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Tiramisu Is Surprisingly Easy, Divine Dessert

Tiramisu is one of my favorite desserts. I especially love to order it at restaurants, but the two times I've made it at home, I was utterly disappointed with the results. The ladyfingers fell apart, the custard was runny, the final dish was a soupy mess, and I vowed never to make it again. However, when I saw a recipe in the January issue of Gourmet magazine devoted to classic Italian-American cooking, I decided it was time to face my culinary fears.
I'm glad I did, the final result was scrumptiously successful: a rich, creamy tiramisu with pillowy filling and perfectly moist cake. The technique is simple, but an electric mixer is necessary. It's a great dessert for a dinner party or romantic meal, because it requires six hours of chill time — meaning it must be made in advance. I've added it to my repertoire, and will definitely be making this lovely dessert again. For you to do the same,

.

Tiramisu

Tiramisu

Tiramisu

Ingredients

2 cups boiling-hot water*
3 tablespoons instant-espresso powder*
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons Tia Maria** (coffee liqueur)
4 large egg yolks
1/3 cup dry Marsala
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
Unsweetened cocoa powder for dusting

Directions

  1. Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
  2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.
  3. Remove bowl from heat. Beat in mascarpone until just combined.
  4. Beat cream in a large bowl until it holds stiff peaks.
  5. Fold mascarpone mixture into whipped cream gently but thoroughly.
  6. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary.
  7. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
  8. Spread remaining mascarpone filling on top and dust with cocoa.
  9. Chill, covered, at least 6 hours.
  10. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Serves 10-12.

Make ahead: Tiramisu can be chilled up to 2 days.

*You can substitute 2 cups freshly brewed espresso for the water and instant-espresso powder.

**I had Kahlua on hand, so I used that instead of Tia Maria.


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Around The Web
Join The Conversation
VolleyJen14 VolleyJen14 7 years
do i have to have a metal bowl? i only have glass and plastic mixing bowls
audrina audrina 7 years
Oh my god this looks so heavenly!!! I could eat it now. I will definitely have to make this one! Thanks
wunami wunami 7 years
An electric mixer isn't necessary. It's just much harder to get the cream whipped by hand. I did it a while back when I discovered that neither I nor my roommate had a mixer anymore after we moved to a new place. It's strange how easy it is to make.
janetwrogers janetwrogers 7 years
Whole Foods does this scary wonderful version of tiramisu, but using amaretto and almonds and I'm not sure what else. Almondisu, I guess, and so so good. I've got to start experimenting and crack that recipe.
marie-lee marie-lee 7 years
I love tiramisu...one of my fail safes. I never use instant coffee in mine though.
NouraBee NouraBee 7 years
i <3 macron & grill Tiramisu
Witchy-Ways Witchy-Ways 7 years
Oh how I love Tiramisu. When I was a kid, my grandmother used to make it without alcohol and with less coffee for us.... I still prefer those made with less alcohol in them, I don't like my tiramisu soaking wet although this is how they make it most parts of Italy. Nevertheless, it's my favourite desert!
hibiscus96818 hibiscus96818 7 years
I will have to try this recipe. The last time I made Tiramisu it turned out very soupy because of the espresso lady fingers (it did taste great though).
starangel82 starangel82 7 years
I don't like tiramisu. :(
Rancher'sGirl Rancher'sGirl 7 years
:drool: May I be one of your tastetesters, pleeease? :)
nancita nancita 7 years
Well, you faced your dessert fears and the results are stunning. Congrats!
DeviousMuse DeviousMuse 7 years
This is really good with fresh fruit layered, too - my bf loves thinly sliced strawberries added to the custard cream mixture. I've been making this for years and everyone is surprised at how often I make this and how easy it is!
Dana18 Dana18 7 years
I was planning to amke it for V-day!
emalove emalove 7 years
I've never tried to make tiramisu, but I should!
flyingbaran flyingbaran 7 years
This looks good... I'm planning to make something this weekend for friends and this is up there on the list.
aimeeb aimeeb 7 years
Yum!
pharm_chick pharm_chick 7 years
thanks party, maybe ill do that this time!
PartySister PartySister 7 years
this was SO good!
syako syako 7 years
Really?? Aw, man, what happened?
partysugar partysugar 7 years
syako: Giada's tiramisu was one of my failed attempts! pharm_chick: simply omit it from the recipe, perhaps add some vanilla extract to the espresso mixture for depth of flavor.
pharm_chick pharm_chick 7 years
is there a way to make this without alcohol? ive always wanted to eat/maketiramisu but ive been told it always has alcohol
sweetnspice sweetnspice 7 years
Freshman year of college I made an amazing bootleg version of tiramisu in my dorm room, with no electric mixer. I hand beat EVERYTHING!
syako syako 7 years
I make Giada's tiramisu. www.foodnetwork.com/recipes/giada-de-laurentiis/tiramisu-recipe/index.html It's very very easy and it turns out perfect everytime. My husband has been asking for it for a while now, perhaps I'll make it for Valentine's day! :D
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