Tiramisu will forever have a soft spot in my heart and it’s really easy. You just need some egg yolks, ladyfingers, mascarpone and coffee.

After I finished a hearty dinner off Meat Lasagne, I like to stick with the theme and make a traditional Italian dessert. Tiramisu is light and delicious and you can serve it with a tasty espresso after dinner. If you like the idea of ​​serving a light cake, there are many more on mine Dessert recipe page which you can do really quickly and easily.

TIRAMISU

Tiramisu cut on a whole plate.

I have tried a lot of Tiramisu over the years, but I have to say that the best Tiramisu I have had was the first time I went to Italy. We went to a dinner party in Venice, I tried the tramezzini sandwich, rich zabaglione and savoiardi or Italian lady fingers. Everything was so amazing, but the classic Tiramisu really stood out, especially when I had it with the world’s best cup of espresso.

Collage showing Tiramisu ingredients and steps in mixing bowls.

As soon as I got home from Italy, I started developing this easy Tiramisu recipe that you can make with just a simple frying pan and a mixing bowl. I have recreated the tasty authentic Tiramisu recipe with a few small changes for convenience, and most of the ingredients can be found in any local grocery store as I could not find many of the specific items I would have used in Italy. I recommend serving slices of Tiramisu with a cup of strong coffee.

Collage showing steps for making Tiramisu.

My recipe calls for a little dark rum, but you can use all sorts of different drinks depending on what you prefer. You can use Marsala wine, Amaretto or whatever you have on hand as long as it compliments the coffee. You also don’t have to make your Tiramisu bubbly if you don’t want to, you can skip the liqueur and still get a great tasting Italian dessert.

HOW TO MAKE TIRAMISU

Tiramisu cut into a blue frying pan.

VARIATIONS ON TIRAMISU

  • Toppings: You can top your Tiramisu with all sorts of decorative toppings, from a fine polish of espresso powder or unsweetened cocoa powder to a blob Homemade whipping cream. I also like to add a handful of sliced ​​nuts or some dried fruit depending on the occasion. You can also serve it with a side of Homemade icecream or even a little cream. You can also top it with marscapone, an Italian version of whipped cream.

TIRAMISU Frequently Asked Questions

  • Why is it called Tiramisu? ‘Tira mi su’ translates to ‘pick me up’. The idea was that it is a small cake that should give you energy.
  • Is there alcohol in Tiramisu? In some cases. Traditionally, Madeira wine or Marsala wine is used, but all kinds of liqueurs have come into it, such as Amaretto, Kahlua or coffee liqueur.
  • How does Tiramisu taste? It should be a little lighter than pudding coffee with cream coffee spirits with cream, with chocolate tastes like cafe mocha.

HOW LONG IS TIRAMISU GOOD?

  • Serve: Do not leave Tiramisu out for more than 2 hours for best results.
  • Store: You can store Tiramisu in the refrigerator for up to 4 days if you store it in plastic wrap or in an airtight container. It is important to keep moisture out of it, so be sure to secure it tightly.
  • Freeze: You can freeze Tiramisu for up to 3 months if you store it in plastic wrap.

Tiramisu cut on a white plate with a fork that cuts a bite.

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  • In a medium saucepan, whisk together egg yolks and sugar until well blended.

  • Whisk in milk and cook over medium heat, stirring constantly, until the mixture boils.

  • Boil gently 1 minute, remove from the heat and allow to cool slightly.

  • Cover well and cool in the fridge 1 hour.

  • In a medium bowl, whip cream with vanilla until stiff peaks form.

  • Beat the mascarpone in the egg yolk mixture until smooth.

  • Combine coffee and rum in a small bowl.

  • Divide ladyfingers in half lengthwise and drizzle with coffee mixture.

  • Arrange half of soaked ladyfingers in the bottom of a 7×11 inch dish.

  • Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream over it.

  • Repeat layers and sprinkle with cocoa.

  • Cover and refrigerate 4 to 6 hours, until set.

Calories: 397kcal | Carbohydrates: 24g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 201mg | Sodium: 61mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1128IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg