Watch the video for this recipe:
Nothing goes better in a hot summer day than a chilled dessert. Tiramisu is one of these irresistible desserts that is so easily to put together and requires no cooking. It is rich and fluffy, literally melts in your mouth. No wonder why everybody loves it that much. You can choose to make Tiramisu either in this classic way or make Tiramisu Ice Cream which is incredible delicious too.
For this recipe I have used the classic recipe that doesn't require whipping cream. It is much more better and tastier this way, not too heavy as the Mascarpone cheese is rich enough anyway. Also I have tried to use as less sugar as possible and still remain sweet and delicious. As ladyfingers are sweet you don't need for the Mascarpone mixture to be extremely sweet too. It's good to find the right balance and I would say this is the best Tiramisu ever.
You can use store-bought ladyfingers or in case you don't have any you can make them at home. I have a simple recipe of homemade ladyfingers that you can try.
My daughters love the mascarpone mixture, they could eat it all by themselves. If you want to make a kid friendly Tiramisu cake you can consider dipping the ladyfingers in some cocoa milk syrup instead of espresso and use no liqueur. Of course, it is not really the same taste but kids love it, and this is what is important.
Hope you will try it and don't forget to let me know.
- Makes about 6 servings
- Mascarpone Mixture
- 3 eggs
- 3+2 tbsp (45g+30g) sugar
- 1 tsp (5g) vanilla extract
- 9 oz (250g) mascarpone cheese
- pinch of salt
- For Dipping
- 1 cup (240 ml) espresso coffee, at room temperature
- 2 tbsp (30ml) amaretto liqueur
- 20 ladyfingers (about 180g)
- Cocoa powder, for dusting
- Separate the egg yolks from the whites. Mix egg yolks with 3 tbsp of sugar over a pot with simmering water until thick, creamy and pale yellow colored.A thermometer should read 160F (70C). Add vanilla extract and transfer to another bowl to cool faster.
- Add mascarpone cheese and and blend well.
- Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy, and gently fold them to the mascarpone mixture.
- Combine the cooled espresso with liqueur and set aside.
- Dip quickly the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. Don't soak the ladyfingers too much, only the edges should be soaked, not entirely.
- Add half of the mascarpone mixture. Lay another layer of soaked ladyfingers and add the rest of the mascarcpone mixture on top. Cover and refrigerate overnight or at least 4-6 hours before serving. Sprinkle cocoa powder on top and serve.