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:Â
- 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:Â
- 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:Â
- 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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RATE THIS RECIPESource: Carminantonio’s via The Washington Post
looks fantastic! I love the overhead shot, great choc shavings too!
My hat is off to you! This is impressive. I would have loved to have been one of the guests that evening who enjoyed this classic dessert. Really, this is just stunning.
Oh. My Gawd. You are so totally talented. I'm in complete awe of your Tiramisu! I always just do the quickie method with no style whatsoever…
STELLAR!! You are awesome!!
Kudos to you for starting out your Daring Bakers experience with a bang! This looks absolutely amazing. I am so impressed by each of the homemade components.
i'm so impressed! this looks delicious!
You really knocked this one out of the park! It looks delicious. I will also serve guests recipes that I haven't tested yet, which drives my husband nuts, especially later in the evening when I repeatedly ask him if he thinks everyone enjoyed the meal;D
beautiful! tiramisu scares me a little…to make that is…I can eat the heck out of it 😉
my my my my my
What a wonderful presentation… Good for you trying new things!
I LIKE T?RAMISU !!
VERY VERY N?CE ..
My husband just drooled over your Tiramisu… 🙂 Yummy!
Stunning, my dear! You knocked your first challenge right out of the park. Congratulations!
what an elegant Tiramisu you have , looks gorgeous.
Welcome to the club…
Your guests must have been so impressed with you gorgeous tiramisu! So glad you've join!
This is completely gorgeous and oh-so-decadent. Excellent work! I'm drooling over my laptop.
This tiramisu looks absolutely stunning! Great job!
Wow! Congrats on such an amazing sweet feat! This is beyond impressive!
all i can say is AMAZING…you go girl!
Oh my happy heaven. That looks fabulous! Good for you, Kathleen.
Wow, congrats on your success with such a lengthy recipe. It looks delicious.