The Best Tiramisu
This moment when the spoon is sent to the bottom of the jar, goes through all the layers, and comes back up with soft and airy layers of mascarpone cream placed on a cake soaked in coffee and alcohol. This moment is the essence of the Tiramisu. Even then, even before we tasted, it is possible to know which tiramisu it is.
If there is one dessert I am willing to eat at any time of the day (in addition to chocolate of course) it is Tiramisu. Today there are so many variations on the original recipe, on the raw ingredients, on the form of serving on the height. Each creation is its own version.
The best Tiramisu that Gali and I tasted is in Bologna at OSTERIA DELL’ORSA, which is located in an area where there are many students, so it’s usually full of young people. The place serves wonderful dishes and, of course, Tiramisu, which was defined by a local diner as being the best he knows, and he was right.
So after we got back from Bologna, I decided that Tiramisu was going to be a regular guest at our house and here is my favorite version.
Baking Tips before we start
♠ coffee! For me tiramisu = coffee, this ingredient is so important in this dessert because it connects all the layers and its presence is felt in every bite. Quality coffee will upgrade your dessert. I use espresso.
♣ Ladyfingers or sponge cake? Having tried both, I personally prefer the sponge cake. Its final texture between the layers of the dessert is excellent.
♦ Cocoa only on the top layer? Try to combine it between the layers as well, it adds more flavor and also a wonderful color.
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Tiramisu
4-6 small jars or 1 Trifle jar (18cm)
Ingredients
Coffee Syrup:
240g espresso liquid (hot)
20g sugar
45g coffee flavored Liqueur/Brandy/Rum
Zabaglione:
3 egg yolks (from big eggs)
70g sugar
30g Marsala wine or coffee flavored Liqueur
Mascarpone cream:
220g mascarpone cheese
130g heavy whipping cream
Assembling:
350g sponge cake (sliced into 1 cm thick slices) or around 30 Italian ladyfingers
Cocoa powder
Preparation
1. Coffee Syrup: Melt sugar in the coffee, add Liqueur and mix. Cool to room temperature.
2. Zabaglione: In a medium bowl beat egg yolks and sugar.
3. Fill a small pot with a thin layer of water and bring to a boil. Leave over heat source.
4. Place the egg yolks and sugar bowl on top of the small pot so it’s sitting on the pot without touching the water (the heat comes from the steam).
5. Whip egg yolks and sugar, add wine or Liqueur and continue whipping for about 10 minutes. The mixture will increase in volume and will become thicker. Remove from the heat and cool to room temperature.
6. Mascarpone Cream: In a mixer bowl, whip together mascarpone cheese and heavy whipping cream. Start at a slow speed until the cheese and cream come together and then increase speed and whip into a soft but firm cream.
7. Gently, fold the Zabaione in the mascarpone cream.
Assembling
8. Line the bottom of the Trifle jar or small jars with a layer of sponge cake or ladyfingers.
9. Moisten the cake (when placed in the jar) with about 2-3 tbsp of coffee syrup.
10. Dust cake or ladyfingers with cocoa (possible).
11. Spread third of the Zabaione-mascarpone cream over the first layer of cake or ladyfingers.
12. Repeat the process with two more layers (of cake and cream), Dust the third layer of cream with cocoa until completely covered.
13. Refrigerate at least 4 hours (overnight will be better).
Dominique Antonini
Magnifique
Paris Chez Sharon
Merci!
Dana
Thank you Sharon for this amazing Tiramisu recipe. your pictures are so beautiful and stimulating that I really want to take a spoon and dive into the picture and take a bite 😋🤪
So… until I make this wonderful tiramisu I will go and drink cold water 😉
Merci
Dana
Paris Chez Sharon
Thank you dear Dana 🙂
Smadar
Looks amazing. Do you have a good recipe for a gluten free sponge cake?
Paris Chez Sharon
Hey Smadar, not for gluten-free but I guess there are a lot of them in the internet.
Lola
@Snadar, try @Austrianwithwuff on Instagram; she’s thoroughly gluten-free. I’m sure she has a sponge that would pair with this amazing tiramisu!
Non
Wow! I must make this. I will make strong brew with local coffee, Kona coffee😊Thank you for sharing your tips. And beautiful pics🥰
Paris Chez Sharon
Thank you 🙂
Rosana
Recipe looks amazing .. Love the jar.. where did you get it from 🤗? Thanks for sharing🥰
Paris Chez Sharon
Thank you 🙂 In a simple shop near my house, you can find it everywhere.
Mardi
Can’t wait to make this. You have some lovely recipes. Merci bien!
Paris Chez Sharon
Thank you so much 🙂
Myra
יש לך מעריצה חדשה!! תודה רבה. הלוואי ובקרוב אוכל להגיע לפריס ולסייר איתך! מירה
Paris Chez Sharon
תודה רבה רבה!!
Marcela
Hi Sharon! This looks amazing!! Do you have a recipe for a good sponge cake? Thank you so much!
Paris Chez Sharon
Hey I have this one https://parischezsharon.com/2018/01/chocolate-chiffon-cake_21.html
Marcela
Thank you very much. I will aim to make the tiramisu. Do you think I can use the marble cake recipe for this one?
Paris Chez Sharon
No, it will be too heavy 🙂
Lilia
Gracias por todos tus postres, son espectaculares!
Paris Chez Sharon
Thank you!
Khadija
Hi! I want to make this in 8 inch layered cake. How much gelatin powder can i add to make it stabilized cake as i also live in hot climate country.
Paris Chez Sharon
Never pur gelatin in Tiramisu.
Eman
Hi, is there a way to make this without liqueur?
Paris Chez Sharon
Just make it without 🙂 it won’t be the same but it’s possible.
Ash
Hi, Sharon. Should I whip the heavy whipping cream first before adding the mascarpone cheese? I tried whipping the cream with mascarpone cheese and it turn out to be grainy. 🙁
Also, should the mascarpone cheese and heavy whipping cream be at cold or room temperature? Thank you.
Paris Chez Sharon
Hey. you whip it together. You can use a mascarpone not too cold.
Eric
Looks amazing
Do you have a recipe for the sponge cake?
Paris Chez Sharon
Maybe soon 🙂
Ekta Rana Batra
Hi, this looks amazing! is there a recipe for the ladyfingers as well??
Paris Chez Sharon
Thanks 🙂 Maybe soon, but you can find it in the internet.
Anastasia
Doing this tiramisu for the second time. Having a little problem with lady fingers being soaked up. Your recipe says to use 2-3 spoons for the layer or for one piece of cake/lady finger? In my case it’s lady fingers and I don’t quite understand the amount of syrup for one layer or a piece. Please help:)
Paris Chez Sharon
For a layer 😉
Steph
Tried it and the result is Amazing! thank you so much. I am bookmarking this as my go-to for tiramisu 🙂
Paris Chez Sharon
Thank you so much!
Donna Galloway
Thank you Sharon for the best carrot cake recipe ever. I detest raisins and sultanas I replaced them the first time with sour cherries and on the 2nd time with blueberries, the sour cherries gave a beautiful tartness but was very subtle and had my family and friends asking what the fruity taste was. I only tweaked the spice in the cake a little adding 1/4 tsp of ground cloves. It was delicious.
Paris Chez Sharon
Thank. you Donna!!!