n recent years I’ve seen tiramisu recipes adding whipped cream, lemon or even cream cheese. In my opinion those additions only take away from the flavor. I believe the best tasting tiramisu should be simple and traditional made with quality ingredients. This recipe has been in my husband’s family for over 20 years and we’ve never changed a thing, that’s how good it is! I don’t make this too often, as it is not the healthiest dessert out there but I decided to make a smaller personal size using only eight ounces of mascarpone cheese.
Classic Tiramisu Recipe
- 8 ounces Italian mascarpone cheese
- 8-10 ladyfingers (Italian savoiardi cookies)
- 2 small egg yolks (or 1 extra large)
- 2 tablespoons sugar
- 1 double shot or 2 ounces espresso or extra strong coffee, cooled
- 1 1/2 tablespoons brandy or dark rum
- 1-2 tablespoons unsweetened cocoa
- chocolate shavings for garnish (optional)
In a bowl, whisk egg yolks, sugar and half of the brandy. Whip fast to thicken. Then, spoon by spoon fold in mascarpone. Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken.
On a small plate, mix espresso plus the rest of brandy. Quickly dip each side of the ladyfingers (do not completely soak), then add a layer to the bottom of your serving dish. Top with about 1/3 of mascarpone mixture, then repeat and top with the rest of the mixture.
Cover and rest in fridge for 4 hours or overnight. Sprinkle cocoa and chocolate shavings on top before serving.
A note on plating/serving: I made this dish on a small plate because my cream mixture always comes out pretty thick so it will stand on its own. Obviously feel free to use a traditional square pan to prepare your tiramisu in.
Total Time: 20-30 minutes (plus 4 hours or overnight in refrigerator)
Yield: 4 servings
Yield: 4 servings
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