The Easiest Tiramisu Recipe: A blog about a quick and easy tiramisu recipe you can make right at home.

Introduction

Tiramisu is one of those desserts that everyone loves. It’s creamy, delicious and easy to make. The best part is it only takes about an hour!

Ingredients

  • Eggs
  • Sugar
  • Mascarpone Cheese
  • Heavy Cream (preferably double cream)
  • Coffee granules or espresso powder dissolved in hot water.

• 3 large eggs, separated, room temperature

Step 1: Separate the eggs. The first step is to separate your eggs, which can be done by cracking them into two different bowls and letting them sit for 10 minutes or so. You’ll want to make sure that both whites and yolks are at room temperature if you’re planning on whipping up some fluffy egg whites.

Step 2: Beat the egg whites until stiff peaks form. After 10 minutes or so, grab your stand mixer (or just use a hand mixer) and start beating the egg whites until they reach stiff peaks—this means they should stand up straight when you lift up the beaters, without flopping down immediately like liquid would do; it also means that when you let go of the beaters, they stay upright in their original shape without falling over onto themselves. If you don’t have a stand mixer yet but still want to create those airy meringue-like treats in your oven right now, don’t worry—I’ll give instructions below!

• 1/4 cup granulated sugar, divided

1/4 cup granulated sugar, divided

  • For Tiramisu: 1.5 tablespoons cocoa powder, divided
  • 1/4 cup granulated sugar, divided

In a small bowl, mix together 2 tablespoons of the coffee and the rum until well combined. In another small bowl add 1 tablespoon of the coffee to your mascarpone cheese and beat with an electric mixer until light and fluffy (about 3 minutes). Add 2 tablespoons of the remaining espresso to this mixture along with ½ teaspoon vanilla extract and beat on low speed until just combined. Set aside in fridge while you make ladyfingers according to package directions then place one on each dessert plate or serving dish.

• 8 oz mascarpone cheese, room temp (I use reduced fat)

Mascarpone cheese is a soft, rich cow’s milk cheese that can be found in most grocery stores. It’s often used in tiramisu and other Italian desserts.

In order to get your mascarpone cheese ready for use, you first need to let it sit out on the counter for about 8-10 minutes before beginning the recipe. This will allow it to reach room temperature so that it doesn’t end up as clumpy or grainy when mixed into your dessert! If you don’t have any mascarpone in your fridge already (or if you’re just looking for an excuse to make some) then I recommend making this simple Homemade Mascarpone Recipe! Once made, store any leftover mascarpone in an airtight container in the fridge until ready for use (up to 24 hours).

• 1 cup plus 2 tablespoons cold heavy whipping cream

  • In a small bowl, whip the heavy cream until soft peaks form. You want to make sure you don’t over whip the cream or it will get too thick.
  • Add in 2 tablespoons of sugar and continue whipping until stiff peaks form again (it should look like a snow cap).
  • To assemble your tiramisu, spread half of your ladyfingers out on the bottom of an 8”x8” pan that has been lined with parchment paper or sprayed with cooking spray.
  • Cover with half of your mascarpone mixture, then sprinkle half of your shaved chocolate over top (you can also use cocoa powder for this step).
  • Spread out all remaining ladyfingers on top and repeat steps 4 & 5 until everything is used up!
  • Gently pour whipped topping overtop lastly so it creates a layer on top instead of just mixing everything together in one gooey mess!

• 2/3 cup strong brewed coffee, cooled (I use espresso)

  • To make strong brewed coffee, brew 2/3 cup (or 4 oz) of espresso. You can either use store-bought or make it yourself using a French press or pour-over method.
  • Cool the brewed espresso in an ice bath until it reaches room temperature, about 30 minutes.
  • In a bowl, combine 1/3 cup mascarpone cheese with the cooled espresso and whisk to combine. It’s important that you don’t over-whisk here; if you do, the mascarpone will become too soft and cakey when baked into your tiramisu layers!
  • To assemble the tiramisu: Spread half of one of your ladyfingers across a serving dish and top with 1/4 cup of amaretto liqueur (or amaretto coffee syrup). Layer on 1/2 cup coffee cream mixture from one recipe box plus 1 tablespoon unsweetened cocoa powder. Repeat with another layer of ladyfingers (you should have four stacked up), then repeat again! Top with remaining ladyfingers on top so all six are covered by cream and roughly spread out evenly across top surface area

• 36 Italian ladyfingers (savoiardi)

  • Make the coffee syrup:
  • In a small saucepan, heat together ¾ cup of water and 3 tablespoons of sugar until the sugar dissolves. Remove it from the heat and add 1 tablespoon of instant coffee granules. Stir until they dissolve completely into the liquid as well, then set aside to cool completely before using in your tiramisu recipe.
  • Make your filling:
  • Combine 4 cups heavy cream with 6 tablespoons powdered sugar and vanilla extract in a bowl or large measuring cup with a spout (you can use a whisk if you prefer). Using an electric mixer on medium speed, whip this mixture until stiff peaks form (about 3–4 minutes). Cover tightly with plastic wrap and refrigerate for at least 2 hours before proceeding to assemble your tiramisu cake later in this article’s instructions section below!

• 1/4 cup cocoa powder, for dusting (I use dark cocoa powder)

  • 1/4 cup cocoa powder, for dusting (I use dark cocoa powder)

This can be used to make chocolate truffles, mousse or frosting.

Conclusion

The tiramisu is a classic Italian dessert. It consists of ladyfingers dipped in coffee and cocoa powder, layered with mascarpone cheese and sweetened with sugar. Once it’s all assembled together, it needs to be refrigerated until chilled before serving. The best way to make this dessert is by using an 8-inch springform pan because its sides are higher than those of other pans which helps contain any mess that may occur while baking or storing leftovers after serving guests their slice(s).