Tiramisu is an amazing classic Italian dessert. It is made with layers of espresso dipped Ladyfingers cookies, smooth mascarpone cream whipped with a hint of Amaretto and dusted with cocoa powder. This recipe uses raw eggs but they are cooked to safe temperature.
Tiramisu is a special dessert for me. I tried it for the first time when I moved to the states. This was one of the best desserts on the menu of our family restaurant. My mom was always the one to make the desserts and she insisted that I try her Tiramisu first. I Loved it at first bite!
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, 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, beating the eggs, and beating in mascarpone cheese for the mascarpone filling.
There is nothing in the tiramisu not to love. Italian Lady Finger cookies are soaked in esspresso and layered with smooth mascarpone cream filling. If that’s not enough, the dessert is infused with Amaretto liqueur and topped with cocoa.
ARE THERE RAW EGGS IN TIRAMISU
Eggs give mascarpone filling it’s deep, decadent, rich and silky texture. Many people get concerned about raw egg yolks mixed with mascarpone and whipped cream. I have to be honest that is one of my concerns as well and that is why I bring egg yolks to safe temperature in a double boiler.
There is small risk in using raw eggs and that is why it is safer to cook the eggs in desserts like custard, chocolate mousse, and tiramisu. Bring the eggs to a recommended safe temperature of 160°F.
To get the eggs to a safe temperature, heat them up in a double boiler. (If you don’t have a double boiler, set a glass mixing bowl over a pot filled about half way with water. Water should not be touching the bowl on top.)
Heat up water in a double boiler over medium heat and lower heat to medium-low. Add egg yolks and 1/2 cup of sugar and gently whisk to mix. Cook yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for 7-10 minutes. (Until eggs are 160-165 F.) Make sure to keep gently stirring to keep eggs moving the whole time so you don’t scramble the eggs. Once they are up to temperature, take off heat.
CAN I MAKE THIS TIRAMISU WITHOUT ALCOHOL?
Yes, this recipe can be made without alcohol.
There is such a small amount of Amaretto in this recipe that you can simply omit it without compromising the texture of the cream. So if you do not wish to include alcohol in your Tiramisu, simply don’t add it to the eggs.
HOW TO MAKE TIRAMISU
Mascarpone Cream Filling:
Whipped Cream: use a whisk attachment on the mixer to whip cold whipped cream and 3 tbsp of sugar in the cold bowl. Whip until stiff peaks appear and place it in the refrigerator until ready to use.
Eggs: Heat up water in a double boiler over medium heat and lower heat to medium-low. Combine egg yolks and 1/2 cup of sugar and gently whisk to mix. Heat yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for about 10 minutes. (Until eggs are 160°-165° F.) Take the bowl off heat or transfer heated eggs into a bowl. Whisk in Amaretto and, beat egg yolks with a whisk attachment until thickened and light in color.
Mascarpone: Add mascarpone cheese to the egg mixture and whisk until combined. Carefully, fold in whipped cream until all smooth.
Putting Together Tiramisu:
Use an 8×8 baking dish.
Pour cold espresso into a wide and shallow bowl that will fit the lady finger cookies. Slowly dip each cookie in cold espresso but don’t soak them. Lay dipped cookie in the corner of the dish. Repeat with each cookie, laying dipped cookies side by side until the bowl bottom of the dish is covered.
Cover cookie layer with half of mascarpone cream filling, making sure it is even all over. Layer remaining espresso dipped cookies over the cream and cover with remaining mascarpone cream.
Dust with cocoa powder on top, cover the dish with plastic wrap and refrigerate overnight. (Or for at least 6 hours.)
HOW TO STORE TIRAMISU
Tiramisu is easily stored in the same dish it is made in, in the refrigerator. Make sure to cover the dish with plastic wrap to create an air-tight seal over the top. If the dish you are using comes with a lid, that will be perfect to use.
Store Tiramisu in the refrigerator for 4-5 days.
This dessert actually gets better over the fist couple of days so you can make it ahead a day or two and store in the refrigerator until ready to serve. Prepare Tiramisu completely and cover the pan air-tight. Keep it in the refrigerator for a 1-2 days before servings. Dust with a little more cocoa powder right before serving.
Make sure to refrigerate all leftovers immediately.
Can I Freeze Tiramisu?
Yes, you can!
If you plan to freeze tiramisu, make it in aluminum pan or another freezer-safe pan. Make it according to the recipe but don’t add cocoa powder on top. Place one sheet of plastic wrap flush with the mascarpone cream layer on top and gently rub it to make sure it’s touching at all edges. Wrap the whole pan in a couple more layers of plastic wrap and then a layer of aluminum foil. Make sure you are wrapping it air-tight. Label and date it on top.
In the freezer, tiramisu should last up to 3 months. Thaw it in the refrigerator overnight. Dust with cocoa powder of top and serve it when ready.
SOME MORE DESSERT RECIPES TO TRY
Tiramisu Dip from Crunchy Creamy Sweet
Balsamic Strawberry Tiramisu from The Seaside Baker
Tiramisu Cheesecake from Food Lover’s Odyssey
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The Best Tiramisu
- 12 oz Mascarpone
- 1 cup heavy whipping cream
- 3 tbsp white granulated sugar
- 1/2 cup white granulated sugar
- 6 egg yolks
- 2 tbsp Amaretto
- 10 oz Ladyfingers cookies
- 1 1/2 cup cold espresso you can use instant espresso powder
- 2 tbsp Cocoa Powder for dusting
Mascarpone Cream Filling:
- Use whisk attachment to beat cold heavy cream and 3 tbsp of sugar in the cold bowl, until stiff peaks appear. Put whipped cream in the refrigerator until ready to use.
- Heat up water in a double boiler over medium heat and lower heat to medium-low. Add egg yolks and 1/2 cup of sugar and gently whisk to mix. Cook yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for 7-10 minutes. (Until eggs are 160°-165° F.) Take off heat.
- Add Amaretto and beat egg yolks with a whisk attachment on the immersion blender or hand held mixer. Beat until thickened and light in color.
- Beat in mascarpone cheese until combined.
- Carefully fold in whipped cream until all smooth.
Putting Together Tiramisu:
- Use an 8x8 baking dish to put together Tiramisu.
- Pour cold espresso into a bowl that will fit the lady finger cookies. Slowly dip each cookie in cold espresso but don't soak them. Lay dipped cookie in the corner of the dish. Repeat with each cookie, laying dipped cookies side by side until the bowl bottom of the dish is covered.
- Cover cookie layer 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 on top, cover the dish with plastic wrap and refrigerate overnight. (Or for at least 6 hours.)
Originally published on Will Cook For Smiles on February 22, 2015.