Classic Creamy Tiramisu

this recipe

As we are getting ready for our New Year’s Eve celebrations, I knew I wanted to share a special dessert with you. This is a sweet and coffee flavored Classic Creamy Tiramisu. 

A Classic Tiramisu is a traditional Italian dessert layered with coffee and Kahlua liquor soaked ladyfingers separated by layers of homemade whipped cream combined with mascapone cheese. 

While there are a few steps to making this dessert, it is still quick to throw together. This is a fantastic dessert to make for a dinner party or family gathering. Serve it with coffee, and your friends and family will think you are quite the baker!

Things to Know When Making Classic Creamy Tiramisu

This is an intermediate level recipe. I say this because there are many steps to work through, as well as jumping back and forth between different steps as the egg custard cools. You can always just wait for the custard to cool and complete the custard and mascarpone cheese mixture if you didn’t want to come back to this step. I have a stand mixer AND a handheld mixer so it is easy for me to move through the different steps.

This recipe also uses a double boiler, which can be intimidating to some. I used a handheld mixer to beat the egg into a custard mixture. You can achieve the same outcome using a whisk, but it will take longer. You will also want to make sure to continually move around the egg mixture as you don’t want it to cook in the pan.

Supplies

• Measuring cups, spoons, and measuring scale
• Double boiler (saucepan and metal bowl)
• Shallow bowl
• Hand mixer, stand mixer or whisk. (If you have a hand mixer and a stand mixer, you may prefer to use both for this recipe)
• Spatula
• 9×9 pan

Alright, you ready to get started?! Let’s get baking!

Instructions on How to Make Classic Creamy Tiramisu

Bring 1 cup water to a boil. Remove from stove and add espresso powder and 1/2 cup Kahlua. Pour into a shallow bowl and set aside.

Set up a double boiler by filling a couple of inches of water into the bottom of a small saucepan. Find a metal bowl that thoroughly covers the top, but doesn’t touch the water below. Remove the bowl from the saucepan and bring the water to a gentle simmer.

While waiting for the water to get to temperature, add the three egg yolks, and 1/4 cup (43 grams) of sugar into the bowl that you are going to use for the double boiler. Once the water is a gentle simmer place the bowl on top of the saucepan and use a hand mixer on medium speed for about 4-5 minutes or until the mixture is thick and creamy. Remove the bowl from heat, transfer the mixture to a large bowl, and set aside to cool a bit. If you have a stand mixer, don’t bother cleaning the hand mixer because you will jump back to this in a second.

In a large bowl, add the whipping cream, remaining 1/4 cup (43 grams) of sugar, 2 tablespoons of Kahlua, and vanilla extract and beat together until stiff peaks form. Set aside for a second. 

Jump back to the egg mixture that you made (in step 3), and add the mascarpone cheese and blend together until smooth. 

In three parts, gently add the whipped cream mixture into the egg mixture and fold it together. You will use the spatula and bring the contents from the bottom of the bowl and lift it to the top, continue to do this until all additions are in and just incorporated. You want to be careful with this step because you don’t want to compress the whipped cream too much as it will fall and not be as fluffy. Set aside.

If you used regular expresso powder you may choose to carefully drain the water into another shallow bowl to remove the coffee granules. While the espresso granules are very fine, it may add additional (unwanted) texture to the tiramisu.

Working with two ladyfingers at a time, soak them in the espresso liquid. Make sure they are wet like a sponge, but not too wet that they are falling apart. Place the ladyfingers in a tight, single layer in the bottom of a 9×9 square pan. 

Spread half of the whipped cream mixture over the ladyfingers in an even layer. Then, do another layer of soaked ladyfingers, followed by a final layer of the whipped cream mixture, making sure to spread the layer into an even layer.

Cover with plastic wrap and refrigerate for at least 6 hours, and up to 48 hours.   

To plate, run a knife around the outside edges before cutting into squares and placing on the plate.

Finally, give the Tiramisu a dusting of cocoa powder for a finishing touch.

You’ll also love these crowd-pleasing desserts!

• Carrot Cake Cupcakes
• Strawberry Lemon Blondies with Strawberry Glaze
• Strawberry Rhubarb Crisp
• Chocolate Chip Cookie Cheesecake Bars
• Easy-No Bake Cherry Delight
• Quick & Easy Apple Crisp
• Snickerdoodle Cream Cheese Apple Pie
• Salted Caramel Chocolate Chip Cookie Bars
• Red Velvet Swiss Roll with Cream Cheese Frosting
• Pear & Honey Tart

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