Tiramisu Recipe
Prepare your base recipes ahead of time before beginning, this is a Building on Recipes dessert
Decide whether you are making a casserole style or cake style dessert and prepare your molds accordingly. As shown in the video instruction
Serves: 1 9X13 Casserole OR 1 8" Cake
  • 1 Recipe Lady Fingers
  • ½ Recipe Whipped Cream with the vanilla Jell-O variation
  • ½ Recipe Simple Syrup
  • Strong Brewed Coffee ½ cup (120ml)
  • Unflavored Gelatin 1 package (2½ teaspoons)
  • Meyers Dark Rum ½ cup
  • Kahlua ⅓ Cup
  • Confectioners Sugar 1 cup (125g)
  • Mascarpone Cheese 1lb (454g)
  • Heavy Cream 2 cups (475ml)
  • Cocoa Powder as needed
  1. Divide simple syrup into separate portions of ½ cup and then another one of 2 tablespoons.
  2. Add the brewed coffee and the 2 tablespoons of Kahlua to the ½ cup of simple syrup and reserve the other 2 tablespoons of simple syrup for later.
  3. Combine the Rum and Kahlua in a small microwaveable bowl or in a sauce pot and sprinkle the gelatin over to bloom
  4. In the meantime put the mascarpone cheese into the work bowl of your mixer with the whisk attachment and blend on low speed.
  5. Add the sifted confectioners sugar all at once and mix on low to blend well. Scrape the sides and bottom of the bowl often
  6. Once the gelatin has bloomed in the alcohol mixture you will melt it gently (either in the microwave or in a small sauce pot on the stove) DO NOT BOIL
  7. Add the reserved 2 Tablespoons of simple syrup to the melted gelatin mixture
  8. Slowly pour the warm (not hot) gelatin rum mixture into the smoothed out mascarpone on the mixer while blending on low to medium speed.
  9. Scrape the bottom and sides of the bowl often
  10. Add the heavy cream in a semi rapid-steady stream into the mascrapone while whipping on medium - high speed.
  11. You will see the mixture start to tighten from the gelatin working along with the heavy cream get whipped. Watch closely so you do not over whip.
  12. You want a soft peaked mousse like texture.
  13. Pour the mixture over the prepared lady fingers in either a casserole dish or cake mold as shown in the video instruction.
  14. Allow to set in the refrigerator (or freezer) and garnish with the stabilized whipped cream with the vanilla pudding variation
Tiramisu is highly perishable and must be kept refrigerated at all times.

Store covered in the refrigerator for up to 1 week

Can be frozen for up to 1 month
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/tiramisu-recipe-two-ways/