Tiramisu is a popular coffee-flavoured Italian custard dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions such as Veneto, Friuli Venezia Giulia, Piedmont, and others.
Numerous variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers. Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all. Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy, Malibu, or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and Kahlúa. Disaronno is also often used to enhance the taste of tiramisu.
How to make Tiramisu
Replacing some of the ingredients, mainly coffee, there arose numerous variants such as tiramisu with chocolate, amaretto, berry, lemon, strawberry, pineapple, yogurt, banana, raspberry, coconut, and even beer. Although these are not considered True Tiramisu as these variations only share the layered characteristic of Tiramisu
Prep Time: 30 minutes
Cook time: 40 minutes
Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes.
- 6 large egg yolks
- 3/4 cup sugar
- 3/4 cup whole milk
Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth.
- Four containers mascarpone cheese
- 1 1/2 cups espresso or strong coffee
- 1/2 cup brandy or cognac
Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers.
- 30 to 32 crisp Italian savoiardi
- 1/4 cup cocoa powder
- Bittersweet chocolate
Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Shave curls of chocolate on top with a vegetable peeler.
Eat the Tiramisu.