Learn to make Tiramisu the easy way. Try my simple, quick and eggless recipe; and make this classic Italian dessert at home in no time.
Everyone loves a good Tiramisu, this I discovered when I asked my readers a few days back what they want me to me to make next. I got a lot of no-bake dessert and cookie requests among others requests but the winner was Tiramisu. Which is why I thought it was time I made it! This rich and luscious Italian dessert is so easy to make, and I’m making it easier by not adding eggs and skipping a couple of steps in the process.
Every Tiramisu has two layers, one is the creamy layer which is also called the custard and the other is the biscuit layer made with Italian ladyfingers (a kind of biscuit). In a traditional Tiramisu the creamy layer is made by mixing mascarpone cheese with eggs, but I’m not a huge fan of raw eggs in my desserts which is why I’m doing this version version instead – without eggs! The only change here is in the process of making the custard layer, I’m making it with mascarpone and whipped cream. Whipped cream provides a structure to the dessert which why I love adding it to desserts, it holds it together and gives it air. My whipping cream comes sweetened which is why I don’t add any additional sweetener but if yours doesn’t, you might wanna add 1/4 cup to 1/3 cup of icing sugar to it.
To assemble the dessert you should have a large baking dish, preferably a rectangular one. But you can break the ladyfingers in smaller pieces and arrange in glasses as well. It’s particularly great when you have guests coming over and you want to serve individual desserts without all that fuss. You have to start by arranging the biscuit layer first, for that you need to dip the ladyfingers in a mixture of espresso and coffee liquor, and line it in a dish. Top it up with the creamy layer; repeat the biscuit and creamy layer once and sprinkle cocoa powder right before serving. Refrigerate for a minimum of 2 hours and serve! Can it get any easier than this?
- Mascarpone Cheese, 250 grams
- Whipping Cream, 1 cup
- Icing Sugar, ⅓ cup
- Italian Ladyfingers, 1 large packet (depending upon the dish size; I used about 20-30 pieces)
- Baileys, ⅓ cup
- Espresso Shots, 2
- Water, 1 cup
- Cocoa Powder, for dusting
- In a bowl, whisk mascarpone cheese for a couple of minutes until it's light and slightly fluffy. Add in the icing sugar and whisk until combined. Keep aside to be used later.
- In a separate bowl, whisk the whipping cream until stiff peaks form. This will take about 5-8 minutes depending upon how the weather is. If the weather is hot, make sure you keep a bowl full of ice cubes under the whipping cream bowl so that it keeps it cold throughout.
- Fold the whipping cream in the mascarpone little by little until both are properly combined. Do not be too hard or you might end up knocking the air out.
- Refrigerate it while you prepare the rest of the elements.
- In a bowl, mix baileys and espresso shots. Add a cup of water to it so that its enough to dip all the ladyfingers in it.
- Next, in a large baking dish (preferably rectangle), start arranging the layers. To start off, arrange all your elements on a table - lady fingers, the coffee mix and the mascarpone mix.
- Dip a ladyfinger in the coffee mix, flip it and dip the other side and arrange it on the baking dish. Start with one corner, and repeat until the entire baking dish is covered with ladyfingers.
- Top with a generous layer of the mascarpone mix. Spread it evenly all over the biscuit layer.
- Repeat the biscuit layer, and top it with the mascarpone layer again. Cover and refrigerate for a minimum of 2 hours.
- Dust the top with cocoa powder right before serving.
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