Best 6 Classic Tiramisu Recipes

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Indulge in the timeless classic, Tiramisu, a symphony of creamy mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa powder. This Italian dessert, which translates to "pick me up," is a delightful paradox of textures and flavors. The airy and ethereal mascarpone filling, made with whipped eggs and sugar, provides a velvety lightness, while the espresso-soaked ladyfingers add a delightful coffee nuance and a hint of bitterness. The finishing touch of cocoa powder adds a touch of sophistication and depth.

Our collection of Tiramisu recipes offers variations to suit every palate and skill level. From the traditional Italian version, featuring ladyfingers soaked in espresso and Marsala wine, to a simplified version using store-bought ladyfingers and a no-bake filling, we have you covered. Explore a decadent Nutella Tiramisu, where the creamy mascarpone is infused with rich chocolate hazelnut spread, or a refreshing Lemon Tiramisu, where the mascarpone is flavored with zesty lemon curd. For a boozy twist, try our Irish Cream Tiramisu, where Irish cream liqueur is incorporated into the filling.

Each recipe includes step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your Tiramisu turns out perfect. Whether you're a seasoned baker or a novice in the kitchen, our recipes are designed to guide you through the process effortlessly. So, gather your ingredients, prepare your palate, and let's embark on a culinary journey to create this iconic Italian dessert.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC TIRAMISU



Classic Tiramisu image

Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.

Provided by Carol

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 8

6 egg yolks
1 ¼ cups white sugar
1 ¼ cups mascarpone cheese
1 ¾ cups heavy whipping cream
2 (12 ounce) packages ladyfingers
⅓ cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

Steps:

  • Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
  • Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
  • Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
  • To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Nutrition Facts : Calories 568.3 calories, Carbohydrate 59.6 g, Cholesterol 302.9 mg, Fat 31.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 17 g, Sodium 112.7 mg, Sugar 24.7 g

CLASSIC TIRAMISU



Classic Tiramisu image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

Provided by Gianni Scappin

Categories     Coffee     Rum     Egg     Dessert     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

6 large egg yolks, room temperature
1/2 cup sugar
16 ounces mascarpone cheese
4 large egg whites
2 ounces Kahlúa or dark rum, optional
12 to 14 (4-inch) ladyfingers
1 1/2 cups brewed espresso (or 3/4 cup American coffee and 3/4 cup espresso), room temperature
Unsweetened cocoa powder, for garnish

Steps:

  • 1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.
  • 2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
  • 3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
  • 4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

CLASSIC ITALIAN TIRAMISU



Classic Italian Tiramisu image

This classic Italian tiramisu is the only recipe you'll ever need! Luscious mascarpone cheese layered with espresso-soaked sponge fingers, with a touch of amaretto.

Provided by Magda

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7

6 large eggs, separated, divided
3 tablespoons sugar
2 (8.8 ounce) containers mascarpone cheese
4 tablespoons amaretto liqueur, divided
1 ½ cups brewed espresso, cooled
1 ½ (12 ounce) packages ladyfingers (about 30)
1 tablespoon cocoa powder, or as needed

Steps:

  • Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
  • Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
  • Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
  • Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
  • Dust with cocoa powder before serving.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 46.7 g, Cholesterol 356.7 mg, Fat 38.6 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 19 g, Sodium 185.5 mg, Sugar 8.4 g

JOHNNY GARLIC'S CLASSIC TIRAMISU



Johnny Garlic's Classic Tiramisu image

Provided by Guy Fieri

Categories     dessert

Time 13h10m

Yield 12 servings

Number Of Ingredients 9

2 cups strongly brewed coffee
3 ounces amaretto liqueur (recommended: DiSaranno)
3 egg yolks
1 3/4 cup whipping cream, divided
1/2 cup sugar
2 cups mascarpone cheese
36 to 42 Italian-style hard ladyfinger biscuits
2 tablespoons unsweetened cocoa powder, divided
1/4 cup shaved bittersweet chocolate

Steps:

  • Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
  • Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
  • In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
  • Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
  • Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.

CLASSIC TIRAMISù



Classic Tiramisù image

Categories     Dessert     Side     Chill     Healthy     Pastry

Yield serves 12

Number Of Ingredients 7

20 ounces nonfat Greek yogurt
3 ounces mascarpone cheese
2 tablespoons dry Marsala wine
1/2 cup plus 2 tablespoons granulated Splenda
20 ladyfingers
1 1/3 cups brewed cold espresso
2 tablespoons unsweetened cocoa powder

Steps:

  • In the bowl of a standing mixer fitted with the whip attachment, combine the yogurt, mascarpone, Marsala, and Splenda. Whip the ingredients on high speed for 1 minute. Scrape down the sides of the bowl and continue to whip until smooth, about another 30 seconds.
  • Arrange 10 of the ladyfingers in the bottom of an 8 × 8-inch glass dish. Using a pastry brush, brush the ladyfingers with half of the espresso. Spoon half of the mascarpone mixture over the ladyfingers, and using an offset spatula, spread the mixture evenly to cover the ladyfingers.
  • Top the mascarpone layer with the remaining 10 ladyfingers, and repeat the soaking process with the remaining espresso. Spread the remaining mascarpone mixture over the ladyfingers. Cover the tiramisù lightly with plastic wrap, and chill it in the refrigerator for at least 1 hour or up to 24 hours.
  • Use a sieve to sprinkle the cocoa powder evenly over the top, and serve.
  • healthy tips
  • For more pound-for-pound chocolate flavor and an easy 35 percent reduction in fat calories in your chocolate dessert recipes, replace regular unsweetened cocoa powder (12 percent fat) with defatted unsweetened cocoa powder (.05 percent fat).
  • nutrition information
  • Fat: 32g (before), 4.2g (after)
  • Calories: 510 (before), 120 (after)
  • Protein: 7g
  • Carbohydrates: 15g
  • Cholesterol: 48mg
  • Fiber: 0g
  • Sodium: 84mg

CLASSIC TIRAMISU WITH CHOCOLATE



Classic Tiramisu with Chocolate image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 large egg yolks
1/2 cup sugar
1/2 cup plus 1/3 cup dry Marsala wine
1 8-ounce container mascarpone cheese (about 1 cup), at room temperature
3/4 cup cold heavy cream
1 teaspoon instant espresso powder
1/2 cup boiling water
1 7-ounce package crisp ladyfingers (savoiardi)
2 ounces bittersweet chocolate, finely chopped
Cocoa powder, for dusting

Steps:

  • Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely.
  • Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use.
  • Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Tips:

  • Use high-quality ingredients for the best flavor. This means using fresh eggs, real mascarpone cheese, and strong coffee.
  • Make sure the mascarpone cheese is cold before using it. This will help it whip up more easily and give the tiramisu a lighter texture.
  • Don't overbeat the egg whites. If you overbeat them, they will become dry and stiff, and the tiramisu will be less creamy.
  • Soak the ladyfingers in the coffee mixture for just a few seconds. If you soak them for too long, they will become too soft and mushy.
  • Assemble the tiramisu in a shallow dish so that it is easy to serve.
  • Refrigerate the tiramisu for at least 4 hours before serving. This will give the flavors time to meld and the tiramisu to set.

Conclusion:

Tiramisu is a delicious and easy-to-make dessert that is perfect for any occasion. With its combination of creamy mascarpone cheese, espresso-soaked ladyfingers, and cocoa powder, it is sure to please everyone. So next time you are looking for a special dessert, give tiramisu a try. You won't be disappointed.

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