How To Make the Best Tiramisu

Imagine biting into a slice of delightfully rich Italian cake moistened by wine and is oozing with the flavors that come from a wonderful mix of espresso, mascarpone cheese, cream, cocoa and sugar. Yummy, isn’t it? Well, imagine no more.

Make this sweet dream a reality by making your very own Tiramisu in your very own kitchen. Read on and find out how you can make your Tiramisu dream a sweet reality for you and your family.

  • Ready the ingredients. To make the best Tiramisu, you will need: four egg yolks, half a cup of sweet Marsala wine, 16 ounces (2 cups) mascarpone cheese, 12 ounces (1 ½ cups) espresso with 2 tablespoons sugar, 2 tablespoons cocoa powder, a cup of heavy cream, half a cup of white sugar, and about 40 to 50 pieces of ladyfinger cookies.
    For this tiramisu recipe, you will need a 12x8 inch baking dish.
  • Let the magic begin! Mix 2 tablespoons of sugar into the espresso and chill in the refrigerator. Whisk the egg yolks in a heat-proof mixing bowl until yolks become light and fluffy. Add in sugar and wine and whisk only until well blended. 
    Boil water in a sauce pan. Lower the heat to medium and place the heat-proof mixing bowl onto the sauce pan (like an improvised double broiler) and stir as the mixture thickens and becomes smooth. Stop mixing when the mixture begins to bubble. Mixture will then become custard.
    Remove the custard mixture from heat and set aside to cool. In a separate bowl, whip heavy cream until soft peaks form. Test this by lifting your whisk from the bowl and see if the whipped cream forms a small peak that curls gently at the tip.  Be careful not to whip too much.
    In another medium bowl, beat the mascarpone cheese until smooth and creamy. You may need to use a spatula to mash the cheese once in a while to help with the beating. Once cheese is smooth, add the custard mixture and beat until smooth.
    Fold the whipped cream into the cheese and custard mixture. Use a spatula and gently cut into the mixture and fold it over. Repeat this step until the mixture is evenly blended. After this step, you are now ready to assemble your tiramisu.
    Take your chilled espresso from the refrigerator and dip each ladyfinger cookie for about 2 to 3 seconds on each side. Do it one at a time so you do not over-soak the cookies or you do not break the pieces. Line the bottom of your baking dish with espresso-soaked ladyfinger cookies. For a 12x8 inch baking dish, about 20 pieces of ladyfinger cookies should be enough to cover the bottom entirely. With a spatula, cover the first layer of ladyfingers with half of the cream mixture. Spread it evenly until the cookies are covered and make a second layer of espresso-soaked ladyfinger cookies and cover with the rest of the cream mixture. Smooth the top layer cream. Top the tiramisu with sifted cocoa powder. Refrigerate for at least 4 hours before serving.

Try this quick and easy recipe now and take pleasure in every slice of the best tiramisu with your family. Enjoy!


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