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Tiramisu

A plated slice of classic tiramisu topped with bittersweet chocolate shavings.
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A no-bake classic Italian dessert, this tiramisu is the perfect treat for when you need a pick-me-up. Filled with lots of coffee, alcohol, and a little bit of chocolate, how could anyone resist?

Ingredients

  • 3 large egg yolks
  • 3/4 cup sugar
  • 8 ounces mascarpone cheese
  • 1 cup chilled heavy cream
  • 2 1/2 cups strong brewed coffee
  • 2 tablespoons Grand Marnier
  • 24 Italian ladyfingers/savoiardi
  • 1 6-oz fine quality bittersweet chocolate bar, such as Scharffen Berger

Instructions

  • Brew the coffee. Make strong coffee using 7 tablespoons of good quality (preferably freshly ground) coffee and 2 1/2 cups of water. Brew according to your coffee maker’s instructions or even better, in a French press. If using a French press, brew the coffee for 5 minutes before straining it into a large, wide bowl. Set aside to cool.
  • Make the mascarpone layer. In the top of a double boiler set over simmering, not boiling, water, combine the egg yolks, 1/2 cup of sugar and Grand Marnier, stirring constantly. (I used a large pot of simmering water and a large metal bowl to make my “double boiler.” Fill the pot about 1/4 full, bring to a simmer, then place your metal bowl into the pot – there should be a fair amount of space between the water and the bottom of your bowl and the bowl should form a seal with the pot.) Cook the yolk mixture about 5 minutes. It will become pale yellow in color and increase in volume.
  • Remove from the heat and set aside. Once you remove the yolk mixture from the heat, gently whisk in the mascarpone until combined. Set aside.
  • Beat the heavy cream. In a chilled metal bowl or the bowl of a stand mixer, beat the heavy cream until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat the cream. The cream is ready when it holds stiff peaks (this will happen very quickly after the soft peak stage). Fold the cream into the egg yolk mixture.
  • Assemble the tiramisu. One at a time, dip the ladyfingers into the coffee for 3-4 seconds per side, then transfer them to an 8-inch glass baking dish. Line them up so they are touching each other. Trim the ladyfingers as needed to ensure a snug fit. Spread half of the whipped cream mixture over the ladyfingers, then layer the remaining ladyfingers after dipping them in the coffee. Top with the rest of the whipped cream mixture.
  • Cover and chill. Cover the container with plastic wrap and chill for at least 5 hours before serving. Using a vegetable peeler, grate bittersweet chocolate over the top of the tiramisu just before serving.

Notes

The tiramisu can be made up to 1 day in advance and will keep for 2 -3 days in the fridge.

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