Tiramisu Recipe – Espresso & Mascarpone Italian Dessert

Last Updated on 2 months by Neha Deshmukh

Tiramisu Recipe – Espresso & Mascarpone Italian Dessert

Introduction

Oh, Tiramisu! Just the name rolls off the tongue, doesn’t it? It translates to “pick me up” in Italian, and honestly, one bite is exactly that. I first made this for a friend’s birthday, and it was an instant hit – everyone raved about it! It’s a classic Italian dessert that’s surprisingly easy to make, and it’s guaranteed to impress. This recipe uses simple ingredients and delivers that authentic, creamy, coffee-soaked goodness we all crave. Let’s get started!

Why You’ll Love This Recipe

This Tiramisu is a showstopper, but it’s also incredibly approachable. It requires no baking, which is a huge win in my book! The combination of the rich mascarpone, the bold espresso, and the delicate ladyfingers is simply divine. Plus, it’s perfect for making ahead, making it ideal for entertaining.

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 250g Mascarpone cheese
• 250ml Whipping cream
• 0.75 cup Sugar (icing sugar)
• 1 tbsp Vanilla essence
• Cocoa powder (for dusting)
• 1 pack Italian lady finger biscuits (Savoiardi)
• 3 cups Coffee (espresso), cooled

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Mascarpone Cheese: Understanding its Texture & Use

Mascarpone is the star here! It’s an Italian cream cheese, incredibly smooth and rich. Make sure it’s at room temperature for easy mixing. Don’t worry if it seems a little loose, it will firm up in the fridge.

Whipping Cream: Achieving the Perfect Consistency

We want stiff peaks with the whipping cream. This means when you lift the whisk, the cream holds its shape. Don’t overwhip, though, or you’ll end up with butter! A little patience goes a long way.

Espresso Coffee: The Heart of Tiramisu

Good quality espresso is key. It doesn’t have to be fancy, but a strong brew is essential. I like to make a pot and let it cool completely before dipping the ladyfingers. You really taste the coffee in every bite!

Ladyfingers: Choosing the Right Type

Italian ladyfingers (Savoiardi) are the traditional choice. They’re light and airy, perfect for soaking up the coffee. Avoid the sponge cake-like ladyfingers, as they won’t hold their shape as well.

Cocoa Powder: Selecting Quality for Flavor

Use a good quality cocoa powder for dusting. It adds a lovely bitterness that balances the sweetness of the cream. I prefer Dutch-processed cocoa for a smoother flavor.

Step-By-Step Instructions

Alright, let’s build this beauty!

1. First, prepare your espresso coffee and let it cool completely. This is important – you don’t want to melt the cream!
2. In a mixing bowl, whip the cream, vanilla extract, and icing sugar until you get those beautiful stiff peaks.
3. Gently fold in the mascarpone cheese. Don’t overmix! If it’s not perfectly smooth, give it another 20 seconds with the mixer.
4. Now for the fun part! Quickly dip each ladyfinger into the cooled coffee – just a quick dip, we don’t want them soggy. Arrange them in a single layer at the bottom of your cake mold or in individual serving glasses.
5. Spread a generous layer of the cream mixture over the ladyfingers. Then, using a sieve, dust with cocoa powder.
6. Repeat the layers – coffee-dipped ladyfingers, cream, and cocoa powder – until you’ve used up all your ingredients. I usually aim for two layers of ladyfingers.
7. Finally, cover and refrigerate for at least 4-6 hours, or even better, overnight. This allows the flavors to meld and the Tiramisu to set properly. Serve chilled and enjoy!

Expert Tips

• Don’t skip the chilling time! It’s crucial for the Tiramisu to set and develop its flavor.
• For a more intense coffee flavor, you can add a tablespoon of coffee liqueur to the espresso.
• If you’re using individual glasses, you can get creative with the layering and presentation.

Variations

I love experimenting with Tiramisu! Here are a few ideas:

Vegan Tiramisu Adaptation

My friend, Priya, is vegan, and I adapted this recipe for her using vegan mascarpone and whipped cream. It’s surprisingly delicious!

Gluten-Free Tiramisu Adaptation

Use gluten-free ladyfingers – they’re available in most supermarkets now.

Adjusting the Coffee Strength

If you prefer a milder coffee flavor, dilute the espresso with a little water.

Spice Level Variation (Optional – Coffee Liqueur)

A splash of Kahlúa or Amaretto in the coffee adds a lovely warmth.

Festival Adaptations (Christmas/New Year Dessert)

Dust with a little cinnamon along with the cocoa powder for a festive touch.

Serving Suggestions

Tiramisu is perfect on its own, but a small glass of Vin Santo (Italian dessert wine) complements it beautifully. A simple dusting of cocoa powder and a few fresh berries make for a lovely presentation.

Storage Instructions

Tiramisu will keep in the refrigerator for up to 3 days. Cover it tightly to prevent it from drying out.

FAQs

What is the origin of Tiramisu?

Tiramisu originated in the Veneto region of Italy, and its exact origins are debated! It gained popularity in the 1960s and 70s and has since become a beloved dessert worldwide.

Can I make Tiramisu ahead of time?

Absolutely! In fact, it’s better if you make it ahead. The flavors develop and meld together as it sits in the fridge.

What can I substitute for Mascarpone cheese?

Cream cheese can work in a pinch, but it won’t have the same delicate flavor and texture. Ricotta cheese, well-drained, is another option.

Can I use instant coffee instead of espresso?

While espresso is best, you can use strong instant coffee. Just make sure it’s a good quality brand and use enough to create a bold flavor.

How do I prevent the ladyfingers from becoming soggy?

Dip them quickly! You want them to absorb the coffee flavor, but not become mushy.

Is it safe to use raw eggs in Tiramisu? (Address safety concerns)

Traditionally, Tiramisu recipes included raw eggs. However, due to safety concerns, this recipe omits them. Using pasteurized eggs is an option if you prefer a more traditional recipe, but always be mindful of the risks.