satisfying. And a small slice is all you need, so it easily serves a crowd! This is our go-to dessert for family gatherings from Christmas to Mother’s Day.
This is NOT Traditional Tiramisu
I don’t want to get in trouble with the tiramisu recipe police. So I’ll just come out and say this upfront, this is NOT traditional tiramisu. This does have elements of a traditional tiramisu recipe, it’s my own take on the classic Italian dessert. Here’s what makes it stand apart, and what’s the same:
- It features a super rich whipped cream mascarpone mixture instead of whipped egg whites. The combination of whipped cream and mascarpone cheese is heavenly!
- No raw eggs! To avoid raw eggs you’ll cook the egg yolks using a double boiler.
- You’ll dip lady fingers in melted chocolate, coffee, and kahlua. Use dark rum for a more traditional tiramisu. But I love using coffee flavored rum for this easy tiramisu recipe! It gives the coffee soaked lady fingers so much flavor.
- For a classic look, I dust with cocoa powder. I like to use dutch-process cocoa powder here, because it’s less bitter and intensely dark.
What is Tiramisu
- Let’s start with the name, tiramisu, which means “pick me up” in Italian. This makes sense because there are two caffeinated ingredients in the recipe: coffee and chocolate.Definitely a pick-me-up kind of dessert, if you ask me!
- Classic tiramisu is an Italian dessert that’s somewhere between a cake and a dessert casserole. Usually made in a baking dish, but this famous dessert can come in many forms.
- It features coffee soaked ladyfingers that are layered with a sweet mascarpone mixture.
- Tiramisu is a chilled Italian dessert that’s served cold, and dusted with cocoa powder before serving.
How to Make Tiramisu: The Best Tiramisu Recipe
- Make the Mascarpone Mixture:This requires a double boiler and an electric hand mixer or stand mixer. Follow the steps carefully to ensure the mascarpone mixture doesn’t curdle.
- Make the Coffee Soaked Lady Fingers:Dip the lady fingers into the hot coffee mixture. You don’t want to soak the lady fingers for too long or they’ll become soggy.
- Assemble the Tiramisu:Arrange the coffee soaked ladyfingers in a single layer on the bottom of abaking dish. Be careful not to soak the lady fingers too long, or they’ll yield a soggy tiramisu. Spread half of the mascarpone cream mixture on top of the lady fingers. Repeat this process again.
- Refrigerate the Tiramisu:Chill this for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving!
Mascarpone Cream: Mascarpone Cheese + Whipped Cream = Heaven
- Double Boiler:If you don’t have one, you can use a heatproof glass bowl and a pot to make one. Make sure the bowl fits snugly on top of the pot. When you add water to the pot, make sure the bottom of the bowl isn’t touching the water.
- Cook the Eggs:Use your double boiler to cook the egg yolks, sugar, and amaretto liqueur. This step ensures no raw eggs will be consumed! It takes about 10 minutes, so be patient.
- Make the Mascarpone Mixture:Stir the mascarpone cheese into the egg mixture. Add the mascarpone cheese a little bit at a time, until the mixture is smooth and the cheese is completely combined.
- Make the Whipped Cream:Use a large chilled bowl to whip the heavy cream and confections’s sugar. You want medium-soft peaks form.
- Add to the Mascarpone Mixture:Fold the whipped cream into the mascarpone mixture and gently stir well to combine. Mix here until you evenly combine the whipped cream with the mascarpone cheese.
Whipped Cream vs Whipped Egg Whites
- Traditional tiramisu recipes call for whipped egg whites, but my recipes uses a homemade whipped cream mixture instead.
- You’ll need an electric hand mixer this part. You’ll pour the heavy cream into a large bowl and beat until medium-soft peaks to form.
- This means you want them a little more structured than soft peaks. You want the whipped cream just firm enough that it holds its shape and doesn’t flow everywhere when you slice into the tiramisu.
- You’ll then fold this whipped cream mixture into the cooled mascarpone mixture. It should look lightly yellow and super smooth and creamy!
Dip Lady Fingers: Use Strong Brew Coffee
- The first step to this phase? Make a STRONG pot of coffee. If you have an espresso maker at home, espresso will work great, too. Pour the hot coffee into a wide and shallow bowl.
- Add the chocolate and cocoa powder to the strong coffee and mix until smooth. You don’t want any large clumps of cocoa powder or chocolate.
- Fold in the vanilla extract and Kahlua! If you don’t have Kahlua, you may omit or use dark rum, brandy, or even another coffee liqueur.
- Finally, grab your lady fingers and start dipping. They should be HARD lady fingers.
- Soft will not work for this recipe, they’ll get too soft and mushy.You can find lady fingers in most grocery stores, but you can also order themonline here.
- Quickly dip each ladyfinger into the coffee mixture. Don’t let them get too saturated with liquid, they’ll soften on their own as the tiramisu sets.
Assemble the Tiramisu in Baking Dish
- Arrange half the coffee soaked lady fingers on the bottom of a 9×13 baking dish. Then spread half of the mascarpone cream cheese mixture on top of the lady fingers.
- Spread the mascarpone cream mixture evenly with a spatula to cover the coffee soaked lady fingers. Then start the process again!
- Top the cream with a second layer of dipped ladyfingers, and then top with the remaining mascarpone cream.
Chill the Tiramisu: Grab some Plastic Wrap!
- The final step is definitely the hardest! Cover with plastic wrap and chill, in the refrigerator, for 4 hours, or overnight!
- I prefer this recipe chilled for 8 to 12 hours, so you can definitely make it ahead of time. I think it’s best served within 24 hours of making.
