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Tiramisu is a coffee-flavored Italian dessert. It is called no bake dessert. The cake is usually eaten cold. Tiramisu means “cheer me up”. It is made up of savoiardi dipped in coffee, layered with whipping cream, egg, sugar and cheese flavored with cacao. This dessert originated from Veneto, Italy.
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This classic Tiramisu recipe is alcohol free.
Quicky come up to the recipe,
Yield – 6 servings
Timing – 10 min
Prep time – 25 min
Total- 35 min
Ingredients:
Ladyfingers or Savoiardi – 200 gm, (finger-shaped cookies)
Heavy whipping cream – 200 gm
Mascarpone – 250 gm, (cream cheese)
Egg yolk – 3 nos.
Vanilla essence – ½ tsp
Instant Coffee – 1 tbsp
Water – as required, lukewarm
Sugar – 3-4 tbsp
Unsweetened Cacao powder for dusting
Method-
Make the coffee syrup- 1st step
Pour lukewarm water into a bowl. Add coffee then, dissolve it, keep aside.
Make the cream- 2nd step
Take another heat-proof bowl, place egg yolk, sugar and set over the pot with simmering water or Bain Marie. Start whisking constantly, until the sugar is dissolved and smooth. Make sure we don’t need scrambled eggs so; you need to constantly be whisking it. After that, remove the bowl from heat and let it cool at room temperature.
Add the mascarpone, vanilla essence, and whisk until it gets smooth texture.
Make whipping cream- 3rd step
In a separate bowl whip cold heavy cream to soft peaks. By cutting and folding method add whipped cream into the mascarpone mixture. Then add all mixture into the whipped cream and mix gently to incorporate. Set it aside.
Assemble all the above ingredients step by step
Dip each ladyfinger into the coffee water for a second. Place quickly at the bottom of a dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream over the top.
Refrigerate for at least 8 hrs. or overnight. Just before serving, dust the top surface with cacao powder.
Note- Instead of heavy whipping cream you can use 3-4 egg whites. Beat it until stiff peaks, then fold it with mascarpone mixture and follow the methods above. This is the way of traditional Italian Tiramisu. But I don’t like the raw form of eggs so, I used whipped cream. But again, it's up to your choice. And while whipping time be careful- don’t mix too long or you’ll get buttery texture.
You can also add a little drop of liquor.
Storing method: This kind of cheesecake is too delicate so, keep it for a maximum of 2 days.
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