Everyone has those few foods they consider really fancy.
You know, the kind that you order every time you go out to a really nice restaurant because you’re pretty sure you could never make it at home?
For a long time, tiramisu fell into that category for me. It seemed so fancy and hoity toity.
I’m here to tell ya that you can absolutely make this. It’s doable AND delicious.
Warning: if you’re one of those people that needs your food to always be very authentic, this may not be the tiramisu for you.
Our twist on old-school tiramisu.
Traditional tiramisu involves separating eggs and lots of different steps to make the cream that covers the ladyfingers. This version may not be traditional, but it’s definitely delicious and way more simple to make.
OG tiramisu is made with raw eggs. This substitutes whipped cream for the raw eggs. If you’re squeamish about eating raw eggs, this is a good solution for you.
The traditional version does use alcohol but definitely not bourbon. We happen to really love bourbon. So there ya go. Hard to beat the oaky, caramelly sweetness.
Also, Nutella. Nutella is not traditionally in tiramisu. But let’s be real here, who doesn’t love Nutella? (If you’re raising your hand, feel free to keep on scrolling.)
Faster version, huge flavor.
This is surprisingly easy to make.
It comes together really quickly and requires no baking. Just whip the cream, soak the ladyfingers, layer it all together and set in the fridge.
Giving your tiramisu 12-24 hours in the fridge to chill and allow the flavors to come together is ideal. Making it the perfect dessert to serve at a dinner party? You can (and should) make it ahead of time. And when you pull it out to serve it after dinner, your guests will be super impressed with your tiramisu skills.
You can use strongly-brewed coffee to dip the ladyfingers. But I think it’s over the top delicious with espresso. The strength of the espresso really intensifies the coffee taste of the ladyfingers.
Want to use espresso too? You have options. Buy a super fancy, electric espresso maker. Or use a moka pot (stovetop espresso maker). We love ours. It makes the process super easy. But don’t forget about the ~$30 Aeropress Coffee & Espresso Maker for a pour-human’s espresso.
Either way, if you make this, you will absolutely want to eat the whole thing. Consider yourself warned…
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Our favorite dessert recipes.
Don’t miss our go-to dessert recipes below. From ooey-gooey, decadent, rich, creamy and melt-in-your-mouth to light, crunchy, sweet, salty and bright. Scratch-made sweets & treats for every occasion.
