RECIPE

Holiday Tiramisu

Recipe Created For

Heritage Rectangular Casserole

Main Course

Dairy

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

Coffee and Spice Mascarpone Creams

2 cups (500 ml) 35% cream
1 cup (250 ml) icing sugar, sifted
1 tsp (5 ml) vanilla
2 containers (475 g each) mascarpone, at room temperature
½ cup (125 ml) Baileys or Kahlua (or another alcohol of your choice)
¼ cup (60 ml) brewed espresso or strong coffee, cooled
2 tbsp (30 ml) cocoa powder, sifted
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) ground cloves

Tiramisu

1/3 cup (75 ml) brewed espresso or strong coffee, cooled
3 tbsp (45 ml) Baileys or Kahlua (or another alcohol of your choice)
2 tsp (10 ml) icing sugar, sifted
24 ladyfingers
30 small round amaretti cookies, approximately
Cocoa powder, to taste

Impress your guests with our delicious Holiday Tiramisu! This recipe is ideal when entertaining friends and family, offering a decadent dessert for any occasion. Like with any traditional Tiramisu recipe, the coffee and mascarpone creams help balance out the flavour and texture profiles of this dish.

Be sure to grab your Rectangular Casserole – you will need it! This versatile piece of cookware creates the ideal environment for each layer of the Tiramisu to come together, delivering superior heat retention and even heat distribution. Its tight-fitting lid and heat-retaining stoneware construction will lock in heat and moisture, ensuring an even bake.

Whether you are having the family over for Christmas or want a show-stopping dessert to bring to your next get-together, our Holiday Tiramisu has you covered. This recipe takes just over two hours to prepare, accommodating up to 12 servings. Here are all the ingredients you’ll need to pick up on your next grocery run and detailed steps to follow to prepare this Italian staple.

INGREDIENTS

Coffee and Spice Mascarpone Creams

2 cups (500 ml) 35% cream
1 cup (250 ml) icing sugar, sifted
1 tsp (5 ml) vanilla
2 containers (475 g each) mascarpone, at room temperature
½ cup (125 ml) Baileys or Kahlua (or another alcohol of your choice)
¼ cup (60 ml) brewed espresso or strong coffee, cooled
2 tbsp (30 ml) cocoa powder, sifted
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) ground cloves

Tiramisu

1/3 cup (75 ml) brewed espresso or strong coffee, cooled
3 tbsp (45 ml) Baileys or Kahlua (or another alcohol of your choice)
2 tsp (10 ml) icing sugar, sifted
24 ladyfingers
30 small round amaretti cookies, approximately
Cocoa powder, to taste

EQUIPMENT

INSTRUCTIONS

Coffee and Spice Mascarpone Creams

In a bowl, whisk the cream, ½ cup (125 ml) icing sugar and the vanilla with an electric mixer until stiff peaks form.

In another bowl, whisk the mascarpone with the Baileys and remaining icing sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture. Divide between two bowls. Add the espresso and cocoa powder to one bowl and the spices to the other bowl. Refrigerate both bowls for at least 1 hour.

Tiramisu

In a small bowl, combine the coffee, Baileys and icing sugar.

Set the Heritage Rectangular Casserole on a work surface with one of the short ends closest to you. Arrange 6 ladyfingers side-by-side running vertically from the short end closest to you towards the middle of the dish. Follow with a row of about 6 amaretti cookies, then another row of ladyfingers and a final row of ameratti cookies to fill the bottom of the Casserole. With your hands, coarsely crumble a few amaretti cookies to fill in any gaps. Drizzle with half of the coffee mixture.

Top with half of the coffee cream and half of the spice cream, alternating dollops of both creams and swirling with a spoon to create a marbled effect.

Repeat with a second layer of cookies. Drizzle with the remaining coffee mixture. Top with the remaining creams, again alternating the colours and swirling to marble. Refrigerate for at least 1 hour or ideally overnight.

Dust with a generous amount of cocoa powder right before serving.