Somehow between culinary school and today (which was legit almost 10 years ago) I seem to have forgotten about Tiramisu! Well – not anymore!! I made my culinary school recipe a few weeks back and OMG WHAT HAVE I BEEN DOING WITH MY LIFE!
This Classic Italian Tiramisu is seriously one of the easiest recipes and is made with a sweet mascarpone filling and layered with espresso dipped lady fingers. It’s truly perfection and I can’t believe I haven’t made it since culinary school. These days, Thomas and I are traveling via the kitchen and I’ve been on a mega pasta / Italy kick. Instead of resorting to my usual cookie consumption for dessert, I changed it up for date night a few weeks back and make a small Tiramisu. BRILLIANT. It takes almost no time to make and the recipe below is one that my culinary school instructor literally engrained into our brains during the dessert portion of our curriculum.
Let’s talk Tiramisu! A few tips and tricks when it comes to making this classic Italian dessert!
- ALL the ingredients for the filling must be cold. So when you read the recipe below, pay attention to the few things that need to be taken directly from the fridge.
- Get the ladyfingers from an Italian market if possible!!
- Mascarpone is essential. There is no substitution for it – so while you’re out looking for the ladyfingers, grab the Mascarpone.
- No espresso on hand – no problem! Use coffee!
Here are some of my favorite Italian dishes to make before you make Classic Italian Tiramisu!
- Tomato Confit Cacio e Pepe
- Cacio e Pepe Risotto
- Classic Cacio e Pepe (as you can tell I am Cacio e Pepe obsessed and would order this and a Tiramisu at every restaurant when I was in Italy)
- Ragu alla Bolognese
Classic Italian Tiramisu
- 1/4 cup Dutch Processed cocoa powder, plus more for dusting
- 1 cup brewed espresso (optional to add a few tablespoons of dark rum)
- 1 tablespoon vanilla extract
- 5 large egg yolks, cold (I use pasteurized eggs)
- 1/2 cup white sugar
- 1/4 teaspoon kosher salt
- 2 8-ounce tubs mascarpone cheese, chilled
- 1 3/4 cups heavy cream, chilled
- 2-3 dozen hard ladyfinger cookies
- Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside
- In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth. Add the chilled cream and continue to whip, until light, creamy, smooth and can hold a soft peak.
- Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7×11 oval baking dish with the cookies. Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours before serving.