Three Layer Tiramisu {Classic Recipe}
Light. Creamy. Elegant. My Three Layer Tiramisu is the ultimate celebration dessert made with three thick layers of creamy mascarpone filling, cocoa dustings between layers, and beautifully coffee-soaked ladyfingers. This sophisticated Italian dessert is the ultimate treat to share with friends and family over the holidays!
What is a Tiramisu?
Tiramisu is an Italian layered coffee dessert that consists of ladyfinger (savoiardi – the dry sugared ladyfinger biscuits), coffee, mascarpone cheese, sugar, and eggs. It literally translates to “cheer me up” in English and is traditionally served at any and all special occasions. Though the traditional recipe is coffee based, it has since been adapted to include non-coffee flavours including fruits, caramel, and nuts.
Can I make this recipe without alcohol?
Absolutely! To make my Three Layer Tiramisu recipe without alcohol simply replace the coffee liquor with additional coffee (use a 1:1 ratio of substitution).
What are Ladyfingers?
Ladyfingers (“savoiardi” in Italian) are light and dry, Italian sponge cookies known for their resemblance to large fingers and used in the classic Italian dessert, Tiramisu. Ladyfingers can be found in the cookie section of your local supermarket.
I don’t have mascarpone cheese. Is there a substitute I can use?
Mascarpone cheese is an Italian cream cheese that is milder in flavour that the traditional American cream cheese. If you only have American cream cheese on hand where you live, you can make an equally delicious dessert by substituting 1 1/2 cups of mascarpone cheese with 1 cup of American cream cheese.
Can I make Tiramisu in advance?
Yes! Tiramisu is a dessert best enjoyed after chilling. For my Three Layer Tiramisu, I recommend making it the night before you want to serve it for best results. This will allow the ladyfingers to soften and all of the beautiful coffee, cocoa, and cream flavours to combine. My Three Layer Tiramisu is best enjoyed after overnight chilling and can be refrigerated for up to 1 week.
To make this recipe, you will need:
- Ladyfinger biscuits (Savoiardi style: these are the dry, sugared ones NOT the large, soft ladyfingers)
- Mascarpone Cheese (Italian cream cheese – it is creamy and mild in flavour)
- Eggs (egg yolks)
- Sugar (granulated sugar)
- Cocoa (unsweetened, unprocessed cocoa)
- Coffee +/- Coffee liquor (your favourite – I have made this recipe with Baileys)
Let’s make Three Layer Tiramisu!
Sabayon (egg yolk-based cream)
In a large glass/metal bowl, combine egg yolks and sugar. Place bowl over a pot of simmering water (note: this will create a double boiler – make sure that the water is no higher than 1″ high and not directly touching the water)
Whisk egg yolks continuously until mixture is doubled in volume and pale yellow. Remove from heat and allow to cool slightly (note: this is called your sabayon cream!)
To the egg yolk mixture, add mascarpone cheese. Mix cheese into egg mixture until evenly distributed.
In another large bowl, beat heavy cream with vanilla extract until a stiff peak texture arises (note: this can be done with an electric mixer or by hand)
In three additions, fold whipped cream into the sabayon mixture until mixture is smooth and fluffy (note: at this point you can either proceed to the assembly steps or refrigerate the cream until ready to use).
Assembly
In a small bowl, combine freshly brewed coffee with your favourite coffee liquor.
In an 8″x8″ glass baking tray, assemble your first layer of ladyfingers by soaking each side of your ladyfinger cookie in coffee/liquor mixture (note: you do not need any longer than 1-2s per side. You want the ladyfinger to be wet but not falling apart!)
Evenly spread a third of your cream mixture onto your ladyfinger layer. Dust layer with cocoa powder.
Repeat the above ladyfinger and cream steps two additional times ending with cream (note the top layer of cream can be piped/spread as desired).
Decorate with another dusting of cocoa.
Allow Tiramisu to set in the refrigerator overnight. (note: if your Tiramisu is now taller than the sides of your container, there is no need to cover it with a lid/plastic wrap! Simply let it sit in the refrigerator, away from any other foods)
Serve and enjoy!
Also check out:
Coffee Whipped Cream
The Ultimate Baileys Cheesecake
Vanilla Latte Macaroons
Three Layer Tiramisu {Classic Recipe}
Ingredients
- 6 Egg Yolks large, room temperature
- 1 cup Granulated Sugar
- 1 1/2 cups Mascarpone
- 2 cups Heavy Cream
- 1 tsp Vanilla extract optional
- 1 cup Coffee strong, dark roast
- 1/2 cup Coffee Liquor
- 1/3 cup Cocoa unsweetened, Dutch-processed
- 30 Italian Ladyfingers (Savoiardi)
Instructions
Sabayon
- In a large glass/metal bowl, combine egg yolks and sugar. Place bowl over a pot of simmering water (note: this will create a double boiler – make sure that the water is not filled higher than 1" from the bottom and not directly touching the water).
- Whisk egg yolk mixture continuously until it has doubled in volume, is pale yellow, and the whisk leaves a trail of mixture when raised. Remove from heat and allow to cool slightly (note: this is called your sabayon cream).
- To the egg yolk mixture, add mascarpone cheese. Gently mix cheese into egg mixture until evenly distributed.
- In another large bowl, beat heavy cream with vanilla extract until a stiff peak texture arises (note: this can be done with an electric mixer or by hand)
- In three additions, fold whipped cream into the sabayon mixture until mixture is smooth and fluffy (note: "fold" means to use a spatula to gently mix the two mixtures together to minimize volume loss). At this point you can either proceed to the assembly steps or refrigerate the cream until it is ready to use.
Assembly
- In a small bowl, combine freshly brewed coffee with your favourite coffee liquor.
- In an 8"x8" glass baking pan, assemble your first layer of ladyfingers by soaking each side of your ladyfinger cookies in coffee/liquor mixture and then arranging them closely together onto the surface of your baking pan (note: you do not need any longer than 1-2s per side of the ladyfinger – ladyfinger to be wet but not falling apart!)
- Evenly spread a third of your cream mixture onto your ladyfinger layer. Dust layer with cocoa powder.
- Repeat the above ladyfinger and cream steps two additional times ending with cream (note: the top layer of cream can be piped/spread as desired).
- Decorate with another dusting of cocoa.
- Allow Tiramisu to set in the refrigerator overnight or at minimum for 4h (note: if your Tiramisu is now taller than the sides of your container, there is no need to cover it with a lid/plastic wrap! Simply let it sit in the refrigerator, away from any other *odorous* foods)
- Serve and enjoy!
Video
Notes
- This dessert is simple to make and can be prepared in any baking pan/cups you have on hand
- Is Tiramisu safe to eat if I am pregnant? While the egg yolks I use in this recipe are pasteurised and cooked over the double boiler, if you are concerned about your ability to control either of these factors – I recommend avoiding raw, unpasteurised eggs in pregnant women and those with compromised immune systems.
- Want to make this dessert alcohol-free? Replace coffee liquor with additional coffee (1:1 substitution)
- You can adjust ladyfinger, cream, and coffee/coffee-liquor proportions to your taste!
