Easy to make, this delicious Tiramisú recipe, has no raw eggs and is kid friendly.
Tiramisú means ‘pick me up’ and dates possibly from the 1960’s. Similar to the Zuppa Inglese (like the English trifle), this popular Italian dessert is made in layers creating a wonderful depth of flavours. The sweetened mascarpone, coffee, almond syrup, and chocolate come together beautifully while the savoiardi balances the texture perfectly.
While most tiramisú recipes contain raw eggs, this version is lighter and easier to digest, making a better ending to a meal, rather than the heavier version using egg yolks.
Savoiardi (Italian sponge fingers, or Ladysfingers), are most commonly used, but you could substitute with slices of panettone or madeleines. However, I find that savoiardi (being quite dry) soak up more coffee mixture, so the flavours blend beautifully and the dessert remains light.
A great tip to quickly whip the cream, is to start with cold cream, and chill the bowl (better to use a metal one) and whisks before-hand for approximately 15 minutes.
Take care to only dip the savoiardi very briefly in the coffee as any longer than a second will cause it to dissolve. I buy a packet of 24 savoiardi and use half the packet for the first layer and the rest for the second layering. It is best to just make two layers as any more might make the tiramisú difficult to slice.
This can either be made in a glass baking dish or in individual glasses to show the different layers.
The tiramisú will need time for the coffee mixture to soak through the savoiardi and for the flavours to come together, so refrigerate for at least 6 hours or overnight and enjoy it chilled.
How do you like your tiramisú?