Tiramisu

Yield:
8 to 10 servings
Level:
Easy
Ingredients
  • Expresso Syrup
  • 1/3 cup water
  • 1/2 cup sugar
  • 2/3 cup strong brewed espresso coffee
  • 1/4 cup Italian or domestic brandy, optional
  • Mascarpone Filling
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 pound mascarpone cheese, softened to room temperature
  • 1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers, or sliced sponge cake
  • Finishing
  • Cocoa powder for dusting the surface
Directions
  • For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.

  • For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.

  • To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.

  • Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.


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    Pronto Tiramisu

    Recipe courtesy of Danny Boome