Homemade Tiramisu Recipe
Oh, tiramisu what would I ever do without you? I love tiramisu and for those who are not familiar with this lovely Italian dessert well please read on.
What is tiramisu?
An Italian cake made up of ladyfinger layers, with creamy whipped mascarpone cream, and aromas of espresso coffee and cocoa powder. This cake is so beautiful and it is such a delight to enjoy especially with a good cup of espresso coffee.
My twist on the traditional tiramisu is Metaxa in the mix. I love using coffee liquors, Kahlua, and now Metaxa. If you want a Greek kick get a bottle of Metaxa and a splash to your tiramisu.
**You can make this dessert in a large glass dish, or mini tiramisu desserts.
- 1 cup of all-purpose flour
- 1 pinch salt
- 4 eggs, separated
- 1/2 cup of sugar
- 1 teaspoon vanilla
- 1/4 cup of confectioners sugar
- Preheat the oven to 375 degrees and prepare two baking pans lined with parchment paper.
- Separate the eggs, making sure to place egg yolks in a large bowl, and the egg whites in another bowl.
- Using a large mixer whip the egg yolks with the 1/4 cup of sugar. Once the egg yolks are pale and fluffy, then add the vanilla.
- Rinse the mixer out, and then whip the egg whites until stiff peak. Add the 1/4 cup of sugar and continue to mix.
- Sift the flour and salt together in a medium bowl. Set aside.
- Fold the egg white mixture into the egg yolk mixture. Making sure to not deflate the mixture.
- Gently fold the flour into the egg mixture. Take a piping bag and pour the filling inside.
- Pipe the batter in about 3 inches long about 1 inch apart. I like to use two pans that way my ladyfingers can bake with tons of room. Bake for 13-15 minutes or until golden brown.
- Remove from the oven and let cool.
Homemade Tiramisu Recipe
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- 1 1/2 cups of heavy whipping cream
- 8-ounces of mascarpone cheese room temperature
- 2 teaspoons of vanilla
- 4 egg yolks
- 1/ 2 cup of sugar divided
- 1 1/2 cups of espresso (I like using hazelnut flavored espresso)
- 1/4 “divided” cup of Metaxa, rum, or Grand Marnier
- 50-60 ladyfingers
- Cocoa powder (unsweetened)
- Prepare a large baking dish. I like to use an oval glass dish, but square will do just fine. The preferable size would be 9 x 13.
- In a medium bowl whisk together the first part of the Metaxa and espresso. Then dip each ladyfinger in the coffee mixture. Make sure to soak each side but don’t over soak. You do not want the ladyfingers soggy. Place a layer of ladyfingers on the bottom of the pan in a row making sure to cover the entire pan. You may need to cut some ladyfingers to cover the sides. Set aside the remaining ladyfingers.
- Prepare the egg yolks. In a mixer whip the egg yolks and 1/4 cup of sugar. Whip until ribbon-like texture forms. Set aside.
- Whip the cream and remaining 1/4 cup of sugar until medium peaks form then add the mascarpone cheese filling.
- Fold the mascarpone filling into the egg mixture gently. Stir in the rest of the Metaxa. (I like to add more espresso to the cream filling, so feel free to do so.)
- Gently pour half the cream filling over the ladyfingers. Repeat the process with ladyfingers then cream.
- Dust the top layer with cocoa powder, and then cover with plastic wrap. Chill overnight so the flavors come together.
- Serve with fresh raspberries or strawberries.