Jay-Tiramisu-1050px
Jay-Tiramisu-1050px

Tiramisu Recipe

April 27, 2015 -

After reading and drooling over our “Discover The Dish: Tiramisu” post, some readers requested we share the recipe – so here it is! Hope your sweet tooth is ready because this will be one dish you’ll be making over and over again.

Makes 9 servings.

Ingredients:

  • 2 large eggs
  • 1/3 cup plus 1 tablespoon sugar
  • 1 tablespoon dark rum, such as Myer’s
  • 1/2 teaspoon vanilla extract
  • 1 container (16 to 17 ounces) mascarpone
  • 2 cups brewed Italian roast coffee, cooled
  • 2 tablespoons hazelnut liqueur, such as Frangelico
  • 2 tablespoons coffee liqueur, such as Tia Maria
  • 32 dry ladyfingers (savoiardi), about 9 ounces
  • 1 bar (3 ½ ounces) semisweet or bittersweet chocolate, grated on the large holes of a box grater

Steps:

  1. Whisk the eggs, sugar, and rum together in the insert part of a double boiler
  2. Heat over simmering water, being sure that the bottom of the insert does not touch the water*
  3. Use a rubber spatula to stir constantly and scrape down splashes on the inside of the insert, until the mixture is hot, thickened, and opaque, and reaches 160°F on an instant-read thermometer
  4. Turn off the heat and stir for 1 minute longer
  5. Remove the insert from the pot
  6. Add vanilla and beat with an electric mixer set on high speed until the mixture is cooled and tripled in volume, about 3 minutes (It should look like old-fashioned shaving cream)
  7. A few tablespoons at a time, beat in the mascarpone (Do not overbeat)
  8. Have a 9-inch square baking dish ready to hold the tiramisu
  9. Mix the coffee and liqueurs together in a wide, shallow bowl
  10. One at a time, quickly dip 16 ladyfingers in the coffee mixture (do not soak them) and place side-by-side to line the bottom of the baking dish
  11. Spread with half of the mascarpone mixture, then sprinkle with half of the chocolate
  12. Repeat with the remaining ladyfingers (discard the remaining coffee mixture), mascarpone, and top with the chocolate
  13. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight
  14. Spoon into bowls and serve chilled

*The filling usually contains raw eggs, but our version heats them to kill any potentially harmful bacteria.

And there you have it! Want to learn how to make more of our dishes? You can find more of our recipes and kitchen secrets here.