Tiramisu Recipe

Enjoy the Taste of Italy at Home with This Tiramisu Recipe

Tiramisu, which translates to 'pick me up,' is like a sweet, comforting hug in every spoonful. The blend of rich coffee flavours dancing with creamy mascarpone is a global favourite. Skipping tiramisu at an Italian restaurant or any Italian-inspired eatery? Unthinkable! But guess what? You don't have to venture out to satisfy your tiramisu cravings anymore. You can totally make your own tiramisu at home.

Creating tiramisu is all about layering ingredients to create a feast for both the eyes and the taste buds. So, without further ado, here's an easy-peasy recipe with all the tips and tricks you need to make tiramisu whenever the mood strikes!

Recipe for Tiramisu Dessert

Traditionally, tiramisu or tiramisu cake is made with ladyfinger cookies which are easily available in the market. You can also use sponge cake instead of ladyfinger cookies.

Tiramisu Ingredients

You will need the following ingredients for tiramisu dessert.

• Mascarpone cheese - 200 grams
• Chilled cream (25% to 50% fat) - 200 ml
• Powdered sugar or confectioner's sugar - 6 tablespoons
• Vanilla extract - 1 teaspoon or vanilla essence - ½ teaspoon
• Water - ½ cup
• Instant coffee powder - 2 teaspoons
• Cocoa powder - 1 to 2 teaspoons
• Ladyfinger biscuits - 12 pieces

For Tiramisu Sponge Cake (if replacing ladyfinger cookies):
• All-purpose flour - 1 cup
• Baking powder - ½ teaspoon
• Salt - 1 light pinch (optional - ignore if using salted butter)
• Sweetened condensed milk - ½ cup

Step 1: Make the Sponge Cake for the Tiramisu Recipe

If you have any tested sponge recipes, you can follow them. The key is to get a soft cake that can be neatly cut into pieces. Let’s get baking!

For this recipe, start by greasing a square pan of 6×6 inches with softened butter. 

Sift the all-purpose flour and baking powder using a sieve in a bowl. It will ensure no lumps go into the cake batter. 

Put the butter, sweetened condensed milk, and sugar in a pan. Sprinkle a pinch of salt if you are using unsalted butter. Pour the water and put the gas on a low flame. 

Stir continuously with a spatula. 

When the mixture comes to a boil, turn off the heat and add the flour mixture immediately, followed by the vanilla essence or extract. Mix with a whisk. 

Do not apply too much pressure to prevent overmixing. The cake batter should have a medium consistency, neither too thick nor too thin.

A Tip Here: Keep some hot water handy. If the batter becomes too thick, add 1 or 2 tablespoons of water at a time and mix until you get the consistency right.

Preheat the oven while you pour the cake batter into the grasped pan, tap the sides to spread it evenly, and put it in the oven. 

Bake it at 200° C/390° F for 30 to 35 minutes. 

Use a toothpick to check if the cake is properly baked. If the toothpick comes out completely clean, you are good to go!

Transfer the cake to a cooling rack. Let it cool down for a while and gently unmold. 

Once the cake is completely cooled, cut it into 12 pieces. Make 6 vertical slices and then 1 horizontal slice. Use a cake or sharp knife. Keep the cake slices in a sealed container. 

Step 2: Prepare the Tiramisu Filling

First, make the coffee dip. Bring ½ cup of water to a boil, turn off the gas, and add the instant coffee. Mix well and set aside. 

For tiramisu filling, place the mascarpone cheese in a mixing bowl and whisk until smooth.

Add the powdered sugar and mix well. 

Next, in another mixing bowl, whip the cream until stiff peaks form. 

Add the mascarpone mix to the whipped cream, add vanilla essence or extract, and fold gently. 

A few tips here!

Whisk the mascarpone with a hand-held whisk, as overwhisking can lead to lumps, and you don't want a lumpy tiramisu!

Whip the cream in a stand mixer or hand mixer to get the stiff peaks quickly and without much effort.

Fold the two mixtures with a spatula to ensure not to remove the air and keep it fluffy.

Step 3: Layer the Tiramisu

All the tiramisu dessert ingredients are ready, and you can start assembling. 
Take a rectangular or square glass bowl or pan. Dip the cake slices or ladyfingers one by one in the coffee dip and layer at the bottom of the pan. We will be layering twice, so use 6 slices. 

Next, pour half of the mascarpone cheese and cream mix over the ladyfingers and spread nicely. 

Repeat with the other 6 pieces of coffee-soaked ladyfingers or cake slices, followed by the remaining mascarpone cheese and cream mix. Spread nicely. 
Dust the cocoa powder in a small sieve over the final layer. 

Move to the fridge and chill for a minimum of 4 to 5 hours. Overnight will be even better.

And your tiramisu is ready! Cut a slice, preferably a big one, and serve!

Conclusion

Now that you know how to make tiramisu like a pro, gather all the ingredients and give it a go. Ensure you are using chilled cream; otherwise, you will not get stiff peaks easily. Once the layering is done, it is important to chill so the tiramisu can set nicely. It will allow you to cut nice, neat pieces!

FAQs

How long can you store the tiramisu?

Keep the tiramisu in the fridge; it will stay good for a few days.

What goes best with tiramisu?

Tiramisu can be enjoyed as it is. You can also serve it with a cup of espresso; avoid anything that can overpower the flavours of the tiramisu.

Is there any substitute for the mascarpone cheese?

You can use whipped cream cheese, hung curd, or Greek yoghurt instead of mascarpone cheese.