Classic Tiramisu
Servings: 4 servings
Yields: 4 servings
Calories: 913kcal
Prepare this classic tiramisu recipe ahead of time, and enjoy a taste of Italy at home. No baking required!
Print Recipe
Ingredients
- 2 oz freshly brewed espresso 2 shots Note 1
- ¾ cup (175 ml) hot water
- ½ cup (120 ml) Amaretto liqueur Note 2
- ½ cup (100 g) granulated sugar
- 2 tablespoons (30 g) water
- 4 (72 g) egg yolks
- 8 oz (225 g) mascarpone cheese cold Note 3
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) heavy cream cold
- 20-22 ladyfingers
- 2 tablespoons unsweetened cocoa powder natural or Dutch-processed
Equipment
- 1 Mixing Bowl with a Whisk Attachment
- 1 (8x8) Baking Dish
Instructions
To prepare the espresso mixture:
- In a medium bowl, combine espresso, water, and amaretto.2 oz freshly brewed espresso, ¾ cup hot water, ½ cup Amaretto liqueur
To make the filling:
- In a small saucepan, combine sugar and water. Bring it to a boil over medium heat and cook until the syrup reaches 244°F (118°C), about 8 minutes.½ cup granulated sugar, 2 tablespoons water
- In a mixing bowl with a whisk attachment, beat the yolks until pale yellow color, about 5 minutes.4 egg yolks
- While the mixer is running on low speed, slowly pour in the sugar syrup into the yolks. Then increase the speed to medium and beat for 4 minutes.
- Add mascarpone cheese and vanilla extract and whip until combined, about 30 seconds.8 oz mascarpone cheese, 1 teaspoon pure vanilla extract
- In a separate mixing bowl, whip the heavy cream until hard peaks form.1 cup heavy cream
- Add the whipped cream into the mascarpone mixture and gently fold until well combined.
To assemble the cake:
- Prepare 8x8-inch baking dish.
- Dip 10-11 ladyfingers into the espresso mixture for 2-3 seconds and arrange them into one layer in the prepared baking dish.20-22 ladyfingers
- Add half of the filling over the first layer of ladyfingers and spread it evenly.
- Then repeat the layers one more time with the remaining ladyfingers and filling.
- Generously dust cocoa powder all over. Cover and refrigerate overnight.2 tablespoons unsweetened cocoa powder
Notes
Note 1: You may substitute 2 teaspoons of instant espresso powder mixed with 2oz of water for double shots of espresso. Keep in mind that instant espresso may have a slightly different flavor profile than freshly brewed espresso. It tends to be more concentrated and may have a stronger, more intense coffee flavor.
Note 2: Amaretto is a sweet and aromatic almond-flavored liqueur that complements the coffee and mascarpone flavors in tiramisu. You can also use Disaronno, which is a popular brand of amaretto liqueur.
Note 3: Cold mascarpone cheese will help preventing the filling from splitting. Mascarpone cheese is what makes tiramisu a tiramisu. While cream cheese might be a possible substitute, it has slightly sweeter and tangier flavor, which will affect the flavor of the final tiramisu.
Storing Tips:
- Store leftover tiramisu in a covered dish in the fridge for 4-5 days.
- Assembled tiramisu is freezer-friendly, too! Prepare the tiramisu in a freezer-safe container, and don’t add the layer of cocoa powder. Cover the cake, and freeze it for up to 3 months.
- Let the frozen cake thaw in the fridge overnight, and add the cocoa powder when you’re ready to serve.
- Store leftover tiramisu in a covered dish in the fridge for 4-5 days.
- Assembled tiramisu is freezer-friendly, too! Prepare the tiramisu in a freezer-safe container, and don’t add the layer of cocoa powder. Cover the cake, and freeze it for up to 3 months.
- Let the frozen cake thaw in the fridge overnight, and add the cocoa powder when you’re ready to serve.
Nutrition
Servings: 1 serving
Calories: 913kcal
Carbohydrates: 73g
Protein: 15g
Fat: 57g
Sugar: 36g
Sodium: 145mg