This tiramisu recipe is my absolute favorite and is so decadent! If you are looking for an authentic tiramisu recipe - then this is it!
If you asked me to list my 3 favorite desserts, tiramisu would absolutely be #1 or #2 (it's a close tie with creme brulee). If we are at a restaurant and tiramisu is on the dessert menu, I am going to order it, even if I wasn't originally in the mood for dessert! For a quick dash of the taste, I will make my tiramisu dip recipe, but more often, I want the real thing!
Because it is my favorite, I am really picky about it and insist that it be an authentic tiramisu recipe. The ladyfingers need to have been soaked in the espresso, but not too much. The tiramisu has to have been allowed to sit in the refrigerator for at least 8 hours (preferably overnight) to allow for the flavors to blend.
Because nothing is worse than a tiramisu where the ladyfingers were just "brushed" with the espresso and then it was served immediately. It ends up tasting more like a trifle and doesn't have that fabulous flavor! (well - starving kids in Africa and the Flint water crisis are worse....but you know what I mean!)
When choosing a dish to make the tiramisu, I like to use a glass dish so you can see the layers. It also helps to arrange the ladyfingers in the bottom of the dish before you start assembling it. If you need to cut them to fit, it's much easier to do this beforehand.
I prefer a deeper tiramisu, so I use a smaller, deeper dish. If you like more ladyfingers and less filling in between the layers, you can use a wider, shallower dish and add more ladyfingers in your layers. To assemble the tiramisu, I like to set up an assembly line. The assembly goes very quickly, so it helps to have everything ready.
When folding the whipped cream and custard together, fold from the bottom to the top. At first, it won't look like it's going to come together, but just keep going until it does. Don't try to rush this step by stirring it or you'll deflate the whipped cream.
When making the whipped cream, be sure that your bowl and the cream are very cold. Be sure to check out my homemade whipped cream recipe for more tips for making the perfect whipped cream!
When making the custard, be sure to use a glass bowl that fits inside the pot without going too deep. When you fill the pot with water, you don't want it to touch the bottom of the bowl.
Although we use marsala in both the coffee mixture and the custard, it's very mild in the finished dessert. If you like a stronger Marsala flavor, you can add more to coffee mixture (I usually do).