This all scratch tiramisu is the ultimate tiramisu recipe! Each and ever component is made lovingly made from scratch. This recipe isn’t a quick, whip together weeknight dessert, but rather an all out, stretch your skills, incredible tasting baking project!
The result of all the effort is truly sublime! It is rich, delicious, incredibly delicate and literally melts in you mouth! You will not meet a tiramisu of its equal! If you’re looking of a quicker, easier, far less labor intensive tiramisu recipe, my classic tiramisu will knock your socks off! It is everything you will expect in a fabulous tiramisu and more. Everyone will ask you for the recipe, I promise!
If it’s spring or summer, you absolutely must try my strawberry tiramisu! It’s everything a wonderful tiramisu should be but made with fresh, seasonal strawberries and Cointreau!
What is Tiramisu
As you look over this recipe you will notice it is quite lengthy. Remember that each component on its own is pretty easy to make. Just make sure you make this when you can devote the necessary time. Next time I make this and believe me, there will be a next time, probably very soon, I more than likely won’t make the mascarpone from scratch. It’s not that it was hard to make ( it was actually very easy ) it’s just that I didn’t think the homemade version had a better flavor. The ladyfingers, on the other hand, were far superior to any I have been able to purchase. They are definitely worth the time it takes to make them from scratch. The zabaglione and the vanilla pastry cream must be made from scratch. I promise you, even though this is a bit of a time commitment, will be very happy with the results of this incredible dessert!
Tiramisu
Ingredients
For The Zabaglione:
- 2 Egg Yolks Large
- 3 Tablespoons Sugar
- 1/4 Cup Marsala
- 1/4 Teaspoon Vanilla Extract
- 1/2 Teaspoon Fresh Lemon Zest
For The Vanilla Pastry Cream:
- 1/4 Cup Sugar
- 1 Tablespoon Flour
- 1/2 Teaspoon Fresh Lemon Zest
- 1/2 Teaspoon Vanilla Extract
- 1 Egg Yolk Large
- 3/4 Cup Whole Milk
For The Whipped Cream:
- 1 Cup Heavy Cream Chilled
- 1/4 Cup Sugar
- 1/2 Teaspoon Vanilla Extract
For The Assembly:
- 2 Cups Strong Brewed Coffee Warm
- 1 Teaspoon Rum Extract
- 1/2 Cup Sugar
- 1/3 Cup Mascarpone Cheese
- 36 Store Bought Ladyfingers
- 2 Tablespoons Unsweetened Cocoa Powder
Instructions
For The Zabaglione:
- Heat water in a double boiler. If you don't have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
- In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
- Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
- Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For The Pastry Cream:
- Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
- Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
- Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don't worry. You can push the cream through a fine-mesh strainer.)
- Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.
For The Whipped Cream:
- Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.
To Assemble The Tiramisu:
- Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
- Mix together the warm espresso, rum extract, and sugar in a shallow dish, whisking to mix well. Set aside to cool.
- In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
- Now to start assembling the tiramisu.
- Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
- Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
- Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
- To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.
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Source: Carminantonio’s via The Washington Post
Beautiful dessert and photos.
Gorgeous presentation. Congrats on slam dunking this challenge!
~ingrid
Wow, I would have to quit my job to do this. How long did that take? Damn! it looks awesome!
Congratulations on your awesome work.
Great presentation x
hey kathleen, thanks for your comment and for introducing me to your beautiful blog! this was my first challenge, too!! it looks amazing, hats off to you!
I was a party pooper this month with DB:) You did a phenomenal job, especially for your first challenge! Your tiramisu looks BEAUTIFUL and delicious! Kudos to you and welcome to the Daring Bakers!!!
Oh My! That looks good! Thanks for visiting my blog, I will definately be stopping by here more often, great site.
Oh Kathleen, you really outdid yourself here. Everything homemade? I bet that taste so wonderful.
I know how you feel, i too have been wanting to joine DB but always chickend out as i thought i would never be able to do it.
And i went and joined this month and loved the challenge.
Looks like you too are happy that you joined in as this just looks really yummy and beautiful.
Welcome to the Daring Bakers. You did a fantastic job with your first challenge. I'm sure your guests were impressed with your beautiful dessert.
Mimi
I am so impressed that not only did you make the marscapone cheese but you made homemade ladyfingers….It looks fabulous and I bet it tasted even better….You deserve kudo's for making such a complicated recipe and have it come looking so beautiful and professional….
This was quite a challenge and your tiramisu looks stunning. I adore a good tiramisu and would love to help you finish this one off!
That looks so decadent..One of my fav..Sure you enjoyed the challenge as well as the Tiramisu 🙂
Excellent job Kathleen! This was my first Daring Bakers Challenge, too. It was a real doozy!
.:Kieran
Congratulations, Kathleen! And you sure chose a time consuming dessert to begin Daring Bakers!
It looks delicious! You did an amazing job. Wish I could have been there to take a bite of it!