You think I’m kidding ?
Oh my goodness, you guys. Stop everything. I have found it.
I know, I know, I love a lot of desserts. But this? This Tiramisu? It’s officially my new very favorite – best – most luscious dessert ever. EVER. Seriously. I’m practically vibrating with excitement to share this recipe with you all because it is that good. You know when people talk about – what would be your dying wish / final meal? Whatever mine is – is followed by a GIGANTIC piece of this….
I went straight to the center of the dessert to serve to my friends… and you can’t see the layers perfectly – and the cocoa looks a little dark – but you have got to trust me on this… I can’t say enough good things about this dessert. You just gotta have some.
This isn’t just any Tiramisu recipe; this is the one I learned last fall during an absolutely incredible cooking experience with Tuscan Women Cook (@TuscanWomenCook on IG) in Italy. Being immersed in that environment, learning traditional techniques and recipes direct from the Nonas; the recipes handed down through generations, was a dream come true. And this Tiramisu was one of the crowning jewels of that trip. And, you know me by now. I just can’t leave a dessert alone and I put my own spin on this – and it worked !!!
What makes it so special? It’s everything Tiramisu should be: Light. Not heavy. It’s creamy and dreamy, delicate, yet has that perfect slightly sharp bite from good, strong espresso and a dusting of cocoa. Honestly, I could probably eat a third of a pan in one sitting (don’t judge!). I literally had to call neighbors and ask them to please have a couple of pieces so I didn’t have to bust out my fat pants.
Lets Talk for a Minute about Best Ever
I really hate it when you go to pinterest or google or wherever and the title of the recipe is best ever, worlds best, best chicken etc. That is a very serious statement. BEST? Where does Best come from ?
Declaring something the “best ever” is a powerful statement, and it usually comes from a combination of factors, often deeply personal and obviously very subjective. Here’s a breakdown of what often contributes to that feeling:
It’s a Peak Sensory Experience:
The item delivers an exceptionally high level of pleasure through the senses. For food like Tiramisu, this means the taste, texture (creamy, light), aroma (coffee, cocoa, liqueur), and even appearance hit all the right notes perfectly and intensely. It simply tastes, feels, smells, or looks outstanding compared to previous experiences.
It creates an Intense Positive Emotional Response:
Beyond just the senses, the experience evokes strong positive feelings ā joy, excitement, comfort, satisfaction, surprise, or even awe. This emotional spike makes the experience highly memorable and elevates it above others.
The Context and Association:
When, where, and with whom you experience something significantly impacts perception. For me, learning the Tiramisu recipe in Tuscany, surrounded by the atmosphere of Italy and my gal pals – and the expertise of Tuscan Women Cook, added a layer of positive association that enhances the memory and the perceived quality of the dessert itself. However, making it with my own hands, and following their recipe, while changing it up ever so slightly, and then serving to my “family” tips this out of the park.
Introducing Novelty and Surprise:
If something is significantly different from or better than expected, or introduces a new, delightful sensation, it can easily feel like the “best ever.” I don’t usually make the desserts – our friend Gemma typically makes the dessert so for me to be able to share something – and something so ridiculously good… yep – novelty and surprise. š¤£. Not to mention the crunch of chocolate bits in the middle…. another novelty and surprise!
Personal Comparison and Contrast:
The “best ever” judgment is inherently comparative. You might say my opinion was one off. But then… I served it to friends / family and they too declared this especially scrumptious. For comparison – you think about measuring the current experience against all previous experiences with Tiramisu and finding this one superior. (You’ll have to leave me a message and LMK if you find this one is truly superior!? I think you will….(obvs….))
An individual Personal Resonance and Fulfillment:
An after dinner treat. Something that aligns perfectly with an individual’s preferences, needs, or values at that moment. It might hit a specific craving (who doesn’t like chocolate?), evoke a cherished memory (or create a powerful new one), or simply match their ideal version of that thing perfectly.
Perceived Quality and Craftsmanship:
Recognizing high-quality ingredients (Pavesini cookies, extra Creamy Mascarpone, good Strong Espresso) and loving preparation contributes to the feeling that something is exceptional.
The “Halo Effect”:
Sometimes, one outstanding element (like the perfect creamy dreamy texture or a unique flavor note from the Licor 43) can create a positive “halo” that makes the entire experience seem exceptional.
Conclusion – Best Ever:
Essentially, thinking something is the “best ever” is rarely just about objective quality. It’s a potent mix of sensory delight, emotional impact, context, personal history, and comparison, all coming together to create a peak experience that stands out vividly in one’s memory.
I don’t think you can top this one. Buy the cookies. Find the creamiest Marscapone and make this for your friends. Let me know. Is it the best ?
A few things to know before you Start:
Plan Ahead:
This is crucial! Tiramisu needs to chill and meld overnight. The magic happens in the fridge as the cookies soften and the flavors deepen. So, you absolutely must make this the day before you plan to serve it. No shortcuts here!
Bowl Duty:
The recipe itself is quite simple, but you will need a couple of mixing bowls. Different components get mixed separately before being combined, which helps create that perfect light and airy texture.
The Cookie Quest:
This recipe suggests / requires authentic Italian Pavesini cookies. They are lighter and more delicate than standard ladyfingers. You can often find them on Amazon, which is super convenient although expensive! My latest batch, however, came via a special “import” from Chicago! My dear friend Marie, a proud Italian Chicago native (and friend for over 30 years!), snagged them for me for Christmas. Her reasoning? “The dago store has them cheap!” Marie’s used that term affectionately our whole friendship, stemming from her roots, but definitely use your best judgment (and kindness) when sourcing your cookies! I would say Pavesini are worth seeking out for this recipe! The Tuscan Women Cooking and the Nona’s made a lot of a “to-do” about the brand of cookies that were needed… I’m not sure I’d go against what Nona Ada said…
A Boozy Touch:
Traditional recipes use Vin Santo (an Italian dessert wine) or Cognac/Brandy. The recipe I learned and was provided did, in fact, suggested Vin Santo, but I went a little rogue and used Licor 43. Oh. My. Goodness. That hint of vanilla and citrus was absolutely divine with the coffee and cream. Next time you are working on something in the kitchen and need a floral / spicy / bright add – consider Liquor 43!
