I use a 8×9 Recipe

There is nothing quite as comforting and indulgent as a classic Italian tiramisu, and I use a 8×9″ dish to craft this iconic dessert to perfection every time. The layers of luscious mascarpone cream, delicate ladyfingers soaked in strong coffee, and a dusting of cocoa make for a sophisticated yet cozy treat that feels like a warm hug in dessert form. Whether you’re a seasoned pro or trying tiramisu for the first time, this recipe blends simplicity with authentic flavors to deliver that melt-in-your-mouth magic that keeps everyone coming back for more.

Ingredients You’ll Need

Ingredients You’ll Need

Each ingredient in this tiramisu is thoughtfully chosen for its role in building the dessert’s signature taste and texture, from the rich creaminess of mascarpone to the robust punch of coffee-soaked ladyfingers. Together, they create a harmonious balance that’s both elegant and irresistible.

• 16 oz Mascarpone cheese (450g), cold from the fridge: The creamy heart of the tiramisu, use a high-quality brand like Galbani for smoothness.
• 4 egg yolks: Adds richness and body to the mascarpone cream; they’ll be gently cooked for safety.
• ⅔ cup granulated or caster sugar (133g): Sweetens the cream just right; if using egg whites, divide into two ⅓ cup portions.
• 1 tsp vanilla: Brings a warm fragrant note to the filling.
• ¼ tsp salt: Balances the sweetness and enhances flavor depth.
• 1 ½ cup heavy cream, chilled (360g) OR 4 egg whites: Whipped to provide lightness and airiness to the mascarpone mixture.
• 30-36 ladyfingers: These sponge-like cookies soak up coffee beautifully without turning soggy fast.
• 1 ½ cup strong black coffee, room temperature (360g): Brew it twice as strong as usual for that classic bold coffee flavor.
• 2 tbsp cocoa powder to dust: For a bittersweet finishing touch that makes each slice picture-perfect.

How to Make I use a 8×9

Step 1: Prepare the Mascarpone Cream

Start by whisking the cold mascarpone cheese on medium speed until creamy. Then, using a double boiler, whisk the egg yolks and sugar together over gentle heat for about 2 minutes until fluffy but not grainy. Combine this mixture with the mascarpone along with salt and vanilla. If you’re going the heavy cream route (recommended), whip the cream to medium-stiff peaks and fold it gently into the mascarpone mixture to keep the fluffiness intact.

Step 2: Alternative Mascarpone Cream with Egg Whites

If you prefer a lighter, airy texture, whip up a glossy meringue from the egg whites and remaining sugar using the double boiler method. Then fold this meringue delicately into your mascarpone and yolk mixture. Whichever way you choose, it’s essential to fold gently — this is what gives the tiramisu that ethereal lift.

Step 3: Assemble Your Tiramisu in I use a 8×9 Dish

Now comes the fun part. Pour the cooled coffee into a wide bowl, then dip each ladyfinger quickly on both sides—no more than a couple of seconds—to avoid sogginess. Then line the bottom of your 8×9.5″ dish with a layer of these coffee-soaked ladyfingers. Spread half of the mascarpone cream evenly on top, add another layer of dipped ladyfingers, and finish with the remaining cream. Cover the dish and refrigerate for at least six hours, or better yet, overnight, so the flavors meld beautifully.

How to Serve I use a 8×9

Garnishes

A generous dusting of cocoa powder over the chilled tiramisu is the classic finishing touch, adding a slightly bitter contrast that balances the creamy sweetness. Feel free to add a few chocolate shavings or a sprinkle of finely grated dark chocolate for an extra wow factor.

Side Dishes

This tiramisu is substantial enough to serve as a show-stopping finale to your meal, but if you want to complement it, consider a light fresh fruit salad or a small scoop of vanilla gelato. The brightness and cold contrast pair wonderfully with tiramisu’s rich textures.

Creative Ways to Present

While I use a 8×9 dish for the classic look, this dessert is versatile. Try assembling individual servings in pretty glasses or mason jars for a charming personal touch. You can also layer it in circular or oval dishes that hold a similar volume, trimming ladyfingers as needed to fit neatly. Presentation can make this humble beauty feel extra special.

Make Ahead and Storage

Storing Leftovers

Cover your tiramisu tightly with plastic wrap or an airtight lid and refrigerate. It keeps wonderfully for up to 5 days, though the first two to three will always offer the best texture and flavor. Avoid leaving it uncovered to prevent it from drying out or absorbing fridge odors.

Freezing

Freezing tiramisu is possible but not ideal because the texture of the mascarpone cream and soaked ladyfingers may change upon thawing. If you must, freeze in an airtight container for up to one month and thaw overnight in the refrigerator to minimize texture changes.

Reheating

Since tiramisu is served chilled, there’s no reheating required. Simply take it from the fridge, dust with fresh cocoa powder if needed, slice, and enjoy. This no-heat dessert keeps its perfect creamy texture best served cold.

FAQs

Can I use store-bought coffee instead of brewing fresh?

Absolutely! The key is to use strong coffee whether freshly brewed or instant. The coffee flavor shines through so making it twice as strong as usual ensures your tiramisu has that bold coffee kick.

Do I have to use raw eggs?

This recipe uses a double boiler method to gently cook the eggs, which greatly reduces any safety concerns while preserving the creamy texture. If you have pasteurized eggs, you can skip the double boiler step to save time.

What can I substitute if I can’t find ladyfingers?

Ladyfingers are traditional, but if you can’t find them, you can try sponge cake slices lightly soaked in coffee. Just be careful not to over-soak to keep the layers from becoming mushy.

Can I make this tiramisu alcohol-free?

Yes! While some add rum for an adult twist, the coffee and mascarpone cream alone are delicious without any alcohol, perfect for family-friendly occasions or those who prefer it simple.

How long should I dip the ladyfingers in coffee?

I recommend a quick dip, just a second or two on each side so they absorb the coffee without becoming too soggy. Testing one first is a savvy way to get the texture just right.

Final Thoughts

There’s something truly special about making tiramisu, especially when you can say I use a 8×9 dish to bring it all together beautifully. This recipe invites you to savor Italian tradition with ease, creating a stunning dessert that’s perfect for sharing. Trust me, once you’ve mastered this classic, you’ll want to make it again and again — your friends and family will thank you!

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