With the Fall semester being right around the corner and a hectic schedule knocking at your door, the Italian Tiramisu recipe is your opportunity to “rise and shine”! Let’s discuss some pros first: it’s easy and quick to make, doesn’t require a ton of ingredients, and is 100% customizable. So pack in some more booze if that’s your thing, or replace the Kahlua with a rum, Baileys, or some other alcohol you like. No matter how you start, you’ll end up with some creamy, slightly bitter yet flavor-packed dessert.
The Italian Tiramisu is really a quick and uncomplicated recipe. You will only need six ingredients to make this flavorful dessert. Italian tiramisu is made with coffee-dipped ladyfingers and mascarpone cream and is pretty straightforward with no baking whatsoever. All you need for the presentation is a bit of cocoa and you are good to go.
All those misconceptions about a traditional tiramisu cake being a complicated recipe is just common fluff. So, if you too wish to learn about how to make tiramisu, you’ve come to the right place. Without any further delay, let’s just jump right into it.
There are a total of six ingredients you will need for this. The ingredients are – ladyfingers, egg yolks, sugar, cocoa, mascarpone, and espresso.
Picking up an espresso from your nearest coffee shop is a good idea and a great place to start. Expresso is one of the chief ingredients of the Italian tiramisu, so be very careful while choosing from different qualities of espresso. Keep at least ½ -¾ so that it is enough for the ladyfingers to get properly soaked.
However, if you own a good coffee machine at home, then you can use your own brewed coffee. You can also use any instant coffee which you have at home. As every type of coffee works for this recipe, you no longer have to worry about buying a particular type of coffee. Just use whatever you like.
Another main ingredient of the recipe is Italian Ladyfingers. The tiramisu can also be made with normal ladyfingers, but we recommend you to use the Italian ladyfingers as they are hard in texture and better work with the Italian tiramisu recipe. If you end up using the softer ones, then it might get soggy as they take in more liquid than the ones that are hard.
We recommend you to use good quality mascarpone. One thing to keep in mind while working with mascarpone is that it curdles very quickly if not handled properly. So, be very moderate when you add anything to it.
The Italian tiramisu is an espresso flavored dessert, so we use raw eggs in them. Keep in mind to use only fresh eggs as it will make the dish even more delicious.
When it comes to Italian tiramisu, using powdered sugar is the way to go. Powdered sugar is easy to dissolve and diffuses perfectly with the mixture. It also saves time and the final product is smooth and not coarse.
We recommend you get natural cocoa. Make sure that it is unsweetened and of good quality.
- First, take a bowl and add sugar and the egg yolks in it. Whip it till the sugar is dissolved and the mixture is creamy. It will take you about 2 minutes if you do it manually.
- Then, put in some mascarpone and whip it properly until the texture of the mixture is smooth and creamy. This will take you another minute or so.
- Note that you should use mascarpone which is straight out of the refrigerator, before mixing it with the egg yolk. Be cautious while mixing the two, as overmixing may result in bad texture. After you are done with the mixing, the mascarpone should look creamy and consistent.
- Now comes the main part. Dip 9-10 ladyfingers in espresso and arrange them in a dish. There should be enough space between the two, and the ladyfingers should be evenly coated with the mixture. The quality of the ladyfingers depends upon the size of them so if they are small in size, use them accordingly.
- Next comes the mascarpone. Spread ⅓ of the mascarpone on top of the ladyfingers. Our chief aim is to spread the mascarpone evenly on the dish. Use a spatula or a spoon to do so.
- Repeat the same process of dipping the ladyfingers in the mixture we made in step one and then adding mascarpone to it.
- Now, all you need to do is cover the casserole with a wrap and keep it in the refrigerator for 9-12 hours to chill.
- After the wait is over and the ingredients in it are chilled, take it out and add cocoa to the scrumptious dessert. Be very careful while adding cocoa, as if not done in moderation; it can make your Italian tiramisu really sour.
- You can finish it by adding a thin layer of whipped cream for decoration. The whipped cream is not a part of the actual recipe but adding it will make your dish look more tempting and picture-worthy. But as far as the taste of the dish goes, whipped cream won’t dampen it in any way.
Some Useful Add-Ons and Tips
- The bowl in which you mix the mascarpone mixture should be big enough to diffuse all the elements properly.
- The eggs that you use should be fresh. If it does not look or smell fresh, then don’t use it.
- Don’t soak the ladyfingers in the coffee for a long time. It will turn the mixture inconsistent and the dessert won’t hold.
- While wrapping up the casserole before putting it in the fridge, make sure that it is tightly wrapped. This is to make sure that no outside odor or air can enter the tiramisu.
- If you can wait for a little more after making the tiramisu and let it rest in the fridge overnight, then the final dessert will be even more smooth and consistent.