This easy Tiramisu recipe is made with ladyfinger cookies soaked in Grand Marnier and coffee, layered with mascarpone cream and chocolate. Delicious classic Tiramisu perfect for a small gathering or to treat yourself. I’m obsessed with individual desserts in ramekins, it makes me feel special when I’m given a little pot of goodness to enjoy all to myself, guests and family will LOVE this recipe. Don’t have ramekins? I bought mine here or this recipe works great in a 9X9 square baking dish. Learn how to make this wonderful Tiramisu below and scroll to the bottom of this post for the recipe!
How To Make Tiramisu:
You will need:
- Strongly brewed coffee or espresso– to soak the ladyfingers
- Grand Marnier- for flavor
- Savoiardi Ladyfingers– find these in your pre-packaged cookie isle
- Mascarpone cheese– find in the speciality cheese area of your grocery store
- Dark rum– for flavor
- Eggs– for a rich and creamy mascarpone cream
- Granulated sugar– for sweetness
- Heavy whipping cream– to lighten the mascarpone cheese mixture
- Vanilla extract– for flavor
- Cocoa powder– topping
Make the mascarpone filling:
In a large bowl beat mascarpone cheese and rum together until smooth and set aside.
Place egg yolks and ⅛ cup of sugar in a heat-proof bowl over a small pot of simmering water over medium-low heat. Whisk until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
In a medium bowl beat heavy cream and vanilla extract together until stiff peaks form; fold into marscapone mixture.
Beat egg whites until foamy, then slowly add in remaining ⅛ cup sugar and beat on high until stiff peaks form; fold into mascarpone mixture.
Next, Layer Ladyfingers and Coffee Mixture:
In a shallow bowl combine coffee and Grand Marnier. You will form 2 layers each of dipped ladyfingers and mascarpone cream.
Begin with the 1st layer of ladyfingers and quickly dip each side of the ladyfinger into the coffee mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in ramekins or baking dish to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces.
Then add a thin layer of the mascarpone mixture covering the lady fingers. Add a second layer of dipped lady fingers in the coffee mixture to each ramekin/or baking dish.
Lastly spread thee remaining mascarpone mixture evenly on top. Add a layer of cocoa using a fine mesh sieve and refrigerate overnight. Enjoy!
Such a yummy dessert for coffee and even non-coffee lovers (like myself). Be sure to share your review of this recipe in the comments and tag me on Instagram! Happy Baking, Love The Big Booty Baker!
Tiramisu
Materials
- 1 cup (240ml) strongly brewed coffee or espresso at room temperature
- 3 tbsp Grand Marnier
- 1 7-ounce package of Savoiardi Lady Fingers
- 8 ounces mascarpone cheese
- 2 tbsp dark rum
- 2 pasteurized eggs
- ¼ cup (50g) granulated sugar divided
- 1 cup (240ml) heavy whipping cream
- ½ tsp vanilla extract
- unsweetened natural or dutch-process cocoa powder
Instructions
- Have a 9×9 baking dish or 8 8-ounce ramekins out and ready to go; set aside.
- In a large bowl beat mascarpone cheese and rum together until smooth and set aside.
- Place egg yolks and ⅛ cup of sugar in a heat-proof bowl over a small pot of simmering water over medium-low heat. Whisk until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
- In a medium bowl beat heavy cream and vanilla extract together until stiff peaks form; fold into mascarpone mixture.
- Beat egg whites until foamy, then slowly add in remaining ⅛ cup sugar and beat on high until stiff peaks form; fold into mascarpone mixture.
- In a shallow bowl combine coffee and Grand Marnier. You will form 2 layers each of dipped ladyfingers and mascarpone cream. Begin with the 1st layer of ladyfingers and quickly dip each side of the ladyfinger into the coffee mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in ramekins or baking dish to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Then add a thin layer of the mascarpone mixture covering the lady fingers. Add a second layer of dipped lady fingers in the coffee mixture to each ramekin/or baking dish. Lastly spread the remaining mascarpone mixture evenly on top.
- Add a layer of cocoa using a fine mesh sieve and refrigerate overnight. Enjoy!