In Italian, tiramisù literally translates to “pick me up” or “cheer me up”. So whenever you are feeling blue, just whip up a “tiramisu”. It is simple and easy to make at home. Perfect when personalized and adapted to the flavour of one’s choice. This classic no-bake sweet treat is prepared with Italian crisp ladyfingers called savoiardi. These cookies are dipped in espresso or coffee, layered with a whipped mixture, refrigerated to set and then, topped with a dust of cocoa or chocolate. Originally, tiramisu is made round in shape, over time assembled in rectangular and square pans even in different shaped glasses. Popular globally, there are many variations with fruits, lemon, chocolate, yogurt, ice cream, gelato, spiced tea (chai) and even coconut. Served cold at the end of the meal, this iconic dessert is rich, creamy, enriched with mascarpone cheese and incredibly delicious.
An eggless tiramisu is very easy to make without the worries of using raw eggs or cooking them into a custard. Some have experienced stiffly beaten egg whites to weep from the dessert after it is refrigerated for a couple of days. Traditionally, marsala wine from Sicily is used for an authentic taste, which can be replaced with rum, brandy, coffee liqueur or almond liqueur. Mascarpone is a soft Italian acid-set cream cheese with a high fat content. There are different substitutes listed online for mascarpone cheese. Did you know that World Tiramisu Day is celebrated on March 21st to celebrate the arrival of spring and as an homage to the restorative, renewing characteristics of the dessert?
An eggless tiramisu is very easy to make without the worries of using raw eggs or cooking them into a custard. Some have experienced stiffly beaten egg whites to weep from the dessert after it is refrigerated for a couple of days. Traditionally, marsala wine from Sicily is used for an authentic taste, which can be replaced with rum, brandy, coffee liqueur or almond liqueur. Mascarpone is a soft Italian acid-set cream cheese with a high fat content. There are different substitutes listed online for mascarpone cheese. Did you know that World Tiramisu Day is celebrated on March 21st to celebrate the arrival of spring and as an homage to the restorative, renewing characteristics of the dessert?
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Easy & Delicious Eggless Tiramisu
(Serves 10 to 12)
Ingredients:
400 grams ladyfingers (savoiardi)
2 cups espresso or strong coffee (room temperature)
2 cups whipping cream
475 grams mascarpone cheese
3/4 cup confectioners sugar (icing)
1 teaspoon vanilla extract
4 tablespoons marsala wine
1 tablespoon hot chocolate or unsweetened cocoa powder for dusting
Method:
Boil 2 cups of water and stir in 2 tablespoons of instant coffee. Dissolve well, remove from heat and allow to cool. Transfer into a wide bowl and refrigerate to cool for 30 minutes.
Simultaneously, chill the mixing bowl with the whisk or beaters for 30 minutes in the freezer. Also, keep the mascarpone cheese out on the kitchen counter to soften.
In a separate bowl, beat the mascarpone cheese with the marsala wine and vanilla extract until smooth and creamy. Set aside.
Remove the mixing bowl from the freezer and beat the whipping cream. Once soft peaks start to form, add the sugar and continue to beat until stiff. Do not overbeat. With a spatula, fold in the mascarpone cheese mixture until well combined. Keep aside.
Assembling:
Any shaped pan can be used, but I have assembled the dessert in a 13-inch x 9-inch x 2-inch rectangular glass baking dish. The cookies fitted perfectly in two rows.
Dip each ladyfinger into the coffee first sugar side down then, the smooth side just for a second or two. Shake off excess coffee and place ladyfinger sugar side up into the dish. Continue the same with rest of the cookies ensuring not to soak them for too long or getting extra coffee onto the dish. Place them close to one another to form the bottom layer.
Spread half of the creamy mixture on top of this layer.
Repeat a second layer of ladyfingers as above over the cheese mixture. Cover these cookies with the remaining creamy mixture. Use a spatula to spread out evenly. Make a design on top of the creamy layer with the tines of a fork.
Cover dish with a plastic wrap and refrigerate to set for at least 6 to 8 hours or overnight.
When ready to serve, use a tea strainer to sprinkle chocolate or cocoa powder all over on top of the dessert.
Cut into pieces and serve chilled. Wipe the knife after each cut for a smooth finish.
Note:
(Serves 10 to 12)
Ingredients:
400 grams ladyfingers (savoiardi)
2 cups espresso or strong coffee (room temperature)
2 cups whipping cream
475 grams mascarpone cheese
3/4 cup confectioners sugar (icing)
1 teaspoon vanilla extract
4 tablespoons marsala wine
1 tablespoon hot chocolate or unsweetened cocoa powder for dusting
Method:
Boil 2 cups of water and stir in 2 tablespoons of instant coffee. Dissolve well, remove from heat and allow to cool. Transfer into a wide bowl and refrigerate to cool for 30 minutes.
Simultaneously, chill the mixing bowl with the whisk or beaters for 30 minutes in the freezer. Also, keep the mascarpone cheese out on the kitchen counter to soften.
In a separate bowl, beat the mascarpone cheese with the marsala wine and vanilla extract until smooth and creamy. Set aside.
Remove the mixing bowl from the freezer and beat the whipping cream. Once soft peaks start to form, add the sugar and continue to beat until stiff. Do not overbeat. With a spatula, fold in the mascarpone cheese mixture until well combined. Keep aside.
Assembling:
Any shaped pan can be used, but I have assembled the dessert in a 13-inch x 9-inch x 2-inch rectangular glass baking dish. The cookies fitted perfectly in two rows.
Dip each ladyfinger into the coffee first sugar side down then, the smooth side just for a second or two. Shake off excess coffee and place ladyfinger sugar side up into the dish. Continue the same with rest of the cookies ensuring not to soak them for too long or getting extra coffee onto the dish. Place them close to one another to form the bottom layer.
Spread half of the creamy mixture on top of this layer.
Repeat a second layer of ladyfingers as above over the cheese mixture. Cover these cookies with the remaining creamy mixture. Use a spatula to spread out evenly. Make a design on top of the creamy layer with the tines of a fork.
Cover dish with a plastic wrap and refrigerate to set for at least 6 to 8 hours or overnight.
When ready to serve, use a tea strainer to sprinkle chocolate or cocoa powder all over on top of the dessert.
Cut into pieces and serve chilled. Wipe the knife after each cut for a smooth finish.
Note:
- For substitutes, please read the write-up above the pictures.
- Whipping cream has 35% fat content.
- Tiramisu was dusted with hot chocolate powder.
