The Best Ways to Make Tiramisu (Classic, Chocolate & Mango)

Tasty is taking cookbook club to the next level. From a classic, creamy mascarpone tiramisu to a bright and tropical mango version, there’s a treat here for everyone. The best part? No oven required. Find all the recipes below or on Tasty.co! Happy Holidays from Tasty to your table.

Classic Tiramisu: https://tasty.co/recipe/the-best-tiramisu
Chocolate Tiramisu: https://tasty.co/recipe/chocolate-tiramisu
Mango Tiramisu: https://tasty.co/recipe/mango-tiramisu

CREDITS:
Executive Producer Katie Aubin
Supervising Producer, Production Devon Joralmon
Director Katie Aubin
Featuring Ivanna Lopez Guajardo, Hanna Williams, Raquel Alessi
Executive Culinary Producer Kelly Paige
Culinary Producer Raquel Alessi Porter Socorro Perez
Managing Producer Vivian Miranda
Production Manager Taiwo Ellis
Camera Operator Brent Bennett
Associate Director of Post Production Avery Kotzur
Post Production Supervisor Jill Chipley
Post Production Coordinator Chanin Russo
Post Production Manager Janna Hochberg
Lead Editor Erik Fashingbauer
Assistant Editor Molly Bernstein Sound Mixer
Ivanna Lopez Guajardo Recipe & Copy Editor Kim Wehby
Rights and Clearances Manager Adam Colman
Resource Manager Daniel Watkins
Creative Studio Manager Derek Benig
Facilities Marco Gustamante

