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?
- 1 cup Mascarpone cheese at room temperature
- 1 cup cream, which is then whipped to soft peaks
- 1 cup sweetened condensed milk
- 2 teaspoons vanilla essence
- 1 cup strong black coffee room temperature
- 24-28 biscuits Savoiardi, sponge biscuits
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coffee or almond syrup optional
- 1/4 cup shavings of dark chocoalte
In a large bowl, whisk the mascarpone till smooth and creamy. Add the condensed milk and the vanilla essence. Fold the whipped cream into the mascarpone mixture.
Pour the coffee in a shallow bowl, and mix in the syrup (if using). Dip a savoiardi very briefly in the coffee and line the bottom of an 8-inch square glass dish. Continue with half the packet of savoiardi to make the first layer. Top with a ladelful or two of the mascarpone mixture, and cover with a sprinkling of cocoa powder using a small tea strainer. On top of this layer, repeat the process of dipping each savoiardi in the coffee mixture and forming a second layer which is also layered with mascarpone mixture and sprinkled with more cocoa powder.
Cover and refrigerate for at least 6 hours. Before serving, sprinkle chocolate shavings on top.