Easy Tiramisu Recipe

This is the best tiramisu recipe! Layers of rum- and espresso-soaked ladyfingers and a rich, creamy mascarpone filling create a beautiful, sophisticated no-bake dessert with a lot less effort than you’d think! Tiramisu is a classic Italian dessert of ladyfingers soaked in bold espresso and rum, enveloped in layers of thick, velvety mascarpone and custard cream. It is simply decadent, and oh-so elegant. The complex flavor of tiramisu is a product of the delicate soaked ladyfingers and luscious cream layer. The cream layer is composed of mascarpone, rum, vanilla-scented whipped cream, and custard. A classic tiramisu recipe calls for raw egg yolks. Since I know some are hesitant to eat raw eggs, I lightly and carefully cook the custard (also called zabaglione) until thick and creamy, keeping my recipe true to the classic flavor and using Italian pastry methods.

RECIPE: https://preppykitchen.com/easy-tiramisu/

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Hey, I’m John Canel and today on Preppy Kitchen, we’re making a deliciously decadent tiramisu. So, let’s get started. First off, you’re going to want to brew one and 1/2 cups of espresso or very strong coffee. Let it come to room temperature and then pour that into a medium bowl. To this coffee, we’re going to add half a cup of dark rum. This is what we’ll soak our lady fingers in. This gives us the punch of flavor that makes our tiramisu so delicious. I’m going to give this a quick stir. If you wanted to, you could omit the alcohol and just have two cups of coffee. Or you could add more alcohol and have dark rum with gramier or like a nice orange lure. You could use an amordo. You could have a coffee lure like Mr. Black or Kúa. This could be so personalized and have so many different flavors. So, use your favorites and have fun. Going to set this aside and we’ll use this again when we assemble our tiramisu. Now grab a large bowl along with 16 ounces of maserone. This, if you haven’t had it, is so delicious. When I was a little kid making tiramisu, which is one of my favorite things to do as a child, I had to go to an Italian specialty store with my mom to get mascarone because it was not at the grocery store. Things have changed and you can find mascarone at almost every grocery store now. If you haven’t had mascarone before, imagine heavy cream, but it’s the consistency of cream cheese. So, it’s just rich, lovely flavor. It’s like eating whipped cream. In fact, you can add mascarone to whipped cream to create a more stable frosting for cakes cuz the flavor is so compatible. To the mascarone, I’m adding 1/4 cup of dark rum. Now, in my humble opinion, a tiramisu is a boozy dessert. If I ever have one that doesn’t have alcohol, I am extremely disappointed. However, if you want to make this for kids, you could totally eliminate it. I get it. It’ll still be delicious. Add this in. And you could whisk this in or use your hand mixer. We just want to have it nice, creamy, and consistent. It smells so delicious already. Okay, that looks lovely. Oh my gosh. Set that aside. Now, we’re going to grab a medium pot and a medium bowl to create a double boiler. The bowl should fit over the pot. And what we’re going to do is fill this with about 2 in of water and let the steam gently heat. What goes inside of here? Egg yolks and sugar. Place that over a medium heat. And we’re going to bring that to a simmer. Now we’re going to create the delicious heart of the tiramisu, the zibiglion. This is going to be a combination of six egg yolks gently heated up with sugar. So, separate the whites out. You can freeze these for later. Make a healthy omelette or a delicious mering. When I was a teenager, I would go to what I considered fancy restaurants at the time and just like sample desserts. It was one of my favorite things to do and tiramisu was my favorite thing to enjoy at a restaurant. So, I learned how to make them and it’s something I truly enjoy making. I love creamy things that are not too sweet and turisu definitely falls into that category. It’s like so lovely. Dissolves on the tongue and the flavors are just perfect. 1 2 3 4 5 and six. By the way, if you like my videos, hit that subscribe button. There’s two new recipes every single week. and six. To the egg yolks, I’m adding 2/3 of a cup or 133 gram of granulated sugar, 1/3, and two. Grab a whisk and we’re going to give this a good mix. A nice gentle heat will cook the egg yolks to 160 so they’re food safe and also help dissolve the sugar and give us a lovely custardy base to hold the tiramisu together. Once this is nice and combined, we can pop this onto our simmering water and just hang out and whisk this constantly until it’s a beautiful light color and slightly thickened. So, tiramisu falls into the category of beloved Italian desserts that are actually not that old. So, the modern version of tiramisu I think of as like a 1980s dessert, but probably originated from the ’60s or ‘7s and then became popular in the 80s, but it’s not like it came from the 1670s. It’s the 1970s. is a very new uh new dessert and is a testament to how delicious it is that it became that popular that quickly and is thought of as a classic. So, as I whisk, you can see sugar starts to dissolve, the color becomes lighter and with continued heat and whisking about 5 to 8 minutes, you’ll end up with a beautiful light pastel color. In case you haven’t had turmy sue before, layers of this lovely creamy mascarone with lady fingers that are soaked. Lady fingers are dry and airy cookies that are perfect for dipping. You could enjoy them with your coffee in the morning or you could dip them in a rummy coffee mixture and then layer them with mascar pone to create a beautiful dessert. They’re actually really easy and fun to make. However, almost no one makes them. I think I have a video for that on the channel. I definitely have a recipe for that on the blog. So, if you wanted to make some as a project, go ahead. You can put some of your egg whites to use. But, they’re really easy to buy at the market and they still taste delicious, especially since we’re dipping them and they’re going to be surrounded by the mascarone mixture. Okay. So, so, so I’m 4 minutes in and right now I have a lighter color. I can see the sugars dissolved because there’s no little granules hanging around and it’s starting to thicken up. It’s getting close. So a few minutes later, my mixture is nicely and slightly thickened. You can feel with your clean fingers that the sugar is dissolved