Sensational & Simple: An Easy Tiramisu Recipe The Family Will Love!
While this Tiramisu recipe is not for a frozen dessert, it is an amazing dessert all the same. It is perfect for just about any occasion, from a surprise at the end of a romantic dinner for two, or as a special dessert for a family dinner, to a festive treat on a holiday table.
I’ve always believed that while tradition is essential, there’s room for innovation in every dish. After all, that is one of the joys of cooking, finding new ways of making traditional dishes. You should never be afraid to be creative in the kitchen. That’s what makes for great chefs!
For this Tiramisu recipe, I’ve chosen to make ladyfingers from scratch, in the form of a layer sponge cake. There’s something magical about homemade ingredients, and I wanted to bring that authentic touch to today’s recipe.
With this easy Tiramisu recipe, I’ve taken some liberties, always ensuring the essence remains intact. From my method of soaking the cake to my choice of creamy fillings, each decision reflects my personal journey and experiences with this dessert.
As we dive into today’s Easy Tiramisu Recipe, I hope you enjoy it as much as I do.
So, let’s get baking!
Easy Tiramisu Recipe: A Step-by-Step Guide
Recipe Video
Recipe Ingredients
For the Ladyfinger Cake:
- 7 large Eggs, separated
- 1/4 cup Sugar for egg whites
- 1/4 cup Sugar for egg yolks
- 1/4 cups + 3 Tablespoons, Cake Flour
- 1 ½ teaspoons Tahitian Vanilla Extract
For the Coffee Syrup:
- 2 cups Strong Brewed Coffee
- 2 tablespoons Rum
- 2 tablespoons Kahlúa (optional)
- 2 tablespoons Marsala Wine (optional)
- Sugar to taste
For the Mascarpone Cheese Filling:
- 3 cups Heavy Cream
- 8 oz Mascarpone Cheese, (room temperature)
- 1/2 cup Sugar
For Dusting:
- Unsweetened Cocoa Powder
Recipe Instructions
Preheat Oven to 375°F (190°C)
Prepare the Ladyfinger Cake:
- Separate the egg whites from the yolks into two different bowls.
- Whip the egg whites, adding sugar gradually, until they form stiff peaks.
- In another bowl, cream the egg yolks with sugar until well combined.
- Gently fold the egg yolk mixture into whipped egg whites.
- Add vanilla extract and gently fold in the cake flour in two or three batches.
- Line a baking sheet with parchment paper and lightly grease it with a non-stick spray.
- Spread the batter evenly onto the baking sheet.
- Bake for about 15 minutes or until the cake is golden and springs back when touched. Remove from the oven and let it cool completely.
Prepare the Coffee Syrup:
- Brew strong coffee, and sugar to taste, stir until the sugar is completely dissolved, and allow to cool.
- Add rum, Kahlúa, Marsala wine (if using),
Prepare the Mascarpone Cheese Filling:
- In a mixing bowl, whip the heavy cream until it forms stiff peaks. Add mascarpone cheese and sugar until smooth.
- Gently fold the mascarpone mixture into the whipped cream until well combined.
Assemble the Tiramisu:
- Jean-Pierre used a 13” X 9” lasagna pan
- Cut the cooled ladyfinger cake into two equal pieces (approximately 12x8 inches each).
- Place one piece of the cake at the bottom of a lasagna pan. Generously brush the cake with the coffee syrup.
- Spread half of the mascarpone cheese mixture evenly over the soaked cake.
- Place the second piece of cake on top and repeat the process with coffee syrup and the remaining mascarpone cheese mixture.
Chill and Serve:
- Cover the tiramisu with plastic wrap and refrigerate for at least 4-5 hours or better yet overnight to allow the mixture to solidify.
- Before serving, dust the top of the tiramisu with unsweetened cocoa powder using a fine sieve.
- Slice, serve, and enjoy your homemade Mascarpone Cheese Tiramisu!
- This simplified tiramisu recipe offers all the indulgent flavors of the traditional dessert without the extra effort. It's perfect for impressing guests or satisfying your sweet tooth with minimal fuss. Buon Appetito!
You can find the items below used in making this dish at our online store!
Private Notes
20 of the Most Frequently Asked Questions about Tiramisu and How to Make It:
1. What is Tiramisu?
Tiramisu is a classic Italian dessert that translates to “pick me up” or “cheer me up.” It’s made of layers of coffee-soaked ladyfingers (or sponge cake) layered with a rich mascarpone cheese mixture and dusted with cocoa powder. Its rich and creamy texture combined with the bold flavors of coffee and cocoa make it a favorite dessert worldwide.
2. Where did Tiramisu originate?
Tiramisu is believed to have originated in the Veneto region of Italy. While there are various stories about its origin, it’s widely accepted that it’s a relatively modern dessert, becoming popular in the 1960s and 1970s. The dessert captures the essence of Italian culinary tradition, focusing on simplicity and the use of high-quality ingredients.
3. What cheese is used in a traditional Tiramisu recipe?
The primary cheese used in Tiramisu is mascarpone. Mascarpone is an Italian cream cheese that is rich and has a smooth texture. It’s essential to use mascarpone to achieve the authentic taste and texture of Tiramisu. Some recipes might suggest substitutes like cream cheese, but for a genuine Tiramisu experience, mascarpone is irreplaceable.
4. Can I use regular coffee instead of espresso for the syrup?
Yes, you can use regular coffee if you don’t have espresso. However, it’s essential to make the coffee strong to mimic the robust flavor of espresso. The coffee syrup gives Tiramisu its distinctive coffee flavor, so ensure it’s potent enough to stand out.
