We all have that one dessert we cannot say no to. No matter how full we are or how many times we try to convince ourselves we’ll pass just this once, there’s no use fighting it. For me, that dessert is tiramisu and up until last week I thought classic was where it was at, and absolutely nothing could ever top it. That is until I invited Frangelcio to the party! The rich, smooth nutty flavor of Frangelico was simply meant to be in tiramisu. Paired with espresso, mascarpone and a little Nutella, this is one dessert makeover you’re going to want to get up close and personal with!
Before I start declaring my unending love for this tiramisu, we should definitely talk about how easy it is to make. I mean you don’t even have to turn the oven on! The first step is to make the espresso soaking syrup. You combine nice strong espresso with a good dose of Frangelico and a sprinkle of sugar to sweeten up the situation. Then set it off to the side while you prepare the filling. I should probably give you a heads up that at this point the smell alone is intoxicating!
Next up you make the filling by mixing everything together and gently fold in the Frangelico whipped cream. This is definitely one of those times where you may have to remind yourself to put the spoon down before the filling disappears!
All that’s left to do now is assemble the tiramisu and as you can see in the photo above I like to make sure the layer of ladyfingers is really snug. Top the ladyfingers with half of the filling, followed by a second layer of ladyfingers and finish with the remaining filling. I also suggest placing the second layer of ladyfingers in the opposite direction. Now one really important point about this whole situation is when you dip the ladyfingers in the espresso soaking syrup, it should be a quick dip. Don’t let it hang out and get oversaturated. That will lead to soggy tiramisu and we definitely do not want that!
You may also want to make yourself a nice cup of coffee with a splash of Frangelico to sip on while you put this little production together. It’s completely up to you, I’m just putting it out there 😉
Once it’s all assembled, pop it in the fridge so everyone can get to know each other. You can make this dessert in individual trifle dishes too, but I prefer doing one big dish so all those flavors really get to mix and mingle. When you’re ready to serve it, dust the top with some cocoa powder and prepare yourself. The word tiramisu means “pick me up” and with the first bite it will all make sense. It’s light, airy and instantly brings a smile to your face. You get the initial coffee and then the Frangelico, which adds a wonderful depth of flavor to this classic. I love that the Frangelico isn’t overpowering, it just kind of floats creating the perfect bite that you’ll go back for again and again!
I think by this point you guys can tell I really love this one, like I might have made it twice already! I hope you all enjoy it and make sure to check out the Frangelico site for more great recipes and follow them on facebook here! Happy baking!
Disclosure: This is a sponsored post from Frangelico.
- 9x13" baking dish
- 1 (14 ounce) large package of ladyfingers or 2 (7 ounce) smaller packages - I used a total of 42 ladyfingers for the recipe
- 12 ounces good espresso or 12 ounces boiling water with 3 Tbsp. instant espresso powder
- 4 ounces Frangelico
- 1 Tbsp. sugar
- 4 egg yolks
- 2 Tbsp. granulated sugar
- 16 ounces mascarpone
- 1/2 cup nutella
- 2 cups heavy cream
- 1 tsp. vanilla extract
- 3/4 cup powdered sugar
- 4 Tbsp. Frangelico
- cocoa powder for dusting
- Mix warm espresso, Frangelico and sugar together. Set aside
- Whip egg yolks and granulated sugar on medium speed using a hand mixer till they get some volume and get pale in color. This will take about 5 minutes.
- Add the mascarpone and mix just till combined.
- Add in the Nutella and mix till combined.
- In separate bowl, whip heavy cream with powdered sugar and vanilla. When mixture starts to get stiff, add in Frangelico 1 Tbsp. at a time. Continue to whip till stiff.
- Gently fold the Frangelico whipped cream into the mascarpone mixture.
- Dip 1 ladyfinger at a time into the espresso soaking syrup and arrange in neat rows till the dish is covered.
- Spread half the tiramisu filling on top smoothing out with a spatula.
- Repeat with the second layer of ladyfingers, arranging them in the opposite direction.
- Spread remaining tiramisu filling on top and smooth out.
- Cover dish with plastic wrap and refrigerate a minimum of 4 hours, preferably over night.
- Dust with cocoa powder before serving.