There are few desserts my husband loves more than Classic Tiramisu.  Anytime we go out to dinner and it is on the dessert menu, it is a no-brainer that he will order it for us to share.  I can’t say that I complain when this happens.  Who doesn’t love the spongy ladyfingers soaked in espresso and enveloped in rich, silky pastry cream?

Classic Tiramisu {satisfymysweettooth.com}

Classic Tiramisu is a great dessert to make for an occasion because can make it ahead of time and it actually becomes better if you leave it in the refrigerator overnight.  Dressed up with a bit of shaved chocolate, you’ll have your guests thinking you must have bought dessert from a fancy bakery.

Classic Tiramisu {satisfymysweettooth.com}

There are several steps involved with making Classic Tiramisu, but none of them is difficult.  First, you make the thick cream which is basically like making homemade pudding or custard.  Then you make a syrup by combining the espresso with sugar.  Now comes the fun part when you dip each ladyfinger in the espresso syrup and layer them between the pastry cream.  Top Classic Tiramisu by dusting with cocoa powder and chocolate shavings.

Classic Tiramisu

Yield: serves 12

Classic Tiramisu that is easy to make yet perfect enough to impress your guests

Ingredients

    For the pastry cream:
  • 2 cups milk, divided (I used skim milk)
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 6 large egg yolks
  • 1 Tbsp vanilla
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature, cut into cubes
  • 1 cup mascarpone cheese, room temperature
  • For the coffee syrup:
  • 1 1/2 cups brewed strong coffee or espresso
  • 1/4 cup sugar
  • To assemble and garnish:
  • about 30 ladyfingers
  • 1 Tbsp cocoa powder
  • 3 Tbsp shaved chocolate

Instructions

    For the pastry cream:
  1. In a medium saucepan, combine 1 3/4 cup milk and 1/2 cup sugar. Heat over medium heat until the mixture comes to a boil, stirring occasionally. Remove from heat.
  2. In a medium bowl, combine remaining 1/4 cup milk, 1/4 cup sugar, flour and egg yolks with a whisk until well combined.
  3. Using a ladle, add some of the warm milk mixture to the egg mixture while whisking constantly. This will warm the egg mixture (temper the eggs) slowly so that you don't end up with scrambled eggs. Add another ladleful of the warm milk mixture to the egg mixture still whisking. Pour the rest of the warm milk mixture into the egg mixture and whisk until well combined.
  4. Return the mixture to the saucepan and heat over medium heat while stirring until the mixture boils. Boil while stirring for a few minutes until the mixture has thickened.
  5. Place a fine mesh strainer over a large, heatproof bowl and pour the cream mixture through the strainer to remove any lumps.
  6. Finally, whisk the vanilla and butter in to the cream mixture until combined.
  7. Press plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, about 2 hours.
  8. Once chilled, mix the room temperature mascarpone cheese into the cream mixture until smooth and combined.
  9. For the coffee syrup:
  10. In a medium shallow bowl, combine the coffee (or espresso) and sugar and mix to combine.
  11. To assemble and garnish:
  12. Ready your ladyfingers, pastry cream and coffee syrup.
  13. Line a standard-size loaf pan with plastic wrap allowing the wrap to hang liberally over the edges of the pan.
  14. Dip one ladyfinger at a time into the coffee syrup and place in a single layer onto the bottom of the prepared loaf pan (should be about 8 ladyfingers).
  15. Top with 1/3 of the pastry cream and smooth top evenly.
  16. Continue by dipping ladyfingers and again, layering in a single layer over the 1st layer of pastry cream.
  17. Top with 1/2 of remaining cream.
  18. Add another layer of dipped ladyfingers.
  19. Top with remaining cream.
  20. End with a final layer of dipped ladyfingers.
  21. Cover the tiramisu with plastic wrap and refrigerate at 6-8 hours, ideally overnight.
  22. Unwrap tiramisu. Invert your serving platter on the top of the loaf pan and gently, but quickly flip the tiramisu over onto the platter. Remove pan and plastic wrap.
  23. Dust the top of the tiramisu with the cocoa powder.
  24. Garnish with shaved chocolate and serve.
  25. Recipe adapted from joyofbaking.com

