Amazing classic dessert. Tiramisu is made with layers of espresso dipped Ladyfingers cookies, smooth mascarpone cream with a hint of Amaretto and dusted with cocoa powder.
Tiramisu is a special dessert for me. I tried it for the first time when I moved to the states. My family owned a little restaurant and it was one of the desserts on the menu. My mom was always the one to make the desserts and she insisted that I try her Tiramisu first. I Loved it! (Yeap, with a capitol “L.”)
I watched her make Tiramisu for years but was always intimidated to make it myself. The finished product always looked like it took forever to make. Boy, was I wrong. This dessert is super easy to make and takes about 30 minutes. The longest part is letting it set in the refrigerator for a few hours.
If you have an immersion blender, (you are probably besties with it like I am) then you won’t have to break out your hand mixer or stand-up mixer and it will be that much easier. You can use the whisk attachment for whipped cream, for beating the eggs and beating in mascarpone cheese. But enough about my crush on my immersion blender and more about my crush on this dessert!
There is nothing here not to love! Coffee, cookies, smooth cream, Amaretto and cocoa…heavenly!
Many recipes for Tiramisu use beaten raw egg yolks mixed with mascarpone and whipped cream, but in this particular recipe, I bring egg yolks to safe temperature in a double boiler. You can make that decision yourself. Just make a note that there is small risk in using raw eggs. I have made Tiramisu cream with raw egg yolks before and it was just fine, but I still prefer to cook the eggs when possible. I bring the eggs to a recommended safe temperature of over 140F.
- 12 oz Mascarpone
- 1 cup heavy whipping cream
- 3 tbs white granulated sugar
- ½ cup white granulated sugar
- 6 egg yolks
- 2 tbs Amaretto
- 9-10 oz Ladyfingers cookies
- 1 - 1½ cup cold espresso (you can use instant espresso powder)
- About 2 tbs Cocoa Powder for dusting
- (Use whisk attachment) Beat cold heavy cream and 3 tbs of sugar in the cold bowl, until stiff peaks appear. Set aside (in the refrigerator.)
- Heat up water in a double boiler over medium heat and lower heat to medium-low. Cook yolks and ½ cup of sugar in the double boiler over medium-low heat, slowly stirring the whole time, for 7-10 minutes. (Until eggs are 140-145 F.) Take off heat.
- Add Amaretto and, using a whisk attachment, beat egg yolks until thickened and light in color.
- Beat in mascarpone until combined.
- Carefully, fold in whipped cream until all smooth.
- In an 8x8 baking dish, start by layering half of the Ladyfingers cookies. Slowly dip each cookie in cold espresso but don't soak them.
- Cover with half of mascarpone cream mixture, making sure it even all over.
- Layer remaining espresso dipped cookies over the cream and cover with remaining mascarpone cream.
- Dust with cocoa powder and refrigerate overnight. (Or for at least 6 hours.)
Check out these great recipes from other bloggers:
Tiramisu Dip from Crunchy Creamy Sweet
Balsamic Strawberry Tiramisu from The Seaside Baker
Tiramisu Cheesecake from Food Lover’s Odyssey
Tiramisu Macarons from Culinary Couture
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