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This tiramisu is a dreamy mix of creamy mascarpone and ladyfingers soaked in coffee. It’s a rich treat that feels fancy but isn’t tough to make. Perfect for wowing friends or ending a chill dinner on a sweet note.
The first time I whipped up tiramisu, I couldn’t believe how simple ingredients came together for such a classy dessert. Now it’s my go-to when I want something special without spending forever in the kitchen.
What You’ll Need
- Coffee liqueur: adds a warm hint of booze, but you can skip it and use extra coffee if you want no alcohol
- Heavy cream: whipped until puffy peaks show to lighten the mascarpone mix
- Large eggs: give the dish a rich, creamy base when mixed with sugar
- Granulated sugar: cuts the bitterness of coffee and mascarpone
- Ladyfinger cookies: they soak up coffee but don’t get mushy – pick firm ones
- Mascarpone cheese: the creamy hero with a silky feel; fresh and good quality works best
- Cocoa powder: sprinkled on top for a nice chocolatey finish and a bit of bitterness
- Strong brewed coffee: used to soak the ladyfingers and give that classic flavor, freshly made is best
Step-By-Step Guide
- Make The Coffee Mix
- Start with strong coffee and let it cool down. Stir in coffee liqueur in a shallow dish to make the soaking liquid for ladyfingers. This will be the tasty base for your layers.
- Mix The Cream
- Whisk eggs with sugar until light and a bit fluffy, which helps make your tiramisu airy yet rich. Then blend in mascarpone until smooth and creamy.
- Whip The Cream
- In a different bowl, beat heavy cream until it stands up in stiff peaks. This adds air and softness to the make-up of your dessert.
- Fold It Together
- Gently combine the whipped cream into the mascarpone mix without losing fluffiness. Handle it with care to keep it light.
- Layer Ladyfingers
- Dip ladyfingers quickly in the coffee mix so they soak just right, not too long so they don’t go soggy. Lay them down evenly as your bottom layer.
- Add Cream Layers
- Spoon half the mascarpone cream over the ladyfingers, then repeat the soaking and layering once more with the remaining cream mix to build it up nicely.
- Chill And Finish
- Wrap the dish and chill for at least 4 hours or overnight to let flavors settle. Just before serving, dust generously with cocoa powder.
I love remembering making tiramisu for a friend’s birthday. Their happy faces showed me that classics always hit the spot. Using really good mascarpone makes a big difference, so don’t skip on quality.
How To Keep It Fresh
Keep your tiramisu covered in the fridge to lock in freshness and stop it from drying out. Best eaten within three days for the yummiest taste. You can freeze leftovers in small bits but fresh always wins.
Try These Swaps
You can swap out coffee liqueur for rum or amaretto if you want a different vibe. Use decaf coffee if you want something after dinner without the buzz. Try adding fresh raspberries or grated dark chocolate between layers for some fresh or rich twists.
Serve With These
Pair tiramisu with a strong espresso or creamy cappuccino to bring out the coffee flavor. A glass of sweet dessert wine like Moscato or Vin Santo works great too. Fresh berries or mint make a nice pop of color and brightness.
Tiramisu is a timeless treat that’s super simple to put together and even easier to enjoy. Its mix of bold coffee and smooth sweetness makes it a favorite to keep coming back to.
Frequently Asked Cooking Questions
- → Which coffee is best for soaking the ladyfingers?
Espresso or a strong coffee works great, giving a bold flavor that pairs well with the creamy layers.
- → Is there a substitute for coffee liqueur?
Yes, you can go with coffee extract or leave it out for a version without alcohol and still get good taste.
- → How long should it chill before eating?
Chill for at least four hours so the flavors mix well. Overnight chilling gives the best texture and taste.
- → Can eggs be swapped for safety or dietary reasons?
Definitely. Pasteurized eggs or using extra whipped cream are good options to avoid raw eggs but keep it creamy.
- → Why add cocoa powder on top?
The cocoa adds a little bitterness to balance sweetness and makes the dessert look just right.