Classic Tiramisu

Classic Tiramisu

This classic tiramisu dessert is utterly delicious and easy to make. This old-fashioned dessert combines layers of Savoiardi lightly dipped in espresso, held together by a subtly sweet rich mascarpone mixture, topped with dark cocoa and chocolate shavings. Savor the shores of Italy as each bite melts in your mouth.

On today’s post, we will be taking a quick trip to the beautiful country of Italy by way of our palate.

 

Tiramisu is a world-renowned Italian coffee flavored dessert that is made with Savoiardi biscuits (ladyfingers), eggs, espresso, cocoa, mascarpone cheese, and sugar. It could also be spiked with a liqueur such as rum or Marsala wine. As the name implies, it’s a total “pick me up.”

 

tiramisu

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One of the reasons why I love this dessert is because of the blending of flavors. The subtle flavor of the rum liqueur picks through in every bite without overpowering the deep taste of the espresso or other ingredients.

 

Most people don’t like to consume raw eggs; so, we will be substituting the eggs for heavy cream. Don’t fret it; you won’t be missing out on much.

 

If you are not a fan of tiramisu, think again-because, after trying this simple version, you too will be obsessed with this dessert. Seriously, don’t knock it off until you’ve indeed tasted it.

 

To prepare this classic Tiramisu treat, you will need:

 

  • Instant espresso (not instant coffee. Check out this one here)
  • Boiling water
  • Mascarpone cheese ( Check out this one here)
  • Powdered sugar
  • Heavy cream
  • Kahlua coffee liqueur ( dry Marsala wine or Amaretto liqueur is fine too)
  • Ladyfingers (I used 18 pieces. A 7 oz package should be just fine)
  • Bittersweet cocoa
  • shaved chocolate for garnish(optional)

**  I used both the cocoa powder and chocolate shavings 😉 Double dose of awesomeness!

 

METHOD

 

Combine the espresso powder and boiling water, stir until incorporated. Set aside to cool completely or pop it in the refrigerator.

 

Using an electric mixer, beat together the mascarpone cheese and powdered sugar on medium speed until smooth. Set aside.

 

Whisk together the heavy cream, and rum liqueur on high speed until stiff peaks form. Gently fold in the mascarpone mixture.

 

Lightly dip, instead of soaking the ladyfingers in the espresso one at a time. Line the bottom of a 6×8 pan. Using a spatula, spread half of the cream mixture over the biscuit. Sprinkle shaved chocolates on top. Layer the remaining biscuit and spread the other half of the cream mixture on top.

 

Smooth the top using a spatula. Sift the cocoa over the top and sprinkle more chocolates. Cover the pan with a cling wrap and refrigerate for 3 to 4 hours or until set.

*It tastes even better when left overnight in the refrigerator.

 

As you can see, It’s ridiculously easy to put together; the hardest part is waiting for it to set in the refrigerator. So, go ahead and give it a try.

 

tiramisu

 

Are you looking for easy, delicious desserts to wow your guests at your next gathering? Try this velvety raspberry Chocolate ganache here and this Zucchini and beetroot cake here. Don’t forget to pin this recipe for later. Follow us on Facebook and Instagram (@worldlytreat) where we share a lot of behind the scene preps.

Go ahead and give this recipe a try. Are you a fan of Tiramisu? What’s your favorite dessert to date? Share with us in the comments below.

 

To my lovely readers in the United States, have a safe and joyful thanksgiving. Don’t count the calories, count the blessings- just for turkey day. Wobble gobble!!!

 

Peace & Love

Maureen

CLICK HERE TO PIN THIS POST FOR LATER

Tiramisu

 

 

Classic Tiramisu

November 16, 2018
: 8-10
: 15 min
: 2 min
: EASY

This old-fashioned dessert combines layers of Savoiardi lightly dipped in espresso, held together by a subtly sweet rich mascarpone mixture, topped with dark cocoa and chocolate shavings.

By:

Ingredients
  • • 4 Tablespoons Instant espresso (not instant coffee)
  • • 1 ¼ cups Boiling water
  • • 1 8 oz pack Mascarpone cheese
  • • ¾ cup Powdered sugar
  • • 1 ½ cups Heavy cream
  • • 4 Tablespoons Kahlua coffee liqueur
  • • 18 Ladyfingers ( one 7 oz package should be fine)
  • • 2 Tablespoons Bittersweet cocoa
  • • 4 oz bittersweet chocolate, shaved (Optional)
Directions
  • Step 1 Combine the espresso powder and boiling water, stir until incorporated. Set aside to cool completely or pop it in the refrigerator.
  • Step 2 Using an electric mixer, beat together the mascarpone cheese and powdered sugar on medium speed until smooth. Set aside.
  • Step 3 Whisk together the heavy cream, and rum liqueur on high speed until stiff peaks form. Gently fold in the mascarpone mixture.
  • Step 4 Lightly dip, instead of soaking the ladyfingers in the espresso one at a time. Line the bottom of a 6×8 pan. Using a spatula, spread half of the cream mixture over the biscuit. Sprinkle shaved chocolates on top. Layer the remaining biscuit and spread the other half of the cream mixture on top.
  • Step 5 Smooth the top using a spatula. Sift the cocoa over the top and sprinkle more chocolates. Cover the pan with a cling wrap and refrigerate for 3 to 4 hours or until set.
  • Step 6 *It tastes even better when left overnight in the refrigerator.

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