Tiramisu has become a bit of a tradition with our family specially around Christmas, we ended up making it 2-3 times when my kids were teenagers and a very boozy one at that! This elegant Italian dessert is decadent, creamy, coffee-drenched and extra special if you make it a little boozy(highly recommended) haha!
Savoiardi or ladyfinger are the special cookies used in Tiramisu. These cookies are briefly soaked in freshly brewed espresso, then layered between whipped cream-mascarpone and finished with a generous dusting of cocoa powder. This raw egg free, no bake recipe is super easy to make and very forgiving.
Traditional recipe also calls for coffee liqueur or brandy, which is absolutely recommended, however, I choose to leave out to keep it universally appealing. If consuming raw eggs is something you’re concerned about, you’ll be glad to know this recipe is free of raw eggs. However I do recommend you check the label on the cookies as some brands may contain eggs, so please check ingredients list on the package for allergies.
And remember the layers don’t have to be perfectly sliced, though I have to say I love those iconic layers of fluffy cream, coffee soaked cookies and cacao dusting, I promise your tiramisu will still be absolutely decadent and delicious sliced any which way!
Ingredients For Tiramisu
- Heavy cream: Chill heavy cream for the best whipped cream texture
- Mascarpone cheese: Italian mascarpone is thick rich and perfect for this recipe alternatively cream cheese works well and easier to find.
- Powdered sugar: The cookies are already sweet, we’ll need a little to sweeten the cream for balance.
- Vanilla extract: for extra flavor.
- Espresso: You don’t need any fancy espresso machine for this recipe. Simply use instant coffee or instant espresso. You’ll need fresh strong brewed coffee at room temp or chilled.
- Savoiardi cookies: You can find these cookies in the cookie isle of regular grocery stores alternatively look for ladyfingers.
- Cocoa powder for dusting.
Tips for making Tiramisu:
- You don’t need espresso pulled from a fancy espresso machine for this recipe. Instant coffee works the best. I like instant espresso, its strong and has good robust flavor.
- Savoiardi cookies are a bit of a speciality, look for ladyfingers in the cookie isle of a grocery store. Chances of finding these cookies are better around the Christmas holidays.
- Make sure both the whipped cream and the mascarpone are chilled, this is very important to have the best texture.
- If its hard to find Mascarpone cheese, cream cheese works very well. Make sure its chilled cold before whipping it. Please do not use light or fat free, it’s not the same.
- Don’t be in a hurry to slice the tiramisu right away. The dessert needs to be chilled at least 4 hours and best overnight or more for it to set. Chilling longer helps to slice clean and the cookies get a chance to absorb the coffee and cream to set well.
- Adding a couple-a few spoons of brandy or coffee liqueur enhances the flavor of the coffee, but this is optional.
Easy Tiramisu
Ingredients
- 2 cups very strong coffee, cooled 2-3 tbsps instant coffee stirred into 2 cups room temperature water.
- 1 package **Savoiardi or Ladyfingers cookies, about 7-8 oz check package for egg allergy
- 8 oz container mascarpone cheese kept chilled in the fridge until ready to prepare
- 1¼ cup heavy whipping cream kept chilled in the fridge until ready to prepare
- ¼ cup powdered sugar add 2 tbsp more if you like it a little sweeter.
- 1 tsp vanilla extract
- 2 tbsp cacao powder
- 2-3 tbsp coffee liquer like Kahlua
Instructions
- In a stand mixer, or a hand-held electric mixer or by hand, whip the cold heavy cream until stiff peaks start to form.
- Fold the powdered sugar and the vanilla. Add the mascarpone cheese and continue to run the mixer on low until creamy, everything comes together and stiff peaks start to form. STOP at this point or very quickly it turns to butter.
- Dip each ladyfinger briefly into the cool coffee, taking care not to over soak them. Line a 9×9″ square baking dish with a single layer of coffee soaked ladyfingers.
- Spread half of the whipped cream mixture over the ladyfingers. Repeat the coffee dipping process with the remaining ladyfingers to form another layer.
- Spread the remaining whipped cream mixture. Chill the finished tiramisu for at least 4 hours or best overnight for the cookies to absorb all the flavor and everything firms up nicely. Dust with a thin layer of cocoa powder before serving. Enjoy!
Leave a Reply