Tiramisu is my favorite dessert. Look, I love anything chocolate, I will never say no to cheesecake, and Leche Flan has a special place in my sweet-loving heart. But, Tiramisu is the ultimate dessert for me. Believe it or not though, I rarely make it and I was reminded of why that is this past Christmas.
Tiramisu was all I ever wanted this past holidays. I’ve planned on making it since before Thanksgiving. I’ve always had a hard time looking for ladyfingers so for weeks prior to Christmas I’ve looked and looked and looked. Finally on December 23rd, I found 2 packs and I almost missed that too. Then, I couldn’t find Mascarpone cheese. I figured I’d substitute with cream cheese but just my luck there’s a cream cheese shortage. I’ve given up making Tiramisu until I decided to go on Facebook and begged for anyone to spare me cream cheese so I could make Tiramisu. As luck would have it, a friend from Church just happened to have 2 Mascarpone cheese, cream cheese, and also bags of ladyfingers. I mean, HALLELUJAH!
She was planning on making Tiramisu sometime but it’ll just be for herself so she gave them to all to me in exchange for a slice. I said YES right away and that’s how I FINALLY got my Tiramisu for Christmas. Now, if you want to make this but can’t find the ingredients right away, just bookmark this page and keep looking for the items, grab them as fast as you can then make it once you have everything you need.
*Cream cheese is a substitute for Mascarpone so if you can’t find the latter, pick up the cream cheese. I did not add rum on the coffee because I wanted my daughter to eat this so I added vanilla extract instead. This recipe was adapted from Natasha’s Kitchen.*
How-To Make Tiramisu
- 1 1/2 cup strong coffee room temperature
- 2 tbsp vanilla extract divided
- 40 ladyfingers
- 6 egg yolks
- 3/4 cup granulated sugar
- 2 8oz Mascarpone cheese (or 2 bricks of cream cheese)
- 2 cups heavy whipping cream cold
- 2-3 tbsp unsweetened cocoa powder to dust the top
- Put mixing bowl and whisk in the freezer to chill. Brew your coffee then pour in a bowl. Stir in 1 tbsp of vanilla extract and set it aside to cool in room temperature.
- Once the coffee has cooled down, dip 2 lady fingers quickly. Place in a baking/Pyrex pan.
- Repeat with more ladyfingers to assemble the bottom layer. Set it aside.
- In a glass mixing bowl, combine sugar and 6 egg yolks. Place on top of a pot with steaming water in medium heat. Whisk carefully until smooth and lighter in color. Whisk until it's not grainy. Test with your fingers. Take it out of the heat and continue to whisk to cool it down then let it sit to completely cool.
- Beat the mascarpone cheese with the remaining 1 tbsp of vanilla.
- Add the egg yolks mixture.
- Continue to beat until well-incorporated.
- Take the mixing bowl and whisk out of the freezer. Mix the heavy whipping cream until stiff peaks form.
- Then use a spatula to gently fold in the egg yolks and mascarpone mixture until incorporated.
- Spread half of the custard mixture on top of the bottom layer of lady fingers. Quickly soak the rest of the ladyfingers in the coffee mixture and assemble on top of the pan.
- Spread the rest of the custard on top.
- Cover with saran wrap and store in the fridge overnight.
- Dust with cocoa powder right before serving.
Slice a square carefully and enjoy!
Cravings satisfied. I’ve also learned that when I see ladyfingers at the store I’ll just grab ’em and store in the pantry that way I already have it ready since they are just so difficult to find. I suggest you do that too.