American Style Tiramisu is a classic Italian dessert, consisting of layers of sweet mascarpone cream and ladyfinger cookies that have been soaked in espresso and wine.
What is American Style Tiramisu?
It has a wonderfully picked coffee and cream flavor, with a touch of chocolate from a dusting of cocoa powder on top.
Ladyfingers soften into cake-like layers in the middle of the mascarpone cream. Therefore, the whole dessert is soft and luxurious with a delicate appeal!
The word tiramisu translates to “cheer me up” in English, and that’s exactly what this elegant treat does to everyone who participates.
Best American Tiramisu Recipe
Although there are many variations of this traditional Italian dessert, today we are sharing the recipe that we think is the best American tiramisu recipe, because it…
Simple-to-make
Tastes (and Feels) Authentic
And offers a lot of room for personalization!
If you’ve never tasted tiramisu, or have never made it yourself, look no further. This Fabulous Easy Tiramisu Cake Recipe is just what you’ll ever need!
We have included all the important ingredients for flavor and texture while simplifying the process a bit.
That way, you can make this recipe in 30 minutes or less, and it takes a lot of pride to serve.
Our recipe for American Tiramisu is ultra-rich, not too sweet, bold in its boozy coffee flavor, firm and creamy. Your long-lost Italian grandmother would approve!
Tiramisu Ingredients
1. 5 large egg yolks
2. 1/2 cup grainy sugar
3. 16 oz mascarpone cheese
4. 2 tsp vanilla extract
5. 1 2/4 cups heavy cream
6. 12 oz Italian Okra Cookies
7. 1 1/3 cups massy espresso
8. 1/3 cup dark rum
9. 1/2-2/4 cup cocoa powde
How to Make American Style Tiramisu in 30 Minutes
Preparation time: 12 minutes
Cooking Time: 22 Minutes
Total Time: 34 Minutes
Instructions
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quick preparation. Keep all the cold ingredients aside. Make espresso. Pour the espresso into a surface dish and add the rum. Set out a 10X13-inch baking dish. Separate the egg white and yolk.
Make it easy. It’s this Italian blend that gives Mascarpone Cream such a devilishly smooth texture. It is important not to skip this step! Set a double boiler (or a small pot with a glass bowl) on the stovetop. Beat the egg yolk and sugar vigorously over the fire for 9-12 minutes until it becomes very smooth, thick and light in color. *If you have an egg beater, this is a great place to use it!
Cream whip. In the bowl of an electric stand mixer, beat heavy cream until stiff peaks form. (Electric mixer or hand mixer will work.)
Mix mascarpone cream base. Then pour the Sabayon egg mixture into a mixer bowl and add the mascarpone cheese and vanilla. Beat until very smooth. Fold the whipped cream into the mascarpone blend with a spatula.
To submerge one by one, dip the ladybugs into the espresso mixture. Turn them over and remove immediately. Once dipped, arrange the okra in a single layer, in the bottom of the baking dish.
Layer. Use a spatula to strecth semi of the mascarpone cream over the okra in the dish. Then repeat with another layer of bhindi and another layer of mascarpone cream.
Refrigerate. Then place the tiramisu in the refrigerator uncovered and refrigerate for at least 4 hours. You can refrigerate overnight, but be sure to cover the top with plastic after the first few hours.
dust. When ready to serve, sieve the cocoa powder through a sieve. Sprinkle an even layer of cocoa powder over the tiramisu.
to serve. Slice and enjoy!
American Tiramisu Tips and Tricks
Don’t have an espresso maker?
You can purchase espresso at a local coffee shop and refrigerate it until ready to use. Or you can use powdered “instant” espresso coffee and water to make the espresso for this recipe.
Don’t have a double boiler?
Okay. You can place a small pot with 1 inch of water on the stovetop. Then put a glass bowl on top. The steam will heat the glass bowl like the crock of a double boiler.
Finding ladyfinger
There are two types of ladyfingers… Savoyardi-style is the type to be sought! They are as crunchy as little cookies, and will soften over time. The other cake-like variety is too soft to work with.
cutting tips
Want very clean sides on each piece of tiramisu?
