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A super-easy, stress-free recipe for tiramisu. Enjoy for dessert.
28 people made this
- 225g mascarpone cheese
- 4 teaspoons caster sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 4 cream-filled sponge snack cakes, such as Twinkies
- 6 tablespoons coffee flavoured liqueur
MethodPrep:15min ›Extra time:2hr chilling › Ready in:2hr15min
- Beat the mascarpone cheese, sugar, vanilla extract and egg yolk in a bowl until lightly and creamy. Cut the sponge snack cakes in half lengthways, then in half widthwise, cutting each into 4 pieces. Press two cake pieces into the bottom of a large coffee mug, cream-side-down. Press four cake pieces around the inside of the mug. Repeat with a second mug.
- Sprinkle the sponge cake with 2 tablespoons of coffee liqueur per mug. Spoon in half of the mascarpone mixture and place two more sponge cake halves on top, cream-side-down. Sprinkle the tops with the remaining coffee liqueur. Wrap with cling film and refrigerate at least 2 hours before serving.
Twinkies can be purchased online.
Reviews & ratingsAverage global rating:(18)
Reviews in English (10)
Well, I never thought someone could make me like twinkies.( I remembered that after I ate two out of the box The only thing that got me there was the kahlua LOL This was terrific. SO EASY and very tasty. Couldn't even taste the twinkie. I will certainly make a large pan for a party. As you can see in the photos, I put it in a small glass pan so it looked like a traditional tiramisu. This is a real winner. Taste just like tiramisu. I made it last night and had a piece for breakfast by the pool. MMMMM breakfast of champions. This could be one more reason that I am not bikini ready LOL Thanks Witchywoman. YUMMY!-23 May 2010
by Mother Ann
It doesn't get any easier or better than this! Definitely a keeper! The marscapone mixture is delicious. I recommend buying a BIG box of twinkies so you have extras to munch on.-24 Apr 2010
This was VERY GOOD and I actually had a blast making it! I wanted to see all the components, so I layered it in a clear glass. I didn't have any mascarpone, so I used the 'Mascarpone Substitute' recipe from here. Also, I am afraid of raw eggs, so I omitted the egg yolk. Just to make it look more 'classy' I dusted the top with cocoa powder. Tiramisu is one of my all-time favorite desserts and I really enjoyed this fun twist on it! Thanks, WW, for such a fun and delicious recipe that I know I'll be making again!-23 Apr 2010
AR BG ZH-CN CS EN FI FR DE HI HU IT PT RU ES
When you dream of a dessert that you can eat with a spoon, tiramisù might come to mind. It is a true classic in Italian cuisine and widely known across the globe. With this tiramisù recipe, you will have a perfect dessert to be eaten for a sweet Sunday dessert or for any other occasion.
Since I was a child, tiramisù was one of the most common desserts made in my family. When you are still little, your parents tell you that you can’t eat lots of it because it has coffee, but fortunately, sometimes it’s mixed with water, so you can take a couple of spoons more.
When growing up, the problem of coffee is solved and you can finally enjoy as much as you want (if you don’t have problems falling asleep, better!).
Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.
Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.
Best Tiramisu Recipe
The last time I bought a store-bought tiramisu cake, I couldn’t believe all the extra ingredients that I couldn’t pronounce. Surely that’s not the norm in Italy. That’s where this best tiramisu recipe comes in with authentic flavors and real ingredients to make one decadent dessert to share with friends and family.
Homemade Tiramisu Ingredients
- Espresso – brewed and cooled to room temperature, it’s an essential component of this tiramisu dessert
- Marsala wine – this gets mixed with the espresso to soak into the ladyfingers
- Ladyfingers – speaking of ladyfingers, they’re called ‘savoiardi’ in Italian
- Dark rum – gives it that distinctive flavor
- Eggs – to add the creamy layer
- Heavy whipping cream – makes it creamy and dreamy
- Mascarpone cheese – the heavenly ingredient in this traditional tiramisu recipe
- Unsweetened cocoa powder – the topping for our epic creation
I believe in love at first sight between a person and tiramisu.
Easy Tiramisu Recipe
Tiramisu cake recipe only looks daunting. But there aren’t very many ingredients. It’s all about making the layers and then putting those layers together. You can totally handle that! It does take some time to make and then you’ll want it to refrigerate overnight, but it really is so much easier to make than it looks!
How do you Make Tiramisu from Scratch?
