Tiramisu in Italian translates to “pick me up or cheer me up” which is exactly how I feel whenever I eat this decadent dessert. Though the original Tiramisu recipe includes layers of ladyfingers dipped in coffee and layered with a whipped mascarpone cheese filling, I have taken this Italian favorite in a new direction.
Tiramisu Kahlua Pudding with Fresh Berries is the perfect answer to the “What should I make for dessert?” question when you need something simple enough to make in a pinch, yet beautiful enough to impress any dessert loving fan.
This make ahead dessert is a great option for both small and large gatherings because you can make it up to a day or two in advance. I like to double the batch and keep the jars in my refrigerator so my family can enjoy them for a few days. If you are preparing the tiramisu pudding for a gathering and plan on making them more than a day in advance, I recommend topping the pudding with your favorite fresh berries just before serving. The kids can enjoy this dessert too! Just omit the Kahlua, maybe add a drizzle of chocolate syrup, and you’re good to go.
Buon appetito!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 3/4 cup heavy cream
- 4 large egg yolks
- 4 tablespoons water
- 6 tablespoons granulated sugar
- 1 teaspoon vanillla extract
- 8 ounces mascarpone cheese
- 1.5 ounces Kahlua coffee liquer
- 12 large berries, chopped
Ingredients
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- Using a hand beater, beat the heavy cream in a small bowl approximately 2 minutes or until it forms a light creamy texture. Do not over beat it. Transfer the bowl to the refrigerator while you prepare the remaining ingredients.
- In a separate bowl, beat the eggs, water, and sugar until blended. Fill the bottom pan of a double boiler or a pot that allows the bowl to sit on its rim with 1-inch of water and bring to a boil on high heat. Place the top pot with the egg mixture on to the bottom pot of boiling water and lower the heat to medium. Whisk the eggs until they become creamy and light yellow (approximately 5-6 minutes depending on your stovetop). When the mixture reaches 165° remove the top pot from the heat and set aside.
- Whisk the mascarpone cheese into the egg mixture until blended and creamy. Stir in the vanilla extract.
- Remove the cream mixture from the refrigerator and whisk into the egg mixture until smooth and creamy. Finish by whisking in the Kahlua until blended. Omit the Kahlua for a non-alcoholic dessert.
- Separate the pudding into 8 individual small glass cups or bowls. Transfer to the refrigerator for 30 minutes or until ready to serve. Just before serving, top the pudding with fresh berries and serve immediately.
Note:
The pudding will keep well in the refrigerator for 2-3 days.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com