And today we’re going to show you our favorite ways to make tiramisu. I’ll show you the basics of making a classic tiramisu. A chocolate lovers if you prefer to skip the coffee and a beautiful refreshing mango tiramisu if you’re looking for something a little different. Then at the end we’ll give each others a try. I love a classic tiramisu. I love espresso soaked lady fingers. I love creamy marcapone the best. So let’s get started. First, we’re going to make a classic Italian custard. Sabalon, zabalon. I’ve heard it a few different ways. It is six egg yolks, 2/3 granulated sugar. We’re going to be creaming the eggs and the sugar together. Okay, that looks nice. Next, we have our masala wine. It’s a sweet masala, and it doesn’t really overpower the dessert. So, you’re going to drizzle 1/4 cup in. You want it to be thick before you put it on the simmering water. If it’s boiling, that’s no good. You’re going to cook your eggs. It should just be like just barely simmering. Now, we’re going to pop this on and we are going to keep whisking. You have to keep whisking. So, we’re cooking the eggs so that they’re safe to eat. Okay, look at that. This is a dessert in its own right. It’s turned a nice pale yellow. It’s nice and frothy. We’re just going to set it aside so it can cool. So, now it’s cooled. It’s nice and thick. It’s perfect to mix with the marcapone because they both have to be the same temperature so that they don’t start to break. So, we’re going to add our marcapone. You do not want to overbeat marcapone. It will curdle. Then you’ll have to start all over again. So fluffy. Look at this. It’s beautiful. So now I have a chilled bowl and that really helps when you are whipping the cream. So I’m going to add my vanilla bean paste. So we are going to whip this to a stiff peak. Don’t over mix but don’t under. Look at those stiff peaks. That’s what you’re looking for. It holds its shape. It’s nice and fluffy. It’s beautiful. Now, we’re going to fold in our beautiful marcapone mixture into our cream. And it’s a very satisfying texture to fold together. Such a nice texture. I have brewed some espresso. So, 1 and 1/2 cups. I’m doing this in two bowls because I only like a little bit in a shallow bowl while I dip the lady fingers because you want to do it really quickly and not over soak the lady fingers. So, we have the rest of our Marsala wine. Going to just pour a little bit in a shallow dish. I don’t make the lady fingers from scratch and I’ve heard that they are not that hard to make. But again, if you’re like me and you want to enjoy yourself during the holidays, just buy the lady fingers at the store. They’re very like malleable. So you can squeeze that eighth one in. I first made tiramisu with my cousin one Christmas and since then I’ve been using the same recipe. So we have our two rows of lady fingers and we are going to start layering. Now we made a good amount so that we could have nice thick layers. So, the spring form pan is great because it’s a guide and you can kind of even be messy inside of it and then once it sets up in the fridge and you release the spring form, you’re still going to get a beautiful cake. We’re doing three layers in this tiramisu and we’re going to put it in the fridge overnight. It’s been overnight. It’s nice and chilled and see what we got. I love it. So, I reserved some cream for decorating the cake. Now, if you can’t do this, but you can because it’s not that hard, put the whipped cream on top and spread it out nice and evenly. That can be its own decoration. We’re going to grate some chocolate on top. This is 60% cocoa, so it’s not too sweet. And last, I like to add just a little bit of espresso onto the top just so that you get another layer of espresso. And there you go, the classic tiramisu. It is everything you want in a classic dessert. I’m excited to see what the girls think. Hey, I’m Ivana. Raquel just showed you how to make a classic tiramisu, but we’re going to make one for chocolate lovers. So, if you know someone or if you don’t like coffee, this one’s for you. I’m also going to show you a hack to make it super easy and quick. We’re going to skip the whole traditional custard. So, Italians don’t come for me. And we’re just going to use pudding mix. So, the pudding mix is what’s going to give it that thick custardike texture. So, we’re going to add the pudding mix with milk. We’re going to mix this up until smooth and let it rest for a little bit so it thickens up. And we’re going to mix some cream cheese. You want to use room temperature cream cheese so that it blends well and it doesn’t form clumps when you mix it with the chocolate. And we’re going to use a hand mixer to get it fluffy and airy. So once the cream cheese has gotten fluffy, we’re going to fold in the pudding. It is fully set. We’re coming back in with a hand mixer. A little fun fact for you guys. Someone in Italy decided to make a 6,646 lb term. They broke the world record. So, congratulations to that person or people. Probably fit the whole village. Okay, this is all done. If I were to tell someone this was real custard, they would probably believe me. Traditionally, the custard has freshly whipped cream, but we’re using whipped topping. And you’re going to gently fold. So, what I did is I brewed some hot cocoa and put it in the fridge. So, it’s cooled, it’s ready. If you want to make it a mocha, you can always add a shot of espresso. So, we’re going to dip our lady fingers in. You don’t want the chocolate to be hot because it will destroy the cookie. And you’re going to want to start assembling them in a pan like this. So, quick one, two, and then flip them over. We got the first layer of lady fingers. So, now we’re going to add half of the chocolate cream mixture. Make sure to evenly spread the mixture. And now we go on to add a second layer of lady fingers. And we’re going to repeat the process and add the leftover cream. And again, you’re going to evenly coat the lady finger layer. We’re going to put this in the fridge overnight so the cookies soften and everything sets together. And this is going to be amazing tomorrow. Okay, so she is set. And like I said, this is a chocolate lover’s dream because we’re going to add even more chocolate. So, we’re going to add mini chocolate chips all over the tiramisu. Make sure to cover the whole thing. And the last thing, we’re adding more chocolate. We’re going to drizzle chocolate all over this beautiful and easy tiramisu. And we’re done. It’s perfect for Valentine’s Day or, you know, just your average Wednesday night. I can’t wait for Hannah and Raquel to try this and see what they think. I want to know if they can guess that there’s pudding mix in this. I’m obsessed with making variations and so this is going to be a delicious bright mango tiramis soup and you can make it any time of year. You don’t need fresh mango but you can still get the taste of summer. We’re going to start with the cream filling and of course this is going to be mango flavored as well. I know how to read this word very well. I never say it right. Mascarone. Moscarpon mar. Okay, I do know how to cook. Marcapone, which is so creamy and rich and velvety. We’re just going to whip it so it’s nice and fluffy. We’ve got this mango puree. You can buy this or you can use frozen mango and make your own puree. So, if mangoes are not in season, you can still make this powdered sugar and a little vanilla. We’re going to get this just mixed together. While I love traditional, I don’t like giving my kids coffee. They really don’t need it. So, fruit is great. This is just some heavy cream. I’m going to get this just whipped to soft peas. Even if you don’t like tiramisu, I highly recommend this dessert because it tastes totally different, but the amazing texture is still there. So, fun fact about tiramisu, there is a restaurant in England that has a drawer full of tiramisu. This is a perfect texture. We’ve got soft peaks. It looks so creamy and smells amazing. All right, time to soak the lady fingers. So, I have some mango juice. And since we’re all adults here, I’m going to cut the sweetness a little bit with a dash of orange lour, but if you don’t want to add this, you could also do a little bit of lime juice to cut some of that sweetness. Whisk this together. If I were to guess how old tiramisu is, I would say 150 years old. Around in the 1960s, ‘7s. Oh. Was popularized in the 80s and 90s. So, I was off by like 100 I first had tiramisu as a little kid and I remember being absolutely horrified when I found out it had coffee in it. I thought I had broken a log. All right, we’re going to finish up this layer. Get it nice and smooth. And this is going to go in the fridge overnight. If you do have fresh mango and you really want to torture yourself, make a rose. So, this is mango cut very thin. I’m just going to fan fan it out. Okay. Okay. Then we’re going to bring this in and swoop the bottom around. Okay. I lost. And if you lose a little on the way, just just bring it back to where it belongs. Mango rose. It is so visually beautiful to add a final thin layer of mango puree on top. Add as many roses as you want. I think all roses need leaves. So, I’m going to do just a little bit of mint. There we go. And the best part of today is I don’t only get to try one, I get to try three. So, let’s see what everyone thinks of this, [Music] you guys. Great job. This is so different. And I want to try them all. Again, you guys tell me what you think. It’s so fluffy. Oh my gosh. My bite is so pretty good. Mhm. Mhm. I don’t know what to say. It’s so cream is so fluffy. It’s so fluffy. Like, it’s just airy deliciousness. Kind of like a dangerous dessert cuz I could just keep going. That’s cake. Mhm. Mhm. Is it like a mousse? You could call it that. Cream cheese. You could say that. Is there cream cheese in it? It is pudding mix. What? What? I want that recipe. It’s genuinely It’s so easy to do. It’s so fluffy. It is very different than yours. Of course. Wow. [Music] M. Okay. Mhm. That is so good. That tastes a little bit like pie. Mhm. It does. Also like mango sorbet. Ooh, I was getting mango sorbet. Please let us know in the comments which one of these you would want to try. Could be all of them, too. And let us know if there’s any other food you want to see different versions of. And we will terra miss you until the next video. I’ll see myself out.