Making tiramisu from scratch requires you to put the layers together first. There’s the ladyfingers dipped in espresso and wine and then the creamy layer. Once you follow the steps to make them, you can then add the layers as directed and refrigerate overnight.
Expert Tips and Tricks for the Authentic Tiramisu Cake Every Time
- Be quick about dipping the ladyfingers. If you let them linger too long, they will make the entire dessert a mess.
- Set up a station. When you’re mixing, it’s not difficult but since you have to use different bowls, get it organized first. Then you’ll find it much easier (and less stressful) to make this dessert.
- Try a crisscross with the ladyfingers in the layers. This way, they will look really pretty when you cut it.
- Make it enough in advance. Tiramisu does take time to put together, but the real challenge is waiting for it to chill and set. Allow for enough time so that it really comes out perfect!
How to Make Tiramisu Dessert
Tiramisu dessert doesn’t require baking. What it does require is patience. You’ll rely on your mixer for most of it, creating 2 layers. Once you have the components of the layers finished, you can get to layering it. After it has been assembled, you’ll put it in the fridge until it’s time to serve.
Does tiramisu contain alcohol?
Yes, it does. If you or your guests don’t drink, you may want to choose another dessert. The alcohol content could be enough to give someone a buzz.
What can I substitute for rum in tiramisu?
If you don’t have dark rum, you can try amaretto or a coffee liqueur. Even Irish cream or chocolate liqueur would be a lovely substitute that would match the coffee and cocoa taste of this dessert.
Can I substitute cream cheese for mascarpone in tiramisu?
If you can’t find that creamy sweet Italian cheese, you can try to substitute whipped heavy cream or cream cheese to replace it. Another idea is to combine those two ingredients which may add more balance than cream cheese alone.
How do I make my tiramisu firmer?
Be patient with the chill time. Tiramisu needs time for the fat in the cream to solidify. Letting it chill overnight is ideal because it should take on a much firmer texture by then.
How do you make tiramisu not soggy?
In addition to chilling for a long enough time, the trick to keeping tiramisu from going soggy is to not overly soak those ladyfingers. They just need to be dunked for seconds at a time to absorb the espresso-wine mixture.
Should tiramisu be served cold?
Yes, tiramisu is meant to be served cold. Slice it and serve it, then return the remaining portion to the fridge so it maintains a firm texture.
What is the main flavor in traditional tiramisu?
The main flavor of tiramisu is a sweet, creamy, coffee flavor. Tiramisu has a very unique flavor profile which adds to its popularity. Its is a sweet combination of coffee, creamy mascarpone cheese, cocoa, and rum.
What makes the best tiramisu?
Traditional Italian-style tiramisu is the best tiramisu. Tiramisu is a very unique Italian desert that really has no equal. To make the best tiramisu recipe in a traditional Italian style, use quality Italian ingredients and Savoiardi ladyfingers.
Do you use soft or hard ladyfingers for tiramisu?
You specifically want to use Italian Savoiardi ladyfingers. Savoiardi are a hard Italian cookies used for making Tiramisu and dipping in your coffee.
What can I use instead of ladyfingers in tiramisu?
Ladyfingers, specifically Savoiardi, are the traditional way to make tiramisu. However, if you must find a substitute for ladyfingers, you can use sponge cake or pound cake cut into ladyfinger size strips.
What alcohol is used in tiramisu?
Tiramisu can have a variety of different types of alcohol inside, however the most common alcohol in tiramisu is dark rum. Other common types of alcohol used in tiramisu is marsala wine, amaretto, or coffee liquor.
What can replace rum in tiramisu?
Although dark rum is the most commonly used alcohol in tiramisu, you can use coffee liquor, amaretto, or marsala wine as a substitute.
What can I use instead of mascarpone in tiramisu?
Although there really is not an equal substitute for mascarpone cheese, you can beat together full fat cream cheese with heavy whipping cream. That will likely be as close as you can get to true mascarpone.
What makes a good tiramisu?
Quality Italian ingredients makes a good tiramisu. To achieve an authentic Italian tiramisu taste, you must use quality Italian ingredients like Savoiardi ladyfingers, marsala wine, and mascarpone cheese.
What goes well with Tiramisu
Espresso always goes well with tiramisu. Brew up your best to serve to your guests with this dessert. Additionally, certain wines are a great way to cap off the evening, such as sweet white Barsac or a sparkling rose.
How to Store Tiramisu
Tiramisu must be covered well and kept in the refrigerator. Once you plate it, if any should remain, put it back in the fridge promptly.
