Tiramisu Martini Recipe - The Cookie Rookie® (2025)

FAQs

What not to do when making tiramisu? ›

Alcohol: I prefer Kahlua, but use any of the following: Marsala wine, rum (dark is best!), brandy, or Amaretto. Make it Alcohol-Free: Omit the Kahlua entirely from the coffee mixture and replacing it with coffee in the mascarpone mixture.

Once you whip it up, cover and refrigerate for at least 6 hours before serving. This gives the dessert time to develop its rich cocoa flavor. When storing the tiramisù in the refrigerator, be sure to cover with a lid or wrap tightly with plastic wrap so that no odors from the refrigerator seep into the dessert.

If you are following a calorie-restricted diet, you'll need to be mindful of how much tiramisu you consume in a day. Generally speaking, most people can enjoy a small slice of tiramisu without exceeding their daily calorie allotment.

Tiramisu pairs best with sweet and dessert-style wines such as Port, Ice Wine, Moscato Rosa, Marsala, Vin Santo and Cream Sherry. For the wine to work best, it always needs to taste sweeter, otherwise, the Tiramisu's sweetness will make the beverage taste like water.

Tiramisu (1 piece - 2 3/4" x 3 1/2") contains 38.3g total carbs, 38g net carbs, 38.6g fat, 9.7g protein, and 541 calories.

She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy. However, if you don't dip them for long enough, they won't absorb the proper flavor.

Dip half of the ladyfingers in the espresso mixture.

Ladyfingers soak up a lot of liquid within 1 second, so make it a very quick dunk. You don't want them overly saturated and soggy, because as the tiramisu chills, they'll soften up underneath all the cream.

As for the cream, not whipping the mascarpone cheese before mixing it with other ingredients is fatal. The mascarpone cheese must always be the first to whip until it is soft and smooth. The texture of the cream must be thick without being dense or too runny.

What are the guidelines to be followed in storing tiramisu? ›

Tiramisu is made with fresh eggs that are not cooked, should always be kept refrigerated, and should be consumed within a maximum of 48 hours from its preparation (taking into account that this maximum time decreases each time the tiramisu is taken out of the refrigerator to serve an order).