Easy Tiramisu
Tiramisu is one of those wonderful cakes that is world famous for a reason. I’ve been making Tiramisu, specifically this recipe, for a couple decades now and this is about as easy as they come. Loaded with fine cocoa powder, espresso soaked lady fingers, and rich mascarpone, this cake is a winner.
Easy Steps To Follow 20 Minutes Start To Finish No Bake Necessary Delicious Crowd Favorite
I remember about 20 years ago a friend of mine came over and brought me some Tiramisu that she had made. I really liked her version and she said she’d teach me to make it because it was really easy. She then told me her secret, she had gotten the recipe from the back of the lid of the Mascarpone cheese!
Ingredient Notes
Cheese – Cheese? Really? Yes really, mascarpone is an essential creamy addition to tiramisu and will provide some rich tang to our dessert. While you can substitute this with some cream cheese, sour cream and whipping cream, if you want the best result, mascarpone cheese is your answer. Coffee – You can use any coffee you’d like, from instant to espresso. Whipped cream – I used cool whip today for speed and ease but feel free to make your own from scratch if you’d like! Ladyfingers – This is a crisp dry sweet biscuit, it is best soaked in delicious coffee and infused into desserts. Eggs – We’re using 4 egg yolks raw, don’t be afraid of raw eggs just be sure they’re as fresh as possible and organic if possible. Rum – Feel free to use any kind of rum you’d like, I like a dark or a spiced rum. Toppings – I love the traditional way to serve tiramisu which is with some cocoa powder, but I like to add my own touch to it and shave a bit of white chocolate all over it. So good!
How To Make Easy Tiramisu
Expert Tips
Storing Tiramisu
Cover with plastic wrap or in an airtight container, or in the pan you made it and refrigerate for up to 1 week. Tiramisu is one of those cakes that actually tastes better after a couple days.
Freezing
If you plan on freezing your tiramisu, I actually recommend freezing it before dusting it with cocoa powder. Simply cover the pan with 2 layers of plastic wrap then with aluminum foil. Freeze for up to 3 months! To defrost, let it sit at room temperature for 15-20 minutes. After it has thawed out, you can now dust it with cocoa powder and serve.
More Great Recipes To Try
Mini Tiramisu CheesecakesStrawberry Tiramisu TrifleTiramisu Tres Leches CakePeach and Cherry TartsChocolate Swiss Roll Cake
Recipe originally shared January 2012.
