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 it
- 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
Ingredients
- Egg yolks
- Sugar
- Mascarpone cheese
- Heavy whipping cream
- Italian lady fingers
- Cuban espresso
- Coffee flavored liqueur (I used Kahlua)
- Unsweetened cocoa for dusting
Instructions
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.
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.
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.
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.
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.
Try these other dessert recipes
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.
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