Italian tiramisu is a no-bake dessert that’s incredibly easy, and rewarding, to make at home.
I’ve always thought of tiramisu as a “restaurant dessert.”
You knowone of those fancy desserts that you would never think to make at home.
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I’d honestly never encountered tiramisu outside of a restaurant setting!
I was definitely a little fearful but went into “what’s the worst that could happen?”
It turns out that making a good tiramisu at home isn’t really all that difficult.
Simply Recipes / Cindy Rahe
What Is Tiramisu?
Tiramisu is kind of like the cool, older Italian cousin of an American icebox cake.
Theyre both essentially desserts of layered cookies with a light creamy filling.
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Tiramisu, however, has a few signature components that set it apart.
This zabaglione establishes the flavor of the whole dish.
I then fold the whipped cream into the cooled zabaglione.
Simply Recipes / Cindy Rahe
The result is a sweet and silkyand slightly boozy!cream filling.
Eggs in Tiramisu: Raw or Cooked?
Traditionally, the eggs in tiramisu are not cooked.
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However, these substitutions will work in a pinch.
What Other Size Pans Can You Use?
Can You Make Tiramisu Without the Rum?
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They’ll change the flavor slightly, but the tiramisu will still be delicious.
Whisk together the egg yolks and 3/4 cup of the sugar in the bowl.
(you’re able to also use a hand mixer for this step, if you prefer.)
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Remove the bowl from the double boiler and set aside until cooled to at least 90F or room temperature.
If using a stand mixer, be very attentive and do not walk away while the mascarpone is whipping.
Stand mixers are so powerful, that it’s easy to overwhip, which causes the mascarpone to separate.
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You have a little more wiggle room with a hand mixer.
Be careful not to over-beat or else the mascarpone will separate and become grainy.
This should take 1 to 2 minutes.
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Stop the mixer and scrape down the bowl.
Stir to dissolve the sugar and espresso.
Arrange the dunked ladyfingers in rows on the bottom of the baking dish.
Once you finish the layer, spread 1/2 of the mascarpone mixture over the top.
Repeat dunking and arranging a second layer, and spread the remaining mascarpone over top.
Dust with cocoa before serving.
Serve in wedges directly from the pan.
Leftovers will keep for about 5 days.
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