Tiramisu

Course: Desserts

Cuisine: Italian

Prep Time: 10

Chilling time: 4

Total Time: 4 10

Servings:

Calories: 379.1kcal

Classic Italian Tiramisu made with espresso-dipped ladyfingers, creamy mascarpone, and cocoa. A simple make-ahead dessert that's even better after several hours in the refrigerator.

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US Customary - Metric

Ingredients

1½ cups whipping cream heavy
8 ounce cheese mascarpone container at room temperature
⅓ cup sugar granulated
1 teaspoon vanilla extract
1 ½ cups espresso cold
3 tablespoons coffee flavored liqueur optional (Kahlua or DaVinci brands)
1 Lady Fingers package, Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
Cocoa powder for dusting the top

Instructions

Add the heavy whipping cream to a mixing bowl. Using an electric mixer or stand mixer, beat on medium speed while gradually adding the sugar and vanilla. Continue beating until stiff peaks form.
Add the mascarpone cheese and mix just until combined. Do not overmix. Set the mascarpone mixture aside.
Pour the cold espresso and coffee liqueur, if using, into a shallow bowl. Quickly dip each ladyfinger into the coffee mixture, turning to coat both sides. Do not soak the ladyfingers, or they may become too soft.
Arrange the dipped ladyfingers in a single layer in the bottom of an 8×8-inch pan or a similar-sized baking dish.
Spread half of the mascarpone mixture evenly over the ladyfingers.
Add a second layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the top.
Generously dust the top with cocoa powder. A fine-mesh strainer works well for an even layer of cocoa.
Cover and refrigerate for at least 3–4 hours, or overnight, before serving.

Notes

Alcohol: Tiramisu can be made with or without alcohol. Coffee-flavored liqueur, such as Kahlúa or DaVinci, enhances the coffee flavor, but Marsala wine or brandy can also be used.

Make Ahead: Tiramisu is an excellent make-ahead dessert. Making it in advance allows the flavors to blend and the ladyfingers to reach the perfect texture. It will keep covered in the refrigerator for 2–3 days.

Freezing: Prepare the tiramisu completely, but do not dust the top with cocoa powder. Cover tightly with plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then dust with cocoa powder a few hours before serving.

Serving: For the best presentation, dust with fresh cocoa powder shortly before serving.

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