tiramisu

Explore Cheesecake version of the classic Tiramisu at WomansDay.Com. Our Cheesecake Recipes are easy and delicious.

Tiramisu Cheesecake

c. triple-strength coffee (reserve 2 Tbsp)

sugar

tbsp. Kahlúa (coffee-flavor liqueur)

Italian savoiardi ladyfingers (see Note)

bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel)

cornstarch

eggs

mascarpone cheese

bittersweet chocolate

cocoa powder and chocolate curls (directions follow)

Delightful and flavorful Tiramisu Cheesecake Trifle recipe with homemade chocolate curls!

Tiramisu Cheesecake Trifle

ladyfingers (Italian cookies)

pkg (8 ounces each) cream cheese, softened

(14 ounces) sweetened condensed milk

espresso powder

bar (3.5 ounces) 85% dark chocolate

Cool Whip whipped topping

Begin by making chocolate curls. (Follow instructions in...

Begin by making chocolate curls. (Follow instructions in this video [HERE|http://www.youtube.com/watch?v=zeemBInz0D8]).

In a large mixing bowl, beat cream cheese...

In a large mixing bowl, beat cream cheese with condensed milk until smooth. Fold in whipped topping. Set aside.

Lay 10 ladyfingers along bottom of large trifle...

Lay 10 ladyfingers along bottom of large trifle bowl. Sprinkle 1 Tbsp of espresso powder. Top with 1/3 of cream cheese mixture. Repeat two more times. Top final layer with chocolate curls and remaining espresso powder. Refrigerate until ready to serve. ENJOY!

Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream! You just can&#x27;t achieve the same mouthfeel if you use normal cream. :) (Read in post or note about raw egg concerns)

Easy Tiramisu (Chef Recipe)

eggs (, yolks and whites separated)

(110 grams) caster sugar (superfine sugar)

tsp vanilla extract

black coffee (, hot and strong! (Note 2))

tbsp (or more!) Frangelico

Cocoa (, for dusting)

Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).

Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.

Clean bowl and whisk. Add egg whites and beat until it&#x27;s stiff (3 minutes on speed 7, should be all white foam, see video!)

Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don&#x27;t bash out all the air in the egg whites! (Note 4)

Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them).

Spread over half the cream, then top with another layer of coffee dipped biscuits.

Spread with remaining cream.

Cover, refrigerate for at least 4 - 5 hours, preferably overnight

Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

Amazing orange tiramisu, the fruitier, tangier version of the famous Italian dessert. An easy to make orange mascarpone dessert that everybody will love.

Orange Tiramisu

500 g/ 1.1 lbs oranges

granulated sugar

lemon juice

sugar for the orange puree

225 g/ 8 oz/ 1 cup mascarpone

225 g/ 8 oz/ 1 cup cream cheese

350 g/ 12.3 oz/ scant 1 ½ cup Greek yogurt

250 g/ 8.8 oz/ 1 cup heavy/double cream

100 g/ 3.5 oz ladyfingers

Top and tail the oranges and peel them...

Top and tail the oranges and peel them with a knife, removing all the white pith. Using a sharp knife cut in between the orange segments to separate them from the orange skins. Do this over a bowl and make sure to collect all the running juices.

When finished press again all the skin rests...

When finished press again all the skin rests to collect as much juice as possible. You will need about 150 ml/ 10 tablespoons in the end.

Weigh about 200 g/ 7 oz of the...

Weigh about 200 g/ 7 oz of the orange segments and puree them, adding 1 tablespoon of sugar. Place in the fridge, covered, until ready to serve.

To make the syrup pour the 10 tablespoons...

To make the syrup pour the 10 tablespoons collected orange juice in a small pan. Add 1 tablespoon sugar and the lemon juice and bring to a boil, stirring often to dissolve the sugar. When it starts to boil, immediately remove from the heat and let cool. You should have a thin syrup.

Mix the mascarpone, cream cheese, yogurt, and 60...