Classic Tiramisu {satisfymysweettooth.com}

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The older I get, the less I have interest in going out on the weekends. I love going out for a good dinner, but one of my favorite things to do is to host or attend dinner parties with my friends.  I love when we all contribute a little something because it inevitably ends up being a fabulous spread of great food that we all put our hearts into and that just makes it all taste so much better.  I was invited over to some friend’s house last weekend and I was delighted that they asked me to bring dessert.  They know me so well.  I was very indecisive about what to make and wanted to make something that I hadn’t made before, but did not have time to prepare a multi-step recipe with a lot of waiting time involved.  I settled on these Malted Milk Chocolate Pots de Creme and boy am I glad that I did.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

This recipe was so simple yet unbelievably, unassumingly melt-in-y0ur-mouth good.  The recipe for Malted Milk Chocolate Pots de Creme starts with really good quality milk chocolate.  My favorite chocolate is Guittard and I prefer milk to dark chocolate (gasp!), so I knew only something incredible could come from melty, rich Guittard.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted milk balls have always been a favorite candy of mine, especially the egg-shaped ones that my mom always put into my Easter basket.  The garnish for these Malted Milk Chocolate Pots de Creme is crushed up malted milk ball candies, which provide such a welcome crunchy texture that contrasts beautifully with perfectly velvety, luscious custard.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

I poured the pre-set custard for the pots de crème into small, four ounce ramekins and I felt sheepish bringing such small desserts to the dinner party, but even for  a true sweet tooth like me, that was just the right amount of the rich Malted Milk Chocolate Pots de Crème to leave me feeling satisfied.  This dessert is so simple to make, if you can whisk egg yolks and melt chocolate, it will be smooth sailing for you.  Make sure you garnish the Malted Milk Chocolate Pots de Creme with the crushed malted milk ball candies right before you serve them so that they don’t get soggy.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted Milk Chocolate Pots de Creme

Prep Time: 20 minutes

Cook Time: 24 minutes

Total Time: 44 minutes

Yield: 8 (4-ounce) ramekins

Malted Milk Chocolate Pots de Creme: Luscious and creamy malted milk chocolate custard topped with crushed malted milk ball candies

Ingredients

  • 4 ounces good quality milk chocolate, chopped
  • 2 1/4 cups heavy cream
  • 1/4 cup malted milk powder
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1/2 tsp sea salt
  • 1/2 cup crushed chocolate malted milk ball candies, such as Whoppers

Instructions

  1. Preheat oven to 325 degrees.
  2. Place 8 4-ounce ramekins into a 9X13" cake pan and set aside.
  3. Place chocolate into a medium bowl. Set aside.
  4. Place cream and malted milk powder into a small saucepan and heat over medium heat until it just begins to get small bubbles around the edges and steam (just before boiling), stiffing constantly.
  5. Pour hot cream mixture over chocolate and let sit for a minute. Then gently whisk until chocolate is fully melted and mixture is smooth. Set aside.
  6. In another large bowl, whisk together eggs, sugar and sea salt until well blended.
  7. Gently and slowly pour the warm chocolate mixture into the egg mixture, whisking constantly while you pour to temper the eggs. Whisk until well combined.
  8. Using a ladle, pour the custard into the prepared ramekins.
  9. Carefully pour hot water into the pan around the ramekins until it reaches halfway up the ramekins.
  10. Bake for about 24-30 minutes or until custard is set. When you wiggle the pan gently, you want the edges of the custard to be stable and set, but the centers to still be jiggly.
  11. Carefully remove ramekins from the pan with water and place them onto a clean cookie sheet (for ease of transport). Refrigerate for at least 3 hours before serving.
  12. Top with crushed malted milk balls before serving.
  13. Recipe adapted from Baked Elements Cookbook

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