Tiramisu is a delicate dessert I have heard of for ages but only until recently tried at a restaurant. It was simple, yet rich in texture and flavor. I noticed, however, that many recipes call for alcohol, primarily Kahlua or Rum. I wanted to make one without, and I think it tastes amazing.
I have lost count of how many times I've made this dessert, and it's been a hit every time, especially for those who love coffee! The espresso pairing with the Marscarpone creme and delicate ladyfingers is a perfect combo.
When I first made Tiramisu, I made it the traditional way by creating it in a large round pan, or 9x13 pan, and is easily serveable. After serving it that way many times, I tried a new method that could be even easier to serve and still be aesthetically pleasing. I made individual Tiramisu cups, and wow these were a bigger hit than I envisioned! However, depending on the size of your cups, this recipe will need to double in quantity. I used relatively small cups, 8 oz and less, and made about 30 cups. For example, for a traditional pan, follow the recipe below. If you choose to make these individually, you will need 3 cups of heavy whipping cream 16 oz of mascarpone cheese, and so on. No matter how you choose to make this, enjoy every bite!
My goal is to eat this sweet dessert in the place it comes from, Italy!
Tiramisu
Prep time: 25 mins Fridge time: 1 hour to overnight
Ingredients:
1 and 1/2 cups of heavy whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
1 cup espresso, cold (if you own a Nespresso Machine, it takes about 3-4 pods of espresso)
8 oz mascarpone cheese
1 and 1/2 package of ladyfingers
cocoa powder to dust on top
Steps:
Use a 9x13 dish or individual cups for the tiramisu, it's a perfect fit!
Add the whipping cream to the mixing bowl and using a whisk attachment on a kitchen aid or hand mixer, beat on medium speed. After 2 mins, gradually add the sugar and vanilla extract and continue to beat until stiff peaks form (dont overmix!)
Add the mascarpone cheese and mix until fully combined. I would mix for about 1-2 mins.
Prep your station for assembling the Tiramisu, with the ladyfingers, espresso, and cream mixture.
Now for the fun part! Take each lady finger and dip it into the espresso, I dip both sides, and you can also lightly soak them, you will need a shallow dish for the coffee. It's a preference, but I like just having espresso on either side of the lady's finger. Line the dish with the lady fingers, then add the cream mixture on top and smooth over. Repeat the steps, dipping the lady fingers into the espresso, and adding the cream mixture.
If you want a fancier touch to it, using a piping bag, take the remaining mascarpone cheese and add it to the piping bag. Once you finish your second layer of lady fingers, cut a small hole at the end of the bag, and pip circles onto the top.
It should make two layers. Dust the cocoa powder on top, and be liberal!
For individual cups: if you choose to make these in cups, follow the steps above, the only difference is that you'll break the ladyfingers to fit into the cup, and you'll need to pipe the cream mixture. Depending on the size of the cup you use, you could either get one or two layers in. For extra topping, after dusting the cocoa powder, add shaved chocolate to the top.
Refrigerate for up to 4 hours, or overnight.
Bon Appetit!
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