Mix the mascarpone, cream cheese, yogurt, and 60 g/ 1/3 cup sugar together. Whisk the heavy cream until stiff and fold carefully into the mascarpone mixture.

Spread about half of the mascarpone-yogurt mixture in...

Spread about half of the mascarpone-yogurt mixture in a casserole dish (about 30 x 20 cm/ 12 x 7 inches).

Arrange the ladyfingers on top and carefully pour...

Arrange the ladyfingers on top and carefully pour some of the syrup on them (using a tablespoon) until they are soaked. You might not need to add all the syrup. Pour the remaining syrup to the bowl containing the pureed oranges.

Arrange the orange segments on top of the...

Arrange the orange segments on top of the ladyfingers and cover everything with the rest of the mascarpone mixture.

Cover the dish with plastic foil and refrigerate...

Cover the dish with plastic foil and refrigerate overnight.

Just before serving spread the pureed oranges on...

Just before serving spread the pureed oranges on top of the tiramisu.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

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Cake, Pie, Cheesecake and Cookie Recipes

Tiramisu is an espresso-flavored dessert from Italy. It&#039;s made of coffee-dipped ladyfingers with sweetened mascarpone cream and dusted with cocoa before serving.

Authentic Italian Tiramisu Recipe

unpacked powdered sugar, sifted

full-fat mascarpone, cold

27-36 Italian ladyfingers (hard ones)

espresso coffee

tbsp unsweetened cocoa powder

In a large bowl, using an electric mixer fitted with a whisk attachment, beat the egg yolks and powdered sugar on medium-high speed until creamy and the sugar is completely dissolved, 2 to 3 minutes.

Add the mascarpone and mix on medium speed just until smooth and creamy, about 1 minute.

Quickly dip both sides of the ladyfingers into the coffee, 1 to 2 seconds per side, and arrange 9 to 12 ladyfingers on the bottom of a 9 x 7 x 3–inch (23 x 18 x 8 cm) or 8 x 8 x 3–inch (20 x 20 x 8 cm) casserole dish. The necessary amount of ladyfingers will depend on the size of the ladyfingers as well as that of the casserole dish. The required amount of coffee depends on how long you dip the ladyfingers and how much they soak up. I don’t recommend soaking the ladyfingers for too long; otherwise, the Tiramisu will end up very watery.

Spread about one-third of the mascarpone cream on top of the ladyfingers. Repeat twice more, so that the Tiramisu is assembled as follows from bottom to top: ladyfingers + cream, ladyfingers + cream, ladyfingers + cream.

Wrap the casserole dish tightly with plastic wrap so that no air or odors from the fridge can get inside the tiramisu. Refrigerate overnight for about 8-12 hours. Before serving, dust the top lightly with cocoa powder. Store in the fridge for up to 3 days.

https://content.jwplatform.com/videos/NuJWeUHu.mp4

This authentic Italian Tiramisu recipe is super easy to make. You only need 6 ingredients to make this no-bake espresso-flavored dessert.

Tiramisu is an Italian dessert made of savoiardi ladyfingers soaked in coffee, arranged in layers and filled with a cream made with mascarpone and eggs. There are many variants of tiramisu recipe; the following recipe is the authentic Italian tiramisu recipe, the one of the Italian tradition, the one that we make on Sundays, the one that you will eat when you’ll come to Italy, made with eggs and mascarpone.

Tiramisu Authentic Italian Recipe

300 g (10,5 oz) Savoiardi ladyfingers

g (3,5 oz) of sugar

300 g (10,5 oz) of coffee (better if espresso)

cocoa powder

Make the coffee and add rum or marsala (optional) then set aside and let it cool.

Whip the egg whites until stiff and when ready set aside.

Whisk the egg yolks with 4 tablespoons of sugar.

Whisk the cheese slowly with an electric mixer

Add stiffen egg whites a little at a time.

Mix the mascarpone cream very slowly then set aside.