and it’s slightly thickened in a beautiful pale yellow color. So we can take this off heat and incorporate this into the maserone. So pour this in. I love the play of colors. And now we can incorporate this together and it’s easiest with your hand mixer. Traditionally, a tiramisu is going to have this coffee flavor, but there are so many variations, including like orange and lemon turis. The list goes on. You can just sub out the coffee for fruit flavors as well. And often times it’s quite lovely. [Applause] Beautifully incorporated. You can scrape the bowl down just to double check. And you can see it is quite slack right now as it’s pretty hot. Needs a little bit of time to chill out and set up. So, you can cover this and pop it into the fridge for 15 minutes or so while we get everything else set up, including our whipped cream. You don’t have to cover it. Into the bowl of my stand mixer, fitted with the whisk or a big bowl and a hand mixer, two cups of cold, heavy cream, and 2 tsp of vanilla. Mix it up starting on low, working all the way up to high. And we want beautiful soft peaks. So, just keep an eye on it because it happens so quickly. If you have bad luck whipping cream, here’s my advice. The whisk, the bowl, and the cream in the fridge until you’re ready to use them, so they’re nice and cold. And then keep an eye on this and whisk until it is almost there. And then finish it off by hand. It’s so easy to over whip cream when you’re using a mixer. [Music] See, it’s almost there, but not quite. Still a bit soft. So, just finish it off by hand. And you can feel the difference. And really just be sure it’s going to be the right consistency. A nice stiff but not overworked peak that’s holding its shape. This can hang out in the fridge, too, until it’s ready. It’s been 15 minutes, and I’m going to fold my whipped cream in to my mascarone mixture. Apparently, this is a more American version of tiramisu [Music] because in some Italian recipes, they’ll fold in the whipped egg whites. Just fold this together. So pretty. You want to mix until there’s no remaining streaks. And if you’re having some trouble with your folding, skirt the bottom of the bowl, bring your spatula up and cut through the middle before repeating that. And you just kind of turn your bowl and keep folding until it’s all gone. But you can use a whisk towards the end of this process just to bring it together. We’re trying to preserve those beautiful bubbles in the whipped cream so we have some volume and lightness. Okay, this looks lovely. No streaks. It’s a light color. And we are ready to begin our assembly. So, grab a 9x13in dish and roughly two packages or 40 lady fingers. So, the deal is these lady fingers are dry. They’re a dipping cookie and we don’t want to fully saturate them. Do not be tempted to like get them all completely laden with the coffee mixture. One, they’ll fall apart, and two, this will be like kind of soggy because it’ll leak. What we want to do is take your lady finger, dip it for just a few seconds, flip it over, and that’s good. So, we’re going to place that down, and you’re going to create a bed of these partially soaked lady fingers. These don’t need more than 2 seconds of dipping time. One, two. They’re very porous. Because the dipping time is so brief, you don’t want to dip more than one or maybe two at a time. If they’re a little too big to fit comfortably, you can just give them a trim. And now you have a little soaked cookie to nibble on. [Music] [Music] There’s a possibility that you might be doing a heavy soak without realizing it. That’s okay. All you have to do is brew a little bit more coffee and pour a little bit more rum and create more of the soaking mixture. It’s not a big deal. Once you have your first layer, we can add half of the mascarone mixture right over the top. So, let’s grab half of this. And you might notice, oh my gosh, this is really like not very strong. How will we cut into this? With the magic of your refrigerator, this will be chilled overnight. Hope you’re not watching this video trying to make Jeremy soup for a dinner party that happens like in an hour. Actually, if you if you did need to do that, it still tastes delicious. I would just have it like in little individual cups for serving. So make little individual tiramisu. Pop it into the refrigerator for a few hours and just understand it won’t have that scooping structure. It’ll still be delicious. Don’t do this. Individual cups in case you’re watching a video that’s last moment. All right. Half of our maserone mixture goes over here. Use an offset spatula to smooth this into a nice even layer. So satisfying. No need to be completely perfectly flat and level. Just give that a nice smooth. Continue dipping. This is a great make ahead dessert. Of course, it needs one night, so you can make it a day ahead because you have to, but it’ll still be good the next day. So, you could make this 2 days in advance and have a beautiful, well set up, creamy dessert ready. And as I said earlier, if you’re running out, just brew some more coffee, add some more rum. It’s a very easy soaking mixture to make more of. It’s very easy to be liberal with the dipping and over soak your lady fingers. And that’s okay. [Music] More people will say, “Oh, that tiramisu is so dry. Did they not soak it as opposed to gh those lady fingers were over soaked. There was so much flavor. [Music] All my lady fingers are placed. Let’s add the remaining mascaron and smooth it out. [Music] Smooth that out again. [Music] Now, we’re going to grab about 1/3 of a cup of cocoa powder. I like to use dark or Dutch processed cocoa powder for this. It just looks nice, but it’s up to you. Sprinkle that all over the top for a lovely chocolate finish, which will compliment the coffee. The cocoa powder on top will absorb some of the moisture and darken up. You might have some modeling where there is more cocoa powder and that’s totally fine. If you’d like, you can finish your tiramisu off with decorations like edible flowers or shaped chocolate. Grab a damp paper towel and just clean the edge off. And this can go into the fridge now overnight so it’s perfectly set up. After some chill time, give your tiramisu a cut. And just like that, it’s ready to enjoy. [Music] Creamy, boozy, but still light. It’s not too sweet. It’s not too heavy. It is a perfect way to end your meal or start your day. I hope you get a chance to make this delicious dessert. And if you like my videos, hit that subscribe button and check out my Italian