Can you freeze homemade tiramisu?

Yes. You can easily freeze tiramisu in a tightly covered dish. Defrost completely in the fridge before serving. the texture will be softer, but it will still be delicious.

What are some substitutes for ladyfingers in tiramisu?

A light and airy cake, such as a sponge cake, is one substitute for tiramisu. Cut it into similarly sized pieces, about 3 inch by 1 inch each wide and about 1/2 inch thick. They are often easier to find in your grocery store bakery than ladyfingers. You could also try using plain tea biscuits. In theory, any mild, not too sweet cake or biscuit type cookie could do the job. Ideally, you want something that will absorb and retain the coffee and alcohol without disintegrating.

What alcohol is best in tiramisu?

Brandy, coffee liqueur such as Kahlua, Baileys, marsala wine, frangelico, and amaretto are all good options. I tend to use a couple of them in my tiramisu.

What kind of cocoa powder for tiramisu?

Whatever cocoa powder you have handy is fine for tiramisu. You don't need a special variety. Basic unsweetened cocoa powder is great.

Cherry Tiramisu

Name: Cherry Tiramisu
Prep time: 45 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 egg yolks; 3/4 cup sugar; 1 tablespoon vanilla extract; 8 ounces mascarpone; 2 cups heavy cream; 1 ounce brandy; 10 ounces strong coffee (or espresso + water), cooled; 1 ounce coffee liqueur; 1 ounce brandy; 3 tablespoons sugar; 32 - 36 ladyfingers; 1.5 cups cherry preserves; 4 ounces dark chocolate; 3 tablespoons cocoa powder

Description

Try a fruity twist on the classic Italian dessert with tangy cherry preserves, coffee-soaked ladyfingers, and velvety mascarpone cream.

Ingredients

Units Scale

For the Cream Layer:

4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract
8 ounces mascarpone
2 cups heavy cream
1 ounce brandy

For the Coffee Mixture:

10 ounces strong coffee (or espresso + water), cooled
1 ounce coffee liqueur
1 ounce brandy
3 tablespoons sugar

For Assembly:

32 - 36 ladyfingers
1.5 cups cherry preserves
4 ounces dark chocolate
3 tablespoons cocoa powder

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Instructions

Cook the egg yolks. Fill a medium-sized pan with about 1 inch of water. Place a glass or metal mixing bowl on top, ensuring it is stable but not touching the water. Add the egg yolks, 1/2 of the sugar (about 3/8 cup), and the vanilla extract to the bowl. Heat the water to a gentle simmer while whisking the mixture until it becomes pale yellow, thick, and doubles in volume (about 3-4 minutes). Remove the bowl from the heat and set aside to cool for a few minutes.
Prep the cream. Whip the heavy cream to stiff peaks in a separate mixing bowl using an electric mixer.
Combine the cream layer components. Whisk together the mascarpone, remaining sugar (3/8 cup), and the brandy until smooth in another bowl. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg yolk mixture until thoroughly combined.
Make the coffee component. Combine the coffee, coffee liqueur, brandy, and sugar in a shallow dish. Stir until the sugar is dissolved.
Assemble the tiramisu. Briefly dip the ladyfingers into the coffee mixture, ensuring they are moistened but not soggy. Arrange 16 ladyfingers in a single layer at the bottom of the 9x13-inch pan. Spread 1/2 of the mascarpone cream evenly over the ladyfingers. Spread half the cherry preserves over the cream, then dust with half the cocoa powder and chocolate. Repeat the layers, finishing it off with a final layer of cocoa powder and chopped chocolate.
Chill. Cover the dish with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Serve. Slice into squares and serve. Garnish with additional cocoa powder, chocolate, and/or a few fresh cherries, if desired.

Notes

The tiramisu should be prepared in advance and have time to firm up and for the flavors to meld in the fridge for at least 8 hours.
When combining the whipped cream with the mascarpone and egg yolks, gently fold them in to avoid deflating. To do this, hold your spatula more horizontally rather than vertically. Start at the bottom of the bowl and move it and the cream up and over. Continue using this motion until everything is combined.
There's a good chance this tiramisu may turn out softer than the ones you've had before, mainly if you use homemade ladyfingers (which seem less absorbent) and homemade cherry preserves (which tend to be more watery). But that's ok. Don't stress, because it will still taste fantastic.

Prep Time: 45 minutes (plus 8 hours to chill)
Category: Desserts
Method: Mixing
Cuisine: Italian