Dip quickly savoiardi ladyfingers into the coffee.

Place then in a row on the bottom af a casserole

Spread half of the mascarpone cream on top of the ladyfingers and top with another layer of biscuits

Spread the remaining mascarpone cream on top of the last layer of the ladyfingers.

Easy Tiramisu recipe made with coffee-dipped lady fingers (store-bought or homemade) surrounded by a lightly sweetened, creamy, egg-free filling. This wonderful no bake Italian dessert can be ready in minutes!

Tiramisu For One

heavy cream

vanilla extract

mascarpone cheese (, room temperature)

coffee (or espresso)

Brandy (optional) (,

ladyfingers/Savoiardi ((look for eggless if needed))

cocoa powder (, for dusting)

Beat heavy cream, sugar, and vanilla in a medium-sized bowl until soft peaks form.

Add in mascarpone cheese and continue to whip until stiff peaks form.

Pour coffee and brandy, if using into a separate bowl. Break ladyfingers in half if necessary to fit into a dessert ramekin and briefly dip the ladyfingers in coffee. Place in the ramekin.

Spread half of the whipped cream mixture on top of the first layer of ladyfingers.

Repeat process with the second layer of ladyfingers and cream mixture.

Dust the top of the tiramisu with cocoa powder using a sieve. Refrigerate for 2 or more hours.

This recipe yields a 50 layer 8-inch wide crepe cake. Make sure you chill the crepe batter in the refrigerator before cooking the crepes and chill the assembled cake before serving. With the piped whipped cream on top, this cake is about 7 inches tall.

Tiramisu Crepe Cake

Tablespoons (85 grams) unsalted butter, plus 5 more Tablespoons (70 grams)

(250 grams) all-purpose flour (spoon & leveled)

(50 grams) granulated sugar

teaspoon salt

(480 milliliters) whole milk,

(120 milliliters) room temperature water

4 large eggs,

teaspoons espresso powder*

water

(360 milliliters) cold heavy cream

Tablespoon (15 milliliters) rum

(1 cup) mascarpone, cold or at room temperature

(120 grams) confectioners’ sugar

(22 grams) unsweetened natural

(120 milliliters) cold heavy cream

Tablespoons (15 grams) confectioners’ sugar

If you&#8217;ve never made crepes before, I strongly recommend reviewing my How to Make Crepes tutorial post, which includes plenty of helpful success tips and a video tutorial.

Make the crepes batter

Melt 6 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.

Add the cooled melted butter, flour, sugar, salt, milk, water, eggs, and vanilla in a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream, much thinner than pancake batter. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 1 hour and up to 1 day. This time in the refrigerator is imperative because it gives the flour a chance to become fully hydrated.

Cook the crepes

Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick. Yields about 28 crepes.

Loosely cover and set your crepes aside at room temperature as you prepare the tiramisu filling. You can also tightly cover and refrigerate the crepes for up to 1 day. Crepes must be room temperature or cold before you begin assembling the cake.

Make the tiramisu filling

First part of the tiramisu filling is to prepare concentrated espresso flavoring. Using a fork, mix the espresso powder and warm water together in a very small bowl. Set aside to cool down for a few minutes. You will mix it with the mascarpone. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and rum (if using) together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Set whipped cream aside. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone, confectioners&#8217; sugar, vanilla extract, and cooled espresso liquid together on medium speed in a large bowl until combined and smooth, about 2 minutes. Fold the whipped cream into the mascarpone mixture. Don&#8217;t worry if it looks curdled&#8211; mine sometimes does&#8211; it doesn&#8217;t taste that way and will smooth out when it&#8217;s stacked in the cake. Use filling immediately or cover and chill in the refrigerator for up to 1 day. Yields about 4 cups filling.

Assemble the cake

Spread 1-2 teaspoons of filling on the center of your cake stand or cake serving plate. This helps adhere the cake to the plate. Place a crepe on top. Spread about 2 heaping Tablespoons of filling evenly on top. If desired, dust with cocoa powder. Repeat layering crepes, filling, and a dusting of cocoa powder. Top with final and last crepe.

