Classic Tiramisu

Not only one of our favorite desserts, a classic tiramisu is also one of the easiest to make and one of the most impressive.  The mention of tiramisu immediately brings on a chorus of ‘oohs and ahhs’ no matter the crowd.  Who can resist espresso-soaked cookies layered between a creamy and sweet mixture of cream and mascarpone cheese flavored with a touch of brandy and espresso powder, mini chocolate chips and a dusting of cocoa powder?  I know I can’t. And for a fun topping idea, you can always shave white or dark chocolate curls over it all, top it with more chocolate chips, or even fresh strawberries are a nice pairing. But my favorite topping are crunchy, chocolate-covered espresso beans.

(To view this recipe, click on the blue title of the blog post above*)

Classic Tiramisu

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6-8
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • 1 cup heavy whipping cream
  • 3 Tablespoons granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 Tablespoon dark rum, amaretto or brandy
  • 1 teaspoon espresso powder
  • (1) 8oz. container mascarpone cheese, room temperature
  • 2 cups room temperature brewed coffee or espresso
  • 7 oz. package store-bought ladyfingers
  • 1/2 cup mini chocolate chips
  • Cocoa powder and chocolate-covered espresso beans, for garnish

Directions:

  1. With a hand mixer, beat the heavy cream along with the sugar and vanilla extract to soft peaks. Add the mascarpone cheese, liqueur of your choosing, and espresso powder to the mixture. Mix for another minute with the hand mixer to combine.
  2. Dip the ladyfingers quickly on both sides into the room temperature coffee. In an 8-9 inch glass baking dish, make one layer of the soaked cookies. Spread half of the creamy mascarpone mixture in a smooth layer on top of the cookies. Sprinkle the chocolate chips on top of the creamy layer. Next, make another layer of coffee-soaked cookies. Followed by the remaining creamy mixture on top.
  3. To garnish, dust with the cocoa powder and scatter on the chocolate-covered espresso beans. Chill in the fridge for at least 2 hours before serving, or up to overnight.

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