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Andre's Tiramisu

  • Writer: Lanie Hartford
    Lanie Hartford
  • Aug 6
  • 3 min read
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Creamy, luscious mascarpone custard layered between dark, coffee-kissed lady fingers, dusted with a hearty coating of cocoa powder. The perfect way to celebrate anything remotely worth celebrating!

 

Custard

 

  • 1 cup heavy whipping cream

  • 16 oz tub mascarpone mixed with ¼ cup milk

  • 6 egg yolks

  • 2 tsp vanilla

  • Pinch of salt

 

Directions:

 

  1. To make your custard, choose a medium or large mixing bowl that fits well over a pot or saucepan without touching the bottom. Fill your pot with a shallow amount of water. Bring to a simmer.

  2. Combine sugar and egg yolks in said mixing bowl and fit the bowl over the steaming pot. Begin whisking immediately (or your eggs may start to cook and you’ll end up with little egg bits in your custard. No thank you). Whisk continuously until the sugar is mostly dissolved, then switch to a handheld mixer if possible. Continue mixing until the egg mixture is about 2.5 times its original volume and holds medium-thick ribbons. (This can be done by hand—just be prepared for a lot of whisking!)  

  3. Remove custard from heat and let cool slightly as you assemble other ingredients.

  4. Whip mascarpone with milk until smooth.

  5. Whip the heavy cream and vanilla until soft to medium peaks form.

  6. Fold or beat mascarpone and whipped cream into your custard, depending on the consistency you’re going for. (If your whipped cream is at perfect consistency, fold it in. If you’d like it to hold firmer peaks, beat it. Remember that the cream will continue to stiffen as it is mixed—be sure not to overbeat it or you will end up with butter! We’ve all been there.) If not using immediately, refrigerate until ready to use.

 

Lady Fingers


  • 3 eggs at room temperature

  • ¼ tsp lemon juice

  • ½ cup sugar

  • ¾ cup flour, sifted

 

*Lady fingers can also be purchased in some grocery stores, or can be substituted with stale pound cake.

 

Directions:


  1. In stand mixer, beat egg whites, lemon juice, and 1 Tbsp sugar on medium speed until fluffy, about 5 minutes

  2. Increase speed to high, gradually add remaining sugar. Beat until stiff, glossy peaks form.

  3. Lower speed on minder, add egg yolks, and mix until just combined.

  4. Gently fold in sifted flour—try not to deflate mixture any more than necessary.

  5. Spread mixture onto greased baking tray (or tray lined with silicone baking mat) until ¼ to ½ inch thick.

 

Note: Traditionally, lady fingers are piped onto a baking mat and baked in 3-inch strips (give or take). If you feel moved to break out your piping bag, go for it! The spread-flat method simply saves time and clean up, while also offering a more even layer of lady fingers atop which to spread your custard. But Andre is not peering over your shoulder, critiquing your methods. Follow your heart, and who’s to know?

 

  1. Bake at 375 for 10 to 13 minutes, or until golden brown.

 

Coffee Component


  • 1 cup good quality coffee*

  • ¼ (+) cup Kahlua, for sweetness (more or less, according to taste)

  • ½ tsp vanilla, optional

 

*Or 1 cup hot water mixed with 2 tsp espresso powder—whatever you use, make sure you like the flavor because that is what your lady fingers will taste like. You can also substitute with Earl Grey or a tea of choice!


Directions:


  1. Combine coffee and Kahlua in a medium bowl or serving pan.

 

Assembly

 

  1. To make the tiramisu, choose your method of presentation. You could assemble it in a loaf pan, a 9x9 baking dish, or individual ramekins.

  2. Using a pizza cutter (or cookie cutter slightly smaller than your ramekins), cut your sheet of lady fingers to fit your serving dish. You want 2-3 layers of lady fingers for the final product.

  3. Dip your first layer of lady fingers in the coffee mixture and place in the serving dish.


    Note: Be sure not to dip them for too long or the pasty will get soggy! A 1-2 second dip should do the trick. For larger sheets of lady fingers, you can also use a silicone brush to baste the coffee onto the pastry if that is easier!  


  4. Top lady finger layer with ½ or 1/3 of the custard. (Depending on how many layers of lady fingers you can also fit in the dish.)

  5. Dip your next layer of lady finger in the coffee and place on top of the custard. Top with custard.

  6. Repeat if you have enough ingredients for a third layer.

  7. Using a sifter or fine mesh sieve, sprinkle a coating of cocoa powder over the top of your custard.

  8. Enjoy immediately, or for best results, chill covered for at least 4 hours, or overnight.

 
 
 

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