Tiramisu Recipe

Tiramisu is a timeless no-bake Italian dessert combining
espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone
cream. This recipe is from the late Maida Heatter and is easily the best
homemade tiramisu recipe that I’ve ever tried.

Ingredients

• 1 and 1/4 cups (300ml) very strongly prepared espresso, warm or room temperature
• 6 Tablespoons (90ml) Grand Marnier*
• 40–45 ladyfingers*
• 16 ounces (about 2 cups; 450g) mascarpone, cold or at room temperature
• 1/4 cup (60ml) dark rum
• 4 large eggs, separated*
• 1/2 cup (100g) granulated sugar, divided*
• 2 cups (480ml) heavy cream or heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• unsweetened natural or dutch-process cocoa powder

Instructions

1. You need a large 9×13 inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!
2. Dip
   half of the ladyfingers: You will form 2 layers each of dipped
   ladyfingers and mascarpone cream. Let’s begin with the 1st layer of
   ladyfingers. Whisk the espresso and Grand Marnier together in a shallow
   bowl. One at a time, quickly dip each side of the ladyfinger into the
   espresso mixture. You don’t want to over-saturate the ladyfinger with
   liquid because then the ladyfingers will taste soggy. Just a quick dip
   on each side. Arrange the dipped ladyfingers in the baking pan to make
   one solid layer. If needed, cut some ladyfingers to fill in any empty
   spaces. Reserve remaining espresso mixture and ladyfingers for another
   layer.
3. Begin the mascarpone cream: With a handheld or stand
   mixer fitted with a paddle or whisk attachment, beat the mascarpone and
   rum together on medium speed in a large bowl until smooth. Set aside.
4. Prepare
   a double boiler for the egg yolks: If you have a double boiler, use it
   in this step. If you don’t, place a heat-proof bowl over a small pot of
   simmering water over medium-low heat. Don’t let the water touch the
   bottom of the bowl. Using a whisk or eggbeater (I simply use a whisk),
   whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until
   light and foamy, about 5 minutes. Remove from the heat and immediately
   pour into the mascarpone mixture. Beat on medium speed until combined.
5. Whip
   the heavy cream: With a handheld or stand mixer fitted with a whisk
   attachment, beat the heavy cream and vanilla extract together on
   medium-high speed until medium peaks form, about 3-4 minutes. Medium
   peaks are between soft/loose peaks and stiff peaks– and are the perfect
   consistency for the tiramisu cream. Fold the whipped cream into the
   mascarpone mixture.
6. Beat the egg whites: With a handheld or
   stand mixer fitted with a *clean* whisk attachment, beat the egg whites
   and salt together on medium-high speed until foamy, about 1 minute.
   Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of
   sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not
   over-beat as the egg whites will become dry.) Fold into the mascarpone
   cream.
7. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. 
8. Dip
   remaining ladyfingers: Dip remaining ladyfingers into remaining
   espresso mixture and arrange one-by-one on top of the mascarpone layer.
   Gently press each down so they are nice and compact. Using an offset
   spatula, spread remaining mascarpone mixture evenly on top. If you’re
   using a large enough pan, it should all fit (but it will definitely
   tower high!). Refrigerate uncovered for 2-3 hours.
9. Add cocoa layer, then chill: After a couple hours in the refrigerator, sift or strain
   a dense layer of cocoa powder all over the top. Wipe the rim of the
   baking dish. Cover with plastic wrap or aluminum foil, then refrigerate
   for at least 8-9 more hours and up to 1 day.
10. Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.
11. Cover leftover tiramisu and store in the refrigerator for up to 3 days.

Notes

1. Freezing
   Instructions: Prepare tiramisu through step 8. Tightly cover and freeze
   for up to 3 months. Remove from the freezer, evenly dust the top with
   cocoa, then thaw in the refrigerator for at least 24 hours. (Can thaw
   covered or uncovered.)
2. Smaller Recipe: Halve this recipe for a 9×9 inch or 10×10 inch square baking pan.
3. Espresso:
   For the espresso, combine 5 Tablespoons instant espresso powder in 1
   and 1/4 cups hot water. This is stronger than brewed espresso and
   perfect for tiramisu. In a pinch, use super super super strong black
   coffee.
4. Grand Marnier: This addition makes this a boozier
   version of tiramisu because you have alcohol in both the coffee soak
   mixture and the mascarpone cream. Grand Marnier’s flavor is lovely in
   this dessert, but you can skip it and stick with just the dark rum.
5. Ladyfingers:
   Ladyfingers (savoiardi in Italian) are a sweet, pretty dry, and
   finger-shaped sponge cookie/cake. They’re found in most large grocery
   stores, Italian markets,. You can also make them from scratch– there are many recipes online! I use 2 standard packages of ladyfingers for this recipe.
6. Eggs:
   Maida Heatter’s recipe calls for 5 large eggs, but in hopes to slightly
   reduce the volume of mascarpone cream, I reduced down to 4 large eggs.
   Both the egg whites and egg yolks are used in the mascarpone cream. An egg separator
   is helpful. The egg yolks are gently cooked, but if you’re concerned
   with eating raw eggs, purchase pasteurized eggs because they are safe to
   consume raw.
7. Sugar: I increased the sugar by 2 Tablespoons for a VERY slightly sweeter cream. This is still not an overly sweet dessert.
8. Non-Alcoholic Version: Skip the Grand Marnier and replace rum with milk.