auehtnic tiramisu recipe

This Italian Tiramisu recipe consists of a sweet creamy mascarpone filling layered with espresso-dipped lady fingers and topped with a thick dusting of cocoa powder. 

Tiramisu Recipe

dark rum

heavy cream (cold straight

sugar ((100 grams))

salt

mascarpone ((from 2 containers) cold straight from

strongly brewed coffee*

lady

cocoa powder (sifted for topping)

You’ll need an 8x8-inch baking dish or a 2 quart dish of some kind.

To Prep:

In the bowl of a stand-up mixer fixed with the paddle attachment (or a large bowl with an electric hand mixer), add all of the ingredients.

Beat all of the ingredients together for 1 minute; scrape down the sides and then beat again for an additional minute, being sure NOT to over beat it. Stick to the two minutes total.

To Make the Filling:

Grab your baking dish. Transfer the strongly brewed coffee to a medium and or small bowl. Working one at a time, quickly dip each lady finger into the coffee. Be sure to not over saturate the ladyfinger with the coffee because then they’ll get a bit too soggy. All you need is a quick dip into the coffee. Arrange the dipped ladyfingers in the baking dish, side by side. I ended up filling up the empty spaces by snapping some of the lady fingers into different lengths.

Add a few scoops of the filling on top and spread into a 1/4-inch thick layer. Add more filling if you need to.

Dip the remaining lady fingers in the coffee and arrange them so there are no gaps. Add the remaining filling on top and spread it into a nice and neat final layer. Cover the dish with plastic wrap so it hits the surface of the tiramisu; transfer to the fridge to chill for at least 3 hours, ideally overnight.

To Assemble the Tiramisu:

Remove the plastic wrap and discard. If the plastic wrap has left any indentations in the topping, you can always smooth it out with an offset spatula. Sift the cocoa powder on top, applying a generous coating of it. Wipe the rim of the baking dish and serve.

This isn’t the type of tiramisu that gives you perfect slices. It’s more of a scoopable type tiramisu.

if covered, this tiramisu lasts in the fridge for up to 4 days.

To Serve:

Listen. I don't usually go out of my way to make reviews, but this tiramisu was so good that I couldn't not get on here to tell you how freaking delicious it was. I thought I just didn't like tiramisu but I was clearly not trying the right ones. I actually dusted half the cocoa powder onto the first layer and finished off the tiramisu with the second half because I wanted that chocolate flavor more evenly dispersed. Left out the booze bc I don't drink and didn't have any laying around - it was still so amazing. Will definitely be in my rotation from now on.

If you haven't tried this tiramisu yet, what are you even doing????

This recipe is delicious! I’m my store only had one container of mascarpone so I actually did substitute the other container for a block of cream cheese and it worked out just fine! (Someone’s Italian grandmother is going to slap me for that) I replaced the rum with two tablespoons of amaretto coffee flavoring which gave it a good flavor as well. Everything else is by the recipe and turned out creamy, and delicious. I definitely got some energy from the caffeine too lol

For those that are worried about raw egg yolk. Could you heat the egg using a double boiler and then cool the egg for a bit and then stick in fridge to get to cold temp? Would that  work?

If I could leave more than five stars I would! This dish was incredibly easy and the payoff was astronomical. 

Have not found a recipe on this site that I didn't LOVE!

Chai Tiramisu has lady fingers dipped in warm chai, layered with sweetened mascarpone cream. This take on a classic tiramisu is delicious.

Chai Tiramisu

black peppercorns ((about 10 peppercorns))

cloves

cardamom pods

ginger

cinnamon

filtered water

black tea

sugar

mascarpone

white granulated sugar

heavy cream

kosher salt

cocoa powder (sifted, for topping)

On a cutting board, using the back of a chef's knife, crush the black peppercorns, cloves, and cardamom pods. Place them in a medium saucepan over medium heat. Add the ginger and cinnamon sticks and toast for 2 to 3 minutes, or until fragrant.

Add the water and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.

Add the tea bags, turn off the heat and cover the pot so the tea can steep for 5 minutes. Discard the tea bags and pour in the sugar. Stir until the sugar dissolves. Pour the tea through a strainer and set aside. If you're moving super fast through this recipe, you may need to transfer the bowl of chai tea to the fridge to chill faster.

To Make the Chai Concentrate:

In the stand-up mixer (with the whisk attachment) or using a hand-held electric mixer, combine the mascarpone, sugar, egg yolks, dark rum, heavy cream and salt. Beat for about two minutes, until light and fluffy. The mixture should fall back onto itself.

