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Unforgettable Tiramisu

Ah, an unforgettably sweet thing.

That’s what this Tiramisu is.  It’s simple to make yet has wow factor.

The taste?  Oh, so amazing.  The flavors of mascarpone cheese, coffee, and kahlua soak beautifully into the lady finger cookies.

The result is a sweet, airy light, gorgeous tiramisu that everyone will want more of.

Tiramisu: Lighly sweet mascarpone, coffee, and rum meld together perfectly
Tiramisu: Lady fingers cut in half and wrapped around = a sweet presentation

I wish I had a photo of a cut of this tiramisu recipe to show off, but I didn’t even have time to try, because it was gone that quickly.

With each bite, you get a creamy mascarpone sweet custard layered with lady fingers soaked in liquor and coffee.   Don’t use cream cheese in place of mascarpone.  Mascarpone has a delicate, soft, and creamy texture and taste that makes this custard delicious.

The tiramisu will need time to set overnight.

RECIPE (Serves 8-10, but our party of 6 ate the whole thing)
adapted from Gourmet

INGREDIENTS
3 cups very strong coffee (decaf is fine)
1/2 cup sugar
1 rounded TB sugar
4 TB Kahlua liquor
3 TB rum
4 large egg yolks
1/3 cup dry (not sweet) marsala
2 1/2 cups mascarpone cheese
1 cup chilled heavy cream
2 pkgs (about 14 oz total) crisp ladyfinger cookies
unsweetened cocoa powder for dusting
semi sweet chocolate for shaving, if desired

DIRECTIONS
Stir strong coffee, 1 TB sugar, Kahlua, and rum until sugar is dissolved.   Cool.

Beat egg yolks, Marsala, and 1/2 cup sugar in a metal bowl.  Set bowl over saucepan of barely simmering water.  Using a handheld electric mixer or whisk, mix until tripled in volume.  This takes about 8 min.  Remove from heat and beat mascarpone in until just combined.

Put heavy cream in a chilled bowl with chilled beaters.  Beat until stiff peaks. Fold whipped cream in mascarpone mixture gently, taking time to fully incorporate it.

One at a time, very gently dip both sides of each ladyfinger into the coffee mixture, lining bottom of a 9-10 inch Springform pan (I use a 9 inch).  Dip and line as you go.  The ladyfingers can break apart, so don’t dip them too long.  About a 2-second dip on each side.  Trim any ladyfingers as needed so that it fits comfortably in pan.  Split mascarpone filling in half.  Spread half of the filling on top of ladyfingers.  Repeat dipping and lining for second layer of ladyfingers.  Spread remaining mascarpone filling on top.  Dust with cocoa.  Sprinkle with chocolate shavings.  Chill overnight in springform pan to set.

Carefully release sides of springform.  If your sides are slightly haphazard, no worries.  Take leftover ladyfingers, slice them in half, and use them to wrap around your Tiramisu.  Enjoy!

Source:  Chew Out Loud

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22 comments

    • Ann Symes

    The recipe does not mention any prep for the springform pan. Does the bottom and sides need to be greased and maybe “floured” with the cocoa powder? Thanks!

      • chewoutloud

      Ann, the springform doesn’t need to be greased, as the dessert itself is somewhat loose and moist around the edges; it should release pretty easily. Enjoy! 🙂

        • Ann Symes

        Thanks! I did just as you said. This will be served at a dinner party we are attending tonight. Although, I can tell you the little bit left on sides and bottom of the springform pan was simply delicious :). I wish I could attach a picture of it here, so you can see my results. Tomorrow night I think I will try your kung pao chicken recipe 🙂

          • chewoutloud

          ooh, i’d love to see! if you have an IG account, load it up and tag @chewoutloud 🙂 🙂

            • Ann Symes

            I did. My IG account is annsymes. Btw – huge hit at dinner tonight.

              • chewoutloud

              YAY! So happy you guys loved this! And thanks for IG’ing…awesome job!!

        • signe

        If you did not have crisp lady fingers available would the soft version work? My husband loves tiramisu and I would love to make this for him!

          • chewoutloud

          Hmmm, unfortunately, this really needs the crisp lady fingers to work. They are very airy and soak up the liquid and “bloom.” I wonder if you can call different stores to see if they carry it. I’m guessing Amazon would have them. Good luck, hope you can make the recipe. It’s really delish 🙂

        • Food Foto Gallery (@FoodFotoGallery)

        Stunning – Would love to see this submitted at Food Foto Gallery . com so I can share with all my foodie friends 🙂

        • Deliciously Simple

        This is the most phenomenal tiramisu! I have tried many different recipies for tiramisu, but this is the best. The consistency is PERFECT, fluffy but decadent, not overly sweet, with the perfect amount of coffee and marsala flavor. And it was not difficult to make, came together very quickly. Thank you so much for this recipe, it will be a regular at our Italian family gatherings!

          • chewoutloud

          Yay!!! 🙂

        • petit4chocolatier

        Gorgeous and I am speechless!!

        • Inka

        cake looks amazing! Lovely pictures! Greetings from my kitchen!

        • Habiba @ Cooking Projects

        Hi! This looks great. I’m going through a tiramisu phase at the moment 🙂 beautiful photos too! x

        • Kayla

        i only have sweet marsala available to me. how is it going to effect the dessert?

          • chewoutloud

          Most recipes I’ve seen use dry Marsala, but I imagine you can use the sweet version, if needed. You might just cut down a little on the sugar, if you are using sweet wine. I think your dessert will still be amazing! 🙂

        • Sasha

        This looks utterly stunning! Its been years since I have had tiramisu, and this is making me want to change that as soon as possible! Gorgeous 🙂

          • chewoutloud

          I know, tiramisu had its heydey in the 80’s and 90’s. It’s waayy too good to not bring back 🙂

        • pompa ciepła warszawa

        Hello There. I found your blog using msn. This is a very well written article. I will make sure to bookmark it and come back to read more of your useful info. Thanks for the post. I’ll certainly return.

          • chewoutloud

          Oh, I’m so glad you found it! See you back here, I hope 🙂

        • mydearbakes

        What a splendid recipe, thanks so much for sharing

          • chewoutloud

          Thanks! 🙂

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