This tiramisu is rich, creamy, and bursting with bold coffee and cocoa flavors! Coffee Liqueur, Mud Puddle, and Cardamaro (a bitter, wine-based amaro), add layers of depth and a pleasant bitterness to balance out the sweet mascarpone cream. If you can’t find Cardamaro, feel free to switch it out with any similar amari or even rum, brandy, or sweet marsala wine. The beauty of Tiramisu is customization, so play to your own taste, and have fun!
Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.
- 1 store bought package of lady fingers (24 pieces)
- Dutch process cocoa powder for dusting
- 20g dutch process cocoa powder
- 150g strong, hot coffee or espresso
- 15 g vanilla extract
- 55g New Deal Coffee Liqueur
- 55g Mud Puddle Bitter Chocolate Vodka
- 75g Cardamaro (or any similar amaro such as Averna, Montenegro,Ramazzotti, or Cynar. If you can’t find, or don’t have any amaro, feel free to substitute with rum, brandy, or sweet marsala wine.)
- In a bowl, whisk together the cocoa powder and hot espresso/coffee.
- Whisk in spirits and vanilla and set aside.
- 5 large eggs
- 100g granulated sugar
- ¼ tsp salt
- 24 oz (three 8 oz containers) mascarpone, cold from the fridge
- Zest of half an orange
- Fill a 2-3 qt pot with a few inches of water. Bring to a boil, then reduce the heat and adjust to maintain a constant supply of steam.
In a medium metal bowl, mix together eggs, sugar and salt with a spatula until fully combined. Place over the pot to create a double boiler.
- Make sure the bowl does not come in contact with the water- if it does, crumple up some foil into a ring to support the bowl out of the water.
- Gently cook the egg mixture until it reaches 155 F on an instant read thermometer. Be sure to stir and scrape the bowl the entire time the eggs are cooking to prevent curdling. If you see steam shooting out the sides of the bowl it’s a sign that the heat is too high- simply turn the heat down.
- Once the eggs have reached 155 F, transfer them to the bowl of a stand mixer and whip on high until thick and fluffy ~ 5-10 minutes depending on your mixer. When dropped from the whisk, the mixture should briefly mound up on itself, resembling soft-serve ice cream.
- On medium speed, continuously add the mascarpone about ¼ cup at a time. The egg mixture will deflate a bit once you start adding the mascarpone–don’t fret, just keep whipping. Once all of the mascarpone is in, stop the mixer and scrape the sides and bottom with a flexible spatula. Using a rasp grater, grate zest directly into the mixer bowl.
- Continue whipping on medium high until thick and smooth. This step should go pretty fast, so don’t walk away from the mixer. If you still have some small flecks of mascarpone, don’t stress, it will all smooth out in the end.
- Using a sieve, dust the bottom of an 8×8 in or 7×11 in baking dish with cocoa powder to lightly coat.
- Quickly submerge the lady fingers in the coffee soak and line the bottom of the pan (about 12 cookies). If using an 8×8 pan, you will need to trim some of the lady fingers by about ½ inch so they fit in the pan. Use a serrated knife to trim before you soak.
- Add half of the mascarpone cream and using an offset spatula or the back of a spoon, smooth into an even layer.
- Dust the top of the cream with a light layer of cocoa powder–this helps to absorb any excess soak from the next layer.
- Soak the remaining lady fingers and top with the remaining mascarpone cream.
- Smooth out the top and dust with enough cocoa powder to completely cover.
- Wrap with plastic wrap and refrigerate for at least 1 hour before servig.
- Tiramisu will keep up to one week wrapped in the fridge.