Best Homemade Tiramisu
This best homemade Tiramisu recipe is from one of the icons in the baking industry and dubbed as the Queen of Cake, Maida Heatter. This timeless and authentic no-bake Italian dessert is outrageously indulgent and may look complicated to make, but nothing you can’t handle. With the perfect combination of espresso-dipped ladyfingers and creamy mascarpone cream, it’s probably going to be the best homemade Tiramisu recipe you’ll ever try.
EQUIPMENT:
- Different sizes of baking bowls
- Measuring cups and spoons
- Whisk / Stand Mixer/ Handheld Mixer
- 9x13 inch Baking Dish Double Boiler / Heat-proof Bowl & Pot Sieve
- Offset Spatula
- Aluminum Foil / Plastic Wrap
- Metal Serving Spatula
SERVES: 12
In a shallow bowl, whisk espresso and Grand Marnier together.
One by one, quickly dip each side of half of the ladyfingers (about 20 pcs.) into the espresso mixture and line each in the baking pan to create the 1st bottom layer.
a. Note: If necessary, cut some ladyfingers to fill in any hollow parts. Set aside and reserve remaining espresso mixture and ladyfingers for the 2nd layer.
In a large bowl, whisk mascarpone and rum together with a hand or stand mixer on medium speed until well combined. Set aside.
With a double boiler, cook the egg yolks and 1 cup of 50g granulated sugar together. Whisk until light and foamy in about 5 minutes.
a. Note: If you don’t have a double boiler, use a heat-proof bowl over a pot of simmering water without letting the bottom of the bowl touch the water.
Remove the cooked egg yolks from heat and pour into mascarpone cream mixture, beating them together until well mixed.
In a separate bowl, whip together heavy cream and vanilla extract for 3-4 minutes until medium peaks form.
With an offset spatula, add in and fold together the whipped cream and mascarpone cream mixture.
In another separate bowl, beat the egg whites and salt together with a handheld or stand mixer on medium-high speed for about 1 minute or until foamy.
Slowly pour in the remaining cup of 50g sugar and continue whisking for about 4-5 minutes until stiff peaks form.
Transfer the egg white mixture into mascarpone cream mixture, folding them together.
Spread half of the mascarpone mixture evenly over the bottom layer of ladyfingers.
Dip the remaining ladyfingers into the espresso mixture, arranging them gently on top of the 1st mascarpone layer.
Spread over the remaining mascarpone mixture neatly.
Refrigerate uncovered for 2-3 hours.
After chilling, sift the unsweetened cocoa powder over the top.
Wipe clean the rim of the baking dish.
Cover with aluminum foil or plastic wrap, then place it back in the fridge for at least 8-9 hours more, preferably overnight.
Create even cuts with a small metal spatula and serve the chilled tiramisu in square portions.
Instead of Grand Marnier/Dark Rum, you can also use brandy or your favorite coffee liqueur. If you don’t have espresso, buy espresso powder and just follow the recipe notes.
Replace Grand Marnier and rum with milk.
Prepare tiramisu until step 13. Securely cover and can be kept in the freezer up to 3 months.
Leftover Tiramisu should be covered and can be stored in the fridge until 3 days.
After dusting with cocoa powder, you can then thaw Tiramisu in the fridge for at least 24 hours either covered or uncovered.
Ingredients
Directions
In a shallow bowl, whisk espresso and Grand Marnier together.
One by one, quickly dip each side of half of the ladyfingers (about 20 pcs.) into the espresso mixture and line each in the baking pan to create the 1st bottom layer.
a. Note: If necessary, cut some ladyfingers to fill in any hollow parts. Set aside and reserve remaining espresso mixture and ladyfingers for the 2nd layer.
In a large bowl, whisk mascarpone and rum together with a hand or stand mixer on medium speed until well combined. Set aside.
With a double boiler, cook the egg yolks and 1 cup of 50g granulated sugar together. Whisk until light and foamy in about 5 minutes.
a. Note: If you don’t have a double boiler, use a heat-proof bowl over a pot of simmering water without letting the bottom of the bowl touch the water.
Remove the cooked egg yolks from heat and pour into mascarpone cream mixture, beating them together until well mixed.
In a separate bowl, whip together heavy cream and vanilla extract for 3-4 minutes until medium peaks form.
With an offset spatula, add in and fold together the whipped cream and mascarpone cream mixture.
In another separate bowl, beat the egg whites and salt together with a handheld or stand mixer on medium-high speed for about 1 minute or until foamy.
Slowly pour in the remaining cup of 50g sugar and continue whisking for about 4-5 minutes until stiff peaks form.
Transfer the egg white mixture into mascarpone cream mixture, folding them together.
Spread half of the mascarpone mixture evenly over the bottom layer of ladyfingers.
Dip the remaining ladyfingers into the espresso mixture, arranging them gently on top of the 1st mascarpone layer.
Spread over the remaining mascarpone mixture neatly.
Refrigerate uncovered for 2-3 hours.
After chilling, sift the unsweetened cocoa powder over the top.
Wipe clean the rim of the baking dish.
Cover with aluminum foil or plastic wrap, then place it back in the fridge for at least 8-9 hours more, preferably overnight.
Create even cuts with a small metal spatula and serve the chilled tiramisu in square portions.
Instead of Grand Marnier/Dark Rum, you can also use brandy or your favorite coffee liqueur. If you don’t have espresso, buy espresso powder and just follow the recipe notes.
Replace Grand Marnier and rum with milk.
Prepare tiramisu until step 13. Securely cover and can be kept in the freezer up to 3 months.
Leftover Tiramisu should be covered and can be stored in the fridge until 3 days.
After dusting with cocoa powder, you can then thaw Tiramisu in the fridge for at least 24 hours either covered or uncovered.
