Classic Tiramisu: A Rich and Decadent Italian Dessert for Adults
The Perfect Tiramisu Recipe: A Harmonious Blend of Coffee and Creamy Mascarpone
Tiramisu, meaning ‘pick me up’ in Italian, is a beloved dessert that perfectly balances the robust flavors of coffee and coffee liqueur with a luscious, creamy mascarpone filling. This sophisticated cake is ideal for those who appreciate a touch of coffee and a refined, adult-oriented treat. (Please note, due to the coffee liqueur, this dessert may not be suitable for children.)
Cake Base- 1 Genoise sponge or Castella cake (sliced to approximately 1.3-2cm thickness)
Simple Syrup- 30g Water
- 80g Sugar
Coffee Syrup- 1 Tbsp Instant coffee powder
- 2 Tbsp Kahlúa (coffee liqueur)
- 2 Tbsp Cocoa powder
- 120g Prepared simple syrup
Italian Meringue (Optional, for a more traditional texture)- 50g Egg whites
- 20g Sugar
- 30g Water
- 80g Sugar
Coffee Syrup- 1 Tbsp Instant coffee powder
- 2 Tbsp Kahlúa (coffee liqueur)
- 2 Tbsp Cocoa powder
- 120g Prepared simple syrup
Italian Meringue (Optional, for a more traditional texture)- 50g Egg whites
- 20g Sugar
- 50g Egg whites
- 20g Sugar
Cooking Instructions
Step 1
Carefully slice your Genoise sponge or Castella cake into layers, aiming for a thickness of about 1.3 to 2 cm. Uniform thickness ensures even absorption of the syrup and a balanced texture.
Step 2
First, prepare the coffee syrup. Dissolve the instant coffee powder in the warm simple syrup you created by heating water and sugar. Once cooled, stir in the Kahlúa coffee liqueur. For an even richer coffee flavor, consider using freshly brewed strong coffee instead of instant.
Step 3
This recipe elevates the classic Tiramisu by incorporating an Italian meringue, creating a lighter and more delicate cream. While simpler methods exist, taking this extra step truly enhances the dessert’s texture and overall quality, making it a special treat.
Step 4
In a clean bowl, whisk the egg whites using a high-speed mixer. As they begin to foam, gradually add the sugar in 2-3 additions, continuing to whip until stiff, glossy peaks form. This is the base for your Italian meringue.
Step 5
In a separate saucepan, combine the sugar and water for the syrup. Heat gently without stirring until the sugar dissolves, then bring to a boil. Cook until it reaches 118°C (245°F) on a candy thermometer. If you don’t have a thermometer, it should form a soft ball when dropped into cold water. Remove from heat.
Step 6
While your egg whites are being whipped at high speed, slowly and carefully drizzle the hot sugar syrup in a thin, steady stream into the bowl. Ensure the syrup doesn’t hit the whisk directly to prevent splattering.
Step 7
Continue to whip the mixture at high speed until the meringue is glossy, thick, and holds stiff peaks that stand straight up. This stable Italian meringue will provide a wonderfully smooth and airy texture to your Tiramisu cream.
Step 8
In a separate bowl, ensure your cream cheese is softened to room temperature, then use a spatula to cream it until smooth and lump-free. Gently melt the soaked gelatin sheets over a double boiler (bain-marie) and stir them into the cream cheese until fully incorporated. (While gelatin provides stability, you can omit it if you prefer. Using mascarpone cheese here in addition to or instead of cream cheese will yield a richer, more authentic flavor.)
Step 9
Whip the cold heavy cream until it reaches soft peaks, holding about 70-80% of its volume. Be careful not to over-whip; you want a light, billowy consistency, not stiff peaks.
Step 10
Now, gently fold the Italian meringue into the cream cheese mixture, followed by the whipped cream. Use a spatula and a light hand to combine everything without deflating the airy textures. Fold in stages until just combined to create a smooth, luscious mousse. Overmixing can cause the cream to become heavy or split.
Step 11
The resulting mousse should be light, airy, and beautifully smooth, with a consistency that is neither too stiff nor too runny.
Step 12
Line your Tiramisu mold or serving dish with plastic wrap, ensuring it comes up the sides. Place a layer of your sliced cake onto the bottom. Trim the cake to fit the mold perfectly if necessary.
Step 13
Generously brush the cake layer with the prepared coffee syrup using a pastry brush. Ensure the entire surface is well-soaked for that signature moist Tiramisu texture.
Step 14
Spread half of the mascarpone mousse evenly over the soaked cake layer. Add another layer of the coffee-syrup-soaked cake, then top with the remaining mousse. Smooth the top layer with a spatula.
Step 15
Carefully smooth the top surface of the mousse with a spatula, and wipe away any drips from the sides of the mold. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set firmly. (For a quicker set, you can freeze for 3-5 hours before transferring to the refrigerator.)
Step 16
Once chilled and set, gently warm the sides of the mold with a damp, warm cloth for a few seconds. Carefully unmold the Tiramisu onto a serving plate. Sift a generous layer of cocoa powder evenly over the top. For an elegant finish, pipe any leftover cream into decorative swirls or rosettes and add a few dragées. Slice and serve this wonderfully soft, moist, and deeply flavorful Tiramisu, a true delight for the senses!
