Classic Italian Tiramisu Delight
This Classic Italian Tiramisu Delight is an exquisite no-bake dessert that perfectly balances rich flavors and creamy textures. Originating from Italy, this sophisticated treat combines layers of coffee-soaked ladyfingers with a velvety mascarpone mixture, enhanced by the warm notes of dark rum. Ideal for special occasions or a delightful finish to your meal, this recipe is sure to impress your guests and satisfy your sweet cravings. Enjoy the indulgence of each forkful as it melts in your mouth, completing your dining experience with a touch of elegance.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
strong black coffee
2 1/2 cups (room temperature)
instant espresso powder or instant coffee
1 1/2 tablespoons or 3 tablespoons
dark rum
9 tablespoons, divided (optional)
large egg yolks
6
sugar
2/3 cup
table salt
1/4 teaspoon
mascarpone cheese
1 1/2 lbs
heavy cream
3/4 cup (cold)
ladyfingers (savoiardi)
14 ounces (42 to 60, depending on size)
cocoa powder
3 1/2 tablespoons (preferably Dutch-processed)
semisweet or bittersweet chocolate
1/4 cup (grated (optional))
Instructions
1
In a wide bowl, combine 2 1/2 cups of strong black coffee, 1 1/2 tablespoons of instant espresso powder (or 3 tablespoons of instant coffee), and 5 tablespoons of dark rum (if using). Stir until espresso powder is fully dissolved, then set aside to cool to room temperature.
2
Using a whisk, hand mixer, or stand mixer fitted with a whisk attachment, beat 6 large egg yolks on low speed until smooth. Gradually add 2/3 cup of sugar and 1/4 teaspoon of table salt, then increase to medium speed and beat until the mixture is pale yellow and thickened (about 1 1/2 to 2 minutes). Stir in the remaining 4 tablespoons of rum and mix well for an additional 20-30 seconds.
3
Add 1 1/2 lbs of mascarpone cheese to the egg mixture and beat on medium speed until smooth and lump-free, which should take about 45-60 seconds. Transfer this mixture to a large bowl.
4
Using the same mixing bowl (no need to clean it), pour in 3/4 cup of cold heavy cream. Whisk on medium speed until it becomes frothy (about 1 minute), then increase to high speed and whip until stiff peaks form (about 1-2 minutes).
5
Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then carefully fold in the remaining whipped cream until well combined, taking care not to deflate the mixture.
6
Quickly dip each ladyfinger into the coffee mixture, rolling them lightly to soak without submerging. Place a single layer of the dipped ladyfingers at the bottom of a 13x9x2 pan. If needed, break or trim the ladyfingers to fill spaces.
7
Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers, reaching the corners of the pan. Sift 2 tablespoons of cocoa powder evenly over the cream layer.
8
Repeat the dipping process with the remaining ladyfingers to create a second layer, followed by spreading the remaining cream mixture on top. Sift the remaining cocoa over this layer.
9
Use a dry paper towel to clean the edges of the dish, then cover tightly with plastic wrap. Refrigerate for a minimum of 6 hours, or up to 24 hours, to allow the flavors to meld.
10
Before serving, sprinkle grated semisweet or bittersweet chocolate on top if desired, and slice into squares to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Italian Tiramisu Delight?
It is an exquisite no-bake Italian dessert featuring layers of coffee-soaked ladyfingers and a velvety mascarpone mixture.
Does this tiramisu recipe require baking?
No, this is a no-bake dessert recipe.
How long should the tiramisu be refrigerated before serving?
The dessert should be refrigerated for a minimum of 6 hours, or up to 24 hours, to allow the flavors to meld.
What kind of coffee is best for this recipe?
The recipe calls for 2 1/2 cups of strong black coffee cooled to room temperature.
Can I use instant coffee instead of espresso powder?
Yes, you can use 3 tablespoons of instant coffee as a substitute for 1 1/2 tablespoons of instant espresso powder.
What type of alcohol is used in this tiramisu?
This recipe uses dark rum, totaling 9 tablespoons divided between the coffee soak and the egg mixture.
Is the dark rum mandatory for this recipe?
The dark rum is listed as optional and can be omitted if preferred.
How many egg yolks are needed?
The recipe requires 6 large egg yolks.
What is the correct way to beat the egg yolks and sugar?
Beat the yolks on low speed until smooth, then gradually add sugar and salt, increasing to medium speed until pale yellow and thickened.
How much mascarpone cheese is required?
You will need 1 1/2 lbs of mascarpone cheese.
What is the trick to a smooth mascarpone mixture?
Beat the mascarpone into the egg mixture on medium speed for about 45-60 seconds until it is smooth and lump-free.
Does the heavy cream need to be cold?
Yes, the recipe specifies using 3/4 cup of cold heavy cream.
To what consistency should the heavy cream be whipped?
The heavy cream should be whipped until stiff peaks form.
How do I incorporate the whipped cream into the mascarpone?
Gently fold one-third of the cream into the mixture to lighten it, then carefully fold in the rest to avoid deflating it.
What are ladyfingers and how many do I need?
Ladyfingers, or savoiardi, are sponge biscuits; you need 14 ounces, which is approximately 42 to 60 pieces.
How should I dip the ladyfingers in the coffee?
Quickly dip each ladyfinger into the coffee mixture, rolling them lightly to soak without fully submerging them.
What size pan is recommended for this tiramisu?
A 13x9x2 inch pan is recommended for layering the dessert.
How many layers of ladyfingers are in this recipe?
The recipe consists of two layers of dipped ladyfingers.
What is sifted over the cream layers?
Cocoa powder is sifted evenly over the cream layers; the recipe uses 3 1/2 tablespoons in total.
Is there a specific type of cocoa powder suggested?
Dutch-processed cocoa powder is preferred for this recipe.
What can be added to the top of the tiramisu before serving?
You can sprinkle grated semisweet or bittersweet chocolate on top for an extra touch.
How should the tiramisu be stored while chilling?
The dish should be covered tightly with plastic wrap after cleaning the edges with a paper towel.
Can I make this dessert a day in advance?
Yes, it can be refrigerated for up to 24 hours before serving, which helps the flavors meld.
How do I serve the finished tiramisu?
The tiramisu should be sliced into squares to serve.
What gives the tiramisu its 'velvety' texture?
The combination of beaten egg yolks, sugar, mascarpone cheese, and folded whipped cream creates the velvety texture.
How do I ensure the ladyfingers fit the pan perfectly?
If needed, you can break or trim the ladyfingers to fill any empty spaces in the pan.
Is salt used in this sweet dessert?
Yes, 1/4 teaspoon of table salt is added to the egg yolk and sugar mixture.
Should the coffee mixture be hot when dipping?
No, the coffee, espresso, and rum mixture should be cooled to room temperature before dipping the ladyfingers.
What is the total amount of cocoa powder used?
The recipe uses a total of 3 1/2 tablespoons of cocoa powder.
What are the primary flavors of this tiramisu?
The primary flavors are strong coffee, rich mascarpone, dark rum, and cocoa.