Ina Garten Tiramisu Recipe
Tiramisu is the king of Italian desserts. It is creamy, bold, and very sweet. If you want the best version, try the Ina Garten Tiramisu Recipe. It is simple yet very elegant. I first made this for a small dinner party.
Ingredients
- 2 cups cold heavy cream
- 1 cup sugar divided
- 1 teaspoon pure vanilla extract
- 1 pound mascarpone cheese at room temperature
- 1/4 cup dark rum
- 2 tablespoons Kahlua optional
- 1 ½ cups brewed espresso or very strong coffee
- 30 to 40 Italian ladyfingers Savoiardi
- ½ cup unsweetened cocoa powder
- Small pinch of salt
Instructions
Brew the Espresso
- Make 1 ½ cups of strong espresso. Pour it into a shallow bowl. Add two tablespoons of sugar while it is hot. Stir it well until the sugar melts. Let the coffee cool completely. You can put it in the fridge to speed this up.
Whip the Heavy Cream
- Place the cold heavy cream in a large bowl. Add the vanilla and two tablespoons of sugar. Use your mixer to beat the cream. Stop when you see firm peaks. Do not overbeat it into butter. Set this bowl aside for a moment.
Cream the Mascarpone
- In another bowl, mix the mascarpone and remaining sugar. Add the dark rum and Kahlua here. Use the mixer on a low speed. Mix until the cheese is smooth and creamy. It should look very glossy and thick.
Fold the Mixtures Together
- Use a rubber spatula for this part. Gently fold the whipped cream into the mascarpone. Move the spatula in a circular motion. Do this until the color is even. We want to keep the air inside. This keeps the tiramisu very light.
Dip the Ladyfingers
- Take one ladyfinger at a time. Dip it quickly into the cold espresso. Do not let it soak for too long. It will become mushy if it stays in the liquid. Just a quick "dunk-dunk" is perfect. You want the center to stay firm.
Create the First Layer
- Line the bottom of your 9x13 dish. Place the dipped ladyfingers in a single layer. Pack them tightly together. You can break a few cookies to fill small gaps. This creates a strong base for the cream.
Add the Cream Layer
- Spread half of the mascarpone mixture over the cookies. Use your spatula to smooth it out. Make sure it reaches all the corners. This layer acts like a delicious cushion. It will soak up the coffee flavor slowly.
Repeat the Layers
- Add another layer of dipped ladyfingers on top. Then, add the rest of the cream mixture. Smooth the top with the back of a spoon. It does not have to be perfect. The cocoa powder will hide any small bumps.
Chill the Dessert
- Cover the dish with plastic wrap. Place it in the refrigerator for at least six hours. Overnight is even better for the flavor. The cookies need time to soften perfectly. The cream also needs to set and firm up.
Dust with Cocoa
- Just before serving, take it out of the fridge. Put the cocoa powder in a small strainer. Tap the side of the strainer over the dish. Cover the entire top with a dark layer of cocoa. Slice into squares and enjoy!
Notes
- Use Savoiardi: Always buy the hard Italian ladyfingers. The soft ones will turn into mush instantly.
- Room Temp Mascarpone: Let the cheese sit out for 30 minutes. Cold mascarpone can leave lumps in your cream.
- Alcohol-Free: You can skip the rum and Kahlua. Use a little extra vanilla or almond extract instead.
- Coffee Quality: Use the best coffee you can find. The coffee flavor is the star of this show.
- Add Chocolate: You can grate some dark chocolate between the layers. This adds a nice crunch and extra richness.
- The "Dip" Rule: Only dip the cookies for two seconds. This is the secret to a perfect texture.