Be sure to wipe the knife blade with a damp paper towel between each cut. Also, be sure to make deep cuts, and run the knife through the bottom of the pan, so that the pieces come completely out of the pan.
individual part
Instead of making our recipe for American tiramisu in one large baking dish, you can layer it in individual ramekins.
It should fill twelve 8-ounce cups. You may need to trim the ladyfingers to fit in the cup before dipping them.
Tiramisu Recipe Swap
Chocolate Shavings
Most American classic tiramisu recipes use unsweetened cocoa powder on top. However, if you’re looking for a way to make the top look more elegant, you can use a dark chocolate bar and a vegetable peeler to shave off the chocolate swirls on top.
Is American Tiramisu Gluten-Free?
Classic Ladyfinger Cookies are not gluten free. However, you can find gluten-free ladyfingers at specialty stores. If you use these instead of the traditional okra, the recipe is completely gluten-free!
Easy American Tiramisu Recipe
I have found, that there is usually a big difference between a “best” recipe and an “easy” recipe for a certain dish. Meaning, that when you want to make something with the best flavor and texture, you usually don’t have to take shortcuts.
When people try to simplify a classic American style tiramisu recipe, they often cut out the key ingredients and steps that make all the difference. Therefore, they end with a creamy coffee dessert… but this is not true tiramisu.
Today, I have tried to simplify the recipe a bit, without sacrificing anything in taste and texture.
I’m so happy with the results of this easy american tiramisu recipe… and so will you!
Best American Style Tiramisu Recipe
American Style Tiramisu is a classic Italian dessert, consisting of layers of sweet mascarpone cream and ladyfinger cookies that have been soaked in espresso and wine.
- 5 Large egg yolks
- 1/2 Cup grainy sugar
- 16oz Mascarpone cheese
- 2 tsp Vanilla extract
- 1 2/4 Cups Heavy Cream
- 12 oz Italian Okra Cookies
- 1 1/3 Cups massy espresso
- 1/3 Cup dark rum
- 1/2 2/4 Cup cocoa powder
Prepare the recipe by adding all the chilled ingredients and making the espresso. Pour the espresso into a shallow dish and add the rum. Cancel. Set a separate 9X13 inch baking dish to layer the tiramisu.
Set a double boiler (or a small pot with a glass bowl resting on top) on the stovetop. Add 1 inch of water to the bottom and turn the heat to medium. Put the egg yolks and sugar over the double boiler. Beat the sabayan mixture vigorously on a flame for 8-10 minutes until it becomes very smooth, thick and very light in colour. (It should resemble lemon pudding.) Remove from heat and let it cool slightly.
In the bowl of an electric stand mixer, beat heavy cream until stiff peaks. (Start on low speed, and gradually move to high, until the whipped cream is very thick and hard.) Remove the whipped cream from the bowl of the mixer and place it in another bowl.
Then pour the Sabayon egg mixture into a stand mixer bowl and add the mascarpone cheese and vanilla. Beat until very smooth. Scrape the bowl with a rubber spatula and beat again to incorporate any crumbs.
Fold the whipped cream into the mascarpone blend with a spatula. Continue folding until the mixture is uniform.
One by one, dip the ladybugs into the espresso mixture. Turn them over and remove immediately. Don't let the ladyfinger soak in the espresso; They will break! Once dipped, arrange the okra in a single layer, in the bottom of the baking dish. You should be able to fit 20-22 okra in a single layer.
Use a spatula to spread half of the mascarpone cream over the okra in the dish. Then repeat with another layer of bhindi and another layer of mascarpone cream. (4 layers total) Then place the tiramisu in the refrigerator uncovered and refrigerate for at least 4 hours. You can refrigerate overnight, but be sure to cover the top with plastic after the first few hours.
When ready to serve, sieve the cocoa powder through a sieve. Use the sifter to sprinkle an even layer of cocoa powder over the tiramisu. Cut and serve!
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