I'm a sucker for a good tiramisu recipe. It's so many of my favorite things rolled into one perfect dessert. I started tinkering around with a recipe and switched out the coffee used in the recipe for sweetened cuban espresso. I loved it and decided to share the recipe here.
Why you'll love Tiramisu with a Twist!
- Great dessert that requires no baking!
- Can be made ahead of time.
- Delicious and classic Italian pastry with a Cuban twist
- Can be frozen for future use
What is Tiramisu?
Tiramisu is a classic Italian dessert known for its rich, creamy texture and layers of flavor. It typically consists of layers of coffee-soaked ladyfinger cookies (savoiardi), a mascarpone cheese mixture, and a dusting of cocoa powder on top. The mascarpone filling is often made by blending the cheese with eggs, sugar, and sometimes a splash of liqueur like Marsala or rum for added depth.
The combination of bold espresso, creamy mascarpone, and a hint of sweetness makes tiramisu a beloved dessert, both light and indulgent at the same time. It’s usually served chilled, allowing the flavors to meld together.
Easy Tiramisu ingredients
- Egg yolks
- Sugar
- Mascarpone cheese
- Heavy whipping cream
- Italian lady fingers
- Cuban espresso
- Coffee flavored liqueur (I used Kahlua)
- Unsweetened cocoa for dusting
How to make Tiramisu
1. Make your cream layer
- Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone. Mix in the mascarpone to whipped yolks until well combined.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. Then, fold the whipped cream in the mascarpone sabayon mixture and set aside.
2. Make your coffee mixture
Mix the Cuban espresso with the coffee liquor and lightly dip the ladyfingers into the mixture, do not soak them! This way the lady fingers still have a bit of cookie texture and don't turn into mush.
3. Layer your tiramisu
- Arrange the ladyfingers in the bottom of the cream wrap covered loaf pan and then spoon the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. Finish the tiramisu with the last of the cream filling and cover with the cream wrap.
- Refrigerate for 4 hours, overnight for best results. Once you're ready to serve the tiramisu, it'll be firm. You can use the Ceram wrap to pull it out of the pan and dust with unsweetened cocoa.
The result is a tiramisu with a strong coffee flavor that goes perfectly with the creamy filling. This is actually one of my mom's favorite desserts that I make for her.
Easy Tiramisu Recipe variations/substitutions
Don't have access to Cuban coffee? Opt for your favorite espresso coffee instead.
Don't have coffee liqueur? Opt instead for your favorite brandy, rum or marsala wine.
Want an alcohol free tiramisu? Leave it out completely and double up on the Cuban espresso.
What can you use instead of ladyfingers in tiramisu?
If you don't have ladyfingers for tiramisu, there are several substitutes you can use:
1. Sponge Cake:
- Use slices of sponge cake or pound cake as a substitute. Cut the cake into strips or squares and dip them in coffee, just as you would with ladyfingers.
2. Madeleines:
- These small, buttery French cakes have a slightly different texture but can be a great substitute, especially when soaked in coffee.
3. Graham Crackers or Digestive Biscuits:
- For a more accessible option, graham crackers or digestive biscuits can be layered between the mascarpone cream. Though they won’t provide the same spongy texture, they’ll absorb the coffee well.
4. Pizzelle Cookies:
- These thin Italian waffle cookies can be soaked in coffee and used for a unique twist on tiramisu.
What is a substitute for mascarpone in tiramisu?
If you need a substitute for mascarpone in tiramisu, there are several alternatives that can give you a similar creamy texture and rich flavor:
1. Cream Cheese and Heavy Cream:
- Best substitute: Mix equal parts cream cheese and heavy cream (or milk) to soften the cream cheese's dense texture. This will mimic the smoothness of mascarpone, though it will be slightly tangier.
2. Ricotta Cheese:
- Blend ricotta until smooth, and mix with a bit of cream or milk to reach the desired consistency. This gives a lighter texture, though it has a grainier feel and a mild flavor compared to mascarpone.
Best Easy Tiramisu Recipe storage
Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.
Can I freeze this tiramisu?
Yes! You can freeze this tiramisu! To freeze, make completely, but don’t dust with cocoa powder. Cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with cocoa powder a few hours before serving.
