This easy tiramisu recipe is darn close to the classic and, dare we say, better. It’s simple, it swaps the usual marsala for that lovely coffee-imbued rum known as Tia Maria, and quite frankly, it’s the best.
- Quick Glance
- 30 M
- 4 H, 30 M
- Serves 8 to 10
Whisk the espresso, Tia Maria, and milk together in a medium bowl. Refrigerate until ready to use.
In a large bowl or with a stand mixer, combine the egg yolks with the sugar and salt and beat with an electric mixer or the stand mixer for 4 to 5 minutes or until the mixture is pale yellow. (Alternatively, if you’d like a great arm workout, you can instead do this by hand.) Add the mascarpone and mix well.
In a separate bowl with clean beaters, beat the cream until stiff peaks form.
Add the cream to the mascarpone mixture, a dollop at a time, slowly and carefully folding it in until no streaks remain before adding the next dollop.
Gently dip half the ladyfingers in the refrigerated coffee mixture long enough for the exterior of the cookie to be soaked but not so long that the entire cookie turns to mush. Arrange the soaked cookies in a single layer in a 9-by-13-inch baking dish. Spread half the mascarpone mixture over the cookies. Soak the rest of the ladyfingers as you did the others and layer them on top of the mascarpone mixture. Cover with the rest of the mascarpone mixture.
Sprinkle cocoa powder over the top, cover, and refrigerate for at least 4 hours or preferably overnight. Devour.
Recipe Testers Reviews
This easy tiramisu recipe makes a lovely dessert for any occasion and is completely doable without hauling out the big stand mixer. Dipping the ladyfingers when everything was ready and assembling the dish took mere minutes. The hardest part was waiting for the tiramisu to chill in the fridge. I made the dessert in the evening and put it in the fridge overnight. When we could finally taste it, we found it to be light, rich, and totally delicious. The ladyfingers tasted lightly of the liquor and coffee and were soft but not mushy. I used a heaping tablespoon of cocoa to dust the top before refrigeration. The cocoa on top may have seemed a little heavy at the time of assembly but by the time we ate it it had melded together with the other ingredients quite well. Everyone enjoyed this very much. I don't think I would change anything except maybe serve a good coffee and a little more of the Tia Maria along with it for the adults.
This tiramisu recipe is lighter in texture than other tiramisu recipes I’ve tried. The creamy mascarpone mixture was light with just enough sweetness. I was skeptical as to how the recipe was going to turn out because I felt the mascarpone mixture was too runny but once it was chilled it firmed up. I used large ladyfingers and dunked the cookies in the espresso a bit longer than the recipe suggested. This resulted was a coffee-soaked, sponge-y exterior with enough dry cookie left to give it just enough texture.
This definitely hits that old-fashioned tiramisu spot. It's rich, creamy, full of flavor, and just tender enough. For my taste, I do prefer a slightly stronger coffee flavor, so I would use all coffee and not milk in the soaking liquid.
The amount of soaking liquid wasn't enough. I ran out of the coffee mixture before I finished soaking the lady fingers. I would make double the amount of that or maybe 1 1/2 the amount.
I do not have Tia Maria but I have Kahlua, so I used that. It's a bit more alcoholic than Tia Maria but I think the dessert is better for it.
The fridge time that allows the tiramisu to rest and come together is a must and should not be cut short. Actually, an 8-hour or 12-hour rest isn't a bad idea. The tiramisu tasted even better the day after.