How Long Does Tiramisu Last?
You can breathe a sigh of relief if you make tiramisu ahead of an elegant dinner party. It can be made up to 2 days in advance. You’ll have 4 days total though to keep it in the fridge.
Can You Freeze Tiramisu?
Here’s some very good news – tiramisu freezes beautifully. As long as you contain it properly, it can be kept in your freezer for as long as 3 months.
To prepare the genoise cake.
Preheat oven to 350° F. Prepare a 9-inch diameter round cake pan or 8×8 inch rectangular baking pan with baking spray.
Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water (just shy of boiling) until silky smooth.
Add the remaining 3 tablespoons of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
Remove from heat, stir in the vanilla, and carefully fold in the cake flour. Fold in the melted butter.
Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes.
Remove from the oven and immediately turn the cake out of the pan onto a wire rack to cool. You could use soaked ladyfingers instead of the cake but I urge you to give it a try.
While the cake is baking pull double shots of espresso (or double-strength coffee) to make the coffee syrup. We use espresso.
Mix the espresso, sugar and reduce to 1/3 cup.
Once the coffee mixture is reduced remove from the heat and add the cognac.
Next, make the mascarpone cream mixture.
Thoroughly beat the sugar into the room temperature mascarpone cheese. Add the 2 egg yolks, cognac and beat until the mixture is smooth.
To make the whipped cream topping
In a large bowl dissolve the sugar and vanilla extract into the whipping cream. Beat the mixture with a hand mixer until glossy and it forms stiff peaks.
Slice the genoise cake in half, place one half in the bottom of your serving dish.
Sprinkle or brush 1/2 of the coffee syrup over the cake.
Spread half of the mascarpone mixture over the cake.
Spread half of the whipped cream over the mascarpone layer. Sprinkle with chocolate shavings. Place the second cake layer on top of the first stack and repeat layers.
Garnish with chocolate shavings or dust with cocoa powder.
Cover the serving dish and refrigerate for at least 6 hours. I make everyone wait for overnight chilling. Believe me, it’s not received well.
I use an 8 pan for baking the genoise cake and then it fits perfectly in an 8 serving dish to assemble.
Enjoy! You will make this time and time again. We love this recipe and it is always a crowd-pleaser.
My favourite part! And it goes down like this:
Dunk biscuits in coffee-Frangelico
Top with half the Tiramisu cream
TIP: Dunk quickly! 2 seconds total for each biscuit. Any longer and the biscuit will literally disintegrate in your hands!
The one other thing worth noting about Tiramisu made the proper way – it is far less sweet than most desserts. There’s only 1/2 cup of sugar in this whole recipe and the only other sweetness is the biscuits, but they aren’t that sweet!
In fact, I sometimes fret that it’s not sweet enough – but everybody (and I really do mean everybody) I have ever made this for says it’s the perfect as is.
So in the many years I’ve been making this, I haven’t change the recipe at all! – Nagi x
If you’re thinking about an Italian Dinner Party…
Typical Italian Dinner Party at mine involving proven favourites that are largely prep ahead would have a menu like this:
Bruschetta DIY spread made with tomato (when in season) or grilled/roasted Marinated Veggies (which is basically homemade antipasto) with soft ricotta (Australia – avoid Perfect Italiano, it’s powdery and borders on inedible)
Tuna or kingfish carpaccio (want the recipe? Drop me a message below!)
Main and sides
Shredded Beef Ragu pasta (a proven, low maintenance winner I make a LOT! Also great to take camping)
Garlic Bread – yep, I do carb blow outs for company! (Sometimes I go all out with CHEESY Garlic Bread or even Cheese and Garlic Crack Bread)
Rocket/Arugula Parmesan Salad – toss rocket/arugula with salt, pepper and extra virgin olive oil. Pile into bowls, drizzle with balsamic reduction (store bought fine!), shave over parmesan (using veg peeler). I make this a LOT for everyday purposes – super fast, no dressing to make separately!
Dessert – This Tiramisu!
After dozens of experiments, I've become obsessed with the bittersweet combination of crème de cacao and Cardamaro, a mild, wine-based amaro from Northern Italy. But tiramisu is all about customization! Feel free to swap the crème de cacao for other types of chocolate, coffee, or even nut-based liqueurs. The Cardamaro can be replaced with other mild amari, or dessert wines like vin santo or a sweet Marsala. The goal is to create an intense, bitter, and aromatic concoction, with just a whisper of sweetness. If alcohol isn't an option for you, try using a blend of coffee and hazelnut or almond milk spiked with chocolate syrup instead.
