Tiramisu

Tiramisu Coffee-soaked lady fingers, sweet and creamy mascarpone (no raw eggs!), and chocolate powder sprinkled on top make up this delectable and incredibly simple tiramisu recipe. It can be prepared ahead of time and doesn’t need to be baked!

A simple dessert that requires no baking is loved by all. That is among this tiramisu recipe’s best features. I also adore Butterscotch Cereal Bars and No Bake Peanut Butter Pretzel Bars if you’re looking for a quick no-bake dessert.

I’ve been trying this recipe for a while, and I’m ashamed to say that I’ve made so many tiramisu over the testing period (I practically bought out every package of Savoiardi lady fingers at two different places!). However, I wanted to determine the best course of action.

By “right approach,” I mean providing a traditional tiramisu recipe. For those who are unfamiliar, tiramisu is a well-known Italian dessert that is composed of mascarpone cheese, coffee, liqueur, lady fingers (or spong ecake), and chocolate powder. Should I start from scratch to construct the lady’s fingers? Is it important? More importantly, should I use raw eggs when making it?

What makes my recipe different:

Raw eggs are not used in my tiramisu. There is no flavor compromise, and it’s the simplest tiramisu recipe to prepare.

In traditional tiramisu, raw whipped egg whites, mascarpone, and sugar are mixed with raw egg yolks. I’ve tried that approach, but I assumed the uncooked eggs would turn folks off.

Then, as is so typical in many contemporary recipes (the Pioneer Woman has a terrific recipe!), I tried gently cooking the eggs and sugar in a double boiler before adding them to the mascarpone. Getting the desired thick and creamy mascarpone layer proved to be challenging.

Because I like the taste and texture of fresh whipped cream, I finally made the decision to replace the egg whites. The outcome is tasty and simple! It’s going to be fantastic!

Ingredients you’ll need:

• Ladyfingers:You could make them from scratch, but I buy them.
• Mascarpone:Mascarpone is essential to a tiramisu, but if you can’t live without it, you may use cream cheese instead.
• Coffee:Espresso is what I use.
• Heavy Whipped cream
• Granulated Sugar
• Vanilla extract: alternatively use fake vanilla instead.
• Cocoa powder: for topping with dust

How to make Tiramisu:

• Mix creamy filling. Until stiff peaks form, beat together the mascarpone, cream, sugar, and vanilla.
• Dip lady fingers. Add the espresso and liqueur (if using) to a shallow basin, then quickly dip the lady fingers on both sides without letting them soak.
• Layer mascarpone. Cover the lady fingers with a smooth layer of the mascarpone/whipped cream mixture.
• Repeat. Add another layer of the cheese mixture and another layer of lady fingers that have been dipped in coffee and liqueur. Sprinkle with chocolate powder.

What kind of alcohol is used in tiramisu?

You may make tiramisu with or without alcohol. This recipe asks for coffee-flavored liqueur because I like how it brings out the coffee flavor. If you don’t have any alcohol, you can use dark rum, brandy, or marsala wine instead. If you don’t have any alcohol, you can use coffee or decaf espresso instead.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

Making tiramisu ahead of time allows the flavors to meld, making it even better! You can store it in the fridge for two to three days.

Completely freeze, but avoid dusting with cocoa powder. For up to three months, cover tightly with plastic wrap, tinfoil, and then freeze. Before serving, sprinkle with cocoa powder after letting it thaw overnight in the fridge.