Tiramisu is the dessert dish that I usually bring to family gatherings because I can make it a day ahead, it can feed a crowd, it takes 10 minutes to prepare, uses only 6 ingredients and is super economical. What’s not to love?
Additionally it is really easy to change up. If you are looking for an alcohol free version just sub extra coffee instead of liqueur. If you are a chocolate lover sub cocoa for grated chocolate on top. You can also play around with the liqueur you use, I have swapped coffee liqueur for Frangelico (hazelnut liqueur) before created a delicious coffee/ hazelnut Tiramisu.
This is not a traditional Tiramisu recipe in that it does not use any eggs. (In a traditional Tiramisu eggs are whisked with sugar and mixed with mascarpone). Although not traditional every time I make this my Italian Nonna is the one who always takes the leftovers home with her.
Instead of using eggs in this recipe the biscuits are dunked in coffee and liqueur and then layered with a simple cream and mascarpone mixture. The result is you use less sugar in fact none (aside from what is on the savoiardi biscuits and in the liqueur). This means you end up with a less sweet, slightly tangy and a little bitter Tiramisu (perfect for those like me who don’t enjoy overly sweet desserts). However if you do have a sweet tooth simply add a couple of tablespoons of sugar to your espresso and voilà you will have a sweet Tiramisu.
Texture is really important when making a Tiramisu as is the ratio of cream to biscuit so make sure you only dip your savoiardi in your coffee liqueur mixture for a few seconds on each side. Any longer and you will end up with a soggy and watery Tiramisu (you need the savoiardi to soften but still maintain its texture). Additionally your cream layer should only be about 1 – 1.5 cm thick, so that you get the perfect mouthful of cream, mascarpone, coffee liqueur and sponge.
Tiramisu (no eggs)
Equipment
- 1 Deep baking dish
- 1 Large mixing bowl
- 1 Bowl
Ingredients
- 1½ cups Cream (Single)
- 500 grams Mascarpone
- 2 cups Espresso coffee
- 1 cup Coffee Liqueur
- 1 packet Savoiardi biscuits (48 individual savoiardi )
- 1 tbsp Cocoa
Instructions
- Place cream in a large mixing bowl and beat with electric beaters until soft peaks form.
- Add mascarpone to the whipped cream and mix on low until just combined (only a couple of seconds) and then set mascarpone cream aside.
- In a shallow bowl or small baking dish pour in espresso coffee and coffee liqueur and stir with a spoon to combine.
- Dip each savoiardi biscuit into the coffee mixture for 3 to 4 seconds on each side and then place on one layer in a deep baking dish.
- Once you have created a single layer of savoiardi soaked in coffee, spread a thin layer of mascarpone on top.
- Repeat with a second layer of savoiardi dipped in coffee mixture and then a layer of cream.
- Refrigerate overnight or for a minimum or 4 hours.
- When you are ready to serve gently sprinkle cocoa on top.
Video
Notes
- For a sweeter Tiramisu add a couple of table spoons of sugar when you make your espresso coffee.
- If cocoa is too bitter for you replace it by shaving your favourite chocolate on top of the Tiramisu (Sometimes I crumble a Cadbury’s Flake on top).
- For an alcohol free version replace the coffee liqueur with an additional cup of espresso coffee.
- You can supplement coffee liqueur for other liqueurs such as Frangelico for a hit of hazelnut.