Homemade Tiramisu: Easy and Foolproof Recipe
Craving a classic Italian dessert that always impresses? Tiramisu is the answer! This creamy, coffee-flavored, and lightly boozy dessert is a worldwide favorite. In this article, I’ll guide you step-by-step through my tiramisu recipe—perfect for special occasions or simply to treat yourself. I even offer two versions: an individual one, ideal for solo indulgence, and a family-sized one, perfect for sharing.
Ingrédients
For the coffee:
- 300 –400 ml strong espresso
- 50 ml dark rum optional, but recommended for flavor!
For the base:
- 24 –32 ladyfinger biscuits about 200–300g
- Enough coffee-rum mixture to soak the biscuits
For the mascarpone cream:
- 6 egg yolks
- 180 g cane sugar
- 60 ml dark rum or another alcohol of your choice
- 500 g mascarpone cheese
- 250 ml 35% whipping cream
For topping:
- Unsweetened cocoa powder for generous dusting
Instructions
This recipe yields one large tiramisu and one or two smaller individual ones (like those shown in my video).
Prepare the Coffee:
- Brew a strong espresso using your espresso machine.
- Pour the hot coffee into a shallow dish.
- Add the dark rum (if using) and stir well. (Traditionally, tiramisu uses amaretto, an Italian almond liqueur, but I prefer dark rum for its deep, warm flavor.)
Make the Zabaione (Egg Custard Base):
- Separate the egg whites and yolks. Freeze the whites for another recipe.
- In a large bowl, whisk the yolks with the cane sugar until the mixture is pale and frothy.
- Stir in the dark rum.
- Place the bowl over a pot of simmering water (double boiler/bain-marie).
- Whisk constantly until the mixture thickens and reaches about 50°C (122°F). You’ll know it’s ready when the bowl becomes too hot to hold barehanded.
- Remove from heat and let it cool slightly.
Make the Mascarpone Cream:
- In a separate bowl, soften the mascarpone with a spatula.
- Gently fold in the cooled zabaione.
- In a third bowl, whip the 35% cream until stiff peaks form.
- Carefully fold the whipped cream into the mascarpone-zabaione mixture, lifting gently to keep it airy. (Traditional tiramisu doesn’t include whipped cream, but I add it for a lighter, fluffier texture.)
Soak the Ladyfingers:
- Cut the ladyfingers to fit your dishes (either one 20x30 cm dish or 6 to 8 individual serving glasses).
- Quickly dip each biscuit into the coffee, turning once to coat both sides.
- Arrange the soaked biscuits to fully cover the bottom of your dish or glasses.
Assemble the Tiramisu:
- Spread a layer of mascarpone cream over the soaked biscuits.
- Repeat the layers, alternating biscuits and cream, finishing with a layer of cream on top.
- Smooth the surface with a spatula.
- Generously dust the top with cocoa powder.
- Chill in the refrigerator for at least 8 hours, ideally overnight.
Vidéo
Notes
Tips for Success
- Use high-quality ingredients.
- Don’t soak the biscuits too long, or they’ll get soggy.
- Whip the cream well for a light texture.
- Be patient and let the tiramisu rest enough in the fridge.
- Adjust sugar and alcohol to your taste.
Ingredient Substitutions
If you’re missing something or have dietary restrictions:- Mascarpone: Substitute with creamy ricotta, cream cheese, or strained Greek yogurt.
- Ladyfingers: Use boudoirs, dry biscuits, or even sponge cake slices.
- Rum: Replace with vanilla extract, almond extract, or flavored syrup.
Frequently Asked Questions (FAQ)
Can I make tiramisu ahead of time?Yes! It’s even better after resting overnight in the fridge. Is it safe to use raw eggs?
If concerned, use pasteurized eggs or cook the zabaione to a higher temperature to kill bacteria. How to prevent tiramisu from becoming too watery?
Make sure the mascarpone is well drained and don’t soak biscuits too long in coffee.