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Rich and Creamy Tiramisu Recipe

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4.2 from 13 reviews

This rich and creamy Tiramisu recipe combines espresso-soaked sponge fingers with fluffy mascarpone cream layers, dusted generously with cocoa powder. Perfect for an elegant dessert, this no-bake classic requires chilling overnight to develop its signature flavor and texture.

  • Total Time: 12 hours 13 minutes
  • Yield: 12 servings

Ingredients

Coffee Syrup

  • 425 ml espresso coffee
  • 70 g granulated sugar
  • 425 g milk
  • 60 g liqueur of your choice (optional, Licor 43 recommended)

Main Ingredients

  • 400 g sponge fingers (Savoiardi)
  • 5 large egg yolks
  • 40 g caster sugar (superfine sugar)
  • 14 g vanilla bean paste or vanilla extract
  • 600 g heavy cream (whipping cream, cold)
  • 250 g mascarpone cheese (cold)
  • Cocoa powder for dusting

Instructions

  1. Prepare Coffee Syrup: Combine the espresso coffee and granulated sugar in a large jug, stirring until the sugar dissolves. Add in the milk and your choice of liqueur, then chill the mixture in the fridge.
  2. Whip Egg Yolks and Sugar: In a medium mixing bowl, whisk together egg yolks, caster sugar, and vanilla extract using a stand mixer or hand mixer at high speed until pale, thick, and fluffy, about 3-4 minutes. The mixture should fall off the beaters in a ribbon.
  3. Whip Mascarpone and Cream: In a separate bowl, whip the cold heavy cream and mascarpone together at high speed until stiff peaks form. This is crucial for the texture of the tiramisu cream.
  4. Fold Mixtures Together: Gently fold the egg yolk mixture into the whipped mascarpone cream using a spatula. The mixture will loosen but should remain smooth and creamy. Refrigerate this prepared cream until layering.
  5. Prepare Baking Dish: Use a 22 x 33 cm (9 x 13 inch) baking dish with about 5 cm (2 inch) height. Halve the recipe for a 23 cm (9 inch) square dish if desired. Lightly dust the bottom with cocoa powder to absorb moisture from the biscuits.
  6. Dip Sponge Fingers: Quickly dip each sponge finger into the coffee syrup, testing one first to avoid over-soaking. The biscuits should be evenly soaked but still firm enough to hold their shape.
  7. Layer Biscuits: Arrange dipped biscuits neatly in rows on the cocoa-dusted base, leaving small gaps for cream absorption. Lightly dust with cocoa powder.
  8. Add Cream Layer: Spoon half of the prepared mascarpone cream (about 465 g) evenly over the biscuit layer, smoothing with a spatula.
  9. Cocoa Dusting and Second Biscuit Layer: Dust the cream with more cocoa powder. Repeat dipping biscuits and layering on top.
  10. Final Cream and Dusting: Spread the remaining cream over the top layer, optionally creating decorative ridges. Dust generously with cocoa powder.
  11. Chill: Cover loosely with plastic wrap and refrigerate for a minimum of 12 hours or overnight to allow flavors to meld and the tiramisu to set.
  12. Serve: Slice into 12 pieces and serve chilled, using a flexible silicone spatula for neat serving.

Notes

  • Use freshly brewed espresso for the coffee syrup to ensure a robust coffee flavor.
  • Adjust dipping time of sponge fingers depending on brand and absorption capacity to avoid sogginess.
  • Ensure heavy cream and mascarpone are cold before whipping to achieve stiff peaks.
  • This recipe contains raw egg yolks; use pasteurized eggs if concerned about food safety.
  • You can substitute the liqueur or omit it for a non-alcoholic version.
  • Chilling overnight is essential for the tiramisu to set properly and develop its signature taste.
  • The cocoa powder layers help absorb excess moisture and create distinct layers for an attractive presentation.
  • Author: Amelia
  • Prep Time: 13 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipesvibe.com/rich-and-creamy-tiramisu-recipe/