Imen Dridi Immerse yourself in the delicious and indulgent world of Tiramisu with this authentic Italian recipe from renowned Australian-Italian chef Joanna Gaines. Her take on this classic dessert brings luxurious creaminess and rich flavors that will keep you coming back for more. It’s easy to prepare and even more delightful when enjoyed the next day.
What Is Tiramisu?
Originating from Italy, Tiramisu is a layered dessert with tantalizing coffee flavors. It starts with ladyfingers dipped in coffee, topped with a whipped mixture of eggs, sugar, and mascarpone cheese, and is generously dusted with cocoa. The classic recipe has inspired countless variations, including cakes and other sweet treats.
Joanna Gaines Tiramisu Ingredients
Here are the key ingredients you need for this recipe:
- Ladyfingers (Pavesini or Savoiardi biscuits): These crisp, vanilla-flavored sponge fingers can be found in the biscuit aisle of grocery stores, delis, and fruit ‘n veg shops.
- Mascarpone: This thick, rich Italian cream resembles cream cheese. Make sure to use high-quality brands for a firm set and luxurious cream layer.
- Coffee: Used for soaking the ladyfingers. You can use an espresso machine or coffee granules for this step.
- Frangelico or other liquor: While Frangelico (hazelnut-flavored) or Kahlua (coffee-flavored) are personal preferences, feel free to experiment with rum, brandy, Bailey’s, or opt for a non-alcoholic alternative like almond essence or vanilla extract.
How To Make Joanna Gaines Tiramisu
- Beat the egg yolks and sugar in a stand mixer or with an electric beater on speeds 6 to 7 for about 10 minutes. The color should change from yellow to pale yellow (almost white), and the consistency should thicken.
- In a separate bowl, cream the mascarpone and vanilla extract until the mixture is smooth and silky. Set aside.
- Clean the whisk and bowl before beating the egg whites until they form firm peaks.
- Gently fold half of the cream mixture into the egg whites, taking care not to knock out the air.
- Add the remaining cream mixture and fold it in until just combined.
- Mix your chosen alcohol into the coffee. Dip the biscuits into this mixture and line an 8-inch (20-centimeter) square dish with them.
- Top with half of the cream, then add another layer of coffee-dipped biscuits.
- Spread the remaining cream on top.
- Refrigerate for at least 4 hours, ideally overnight, covered.
- Just before serving, dust with cocoa powder.
Recipe Tips
- When dipping the ladyfingers, ensure they are just briefly submerged on each side. Oversoaking may cause the dessert to become soggy.
- Whisk egg yolks and sugar in a water bath, ensuring the bottom of the bowl doesn’t touch the water.
- Cool the yolk mixture off the heat before using, it should be slightly warm.
- Whip cold heavy cream until firm peaks form for stable whipped cream.
- Fold the cream into the Mascarpone carefully to avoid a gritty texture.
- Refrigerate the dessert for at least 6 hours or overnight for easy slicing.
- This tiramisu can be made a day or two in advance and will store nicely.
What To Serve With Tiramisu?
Tiramisu is a rich dessert, and serving it with a beverage that complements or offsets its flavors enhances the experience. Here are a few suggestions:
- Coffee
- Tea
- A glass of dessert wine
- A cocktail like a Mojito
How To Store Joanna Gaines Tiramisu?
- In the fridge: Properly stored, leftover tiramisu will last for at least 4 days in the fridge. Store in an airtight container or tightly cover the dish with plastic.
- In the freezer: For long-term storage, you can freeze the tiramisu securely packaged for up to three months.
FAQ Section
Is Tiramisu supposed to be soggy?
No, Tiramisu should not be overly moist or soggy. The ladyfingers or Savoiardi biscuits should have absorbed the coffee but still retain some structure to create distinct layers.
Is Tiramisu eaten cold or warm?
Tiramisu is usually served at room temperature or slightly chilled. It’s a layered dessert with espresso-soaked ladyfingers and a mascarpone and egg yolk custard, dusted with cocoa powder.
Are Ladyfingers supposed to be soft in Tiramisu?
Ladyfingers should have a somewhat soft, cake-like texture inside, with a slight crunch on the outside after they have absorbed the coffee in Tiramisu.
Try Other Joanna Gaines Dessert Recipes:
Joanna Gaines Tiramisu Recipe Nutrition Facts
Amount Per Serving
- Calories 572
- Total Fat 44g
- Saturated Fat 25g
- Cholesterol 307mg
- Sodium 300mg
- Total Carbohydrate 35g
- Dietary Fiber 0.3g
- Sugars 21g
- Protein 8.3g
- Vitamin D 8%
- Calcium 9%
- Iron 8%
Joanna Gaines Tiramisu Recipe
Description
Immerse yourself in the delicious and indulgent world of Tiramisu with this authentic Italian recipe from renowned Australian-Italian chef Joanna Gaines. Her take on this classic dessert brings luxurious creaminess and rich flavors that will keep you coming back for more. It’s easy to prepare and even more delightful when enjoyed the next day.
Ingredients
Instructions
- Beat the egg yolks and sugar in a stand mixer or with an electric beater on speeds 6 to 7 for about 10 minutes. The color should change from yellow to pale yellow (almost white), and the consistency should thicken.
- In a separate bowl, cream the mascarpone and vanilla extract until the mixture is smooth and silky. Set aside.
- Clean the whisk and bowl before beating the egg whites until they form firm peaks.
- Gently fold half of the cream mixture into the egg whites, taking care not to knock out the air.
- Add the remaining cream mixture and fold it in until just combined.
- Mix your chosen alcohol into the coffee. Dip the biscuits into this mixture and line an 8-inch (20-centimeter) square dish with them.
- Top with half of the cream, then add another layer of coffee-dipped biscuits.
- Spread the remaining cream on top.
- Refrigerate for at least 4 hours, ideally overnight, covered.
- Just before serving, dust with cocoa powder.
Notes
- When dipping the ladyfingers, ensure they are just briefly submerged on each side. Oversoaking may cause the dessert to become soggy.
- Whisk egg yolks and sugar in a water bath, ensuring the bottom of the bowl doesn’t touch the water.
- Cool the yolk mixture off the heat before using, it should be slightly warm.
- Whip cold heavy cream until firm peaks form for stable whipped cream.
- Fold the cream into the Mascarpone carefully to avoid a gritty texture.
- Refrigerate the dessert for at least 6 hours or overnight for easy slicing.
- This tiramisu can be made a day or two in advance and will store nicely.
Servings 4
- Amount Per Serving
- Calories 572
- % Daily Value *
- Total Fat 44g68%
- Saturated Fat 25g125%
- Trans Fat 0.5g
- Cholesterol 307mg103%
- Sodium 300mg13%
- Potassium 161mg5%
- Total Carbohydrate 35g12%
- Dietary Fiber 0.3g2%
- Sugars 21g
- Protein 8.3g17%
- Calcium 9 mg
- Iron 8 mg
- Vitamin D 8 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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