Classic Tiramisu Recipe: Creamy, Dreamy, and Oh-So-Delicious!
After the buzz from yesterday’s radio post, everyone’s craving a heavenly tiramisu! This classic Italian dessert is rich, creamy, and surprisingly simple to make. Whether you’re serving it in elegant cups or as a stunning cake, this recipe will satisfy your sweet tooth. Let’s dive into the magic of tiramisu!
Ingredients
- For the Tiramisu Cream:
- 4 egg yolks
- 80 g granulated sugar
- 30 ml water
- 300 g mascarpone cheese (or substitute with cream cheese for a lighter texture)
- 200 g heavy cream
- For the Coffee Syrup:
- 200 ml coffee syrup (made with espresso and simple syrup, or prepare your own: 150 ml water, 150 g sugar, 2 tbsp instant coffee, boiled for 1 minute)
- For Assembly:
- 300 g vanilla cookies or ladyfingers
- Unsweetened cocoa powder, for dusting
- Optional (for cake-style tiramisu):
- 7 g unflavored gelatin
- 35 ml water
Instructions
- Prepare the Sabayon Base:
- In a heatproof bowl, combine egg yolks, sugar, and 30 ml water.
- Place over a double boiler and whisk continuously until the mixture reaches 85°C (185°F), forming a light, foamy sabayon.
- Remove from heat and beat with an electric mixer until it cools to room temperature.
- Whip the Cream:
- In a separate bowl, soften the mascarpone cheese until smooth.
- Whip the heavy cream to medium-high peaks, then gently fold it into the mascarpone until well combined.
- Carefully stir the mascarpone-cream mixture into the cooled sabayon base for a luscious, creamy filling.
- Assemble the Tiramisu:
- For Cups: Dip vanilla cookies or ladyfingers briefly in the coffee syrup (don’t oversoak!). Layer them in serving cups, followed by a generous spoonful of the tiramisu cream. Repeat layers as desired.
- For Cake: If making a cake, hydrate the gelatin in 35 ml water, then melt it gently (e.g., in a microwave or over low heat). Stir the melted gelatin into the sabayon base before adding the mascarpone-cream mixture. Line a 24 cm long loaf pan or a 20–22 cm round mold with soaked cookies, add cream, and repeat layers.
- Chill and Serve:
- Refrigerate the tiramisu for at least 4 hours (or overnight for best results) to set.
- Before serving, dust generously with unsweetened cocoa powder for that classic tiramisu finish.
Tips for Success
- No mascarpone? Swap it with cream cheese for a slightly lighter texture.
- Coffee syrup hack: If you don’t have espresso, the instant coffee syrup recipe works like a charm!
- Make it your own: For individual servings, skip the gelatin. For a cake that holds its shape, the gelatin gives it structure.
- Serving suggestion: Garnish with a sprinkle of cocoa or even chocolate shavings for extra flair.
This tiramisu is perfect for impressing guests or indulging in a sweet moment of bliss. Try it, and let us know how it turns out! Share your creations with us on 25insurance.com and keep the tiramisu love going. Buon appetito!
