This is the authentic Italian way to make a Joanna Gaines Tiramisu Recipe, so get ready to indulge! The cream layers are not greasy and heavy like the simplified versions that are made with whipping cream; rather, they are luxurious and rich.
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Why You’ll Love This Joanna Gaines Tiramisu Recipe
- It is easy to prepare, enjoyable to put together, and tastes even better the following day – and the day after that!
- This dish comes from the kitchen of Joanna Gaines, an esteemed Australian Italian chef who specializes in traditional Italian cuisine.
- This Easy Tiramisu is the perfect make-ahead dessert for your upcoming dinner party or holiday gathering because it serves a large crowd, is luxuriously creamy and silky, and can be prepared in advance.
What Is Tiramisu?
The Italian dessert known as tiramisu is flavored with coffee. It is constructed with ladyfingers that have been dipped in coffee, followed by layers of a whipped mixture that consists of eggs, sugar, and mascarpone cheese, and is flavored with cocoa. The original recipe has been reworked to produce a dizzying array of cakes and other sweet treats.
Joanna Gaines Tiramisu Ingredients
- Lady fingers aka Pavesini or Savoiardi biscuits . Available in Australia. Grocery store biscuit aisle, delis, and fruit ‘n veg shops. Crisp, vanilla-flavored sponge fingers;
- Mascarpone. is a thick, rich Italian cream like cream cheese (see video for consistency). Woolworths or generic home brands are too thin and won’t set, resulting in a thin cream coating. Use brands like:
- Coffee. is needed to soak the biscuits in Tiramisu. In the video, I use an espresso machine, however I used coffee granules before;
- Frangelico or other liquor. Tiramisu is the only dessert I like with Frangelico or other liquor. I like hazelnut-flavored Frangelico and coffee-flavored Kahlua. Alternate: Go wild with rum, brandy, Bailey’s, or keep it virgin (almond essence, vanilla extract)
How To Make Joanna Gaines Tiramisu
- For 10 minutes, or until the color changes from yellow to pale yellow (nearly white) and the consistency thickens, beat the egg yolks and sugar on speeds 6 to 7 in a stand mixer or with an electric beater.
- Cream the mascarpone and vanilla extract together until the mixture is silky. Put the mixture in a bowl and put it away for later.
- Scrub the whisk and the bowl. To the bowl, add the egg whites and beat them until they are firm (3 minutes on speed 7, the mixture should be completely white).
- Fifty percent of the cream mixture should be added to the egg whites. Be careful not to crease the paper.
- Don’t beat the egg whites to a pulp or you’ll lose all their airy volume; instead, add the remaining cream mixture and fold it in until just blended.
- Add alcohol to your coffee. Line an 8-inch (20-centimeter) square dish with dipped biscuits. To see how I set them up, check out the video or the accompanying step-by-step images.
- Cover with half of the cream, then a layer of biscuits dipped in coffee.
- Use the remaining cream to spread.
- Put in the fridge for at least 4 hours, ideally overnight, covered.
- Just before serving, either before cutting or after arranging on plates, dust with cocoa powder.
- Use a quick dip method and dip only one or two ladyfingers at a time. A brief dunk on each side is all that’s needed. It’s likely that some syrup will be wasted.
- Don’t let the ladyfingers get too soggy or the layers will break down.
- Make sure the bottom of the bowl doesn’t touch the water when you’re whisking egg yolks and sugar in a water bath.
- Whisking off the heat will assist the yolk mixture cool more quickly, so wait until it’s barely warm before using.
- To make stable whipped cream, whip cold heavy cream until firm peaks form, beating slowly over time.
- Be careful not to overmix the cream when folding it into the Mascarpone; otherwise, the Mascarpone may become gritty.
- If you put the cake in the fridge for at least 6 hours, preferably overnight, it will be very simple to cut.
- You may make tiramisu a day or two in advance because it stores nicely.
- Since there are no raw eggs in the cake, any leftovers can be stored for up to 5 days in the fridge.
What To Serve With Joanna Gaines Tiramisu?
- Breakfast Burrito Sauce
- Peach Jam
- Breakfast Sandwich Sauce
- Coconut Cream
How To Store Joanna Gaines Tiramisu?
In The Fridge:
The best way to extend the life of leftovers is to store them in the fridge for at least 4 days after they’ve been made. It can be stored in an airtight container or by tightly covering the dish with plastic. For the best results, wait at least two days after creating this recipe before serving it.
In The Freezer:
Homemade tiramisu that has been separately and securely packed can be stored in the freezer for up to three months. The ladyfingers can be stored in the freezer for approximately four weeks without suffering any quality loss when they are thawed like our recipe.
A good number of them have a coffee flavor that is so robust and dominant that it completely overpowers the cake, while others are extremely moist. It’s not supposed to be either, and neither is tiramisu. Savoiardi, also known as lady fingers, are the types of cookies that are used in a tiramisu to create the layers that resemble cake.
Is Tiramisu Eaten Cold Or Warm?
The name “tiramisu” comes from the Italian phrase “pick-me-up,” which, now that I’m writing it, I realize might be the best name ever for a date-night dessert. Tiramisu is typically made with ladyfingers, mascarpone cheese, and coffee. It is covered in cocoa powder and served at room temperature. It is layered with ladyfingers that have been soaked in espresso, and it has a custard that is made of mascarpone and egg yolks.
Are Ladyfingers Supposed To Be Soft?
On the inside, the cookies have a texture similar to that of cake, but the exterior has a slight crunch to it. The cookies are made with meringue as the base, and they are piped into Italian sponge shapes.
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Joanna Gaines Tiramisu Recipe Nutrition Facts
Amount Per Serving
- Calories 572
- Total Fat 44g
- Saturated Fat 25g
- Cholesterol 307mg
- Sodium 300mg
- Total Carbohydrate 35g
- Dietary Fiber 0.3g
- Sugars 21g
- Protein 8.3g
- Vitamin D 8%
- Calcium 9%
- Iron 8%
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 572
- % Daily Value *
- Total Fat 44g68%
- Saturated Fat 25g125%
- Trans Fat 0.5g
- Cholesterol 307mg103%
- Sodium 300mg13%
- Potassium 161mg5%
- Total Carbohydrate 35g12%
- Dietary Fiber 0.3g2%
- Sugars 21g
- Protein 8.3g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.