Tiramisu

Baking, Cook, Desserts, Recipes

Tiramisu

Celebrate the arrival of 2014 with an elegant dessert worthy of a special occasion. This Italian classic is made up of delicate ladyfingers soaked in espresso and rum, layered with mascarpone custard and dusted with rich cocoa. Individual portions make a beautiful presentation; to make them, layer the soaked ladyfingers and custard in cups or bowls, cutting the ladyfingers as needed to fit the cups. Depending on the size of the cups, you may not need as many ladyfingers as this recipe calls for.

 

Tiramisu

 

1/2 cup (4 oz./125 g.) sugar

1 1/2 cups (12 fl. oz./375 ml.) freshly brewed espresso

1/3 cup (3 fl. oz./80 ml.) dark rum

 

For the filling:

1/3 cup (3 oz./90 g.) sugar

6 large egg yolks

1/2 cup (4 fl. oz./125 ml.) heavy cream

1 1/2 cups (12 oz./375 g.) mascarpone cheese

1 1/2 tsp. pure vanilla extract

 

45 ladyfingers or savoiardi

Unsweetened cocoa powder for dusting

 

In a small saucepan, bring the sugar and 1/3 cup (3 fl. oz./80 ml.) water to a simmer over medium heat and cook, stirring, until the sugar is dissolved, about 3 minutes. Remove from the heat, stir in the espresso, and let cool to room temperature. Stir in the rum. Pour the espresso mixture into a wide, shallow bowl and set aside.

 

To make the filling, select a heatproof bowl that fits snugly in the rim of a saucepan. Pour water to a depth of about 2 inches (5 cm.) into the saucepan and bring to a gentle simmer. In the bowl, whisk together the sugar and egg yolks until the sugar has dissolved and the mixture is pale yellow and creamy, about 2 minutes. Place the bowl over (not touching) the simmering water in the pan. Using an electric mixer, beat the yolk mixture on medium speed until thick and tripled in volume, about 6 minutes. Remove the bowl from over the heat and set the yolk mixture aside to cool completely, stirring often as it cools.

 

In another bowl, beat the cream on medium-high speed until stiff peaks form.

 

Add the mascarpone and vanilla to the cooled yolk mixture. Beat with the mixer on medium speed just until smooth and well blended. Using a large rubber spatula, fold in the whipped cream just until combined.

 

Working in batches, immerse 15 ladyfingers in the espresso mixture, then arrange the ladyfingers in a single layer in the bottom of a 9-inch (23-cm.) square cake pan. Using the rubber spatula, evenly spread one-third of the filling over the ladyfingers. Soak another 15 ladyfingers in the espresso mixture, and place them over the filling and evenly spread with half of the remaining filling. Soak the remaining ladyfingers, place them in the pan, and top with the remaining filling, again spreading evenly. Gently tap the pan against the counter to settle the ingredients. Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.

 

Run a small knife around the inside edge of the pan to loosen the sides. Dust the top with cocoa powder and serve. Serves 8-10.

 

Williams-Sonoma Dessert of The Day Cookbook

Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.

13 comments about “Tiramisu

  1. tatou

    Hello may i know with what shall i replace mascarpone cheese because it is so hard for us to find it in the market or in any outsider market and by the way i am from Algeria and i really like your recipes … so i ll be waiting for your message

    Reply
    1. Williams-Sonoma Post author

      Hi tatou, there is no exact substitute for mascarpone cheese, but you can approximate it with a combination of cream cheese, heavy cream, butter and/or sour cream. For this recipe, we’d recommend beating together 8 oz. cream cheese, 4 Tbs. heavy cream, 2 Tbs. softened butter and 2 Tbs. sour cream just until blended. Let us know how it turns out!

      Reply
      1. yvonne mascarella

        Recently I asked for the tiramisu recipe. I was told that an email was sent to me. Still nothing except other people comment. Please resend to me and thank you so very much!

        Reply
  2. Deborah

    I was wondering, is there anything that can be substituted for rum that is none alcoholic? Please email me the answer.

    Reply
  3. Barbara

    Will you please e-mail this recipe to my e-mail address so I can print out and make this? Gratefully, Barbara

    Reply
  4. Barbara

    Cancel the request for the recipe to the e-mail. I saw that teeny tiny print symbol and used it. I have a printed copy now. Thank You. Barbara

    Reply
  5. Angie

    Hello! Should the yolk/sugar mixture resemble melted marshmallow in texture when it is ready? Thank you, in advance!

    Reply

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