Tiramisu….. the most popular Italian creamy dessert… a dessert that never lasts long in my house, is my all-time favorite. Moreover today’s recipe takes no time at all to make, can be prepared in advance and takes even lesser time to eat! The original recipe generally uses raw eggs but today’s recipe is eggless. And what I like about this dessert is that it’s not too rich and heavy and it gives you a tantalizing flavor of mocha, cream and a teeny weeny hint of liquor and chocolate…
Serves 6 to 8
So let me stop babbling on how heavenly this dessert is and move on to the recipe and make you realize why my love affair with Tiramisu still continues!!
Serves 6 to 8
Recipe is adapted from here
3/4 cup heavy cream
1 cup (8 oz) mascarpone cheese
2 tsp vanilla extract
6 TBS powdered sugar
1 ½ cup strong cold coffee and 2 tablespoon of kahula or liquor of your choice
26-30 savoiardi biscuits
1/4 cup unsweetened cocoa powder
1. Whip heavy cream in a bowl until stiff peaks are formed. Refrigerate this bowl of whipped cream until needed.
2. In a separate bowl beat the mascarpone cheese until smooth and add the powdered sugar, vanilla extract and beat well till its smooth
3. Fold mascarpone mixture to the whipped cream with a rubber spatula until no white streaks remain.
4. One by one dip and quickly roll the savoiardi biscuits in coffee mixture and place in your dish, breaking or trimming biscuits to fit in the dish. Please make sure you don’t dip the biscuits in the coffee mixture for too long else it will get mushy. Arrange the soaked biscuits in a single layer on the bottom of your dish.
5. Spread a portion of the mascarpone cheese over the soaked biscuits and smoothen it out and sprinkle cocoa powder through a fine mesh sieve over the cheese mixture.
6. For another layer of biscuits and cream repeat step 4 and 5.
7. Cover with a plastic wrap and chill for a few hours or overnight. Dust some more cocoa powder before you serve.
· This dessert must be served cold
· You can skip the liquor if you want.
· You can even grate chocolate over the cocoa powder.
· Make sure the mascarpone cheese is in room temperature before you beat it.
All pictures are clicked by me