To Make the Mascarpone Filling:

Spread about 1/3 cup of the mascarpone filling onto the bottom of a 2-quart baking dish. Dip about 6 to 7 lady fingers, one by one, into the chai tea, arranging them side by side. If there's a gap between the lady fingers and the baking dish, place a few in the opposite direction.

Spread about 1/2 cup of the mascarpone filling atop the lady fingers. Repeat layering with the remaining two layers. Smooth the top layer of mascarpone filling until nice and even. Lightly cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or up to 1 day). Dust the top with the cocoa powder.

the mascarpone fillinf part of the recipe is so unclear. i saw other videos beat the eggs and sugar over heat (bain marie?). i wouldn’t recommend this recipe specifically but the idea is good

This recipe was super easy to follow and at first I assumed it wasn’t going to taste as good as it did but omg my taste buds were in for a treat. Thank you for sharing this recipe. I can’t wait to try the Earl grey one.

I tried this recipe and it was so easy to follow, It turned out so amazing I couldn’t believe it. Thank you for sharing this recipe with us.

10/10 I would recommend. Have really bad insomnia and decided to finally make this recipe and take it to work and everyone in the office loved it! I’ll make this again during better times but I did slightly adjust the recipe by using whiskey instead and adding a bit of espresso powder in with the coco (plus a bit of store bought chai powder)

This limoncello tiramisu is like bright, slightly tart and utterly creamy and delicious. This no-bake dessert is a dream to make. It utilizes store-bought lemon curd for ease and quickness! Serve this for any fun get together or dinner party.

Limoncello Tiramisu

heavy cream (cold straight from the fridge)

mascarpone (cold straight from the fridge)

lemon curd ((store-bought

limoncello

water

lemon curd

lemon (thinly sliced (for garnish))

You can use an electric hand mixer or you can use a stand-up mixer with the paddle attachment. Add the egg yolks, heavy cream, sugar, pinch of salt and mascarpone cheese.

Beat together for 1 minute on medium speed; scrape down the sides and then beat again for an additional minute, being sure NOT to over beat it. Stick to the two minutes total. Fold in 1/3 cup lemon curd. Set aside.

Grab your baking dish (I like to use a 8x8 baking dish but a variety of them will work). In a shallow dish, mix together the limoncello and water. Working one at a time, quickly dip each lady finger into the limoncello. Arrange the dipped ladyfingers in the baking dish, side by side. I ended up filling up the empty spaces by snapping some of the lady fingers into different lengths.

Add a few scoops of the filling on top and spread into a ¼-inch thick layer. Add more filling if you need to.

Dip the remaining lady fingers in the limoncello and arrange them so there are no gaps. Add the remaining filling on top and spread it into a nice and neat final layer. Cover the dish with plastic wrap so it hits the surface of the tiramisu; transfer to the fridge to chill for at least 3 hours, ideally overnight.

To Make the Tiramisu:

To garnish, pour the 1/3 lemon curd on top, spread it into a thin layer. Garnish with lemon slices. Scoop and serve.

To Garnish the Tiramisu:

Light and perfect.   I made the limoncello too     I only gave 4 stars cause I was looking for a reason I could use raw eggs to tell my guests.

You need to beat the eggs in bain-marie until the yolk are pale ,this is the way they are safety for eat. Never eat row eggs you can get salmonella

Making this this week and just curious about the pan size. You say to use an 8x8 but all the pictures and video I’ve seen of you making this, the pan looks much longer like a 9x13. Just want to make sure I’m using the right size!

Used Whole Foods mascarpone (couldn’t find it elsewhere) and it was surprisingly thick…all ingredients blended nicely, rich flavors, my family loved it! Thank you

How big tray did you use for this dessert?

This was soo soo good. I made my own meyer lemon curd and it came out just outstanding. Not to sweet, light and super lemon-y.

https://content.jwplatform.com/videos/xOaptAqz.mp4

Deliciously creamy and tart limoncello tiramisu made with mascarpone, lady fingers and limoncello.

Top 3 auehtnic tiramisu recipe recipes from across the web

The most viewed auehtnic tiramisu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tiramisu Recipe

Chai Tiramisu

Limoncello Tiramisu

Top 3 auehtnic tiramisu recipe recipes from across the web

The most viewed auehtnic tiramisu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tiramisu Recipe

Chai Tiramisu

Limoncello Tiramisu

The most viewed auehtnic tiramisu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine