Tiramisu is a popular no-bake Italian dessert. A Layer of ladyfingers dipped in espresso topped with a layer of velvety mascarpone cream and finally dusted with cocoa powder. This Tiramisu recipe is kid-friendly, there is no alcohol and the eggs are cooked on double boiler until safe to consume. I promise that you will enjoy this delight!
What is Tiramisu
Tiramisu is an Italian word, and it means “Pick me up” or “Cheer me up.” but it is also a dessert consisting of ladyfingers, mascarpone cheese, eggs, sugar, and cream. On the internet, you will come across many recipes for tiramisu, but the main ingredients stay the same in every recipe.
The recipe I’m sharing today is for Chef Dennis from the blog “Ask Chef Dennis”! Recipes from Chef Dennis’s blog do not need any modifications. The recipes are always on point. Therefore, I didn’t make changes in this tiramisu recipe except I have omitted the alcohol and did not add it to the espresso because my family and I do not consume it, I have used half the ingredients in the original recipe, to make a smaller portion.
Ingredients for making Tiramisu
You will be surprised how few ingredients can create a sophisticated and mind-blowing delicacy!
Ladyfingers or in Italian savoiardi, are dry and egg-based biscuits.
Mascarpone cheese is an Italian cream cheese; it is different in taste than your regular cream cheese.
Whipping cream. Do not mistake it with cooking cream. Cooking cream does not whip.
Unsweetened cocoa powder.
How to make tiramisu
Make sure that you have all the ingredients ready before you start making this tiramisu recipe. It is best to keep the whipping cream in the fridge until you are ready to whip it but bring out the mascarpone cheese a few minutes earlier before mixing it with the egg yolks to make the mixing faster.
Prepare the espresso and keep it aside. You will not dip the ladyfingers in the espresso while it is hot, that will make the ladyfingers mushy, and the tiramisu will not firm properly.
Make sure you have enough ladyfingers to cover the bottom of the pan you are using and enough to cover the cream layer.
In a bowl add the egg yolks and sugar, beat for three minutes and then place it over a double boiler to cook the eggs for few minutes on low heat. Keep the mixture aside to cool.
Add the mascarpone cheese and vanilla to the egg mixture and beat until smooth.
Whip the cream until stiff peak. Start beating at low speed and increase gradually every few minutes.
Fold the egg yolk and mascarpone mixture into the whipped cream.
Dip the ladyfingers in the espresso and place it at the bottom of the pan. Top the ladyfinger layer with a layer of mascarpone cream, repeat this step one more time.
Refrigerate the tiramisu for up to six hours and dust with cocoa powder before serving.
How to store tiramisu
Always refrigerate tiramisu and keep it covered. Tiramisu will get soggy if left in the fridge for more than two days. I don’t know anyone who can keep tiramisu for two days. Usually, it is gone the same day or the next!
More recipes you’ll love:
- 3 large egg yolks
- ½ cup of sugar
- ½ cup + 2 tablespoon mascarpone cheese
- 1 cup whipping cream
- 1 teaspoon vanilla
- 1 tablespoon sugar to add to the whipping cream optional
- 2 ½ cup cold espresso
- 17 Italian ladyfingers
- 3 tablespoon unsweetened cocoa powder for dusting
- In a bowl, beat the egg yolks then add the sugar and beat for two to three minutes.
- Place the bowl over a double boiler and continue whisking for 10 minutes on low heat.
- The egg and sugar mixture should get lighter in color, and now it is called sabayon. Remove the sabayon from the heat and let it come to room temperature.
- Add to the previous mixture, mascarpone cheese, and vanilla. Beat the ingredients until combined.
- In a different bowl (it’s better to leave the mixing bowl in the fridge for 15 minutes before using it.) pour the cream and beat until stiff peaks. In this step you can add one tablespoon sugar, it is optional!
- Add half the whipped cream to the previous egg mixture and fold using a spatula. Add the other half and continue folding until combined. Do not overfold.
- Dip the ladyfingers in the coffee for a second or two, do not soak the ladyfingers or the tiramisu will collapse.
- Arrange the dipped ladyfingers at the bottom of a 7-inch baking pan.
- Spoon half the mascarpone mixture over the arranged ladyfingers. Spread the mixture evenly using a spatula or spoon.
- Repeat the previous step by arranging another layer of dipped ladyfinger and topping it with tiramisu cream.
- Cover and refrigerate for up to six hours.
- Dust the tiramisu with cocoa powder before serving.
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