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Creamy coffee tiramisu

Valentine's Day Desserts 90 min Medium 12 wyświetleń ~48.66 PLN - (0)
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Description

Creamy coffee tiramisu is a classic Italian layered dessert that combines a delicate mascarpone-based cream with intense, bittersweet coffee and light ladyfinger cookies (savoiardi). Originating from northern Italy, it has become popular worldwide due to the contrast of creamy texture and strong coffee aroma, along with a subtle hint of cocoa. In a Valentine's version, it can be served in individual cups or in an elegant rectangular dish, decorated with a thin layer of sifted cocoa and possibly grated dark chocolate. The dessert has a velvety texture, the sweetness of the cream is balanced by the intense coffee, and the appearance—distinct layers of cream and cookies, cocoa sprinkle—makes it visually appealing and romantic for special occasions.

Ingredients (10)

Servings:
4
  • Mascarpone cheese 500 g
  • Eggs (whole) 3 szt.
  • White sugar 100 g
  • 30% heavy cream 200 ml
  • Ladyfingers 200 g
  • Freshly brewed strong coffee (espresso) 200 ml
  • 🌿 Przyprawy
  • Unsweetened cocoa powder for dusting 10 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Amaretto liqueur 30 g
  • Vanilla extract (liquid) 1 łyżeczka
💰 Szacowany koszt dania: ~48.66 PLN (12.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing coffee

1

Brew 200 ml of very strong espresso (2 servings of 30–40 ml each or 200 ml of very strong coffee from a coffee machine). Set aside to cool to room temperature (about 20–25°C) — it should be warm, not hot, to avoid overly softening the ladyfingers.

Ingredients: Freshly brewed strong coffee (espresso), Amaretto liqueur
Use a pressure coffee maker or a moka pot. You can optionally add 30 g of amaretto liqueur to the coffee. If you don't have a coffee maker, dissolve 2 teaspoons of strong instant coffee in 200 ml of hot water and let it cool.

Preparation of the cream

2

Separate the yolks from the whites: crack the egg into a bowl using your wrist and move the yolk between the halves of the shell, pouring the white into another bowl; repeat 3 times until you have 180 g (3 eggs). Place 180 g of yolks in a large metal bowl (if using whole eggs, use them whole; the instructions below pertain to separation).

Ingredients: Eggs (whole)
Use two bowls: one for the yolks, the other for the whites. Make sure there is no fat in the egg whites (a bit of yolk makes it harder to whip the egg whites). A metal bowl conducts heat well if you are making zabaglione over a water bath.
3

Prepare the zabaglione: in a bowl with egg yolks, add 100 g of sugar and a pinch of salt. Place the bowl over a pot of gently simmering water (the bottom of the bowl should not touch the water). Whisk vigorously with a whisk or hand mixer for 8–10 minutes, until the mixture becomes light, creamy, and doubles in volume — the temperature of the mixture should reach about 65–70°C. When the mixture is thick and slowly drips from the spoon, the zabaglione is ready.

Ingredients: Eggs (whole), White sugar, Salt
Use a metal bowl and a large pot. If you don't have a thermometer, the test is the consistency: the mixture should be light and smooth, and the sugar completely dissolved (you shouldn't feel any crystals between your fingers). Be careful not to let steam get into the mixture and heat it too quickly.
4

Remove the bowl from the water bath and let it cool for 2 minutes. Then gradually add 500 g of mascarpone, one tablespoon at a time, gently mixing with a spatula or a mixer on the lowest speed until a smooth cream forms. Make sure there are no lumps of mascarpone — the cream should be silky.

Ingredients: Mascarpone cheese, Amaretto liqueur, Vanilla extract (liquid)
Use a silicone or rubber spatula and a mixer on the lowest speed. Do not mix for too long (mixing too intensely will make the cream too runny). If you added amaretto or vanilla extract, pour it in now (optional).
5

In a second, clean bowl, whip 200 ml of well-chilled 30% cream until stiff — start at medium speed with the mixer, and when the cream begins to thicken, increase the speed and whip for another 1–2 minutes until soft peaks form.

Ingredients: 30% heavy cream
Use a well-chilled metal or ceramic bowl (you can chill it in the fridge for 10–15 minutes before whipping). If you don't have a mixer, whisk by hand; however, this will be time-consuming (~6–8 minutes).
6

Gently fold the whipped cream into the mascarpone and zabaglione mixture: add 1/3 of the whipped cream to the mixture and stir vigorously to loosen it, then gently fold in the remaining cream using a folding technique (turning the mixture with a spatula from bottom to top) until the cream is smooth and fluffy.

Ingredients: 30% heavy cream, Mascarpone cheese
Use a wide spatula or spoon. The folding technique will maintain the lightness of the cream — avoid mixing too vigorously to prevent the cream from deflating.

Assembly

7

Prepare the dish: use a rectangular mold measuring about 20x15 cm or four small bowls. Quickly dip one ladyfinger (about 2–3 seconds) in the cooled coffee on both sides — the ladyfinger should be moist but not soggy. Arrange a layer of ladyfingers tightly next to each other at the bottom of the mold.

Ingredients: Ladyfingers, Freshly brewed strong coffee (espresso)
Use a flat plate for pouring the coffee and tongs or a fork for dipping the ladyfingers. Test: if the ladyfinger starts to fall apart after 3 seconds, dip it for a shorter time next time.
8

On the layer of ladyfingers, evenly spread half of the cream (about 600–650 g of cream). Use a spatula to smooth it out from the center to the edges, creating a smooth layer. Then, place another layer of soaked ladyfingers and cover with the remaining cream, smoothing the surface.

Ingredients: Mascarpone cheese, Ladyfingers
Use a wide spatula. If you prefer clearer layers, maintain consistency and do not spread the cream too much — a gentle smoothing will suffice.

Cooling and serving

9

Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours, preferably for 8–12 hours. During cooling, the flavors will meld, and the cream will thicken. Before serving, sift 10 g of cocoa evenly over the top using a fine sieve. Additionally, you can grate a small amount of dark chocolate or add fresh fruit on top.

Ingredients: Unsweetened cocoa powder for dusting
It's best to prepare the tiramisu the day before. Use a fine sieve to sift the cocoa to avoid lumps. Store covered in the refrigerator — the dessert should not be left out of refrigeration for more than 2 hours.

Serving

10

Take the tiramisu out of the refrigerator 10–15 minutes before serving (it should be slightly 'soft' in the center). When cutting into portions, use a long, thin knife dipped in hot water every few cuts and wipe it with a paper towel to ensure a neat cut.

Serve slightly chilled. If you are preparing portions in cups, serve without cutting. Additionally, you can garnish with fresh raspberries or mint leaves (optional).

Fun Fact

💡

Tiramisu in Italian means 'pick me up' or 'lift me up' — the name refers to the stimulating effects of coffee and sugar. The dessert gained popularity in the 1960s and 1970s, and its exact origin is the subject of several local Italian claims.

Best for

Walentynki Romantyczna kolacja Przyjęcie domowe

Tips

🍽️ Serving

Serve in bowls as individual portions or cut from the mold onto plates. For a more elegant presentation, use a rectangular mold and slide a piece onto the plate with a wide spatula. Add fresh raspberries or mint leaves for a color contrast.

🥡 Storage

Store covered with plastic wrap in the refrigerator for up to 48 hours. Do not freeze the tiramisu — the structure of the cream and ladyfingers will be damaged after thawing. When reheating (if you want to serve warmer ladyfingers), heat the ladyfinger on a plate in the microwave for a short time (10–15 seconds), but keep the cream chilled.

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