Whip the cream for this tiramisu recipe
Once your sugar and cream mixture is cooled, you will add the mascarpone cheese, with Carli noting your should mix all of the ingredients until they are well-combined.
Now comes the tricky part of this tiramisu recipe, or at least it can be. This is when you will use another bowl to whip the rest of your heavy cream into stiff peaks. We know — many an aspiring home cook has struggled with creating whipped cream. That is why we asked Carli for some tips. "The best advice to achieve stiff peaks in your whipped cream would be to use a stand mixer on high," she told Mashed.
Using a whisk instead? Experts recommend a traditional beating motion instead of moving your cooking tool from side-to-side. The final step of creating your tiramisu filling to is fold your whipped cream into your yolk and cheese mixture. And now, it's time to layer up this beautiful dessert!
- 4 4 large egg large eggs
- 1 cup (4½ oz.) 240 ml (130 g) powdered erythritol
- 3½ oz. 100 g melted butter
- 1 tsp 1 tsp baking powder
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- 2 cups 475 ml heavy whipping cream
- 9 oz. (1 cup) 260 g (270 ml) mascarpone cheese
- 4 tbsp 4 tbsp powdered erythritol
Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Instructions are for 6 servings. Please modify as needed.
Assembly and serving
Special equipment needed
- Electric mixer
- 9" × 13" (23 × 33cm) baking pan
- 11" x 7" (27 x 18 cm) rectangular cake pan
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Is it possible to have it with no diary products? coconut oil or something beside butter? and mascarpone
Is it possible to have it with no diary products? coconut oil or something beside butter? and mascarpone
We have not tested this recipe with dairy free substitutes. The butter and mascarpone would be the most difficult to substitute.
What can I use in place of sweatener as they all upset my tummy and leave a after taste. Cheers
Hi, Trudy! Here's our guide to sweeteners that work best for keto. https://www.dietdoctor.com/low-carb/keto/sweeteners
I just made this and had to divide into 12 portions because it’s sooooo rich.
Bassem #7 question was never answered regarding using eggs like in the original recipe instead of cream. Is it because of the raw eggs? Prior keto I always found pure marscapone to rich so I used half quark (have to check carbs I think 5G for a cup) I think next time I will try that or half cream cheese instead of the cream and go back to the eggs.
Glad you enjoyed it! I have asked our recipe team about this, but there should be no issues making it as Bassem stated.
The Tiramisù recipe
Finally we come to the recipe for preparing Tiramisù. Actually, so as not to miss out on anything, we are offering you two recipes: the one created by Signora Norma of Tolmezzo and that of &ldquoLe Beccherie&rdquo in Treviso.
The original Friuli recipe
■ 4 eggs
■ 10.58 oz of sugar
■ 17.64 oz of mascarpone
■ sufficient savoiardi biscuits
■ sufficient black coffee
■ bitter cocoa powder for decoration
1. In a bowl, blend 3 egg yolks, 1 whole egg, the sugar and the mascarpone, stirring on one direction only.
2. Whip up the remaining egg whites and add them to the mixture.
3. Soak the biscuits in the bitter coffee and arrange them on the bottom of a baking dish.
4. Place alternate layers of soaked biscuits and a final cream layer to cover everything.
5. Leave to rest in the fridge for at least 12 hours and dust lightly with bitter cocoa powder before serving.
The recipe for Treviso Tiramisù
■ 12 egg yolks
■ 17.64 oz of sugar
■ 35.27 oz of mascarpone
■ 60 savoiardi biscuits
■ sufficient coffee
■ cocoa powder for decoration
1. Beat together the egg yolks and the sugar.
2. Add the mascarpone to the mix and blend until you get a very soft cream.
3. Soak and drain off 30 savoiardi biscuits in the coffee which has cooled.
4. Cover with a layer of cream, arrange the other savoiardi biscuits on top and cover the surface with the rest of the cream.
5. Sprinkle everything with the light sieved cocoa powder and leave the tiramisù to rest in the fridge until serving.
Now there&rsquos nothing left to do except try both recipes and let taste declare the winner!
Il team redazionale del blog &ldquoLaboratorio dell&rsquoespresso&rdquo è composto dagli esperti di Filicori Zecchini: tutti professionisti che mettono a disposizione la loro competenza nei vari ambiti di specializzazione, dalla formazione, alla consulenza, alla creazione della migliore offerta per la vostra attività.