Never in a million years would I have thought I would be making my own tiramisu, but here we are. I am a devout lover of all things coffee: hot coffee, iced coffee, coffee ice cream. It’s not a surprise that I love tiramisu. The thought of making this on my own was initially horrifying considering I am not a professionally-taught baker. After a few weeks of researching ingredients, and developing the measurements of my recipe I decided to try it out last week and I am SO happy I did. Not only was this tiramisu exactly as I had pictured, it was incredibly easy to make.

Tiramisu

Tiramisu originates in the 1800’s in Veneto, Italy. The term “tiramisu” translates to “pick me up,” which corresponds with the cocoa powder and espresso (or coffee in this version) ingredients. Making this recipe made me appreciate the simplicity of making classic dishes as well. Sometimes recipes get incredibly complicated fairly quickly, and I’m proud that my tiramisu recipe sticks to the classic ingredients of heavy cream, sugar, lady fingers, egg yolks, mascarpone, coffee, and a coffee liqueur.

Things to Remember When Making Tiramisu:

• Take your time making the egg yolk mixture and beating the heavy cream. These two steps are vital for making the mascarpone mixture creamy, fluffy, and overall tasty! Follow the directions precisely and you won’t go wrong!
• Do not over-soak the lady fingers. The lady fingers need to be dipped in the coffee/Frangelico liquid but not left in there to fall apart. The liquid will do its job to make the lady fingers soft when setting in the fridge overnight. Trust me, a little dip goes a long way.
• Exaggerate the cocoa powder on top. This is one of the best parts about tiramisu, so don’t be afraid to be generous when dusting the cocoa powder on top.