You don’t have to empty your pockets for a delightful dessert at a fancy Italian restaurant or pastry shop, when you can indulge in the authentic flavors of Italy right from your own kitchen. This incredible Italian dessert has got you covered, and whether you’re an experienced baker or just starting out, this recipe is straightforward and easy to follow.
So, why not impress your loved ones after a delicious Italian meal, with an irresistible homemade dessert, and then top it off with some shots of espresso? With this simple, yet satisfying Italian dessert and Italian coffee, your dinner guests will be so impressed, your dinner party will be the talk of the town.
Top off Your Italian Meal With Homemade Tiramisu and a Side of Espresso Macchiato
The decadent Italian dessert known as tiramisu, which means to “pick me up” in Italian, is created by layering espresso-soaked ladyfingers with a delectable mixture of mascarpone cheese, eggs, sugar, and cream. The dessert is then topped with cocoa powder and chilled overnight to allow the ladyfingers to soften and the flavors to meld together.
TIRAMISU
INGREDIENTS
- 2 cups boiling water
- 3 tablespoons instant espresso powder/granules
- ½ cup dark rum, divided
- 6 large egg yolks, at room temperature
- ¼ teaspoon salt
- 1 cup sugar, divided
- 1½ pounds mascarpone cheese (three 8-oz containers), cold (see note)
- 1½ teaspoons vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tablespoons unsweetened cocoa powder
- 14 oz (or two 7-ounce) Savoiardi biscuits or crisp ladyfingers
INSTRUCTIONS
- In a shallow bowl, mix the boiling water, instant espresso, and ¼ cup of the rum.
- Set aside and allow to cool to room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment or beaters, beat the egg yolks with the salt and ⅔ cup of the sugar on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl – about 2 minutes.
- Add the mascarpone, vanilla, and remaining ¼ cup of rum, and beat until the mixture is smooth – 1 minute.
- Using another bowl for your electric mixer fitted with the whisk attachment or beaters, beat the heavy whipping cream and remaining ⅓ cup sugar on medium speed until medium-stiff peaks form for 1½ to 2 minutes. Be sure not to over whip the cream; otherwise it will curdle.
- Using a rubber spatula, fold about ½ cup of the egg-mascarpone mixture into the whipped cream just until combined. Add the remaining egg-mascarpone mixture into the whipped cream and fold about 20 times, or until the mixture is uniform (no streaks should remain).
- Set aside.
- Set up a workstation with the ladyfingers, the cooled coffee mixture, and a 9×13-inch ceramic or glass baking dish.
- One at a time, dip the ladyfingers into the coffee mixture for 2 to 3 seconds each (do not oversaturate the cookies or they will fall apart), and place into the pan.
- Arrange the dipped cookies in a single layer in the baking dish (about 20 cookies), breaking or trimming them as needed to fit neatly into the dish.
- Spread half of the mascarpone mixture over top of the ladyfingers and, using a spatula, smooth into an even layer.
- Using a small sieve, dust the top of the cream layer with 1 tablespoon of the cocoa powder.
- Repeat with another layer of soaked ladyfingers, then top with the remaining mascarpone mixture and dust with the remaining 1 tablespoon cocoa powder.
- Cover the pan with plastic wrap and leave in the fridge for at least 8 hours but preferably 24 hours.
- Cut into squares and serve cold.
Tiramisu recipes are quick to make but require a few hours of chill time to help the ladyfingers soak up the flavor of the pudding, liqueur and coffee.
A layer of store-bought sponge or pound cake keeps this recipe easy yet indulgent. Or for bonus points, try making your own ladyfingers from scratch.
This luscious dessert can definitely be made ahead of time; just be sure to serve it within a day or two of making it.
Macchiato Espresso Italian Coffee
Espresso, originating in Italy, is a concentrated form of coffee served in small, strong shots, and is the base for many coffee drinks. It’s made from the same beans as coffee, but is stronger, thicker, and higher in caffeine. However, because espresso is typically served in smaller servings than coffee, it has less caffeine per serving. Many espresso lovers insist on having it, especially accompanying any Italian dessert.
INGREDIENTS
- 1 to 2 shots espresso
- 1 dollop foamed milk, with the texture of melted ice cream
INSTRUCTIONS
- Fill a demitasse or macchiato cup with the espresso.
- Top the espresso with a dollop of the steamed milk.
Serve immediately.
