Tiramisu Cheesecake Recipe (2024)

FAQs

How do you keep tiramisu from getting soggy? ›

Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.

be sure to have the mascarpone not too cold or your mix could curdle, room temperature mascarpone is important. OPTIONAL- I like to halve the mascarpone mixture and add 1/3 of Irish cream to one half, which will go on top of the tiramisu.

"The slight bitterness of coffee, gentle dairy flavour from mascarpone – it's a good balance between luxury ingredients and the stuff you can get at a grocery store," Headley said. "I find the process of making tiramisu therapeutic: soaking the savoiardi and then stacking them in a [dish]."

Philadephia cheese has a more acidic taste and a consistency that make it suitable for cheesecake but absolutely not for tiramisu. Its very easy to make mascarpone at home (500g fresh cream, 10g lemon juice and 82 degrees centigrade) so look up one of the dozens of recipes and don't try to substitute it.

Tiramisu cake has notes of coffee, vanilla and brandy with just a hint of chocolate. The mascarpone custard filling lends a wonderful light and creamy taste, which really balances out the coffee syrup.

Most recipes use Marsala wine in tiramisu, however, I have always loved Kahlua since it pairs so well with the espresso that's already in the recipe. Use any of these or your favorite liquor: Marsala wine. Rum (dark rum would be best!)

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

Using egg whites instead of cream: Some authentic recipes for tiramisu use whipped egg whites instead of whipped cream. Tiramisu made with egg whites is lighter and more airy. To make our recipe with egg whites, whip 3 egg whites until they hold stiff peaks.

Assemble the tiramisu:

Spoon half of the filling mixture across the ladyfingers, smoothing with a spatula. Repeat with a second layer of ladyfingers and remaining mascarpone cream. Cover and chill for at least 8 hours but preferably overnight.

Overmixing the egg yolks and sugar over a double boiler. If the mixture becomes too hot, it will become grainy. Only whisk for 2 minutes over a double boiler.

Why is tiramisu cake so expensive? ›

The inventor begs to differ. Roberto Linguanotto, a Venetian pastry chef who is often credited with the invention of tiramisu back in the 1960s, says that his creation is expensive because of the espresso used in another essential component to the dessert: espresso-soaked ladyfingers (via The Straits Times).

Chill the tiramisu: Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften.

The word Tiramisù literally means “pick me up”. It comes from the Treviso dialect, “Tireme su”, Italianised into Tiramisù in the latter half of the 20th century. Historical records state that Tiramisù originated in Treviso in 1800.

Mascarpone vs.

Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes.

While a tiramisu is normally made with soaked lady fingers, this cake mostly uses coffee-soaked sponge cake with creamy mascarpone filling. It is then topped off with a sprinkle of chocolate powder, chocolate shavings or espresso beans.

Our answer. Mascarpone is a cream cheese with a high fat content and a slightly sweet taste. It is difficult to find a substitute and regular cream cheese has a lower fat content and a more acidic flavour.