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Recipe: Tiramisu

A perfect treat for changing seasons

Tiramisu is a no-bake Italian dessert that tastes much more complicated than it is. Made with espresso-dipped ladyfingers layered with a sweet, creamy mascarpone cream.

When individually portioned (either in a single-serving container or after being cut into neat slices) the smooth, slightly porous surface of this dessert is the perfect canvas for a Ripples print.

For best results with your customized dessert choose a design with bold colors and thick lines so it stands out on your dessert.

We’ve absolutely “fallen in love” with this beautiful Tiramisu from Isabelle Osteria’s fall menu.
Print

Tiramisu

A perfect dessert for the changing seasons

Ingredients

  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 tsp vanilla extract
  • 1 pound mascarpone cheese room temperature
  • 1/4 cup strong brewed coffee room temperature
  • 2 tbsp rum
  • 6 oz ladyfinger cookies

Instructions

  • In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  • In a medium bowl, beat cream with vanilla until stiff peaks form.
  • Whish mascarpone into yolk mixture until smooth.
  • In a small bowl, combine coffee and rum. Split ladyfingers to half lengthwise and drizzle with coffee mixture.
  • Arrange half of soaked ladyfingers in bottom of a 7 x 11 dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers. Cover and refrigerate 4 to 6 hours, until set.
  • Print and serve.
Rebecca Connors
Rebecca Connors - November 21, 2024