Hamdi Saidani This Easy Tiramisu Recipe is a creamy and no-bake dessert, which is made with rich mascarpone and coffee-soaked ladyfingers. It’s a classic, foolproof recipe, ready in about 30 minutes plus chilling time.
Easy Tiramisu Recipe Ingredients
Soaking Syrup:
- 1 cup fresh brewed espresso, cool, or 1 cup cold strong coffee or cold brew
- 2 tablespoons brown sugar
- 1 to 2 tablespoons dark rum
Mascarpone Cream:
- 16 ounces cold mascarpone
- 1 cup confectioners’ sugar
- 1/8 teaspoon kosher salt
- 1 1/2 cups cold heavy cream
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons coffee liqueur
To Assemble:
- 24 to 30 ladyfingers (crunchy, not soft)
- 2 tablespoons finely chopped semisweet or bittersweet chocolate
- 1 tablespoon cocoa powder
How To Make Easy Tiramisu
- Prepare the pan and syrup: Line an 8-inch or 9-inch round springform pan with plastic wrap, allowing it to hang over the sides. In a small bowl, stir together the cool espresso, brown sugar, and rum until the sugar is dissolved.
- Make the mascarpone cream: In the bowl of a stand mixer, beat the cold mascarpone, confectioners’ sugar, and salt until smooth. With the mixer on low speed, slowly stream in the cold heavy cream, vanilla extract, and coffee liqueur.
- Whip the cream: Increase the mixer speed to medium-high and beat until the mixture is thick and holds stiff peaks.
- Assemble the first layer: Working one at a time, quickly dip half of the ladyfingers into the espresso syrup and arrange them in a single layer in the bottom of the prepared pan. Spread half of the mascarpone cream evenly over the top.
- Assemble the second layer: Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top.
- Chill the tiramisu: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set and the flavors to meld.
- Garnish and serve: Just before serving, remove the sides of the springform pan. Garnish the top of the tiramisu with the finely chopped chocolate and a dusting of cocoa powder.
Recipe Tips
- How to get a creamy, not runny, filling? The secret is to use very cold mascarpone and very cold heavy cream. Beat the mixture on high speed until it forms stiff, firm peaks that hold their shape.
- Can I make this without alcohol? Yes. You can simply omit the rum and coffee liqueur. For extra flavor, you can replace them with a teaspoon of rum extract or an extra splash of strong coffee in the syrup.
- Why do my ladyfingers get too soggy? A very quick dip—just one or two seconds per side—is all you need. Do not let the ladyfingers soak in the espresso syrup, or they will become mushy.
- What kind of ladyfingers are best? Use the dry, crunchy, biscuit-like ladyfingers (often called Savoiardi) for the best texture. The soft, cake-like variety will fall apart.
What To Serve With Tiramisu
This rich and elegant dessert is a classic that needs very little accompaniment.
- A cup of hot espresso or a cappuccino
- A small glass of dessert wine, like Vin Santo, or a shot of Amaretto
How To Store Tiramisu
- Refrigerate: Tiramisu must be stored in the refrigerator. Cover it tightly with plastic wrap, and it will keep well for up to 4 days. The flavor is often even better on the second day.
Tiramisu Nutrition Facts
- Serving Size: 1 slice
- Calories: 550 kcal
- Fat: 40g
- Carbohydrates: 35g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a springform pan?
No. An 8×8 or 9×9-inch square baking dish works perfectly well. You won’t be able to remove the sides, but you can still serve beautiful square slices directly from the dish.
Can I use regular coffee instead of espresso?
Yes, but it needs to be very strong and completely cooled to room temperature. Weak coffee will result in a bland tiramisu.
Why did my mascarpone cream get lumpy?
This can happen if the mascarpone is overworked or if the ingredients are not cold enough. Beat the mixture only until it reaches stiff peaks, and no further.
Easy Tiramisu Recipe
Description
A classic Italian no-bake dessert with layers of coffee-soaked ladyfingers and a rich, creamy mascarpone filling, all topped with a dusting of cocoa.
Ingredients
Instructions
- Line an 8 or 9-inch springform pan with plastic wrap.
- Stir all syrup ingredients together in a shallow dish.
- In a mixer, beat the mascarpone, sugar, and salt until smooth. Slowly add the cream, vanilla, and liqueur. Whip on high speed until stiff peaks form.
- Quickly dip half the ladyfingers in the syrup and arrange them in the bottom of the pan.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate for at least 6 hours, or overnight.
- Before serving, remove the springform ring and garnish the top with chopped chocolate and a dusting of cocoa powder.
Notes
- Using cold ingredients for the mascarpone cream is crucial for it to whip up properly.
- Do not oversoak the ladyfingers; a quick dip on each side is all that’s needed.
- This dessert is even better when made a day in advance, as it allows the flavors to fully meld.
- For a non-alcoholic version, simply omit the rum and coffee liqueur.
Easy Tiramisu Recipe
