Tiramisu Pan Size: What's Best?

Tiramisu is a classic Italian no-bake dessert that is surprisingly easy to make at home. The size of the pan you will need depends on how many people you are serving. For a small batch that serves about six people, a loaf pan can be used. For a larger group, a 9x13-inch pan is recommended, but an 8x8-inch pan will also work. If you are looking to make a single layer of tiramisu, a 6-inch round pan can be used.

Ladyfingers: the type of biscuit used as a base

Ladyfingers, also known as Savoiardi in Italian, are a type of sweet, dry, finger-shaped sponge cake or cookie. They are a key ingredient in many desserts, including trifles and tiramisu. When layered underneath cream, ladyfingers take on a moist, cake-like texture.

Ladyfingers can be found in most large grocery stores, Italian markets, or online. They can also be made from scratch, with many recipes available on the internet. When making tiramisu, it is important to only briefly dip the ladyfingers in the coffee mixture for about one second, as any longer and they may become soggy.

Espresso: the type of coffee used to soak the ladyfingers

Espresso is the type of coffee used to soak the ladyfingers in a tiramisu. The ladyfingers are also known as Savoiardi in Italian. They are super dry in the packet, but once they are quickly soaked in espresso and layered into the tiramisu, they turn into an amazing sponge that holds its shape very well.

You can make the espresso with your aeropress, or you can pull a few shots of espresso or make some nespresso and water it down. You can also make a strong filter coffee. If you don't have access to any of these options, you can always get the espresso from a local coffee shop.

When assembling the tiramisu, you should only dip the ladyfingers into the espresso mixture very briefly (about one second). They will absorb more liquid as the tiramisu sits and the filling sets. If you leave them in the mixture for too long, they will become soggy.

Mascarpone: the creamy Italian cheese used in the filling

Mascarpone is a key ingredient in tiramisu, a classic Italian no-bake dessert. It is a type of Italian cheese, similar to cream cheese but made with whole cream instead of milk, giving it a rich, creamy texture.

The creamy mascarpone filling is made by combining egg yolks and sugar in a double boiler (or a metal mixer bowl over simmering water) and whisking until the mixture turns pale yellow and grows in volume. This mixture is then cooled and gently folded together with the mascarpone cheese. Separately, heavy whipping cream is whipped until it forms stiff peaks, and this is then gently folded into the mascarpone/egg mixture. The result is a sweet, silky, and slightly boozy filling that is layered with espresso-soaked ladyfingers and dusted with cocoa powder.

Mascarpone is considered a crucial ingredient in tiramisu, and while it can be substituted with cream cheese in a pinch, it is not recommended as it will alter the traditional flavour of the dessert.

Cocoa powder: dusted on top of the dessert

The cocoa powder dusted on top of the dessert is a classic finishing touch to tiramisu. It adds a strong chocolate flavour and a dash of bitterness to complement the sweet cream. It also helps to bind moisture from the coffee syrup and keeps the moisture content of the ladyfingers in check.

When dusting the cocoa powder on top of the tiramisu, it is important to be generous. The top of the dessert should be completely covered. A fine-mesh strainer can be used for dusting. For a decorative touch, a length of butcher's twine can be laid on top of the dessert in swirls or other patterns before dusting with cocoa powder. The twine is then carefully removed to reveal the pattern.

The cocoa powder can be dusted before refrigerating the tiramisu, but some sources suggest dusting it only a few hours before serving to prevent the top from becoming wet.

Alcohol: the type of alcohol used to soak the ladyfingers

Alcohol is an important ingredient in tiramisu, and the type used can vary depending on preference and availability. The alcohol is used to soak the ladyfingers, enhancing the dessert's flavour and adding a slight warmth at the back of the throat.

The traditional choice of alcohol for tiramisu is Marsala wine, a fortified wine from Sicily with a caramel-y flavour and notes of apricot, vanilla, and tamarind. Other options include dark rum, coffee liqueur (such as Kahlua), brandy, amaretto, Irish cream, or hazelnut liqueur. These alternatives will give the dessert a slightly different twist while still providing the desired boozy element.

For those who prefer their tiramisu less boozy, it is possible to reduce the amount of alcohol used or substitute it with non-alcoholic alternatives. Strong coffee, grape juice mixed with vinegar, non-alcoholic vanilla bakery emulsion, or even just additional espresso can be used to replace the alcohol without compromising too much on flavour.

Regardless of the type of alcohol chosen, it is important to be mindful of the effects of consuming alcohol-infused desserts. While the alcohol content in tiramisu is typically low, it can still have a slight intoxicating effect, especially if consumed in large quantities.

Frequently asked questions