Easy Tiramisu

June 19, 2007 | By | COMMENTS

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Tiramisu is a dessert I’ve only eaten at restaurants–usually with my family. For some reason, the alchemy of its components always eluded me. It seemed like it might be very tricky to make. And then, for the Sopranos finale, I decided to give it a go. I pushed aside all the more complex recipes that involved egg yolks and heat, and used one right out of the Sopranos cookbook. It took less than ten minutes and the results were pretty dynamite. Here’s how to do it.

1. In a large bowl, whisk together 1 pound mascarpone, 1/4 cup sugar, and 2 tablespoons amaretto or Cognac until smooth.

2. In a chilled bowl with chilled beaters, whip 1 cup heavy cream until soft peaks form. Fold the cream into the mascarpone mixture.

3.* Place 1 cup brewed espresso (at room temperature) in a pie dish. [* This is my added step. It was my idea to put the espresso in a pie dish. Genius!] [Oh, also, I used instant decaf espresso, adding hot tap water until the espresso had a strong flavor. I realize decaf is anti-gourmet, but I didn't want my guests to be up all night.]

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4. Lightly dip 12 savoiardi (imported Italian ladyfingers) in the espresso and arrange them in a single layer in the bottom of an 8-inch square pan. [The Barefoot Contessa said on her show to just hold the ladyfinger in the espresso for a "one" count--any more and it'll get too soaked.]

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Spread half the mascarpone mixture over the savoiardi. Sprinkle with chopped bittersweet chocolate.

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5. Dip the remaining 12 savoiardi in the espresso. Top with the remaining mascarpone mixture, spreading it smooth. Sprinkle with more chopped bittersweet chocolate (1/4 cup). Cover with plastic wrap. Refrigerate for several hours, or overnight, before serving.

That’s it! And it tastes like what you might get at a restaurant. Your guests will love it. Unless they’re too full from lasagna.

Tags: ,

Categories: Desserts, Puddings/Mousses, Recipes

  • http://tricoquine.blogs.com Stefanie

    That is an interesting receipe — in our house we beat the marscarpone with raw egg yolks and don’t add any cream. This makes it very light and fluffy. We add kahlua to strong espresso to make the soaking liquid for the biscuits. I’ll have to try you method next time!

  • http://www.cookingninja.com The Cooking Ninja

    This looks delicious. I usually make mine without any cream and add amaretto liquor to strong expresso for soaking liquid and sprinkle cocoa powder instead. I will have to try it with grated dark chocolate.

  • http://www.ceresandbacchus.com Mary

    I must tell you about the tiramisù that was served at a dinner I went to last Friday night. It looked just about like yours. The hostess cut into it and served up squares to all the guests. I was the last to get a piece and everyone else had already dug in. They were yummying and oh-this-is-good-ing and just as I was about to take my first bite, someone asked about the recipe and the ladyfingers. The hostess replied, “Oh, I can’t easily find ladyfingers, so I just used twinkies. It’s a recipe that’s all over the internet right now.” And goddamn if it isn’t even on the Food Network. THANK YOU ADAM for giving us a nice simple easy version that even the twinkie eaters could make.

  • Annmarie

    Thank you, Mary, I think my grandmother just rolled over in her grave. Good thing she needed the exercise.

  • http://dailyunadventures.com Katerina

    I just made my first tiramisu too, and it was fabulous. I made a more complicated version that involved a custard and whipping egg whites, but without cream. I totally fell in love with the italian custard of egg yolks, sugar and liquor – zabaglione. Although the easy version definitely has some advantages… don’t stop with one recipe… keep trying different ones.

  • jennifer

    Hi … I read your blog very often and love the recipes you make.

    You should try my tiramisu’ recipe, it is the original italian recipe (I’m from Vicenza, Italy).

    Mix egg yolks-sugar-mascarpone cheese with eletric mixer (for every 100gr. of mascarpone cheese, add one kitchen spoon of sugar and 1 egg). Example: 400 gr. of masc. cheese, 4 eggs and 4 full “soup ” spoons of sugar. On separate bowl, whip egg whites until foamy. Slowly, add the foamy part to the mascarpone mixture (not all the egg whites, if the final cream is getting to liquid).

    Also, I like to add warm milk to the coffee, because I don’t like the savoiardi cookies to have a strong coffee taste.