5. Is there alcohol in Tiramisu?
A traditional Tiramisu recipe often includes alcohol, typically rum, Marsala, or coffee-flavored liqueurs like Kahlúa. However, it’s optional, and you can make a non-alcoholic version by simply omitting it. The alcohol adds depth and complexity to the flavor, but the dessert is still delicious without it.
6. Why is my Tiramisu too soggy?
If your Tiramisu is too soggy, it’s likely because the ladyfingers were soaked in the coffee mixture for too long. They should be quickly dipped to absorb the coffee without becoming too saturated. It’s essential to find a balance to ensure the ladyfingers are moist but not overly soggy.
7. Can I make Tiramisu without raw eggs?
Yes, while a traditional Tiramisu recipe uses raw eggs, many modern versions omit them due to health concerns. Instead, you can use whipped cream to achieve a similar texture. If you’re concerned about consuming raw eggs, ensure you source fresh, high-quality eggs or look for pasteurized options.
8. How long should Tiramisu set before serving?
Tiramisu is best when allowed to set in the refrigerator for at least 4-5 hours. However, for optimal flavor melding, letting it sit overnight is recommended. This resting period allows the flavors to meld and the dessert to achieve the perfect consistency.
9. Can Tiramisu be frozen?
Yes, Tiramisu can be frozen. If you plan to freeze it, avoid dusting it with cocoa powder until you’re ready to serve. When you want to eat it, let it thaw in the refrigerator for several hours or overnight.
10. Is Tiramisu safe for children and pregnant women?
Traditional Tiramisu contains raw eggs and alcohol, which may not be suitable for children, pregnant women, or those with compromised immune systems. If serving to these groups, consider making a version without raw eggs and alcohol.
11. What can I use instead of ladyfingers?
If you can’t find ladyfingers, you can use sponge cake or pound cake as a substitute. The key is to have a base that can absorb the coffee syrup without becoming too soggy.
12. How do I store leftover Tiramisu?
Store any leftover Tiramisu in the refrigerator, covered with plastic wrap or in an airtight container. It’s best consumed within 2-3 days for optimal freshness.
13. Why is it called “Tiramisu”?
The name “Tiramisu” translates to “pick me up” in Italian, likely referring to the energizing combination of coffee and sugar in the dessert.
14. Can I make Tiramisu without coffee?
While coffee is a primary flavor in Tiramisu, you can make variations without it. Some recipes use fruit juices, chocolate, or other flavors. However, keep in mind that it will have a different taste profile without the coffee.
15. What’s the difference between Tiramisu and Tiramisu cake?
Traditional Tiramisu is a no-bake dessert made with layers of coffee-soaked ladyfingers and mascarpone mixture. Tiramisu cake, on the other hand, incorporates the flavors of Tiramisu into a baked cake form, often using coffee-flavored cake layers with mascarpone frosting.
16. Can I make Tiramisu dairy-free?
Yes, you can make a dairy-free version of Tiramisu by using dairy-free alternatives for mascarpone and whipped cream. There are many vegan and dairy-free recipes available that use ingredients like coconut cream or cashew-based fillings.
17. Why did my Tiramisu turn out too sweet?
If your Tiramisu is overly sweet, it could be due to the sugar content in the mascarpone mixture or the coffee syrup. Always taste your components before assembling to ensure they are balanced. If you’re following a new recipe, consider reducing the sugar amount if you prefer desserts that are less sweet. Remember, the cocoa powder dusted on top also adds a bitter contrast, so it might balance out the sweetness.
18. What kind of cocoa powder should I use for Tiramisu?
It’s best to use unsweetened cocoa powder for Tiramisu. The cocoa powder is primarily for dusting on top of the dessert, providing a rich, chocolatey aroma and a slightly bitter contrast to the sweet and creamy layers beneath. Dutch-processed cocoa powder, which is darker and less acidic than natural cocoa powder, is an excellent choice for its smooth flavor.
19. Can I add fruits to my Tiramisu?
While traditional Tiramisu doesn’t include fruits, many variations incorporate fruits like strawberries, raspberries, or even tropical fruits like mango and passion fruit. If you decide to add fruits, layer them between the mascarpone mixture and the coffee-soaked ladyfingers. However, be cautious about adding too much moisture, as it can make the dessert soggy.
20. How can I make a lighter version of this easy Tiramisu recipe?
To make a lighter version of Tiramisu, consider the following modifications:
- Replace some or all of the mascarpone with low-fat cream cheese or ricotta.
- Use whipped egg whites or a reduced amount of whipped cream in the mixture to maintain a fluffy texture without adding too many calories.
- Reduce the sugar content or use alternative sweeteners.
- Opt for decaffeinated coffee if you’re looking to reduce caffeine intake.
Remember, Tiramisu is a versatile dessert, and while there’s a traditional way of making it, there’s always room for creativity and personal preferences. Whether you stick to the classic recipe or venture out with your variations, the key is to balance flavors and textures for a delightful dessert experience.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Looks like alot of work but Welling
To try. And hope
for the best.
Your is perfect
And am sure it’s delicious. Thank you for sharing
And making video
helps. Many blessing Thank you. Margarita 🍹
Thank you for helping out, wonderful information. “Riches cover a multitude of woes.” by Menander.
Absolutely awesome. Thanks for sharing…
Love this recipe
Looking forward to cooking with ” Chef Jean Pierre”.