Tiramisu Easy Recipe FAQs
Yes! You can omit the alcohol entirely or substitute it with vanilla extract, extra espresso, or coffee liqueur alternatives that are non-alcoholic.
Yes, you can. Some recipes use cooked egg yolks (by whisking them over a double boiler) or omit the eggs entirely. Another option is to use whipped cream instead of eggs for the mascarpone mixture.
Tiramisu needs at least 4 hours in the fridge to set, but it’s best if chilled for 8 hours or overnight. This allows the flavors to meld and the dessert to firm up for better slicing.
Yes, tiramisu can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the fridge for a few hours or overnight before serving.
Yes, tiramisu is actually better when made in advance! Preparing it the day before and letting it chill overnight enhances the flavors and texture.
Quickly dip the ladyfingers in coffee or espresso, making sure not to soak them for too long. A brief dip on each side will absorb enough liquid without becoming too mushy.
When making tiramisu, there are several common mistakes to avoid to ensure your dessert turns out perfectly:
1. Don’t Soak the Ladyfingers for Too Long
Ladyfingers are very absorbent, so a quick dip in the coffee or espresso is enough. Over-soaking will make them soggy and result in a mushy tiramisu.
2. Don’t Use Weak Coffee
The coffee flavor is essential in tiramisu, so using weak or diluted coffee will result in a bland dessert. Brew strong espresso or dark coffee for the best flavor, as this provides the bold taste that complements the mascarpone and cocoa.
3. Don’t Use Low-Quality Mascarpone
Mascarpone cheese is the heart of tiramisu’s creamy texture, so using low-quality or overly watery mascarpone can compromise the richness of the dessert. Stick to high-quality, full-fat mascarpone for the best results.
4. Don’t Use Raw Eggs Without Caution
If you’re using raw eggs, make sure they are fresh and sourced from a safe supplier. Alternatively, you can cook the egg yolks in a double boiler to reduce the risk of foodborne illness.
5. Don’t Serve Tiramisu Immediately
Tiramisu needs time for the flavors to meld and the layers to set. Serving it too soon will result in an underdeveloped flavor and a soft structure.
Tiramisu should chill for at least 4 hours before serving to allow the layers to set properly and the flavors to meld together. However, for the best results, it's recommended to let it chill overnight (about 8-12 hours). This extended chilling time ensures that the dessert firms up, making it easier to slice and giving it a richer, more developed flavor.
Yes, it's ideal to make tiramisu the day before serving. Allowing tiramisu to chill overnight (about 8-12 hours) helps the layers set properly, and the flavors have time to meld together, resulting in a more delicious and firm dessert. Making it in advance not only improves the texture but also makes it easier to slice and serve. So, preparing tiramisu the day before is highly recommended for the best results!
Try these other dessert recipes
Best Easy Tiramisu Recipe
Ingredients
- 5 large egg yolks
- 1 cup sugar
- 1 ¼ cup mascarpone cheese at room temperature
- 1 ¾ cup heavy whipping cream
- 1 large package Italian lady fingers
- 1 cup of sweetened cuban espresso 2 teaspoon of sugar per 1 cup of cuban coffee at room temperature
- ½ cup coffee flavored liqueur
- 1 ounce unsweetened cocoa for dusting
Instructions
- Start by lining a 9x5 loaf pan with ceram wrap. make sure you have plenty hanging off the sides so you can later cover the top of your tiramisu and use it to remove it from the pan.
- Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone. Mix in the mascarpone to whipped yolks until well combined.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. Then, fold the whipped cream in the mascarpone sabayon mixture and set aside.
- Mix the Cuban espresso with the coffee liquor and lightly dip the ladyfingers into the mixture, do not soak them! This way the lady fingers still have a bit of cookie texture and don't turn into mush.
- Arrange the ladyfingers in the bottom of the cream wrap covered loaf pan and then spoon the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. Finish the tiramisu with the last of the cream filling and cover with the cream wrap.
- Refrigerate for 4 hours, overnight for best results. Once you're ready to serve the tiramisu, it'll be firm. You can use the Ceram wrap to pull it out of the pan and dust with unsweetened cocoa.
Mary says
Amazing!