A bit more on Licor 43 and why I stand by it…
- Origin: It hails from Cartagena, Spain. Its recipe is said to date back centuries, potentially even to ancient Roman times.
- Ingredients: The name “43” comes from the 43 secret ingredients used to create it. These are primarily Mediterranean citrus fruits and selected aromatic botanicals and spices.
- Flavor Profile: It’s smooth, sweet, and aromatic. The dominant flavors are vanilla and bright citrus (like orange peel), often with notes of caramel, subtle spices (like coriander), and hints of fruit and herbs. It’s complex but very approachable and well-balanced. (Sounds a little like my secret favorite KAF baking flavor – Fiori di Sicilia)
- Aroma: Matches the flavor ā primarily vanilla and citrus zest.
- Uses: Licor 43 is very versatile. It can be enjoyed:
- Neat or on the rocks
- Mixed with espresso (famously in the “Carajillo”) Recipe to come soon – there was an epic night with us out eating amazing food and being introduced to the Carajillo !
- Added to desserts for flavor (no kidding?!)
- Used in cooking or baking.
- Its unique blend of vanilla, citrus, and spice makes it a popular choice for adding warmth and complexity to drinks and food without being overpowering.
Lastly, My Little Secret:
Because I love my cannoli with tiny little chocolate chips – I thought – why not my Tiramisu also???? I sparingly sprinkled tiny mini chocolate chips on top of 2 creamy layers. It adds a lovely little texture variation!
Seriously, friends, make this Tiramisu. It is creamy, dreamy, light, flavorful, and utterly addictive.
My recommendation? Make a big 9×13 pan (trust me, you’ll want leftovers… or just a really big first serving). And then? Invite me over! I’ll bring my own fork. š
The Absolute BEST Tiramisu Recipe – EVER!
Equipment
- 9X13 Pan
- 3 Mixing Bowls
- Mixer
Ingredients
- 6 Eggs
- 9 Tbl Sugar
- 4 shots Espresso
- 21 Oz Marscapone – I used 2 small containers – which was 17 oz…
- 1 shot Licor 43
- 1.25 Box Pavesini Cookies – you might be able to get away with one whole box if you don't try a single one as you prepare. I was just 2 cookies short at the end – and had to open another package. Let's not talk about what *might* have happened to those 2 cookies….
- 1/2 C Mini Chocolate Chips – More is Not Better – use restraint!
- 2 Tbl Cocoa Powder
Instructions
- Gather all of your ingredients.
- Separate your Eggs
- Whip the egg yolks and all BUT 2 Tbl of the sugar in your mixer for 5-8 minutes. Add remaining sugar in the last minute or two of mixing. Set Aside
- Whisk the Marcapone until light. (You can do this in your mixer – or use a sturdy (not a conventional) whisk to break down the cheese and give it a nice light texture. I used my dutch bread whisk… )
- Whisk egg whites until Stiff – using your mixer and the whisk attachment. (I clearly had a blonde moment – as I used the typical mixing attachment instead of the actual whisk attachment š¤¦š¼āāļø). Use the proper tools !!!!
- Fold the Marcapone into the egg yolks – carefully and thoroughly.
- Fold the Egg Whites carefully into the combined Marscapone and Yolks.
- Lay down a thin-ish layer of the marscapone mixture on the bottom of your 9X13 pan.
- Combine the licor 43 and your espresso – stir to combine. Use a bowl or low walled casserole type container that will allow easy dipping of the cookie into the espresso.
- Set up an "assembly line" to prepare for dipping your cookies into the espresso / licor 43 mixture. READ BELOW BEFORE STARTING
- Before beginning the dipping – get out a slotted spoon that the cookies will fit on. Identify the top of the cookie and the bottom of the cookie.
- You want to quickly – using the slotted spoon – dip the BOTTOM of the cookie into the espresso using the slotted spoon. You do NOT want to immerse and soak the cookie. You want to quickly but surely – dip the cookie. (The BOTTOM of the cookie is more porous than the top of the cookie – so says Nona Ada.)
- When building the layers – put the BOTTOM of the cookie UP so that the espresso absorbs throughout the entire cookie while settling.
- Continue preparing the cookies / dipping in the espresso until the pan is full.
- Add a layer of the marscapone mixture.
- Sprinkle a handful (or so) of mini chocolate chips on top of the marscapone layer. ā”ļø Sparingly. You want a surprise crunch and flavor pop – not an immersive full layer. (First Layer Complete)
- Make one more layer exactly as above – Dipped Cookies / Marscapone mixture / Handful of Mini Chips.
- For the final layer – dip the cookies – and layer.
- Top with Marscapone mixture and then dust with cocoa. I used a small metal strainer – but for the most part, the cocoa went straight through the strainer – but the flavor worked. Next time I'll probably just use a spoon – or a combo of the strainer / spoon to do my best to put a light even cocoa coating on the cake.
- Cover the cake and put it in the fridge for a day or so. Consider making the cake the evening before your dinner. (~24 hours). No more than 2 days ahead.
Notes
- Ā Marscapone mixture on bottom then layer:Ā
- Cookie / Marscapone / Choc Chips
- Cookie / Marscapone / Choc Chips
- Cookie / Marscapone / CocoaĀ