Whipped Cream Topping

You can frost the cake with whipped cream before or after chilling the cake in the refrigerator in step 9. My advice&#8211; I find it tastes better and slices easier if you chill the cake WITH the whipped cream on top. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, rum (if using), and confectioners&#8217; sugar together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for spreading or piping. Spread or pipe whipped cream on top of the cake. If you have extra, feel free to spread all around the sides of the cake too. If desired, dust with cocoa powder.

Refrigerate the cake for at least 3 hours and up to 1 day before serving. Chilling the cake in the refrigerator is imperative because the cake won&#8217;t slice otherwise. No need to cover the cake if you&#8217;re chilling it for only 3 hours. If chilling longer than that, I recommend loosely covering the cake.

Cover leftover cake and store in the refrigerator for up to 3 days.

Intriguing to say the least. Wanted to make crepes and also tiramisu so this satisfied both. Was very good. Thank you for this unique recipe

Hey!
I made this for my 14th birthday cake and it was incredible! The textures all work together, and the flavors are classic! I will definitely be making this crepe cake and variations on it as well! Thank you Sally! You are a queen! I hope you and your family are well!

I appreciate all the hard work that went into this one! 24 layers! 

Happy Cooking,
A Canuck Chef in the Netherlands

Super disappointed with the outcome of this recipe. The cakes came out as super rubbery, dry crepes with whipped filling. The directions said I could make the crepes ahead of time and assemble the next day and since I was short on time, that’s what I did. I made the crepes at about noon one day, and assembled the first thing the next morning. Then the assembled cake had until that evening to chill. The crepes didn’t soften up at all. They were super good when made fresh, so I would definitely suggest making the crepes and assembling the same day. I don’t know if that will give you a better result, but I know you can’t make them the day before. Super disappointed to have wasted so much time.

Hi Sally! 

I’m so excited to make this! I do have one question, do you think this cake would set nicely in a springform pan? I need an expert bakers opinion on this so its only right I ask you! ☺️ may you please let me know,  I would greatly appreciate it!

I appreciate the detail. I made both the crepes and the filling using the measurements from the recipe but I still ended up short on cream. As a result the whole thing came out kind of bland. It’s definitely a solid recipe, but (perhaps due to something weird on my end) I’d definitely make more filling since that’s ultimately what gives the cake flavor.

Made this for a birthday celebration. I alternated the layers with a fresh blueberry filling and lemon curd (Your recipe). A spectacular presentation and was delicious. Enjoyed by all.

A delicious, decadent cake made with coffee and liqueur soaked layers of moist and fluffy vanilla cake. The filling is a dreamy mascarpone custard and there&#x27;s some creamy Swiss meringue buttercream to cap it all off. 

Tiramisu Cake

cake flour (175 grams)

milk

(room

tsp almond extract

tsp baking powder

tsp table salt

unsalted butter (softened but still cool)

sour cream

(room temperature)

sea salt

unsalted butter (room temperature)

instant espresso

brandy

coffee

tbsp coffee liqueur

mascarpone cheese (at room temperature)

chocolate espresso beans

Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers.

In a large bowl, mix the milk, sour cream, egg whites, and extracts then set aside.

Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional 2 minutes. You should end up with a relatively fine meal.

Drizzle about half of the milk mixture into the mixer, while running on low. Scrape the bowl down then mix in the rest of the milk mixture.

Distribute the batter evenly between the two pans.

Bake for 27-30 minutes at 350F or until a toothpick inserted comes out clean.

Invert the cakes onto a wire rack to cool completely.

For the Cake:

Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl.

Whisk in the milk slowly.

Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.

Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).

Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.

Miix until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.

For the Filling:

Add egg whites, sugar and salt in a bowl.

Give the mixture a brief whisk.

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.

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