Easy Tiramisu
MAKES
one 9 x 13 inch / 23 x 33 cm tiramisu
TAKES
Prep time: 40 minutes
Cook time: 0 minutes
Total: 40 minutes
✻ ABOUT THIS RECIPE
Tiramisu is a truly classic, incredibly beloved dessert that (perhaps best of all) is easy to make ahead of time and serve straight from the refrigerator. This simpler version makes even quicker work of the filling (for a more classic twist, see Classic Tiramisu). Reliably crowd pleasing, tiramisu is ready to be your cold and creamy coffee-flavored standby.
INGREDIENTS
Mascarpone Filling
588 g / 2 ½ cups cold heavy cream
99 g / ½ cup granulated sugar
27 g / 2 tablespoons light brown sugar
10 g / 2 teaspoons vanilla bean paste or vanilla extract
2 g / ½ teaspoon fine sea salt
454 g / 16 ounces mascarpone cheese, at room temperature
Soaking Mixture
230 g / 1 cup cold espresso or strongly brewed cofee
60 g / ¼ cup coffee liqueur or dark rum
Assembly and Finishing
48 ladyfingers (homemade or store bought)
cocoa powder, as needed for finishing
Bake This Recipe with Me:
METHOD
1. Make the mascarpone filling: in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer), whip the cream, sugar, brown sugar, vanilla, and fine sea salt to medium peaks.
2. Add the mascarpone cheese and mix on low speed until evenly incorporated. If needed, fold the mixture a few times by hand to make sure it’s totally smooth, evenly combined, and thick. Set aside.
3. Make the soaking mixture: in a shallow bowl, whisk the espresso and liqueur or rum together to combine. Have ready a 9 x 13 inch / 23 x 33 cm rectangular baking pan.
4. Assemble the tiramisu: working with one at a time, dip a ladyfinger briefly into the soaking mixture, and transfer it to the baking pan. As you place them, you can place them as close together as possible - or very slightly overlap them to ensure you get full coverage on the bottom of the pan. You should use half of the ladyfingers to fill the base of the pan.
5. Scoop half of the mascarpone filling on top of the ladyfingers, and spread into an even layer.
6. Repeat the dipping process, dipping the remaining ladyfingers briefly into the soaking mixture, and arranging them into an even layer fully covering the mascarpone filling.
7. Spoon the remaining mascarpone filling on top, and spread into an even layer. You can make this layer totally smooth, or create texture intentionally (such as stripes with an offset spatula)
8. Sift cocoa powder generously over the surface, and refrigerate the tiramisu for at least 4 hours (and up to 24 hours) before serving.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