    I hope you try it!!! Jennifer

  • Judy

    I haven’t tried this recipe but am about to do so. It looks easy, and unlike a lot of other “easy” tiramisu recipes I saw when I did a search, actually uses mascarpone cheese.

    I have to use up this mascarpone!

    Why? I’m writing this from an apartment in France. I love the food, but after two weeks I had been seized by a craving for cottage cheese and couldn’t find any in the supermarket. Desperate, I bought mascarpone. Then I finally did find cottage cheese–so decided to use the mascarpone for tiramisu.

    I don’t have any cookbooks here, except a couple in French I can barely read, and anyway, it’s an Italian creation.

    I do have something like lady fingers, some chocolate liqueur, a baking dish, instant coffee, and sugar. No heavy cream but I’m going to use yogurt.

    So thanks!

    (We’ve been trying to eat in more because the euro to dollar exchange rate is so atrocious.)

  • Padma

    Hi,

    This recipe seems very simple to make. But couldn’t find lady fingers in the supermarket. Is there a special brand so I can buy this. Or can I substititue Nila wafers to lady fingers?

    Thanks

  • Padma

    Hi,

    Thanks for posting this recipe. This recipe seems very simple to make. But couldn’t find lady fingers in the supermarket. Is there a special brand so I can buy this. Or can I substititue Nila wafers to lady fingers?

    Thanks

  • http://Amber311 Amber311

    I also had trouble finding lady fingers. I gave up and used a pound cake from the bakery, sliced or cubed…yummy!!!

  • Anonymous

    Hi all… i’m stuck at home and have no cream or yoghurt whatsoever i have mascarpone and would like to make tirimisu.

    Is it possible to find a recipe that doesn’t involve cream??????

  • fornetti

    I do not believe this

  • Marcia

    I am going to try this recipe! anyone know of an alternative to lady fingers? sometimes they are hard to find where I live!

    thanks!

  • Kathy Baker

    I live in Italy and came across a wonderful dessert called a Mont Blanc. Has chestnut paste, whipped cream, meringues and some sort of cake/torte. Do you have a recipe for this? Thanks.

  • Kathy Baker

    I live in Italy and came across a wonderful dessert called a Mont Blanc. Has chestnut paste, whipped cream, meringues and some sort of cake/torte. Do you have a recipe for this? Thanks.

  • Kathy Baker

    I live in Italy and came across a wonderful dessert called a Mont Blanc. Has chestnut paste, whipped cream, meringues and some sort of cake/torte. Do you have a recipe for this? Thanks.

  • prep cook

    here is how to make an even better tiramisu:

    -beat 16 egg yolks (keep the whites!) until for about 4-5 minutes, or when it gets frothy. a mixer works best

    -add 200g of sugar and two pounds (packs) of mascarpone and mix some more.

    -put the mix in a big bowl in the fridge

    -clean the mixer, and mix the 16 eggwhites plus a two tablespoons of sugar until firm, so that you can turn the bowl upside down without it falling out.

    -while the whites are mixing, add 200ml of Marsala wine to 0.5l of espresso

    -gently fold, (don’t mix, there’s a difference) the whites with the mix you made to start with, and be careful so it stays fluffy.

    -dip your ladyfingers in the espresso and make a layer in the bottom of the pan, and cover with a layer of cream, then another layer of ladyfingers, this time perpendicular to the first layer (this will prevent the whole thing from falling apart) and put the rest of the cream on top.

    voila! easy as pie

  • prep cook

    here is how to make an even better tiramisu:

    -beat 16 egg yolks (keep the whites!) until for about 4-5 minutes, or when it gets frothy. a mixer works best

    -add 200g of sugar and two pounds (packs) of mascarpone and mix some more.

    -put the mix in a big bowl in the fridge

    -clean the mixer, and mix the 16 eggwhites plus a two tablespoons of sugar until firm, so that you can turn the bowl upside down without it falling out.

    -while the whites are mixing, add 200ml of Marsala wine to 0.5l of espresso

    -gently fold, (don’t mix, there’s a difference) the whites with the mix you made to start with, and be careful so it stays fluffy.

    -dip your ladyfingers in the espresso and make a layer in the bottom of the pan, and cover with a layer of cream, then another layer of ladyfingers, this time perpendicular to the first layer (this will prevent the whole thing from falling apart) and put the rest of the cream on top.

    voila! easy as pie