Rich and Creamy Tiramisu Recipe

Rich and Creamy Tiramisu Recipe
Rich and Creamy Tiramisu Recipe photo by Taste of Home
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Rich and Creamy Tiramisu Recipe

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True to its name, tiramisu is an awesome after-dinner pick-me-up. My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavor. —Lauren Knoelke, Milwaukee, Wisconsin
Recommended: Tiramisu Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 10 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 10 min. + chilling

Ingredients

  • 2 cartons (8 ounces each) mascarpone cheese
  • 5 large egg yolks
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1/3 cup plus 2 tablespoons Marsala wine or liqueur, divided
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 3/4 cup strong brewed coffee, room temperature
  • 2 teaspoons instant espresso powder
  • 1 package (7 ounces) crisp ladyfinger cookies
  • 1 tablespoon Dutch-processed cocoa

Directions

Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture.
Combine coffee, espresso powder and remaining Marsala. Briefly dip eight ladyfingers into coffee mixture and place in the bottom of a 9” springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat two more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder. Yield: 16 servings.

Test Kitchen tips
  • Feel free to vigorously whip the yolk mixture in the double boiler to add volume and get that ribbonlike texture. But work more gently when mixing in the mascarpone cheese. You can even leave it a little lumpy; the carryover warmth from the yolk mixture will soften those lumps while you whip the cream. When you fold in the whipped cream, they'll disappear entirely.
  • Substitute espresso for the strong coffee if you have an espresso machine.
  • Don't like Marsala—or you've run out? Make it with your drink of choice: brandy, Kahlua, dark rum, Grand Marnier or fortified wine.
  • Dip the ladyfingers only a second or two. You want them moistened, not mushy or disintegrating.
  • Chill your bowl before whipping the cream to speed the process.
  • Top with chocolate shavings if you like.
  • You can also make this in a 9-in. square baking dish.
  • Originally published as Rich and Creamy Tiramisu in Taste of Home December 2017

    Nutritional Facts

    1 serving: 280 calories, 21g fat (11g saturated fat), 123mg cholesterol, 115mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 5g protein.

    • 2 cartons (8 ounces each) mascarpone cheese
    • 5 large egg yolks
    • 1/2 cup plus 2 tablespoons sugar, divided
    • 1/3 cup plus 2 tablespoons Marsala wine or liqueur, divided
    • 1/2 teaspoon salt
    • 1 cup heavy whipping cream
    • 3/4 cup strong brewed coffee, room temperature
    • 2 teaspoons instant espresso powder
    • 1 package (7 ounces) crisp ladyfinger cookies
    • 1 tablespoon Dutch-processed cocoa
    1. Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture.
    2. Combine coffee, espresso powder and remaining Marsala. Briefly dip eight ladyfingers into coffee mixture and place in the bottom of a 9” springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat two more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder. Yield: 16 servings.

    Test Kitchen tips
  • Feel free to vigorously whip the yolk mixture in the double boiler to add volume and get that ribbonlike texture. But work more gently when mixing in the mascarpone cheese. You can even leave it a little lumpy; the carryover warmth from the yolk mixture will soften those lumps while you whip the cream. When you fold in the whipped cream, they'll disappear entirely.
  • Substitute espresso for the strong coffee if you have an espresso machine.
  • Don't like Marsala—or you've run out? Make it with your drink of choice: brandy, Kahlua, dark rum, Grand Marnier or fortified wine.
  • Dip the ladyfingers only a second or two. You want them moistened, not mushy or disintegrating.
  • Chill your bowl before whipping the cream to speed the process.
  • Top with chocolate shavings if you like.
  • You can also make this in a 9-in. square baking dish.
  • Originally published as Rich and Creamy Tiramisu in Taste of Home December 2017

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