Homemade Tiramisu: A Heavenly Lift-Me-Up Dessert
Italian Delight: Create Authentic Tiramisu at Home
Experience the magic of Tiramisu, an Italian dessert meaning ‘pick me up’! This recipe guides you through creating this delightful treat at home, layering rich mascarpone cream with coffee-soaked cake for a truly uplifting dessert.
Tiramisu Mousse (for one 15cm round mold)
- Cream cheese or Mascarpone cheese 250g (at room temperature)
- Cold heavy cream 160g
- Granulated sugar 60g
- Gelatin sheets 3g
- Marsala wine 3 tsp (optional)
Coffee Syrup
- Instant coffee granules 3 Tbsp
- Water 150g
- Granulated sugar 80g
- Kahlua (coffee liqueur) 20g
Base
- Sponge cake or Ladyfingers, or store-bought cake sheet
- Instant coffee granules 3 Tbsp
- Water 150g
- Granulated sugar 80g
- Kahlua (coffee liqueur) 20g
Base
- Sponge cake or Ladyfingers, or store-bought cake sheet
Cooking Instructions
Step 1
*Prepare the Aromatic Coffee Syrup:* In a saucepan, combine 150g of water and 80g of sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Bring to a gentle boil for 1-2 minutes to slightly thicken the syrup, then remove from heat. Stir in 3 Tbsp of instant coffee granules until fully dissolved. Once the coffee is incorporated, add 20g of Kahlua and stir gently. (Add Kahlua after the syrup has cooled slightly, as its alcohol can evaporate with heat.) Let the syrup cool completely before use.
Step 2
*Create the Smooth Cream Cheese Base:* In a bowl, place the softened cream cheese (or mascarpone cheese) that has been brought to room temperature. Use a whisk or spatula to beat it until smooth and creamy. Soften 3g of gelatin sheets by soaking them in cold water for about 5 minutes. Squeeze out excess water. Gently heat the softened gelatin in the microwave for 10-20 seconds until just melted and steamy (be careful not to overheat). Add about one-third of the melted gelatin to the cream cheese mixture and stir until well combined and lump-free. Add the remaining melted gelatin and mix thoroughly again, ensuring no lumps remain. A smooth consistency is key here.
Step 3
*Whip the Rich Heavy Cream:* Pour 160g of cold heavy cream into a chilled bowl. Using a hand mixer or whisk, whip the cream. Gradually add 60g of sugar in 2-3 additions while whipping. Continue whipping until stiff peaks form (about 80-90% peak stage). The peaks should hold their shape and not droop when the whisk is lifted.
Step 4
*Assemble the Silky Tiramisu Mousse:* Add half of the whipped cream to the cream cheese mixture. Gently fold it in using a spatula, being careful not to deflate the whipped cream. Add the remaining whipped cream and fold it in the same way until you achieve a smooth, silky mousse consistency. Your delicious tiramisu mousse is ready! *Pro Tip:* If your cream cheese mixture still has lumps, you can pass it through a fine-mesh sieve before adding the whipped cream for an extra-smooth result.
Step 5
*Building Tiramisu in Cups or Glasses (Part 1):* Prepare clear dessert cups or small glass containers. Thinly slice sponge cake or cake sheet to fit the bottom of your chosen containers. Arrange the cake slices snugly to cover the base completely. Generously soak the cake layer with the prepared coffee syrup. Ensure the cake is well-saturated; you can pour it over the top as well. Next, carefully spoon about half of the tiramisu mousse over the soaked cake layer.
Step 6
*Building Tiramisu in Cups or Glasses (Part 2):* Place another layer of thinly sliced cake or sponge cake over the mousse. Drizzle this layer generously with coffee syrup as well. Finally, pour the remaining tiramisu mousse to fill the container. Smooth the top surface evenly. Your cup tiramisu is now assembled!
Step 7
*Assembling Tiramisu in a Mold:* Line the bottom of your 15cm round mold with plastic wrap. Place a layer of coffee-syrup-soaked sponge cake or cake sheet snugly at the bottom. Carefully spoon about half of the prepared tiramisu mousse over this base layer.
Step 8
*Chilling and Finishing:* Add another layer of syrup-soaked cake slices on top of the mousse. Pour the remaining tiramisu mousse to cover the cake layer completely, smoothing the top surface flat. Chill the assembled tiramisu in the freezer for at least 2 hours to set. (For individual cups, about 1 hour in the refrigerator is sufficient.) To unmold the tiramisu from the ring, you can briefly warm the sides of the mold with a steam towel or a warm, damp cloth to help release it easily. Sift unsweetened cocoa powder generously over the top for the classic Tiramisu finish. *Tip:* To prevent the cocoa powder from becoming damp too quickly, consider dusting with a little powdered sugar (like Decosnow) before adding the cocoa powder for a prettier presentation.