- Dust with cocoa powder before or after chilling. But the plastic wrap may make the cocoa look sloppy. Don’t worry, you can just dust with more cocoa powder before serving.
How to Slice Tiramisu
- When it comes time to slice, don’t be afraid to just stick the knife in and SLICE!
- But neat and tidy squares look the prettiest, so I suggest cutting small pieces and wiping the knife between every slice.
- You can also pop the tiramisu in the freezer for 5 minutes, which helps the cream set up just a bit. This isn’t necessary, but an option if you’re little OCD like me and like clean cuts!
Does Tiramisu have Alcohol?
- If you’ve read this post, you know the answer is yes. Tiramisu does have alcohol, as all traditional tiramisu recipes do.
- Alcohol adds a lovely flavor, but you can make this recipe without booze.
- To make this recipe without alcohol, simply omit in both steps.
- If you simply want to alter the alcohol used, feel free. You can use dark rum, Bailey’s Irish cream, sweet marsala wine, or even grand marnier liqueur!
Italian Tiramisu for a Crowd
Ashley Manila
This Classic Italian Tiramisu for a Crowd is always a hit! Made with a creamy mascarpone mixture, coffee soaked ladyfingers, and a dusting of dark cocoa powder, this is heaven in a baking dish! No raw eggs in this recipe!
5 from 13 votes
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Prep Time 40 minutes mins
Inactive Time 8 hours hrs
Total Time 8 hours hrs 40 minutes mins
Course Dessert
Cuisine Italian
Ingredients
- 9 egg yolks (160 grams)
- 1/2 cup (99 grams) sugar
- 1/3 cup (74 grams) Amaretto liqueur
- 16 ounces (460 grams) mascarpone, softened to room temperature
- 2 and 1/4 cups (511 grams) heavy whipping cream
- 2 Tablespoons (22 grams) confectioners’ sugar
- 2 cups (454 grams) freshly brewed strong coffee
- 1 ounce (28 grams) dark chocolate
- 1/3 cup (28 grams) dutch-process cocoa powder, plus more for dusting
- 1/4 cup Kahlua liqueur (68 grams)
- 1 teaspoon vanilla extract
- 48 hard ladyfingers
Instructions
Place a large heatproof bowl over a pot of simmering water, making sure the bowl fits snugly on top of the pan and that the bottom of the bowl isn’t touching the simmering water. Add the egg yolks and sugar into the bowl and cream together with a whisk. Add the amaretto and and continue to whisk until the mixture is very thick and almost doubled in volume, about 10 minutes.
Remove from heat and stir in the mascarpone, a little bit at a time, until the mixture is smooth and the cheese is completely combined. Set aside.
In a chilled bowl, whip the heavy cream and confections’s sugar with a handheld electric mixer on medium-speed. Whip until medium-soft peaks form. Then fold the whipped cream into the mascarpone mixture, and stir well to combine.
In a small saucepan, combine the hot coffee, chocolate, and cocoa powder. Whisk well to melt the chocolate and evenly combine the ingredients. Then stir in the Kahlua and vanilla. Allow mixture to cool for about 5 minutes.
Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer on the bottom of a 9×13-inch baking dish. Be careful not to soak the lady fingers too long, or they’ll yield a soggy tiramisu.
Spread half of the mascarpone cream mixture on top of the lady fingers, and smooth the top with a spatula.
Repeat with a second layer of coffee dipped ladyfingers, then top with the remaining mascarpone cream.
Refrigerate for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving!
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Reader Interactions
Comments
Lynn M says
Great recipe that I will use again! This was my first time making Tiramisu – I didn’t soak my ladyfingers long enough so it doesn’t have a strong enough coffee flavor, but that’s my fault. The cream filling is to die for and very light! I’d use this filling for parfait with strawberries or other fruit. My son who doesn’t like Tiramisu tried a spoonful and then cut himself a large portion. He’s now a fan- haha! I like that this is a make ahead dessert. It’s elegant without the fuss.Reply
Donna Kline says
I’ve been making tiramisu for decades and this is the best I’ve ever had. Light and creamy but packed with flavor. And the instructions were easy to follow. Thanks Ashley.Reply
Ann Perry says
I made this for a benefit and Christmas and everyone loved it. It was so good that I am doing it for a friend’s family function.Reply
Tonia Irozuoke says
Please what can be used in place of amaretto and khalua liqueur.
Reply
Ann Perry says
Everyone loved it. Thank you so much..
Reply
Abby says
I’ve made this twice, and it is incredible! I’ve had to make my own lady fingers because I can never find them in my supermarket… Still turns out amazing! I have a few questions: how long will the whole tiramisu last in the fridge? Can you freeze it? Is there any way you can make the mascarpone filling ahead of time? I’m going to have egg yolks sitting around over Christmas, but don’t want them to go to waste, but I also don’t want to make another dish!Thanks
Reply
Gabriela says
Hello
You can freeze. If you freeze don’t dust with cocoa powder.
If you live in USA in every store at “ international food” section. Flora company has lady fingers. Sometimes I found in Marshal or Tj’s store gourmet sectionReply
Brittany says
Making this for the first time, once I have done the final layer of mascarpone whipped topping can I dust the cocoa powder immediately, then cover and chill?Or should I wait until it sets to dust with cocoa powder? If I wait should I put the tiramisu in the fridge to set covered or uncovered?
Reply
Nancy Lamm Schueren says
This recipe sounds really delicious. I do have a question. The liqueurs add liquid to the recipe. By not adding the liqueurs how will that change the consistency?
Reply
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