This Tiramisu Recipe is so easy to make and it reminds me of the one we served at a bakery where I was part owner years ago in Wisconsin. We always had fresh tiramisu in the display case and it was delicious. Since the bakery closed a number of years ago, I haven’t been able to locate the recipe. So I’ve been looking for a recipe that would be a similar and help me replicate our original one.
I was paging through the “Ultimate Italian” (Better Homes & Gardens Special Publication, November 2008) and found a recipe for “easy-to-do-tiramisu” by Deborah Wagman. Her tiramisu sounded very close to what I was looking for. I tried it and now think I’ve found the perfect copy of what we made in the bakery. I’ve changed very little from her recipe. I increased the amount of whipping cream so there is more filling and added more cocoa powder for dusting the top. But really other than that it’s pretty much the same as hers.
Why do I like tiramisu so much? It’s such an adult dessert. It’s not overly sweet. It has strong coffee and liqueur flavors. It’s the perfect finish to a nice dinner……or for breakfast the next morning if you can’t resist sampling the leftovers in the fridge!
Tiramisu
Print recipe| Serves | 8 - 12 |
Ingredients
- 2/3 Cup Strong Hot Coffee
- 1/3 Cup Water
- 1/2 Cup Sugar
- 2 Tablespoons Amaretto
- 2 Tablespoons Frangelico
- 16 Ounces Mascarpone Cheese (room temperature)
- 2 Cups Whipping Cream
- 1/3 Cup Sugar
- 1 Teaspoon Vanilla
- 42 Ladyfingers (2 - 7 ounce packages)
- 2 Tablespoons Cocoa Powder (unsweetened)
- Fresh Raspberries (optional garnish)
- Fresh Mint Leaves (optional garnish)
- Chocolate-Covered Espresso Beans (crushed) (optional garnish)
Note
I find the tiramisu is best when made 24 hours ahead, although you can serve it after it's been in the fridge for 12 hours.
When you brush the syrup on the ladyfingers make sure they are completely soaked, but that they are not mushy.
Directions
| To make the syrup, combine hot coffee, water, amaretto, frangelico and 1/2 cup of sugar. Stir syrup until sugar is completely dissolved. Allow syrup to cool before using. | |
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In a chilled medium mixing bowl beat whipping cream with an electric mixer until you have soft peaks. |  |
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In a separate mixing bowl combine mascarpone cheese, vanilla and 1/3 cup sugar. Fold in 1/2 cup of the whipped cream to lighten mascarpone cheese mixture. |  |
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Gently fold in the remaining whipped cream. |  |
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Place layer of ladyfingers in a 9 x 3 baking dish. Brush the ladyfingers with the 1/2 of the syrup mixture. |  |
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Add half of the cheese filling and place second layer of ladyfingers in the baking dish. Brush the ladyfingers with the remaining syrup mixture. |  |
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Add the remaining cheese filling to cover the second layer of ladyfingers. |  |
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Dust top of the tiramisu with 2 tablespoons of cocoa powder, cover and refrigerate for 12 - 24 hours. 24 hours is best. |  |
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Cut tiramisu and serve with optional garnishes. Wipe the knife blade with a damp towel after each cut. |  |
