Nothing goes better on a hot summer day than a chilled dessert. Tiramisu is one of these irresistible desserts that is so easy to put together and requires no cooking. It is rich and fluffy, and 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 incredibly delicious too.
For this recipe, I have used the classic recipe that doesn’t require whipping cream. It is much 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 remain sweet and delicious. As ladyfingers are sweet you don’t need 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 for 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 using no liqueur. Of course, it is not 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.
Chocolate Mascarpone Ice Cream
Vanilla Mascarpone Ice Cream
- 3 eggs
- 3+2 tbsp (45g+30g) sugar
- 1 tsp (5g) vanilla extract
- 9 oz (250g) mascarpone cheese
- pinch of salt
- 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.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
My oldest son adores tiramisu. Next time he’s by for dinner, I need to treat him to his favorite dessert. He can take the leftovers home so I don’t snack on them till they’re gone…though I would enjoy every bite!
I love that you have put down nutrition facts as well c;
Tiramisu is one of my favorite type of dessert really,
thanks for the recipe and steps in pictures! Xx
This tiramisu looks perfectly delicious! My husband loves tiramisu and I’ve only made it once for him so I need to do it again soon. I also like recipes that don’t call for cream.
Thank you!!!! this recipe is amazing, love it!! I just made it and it´s perfect. On top a put cocoa powder made by kixocolatl, that´s made in merida, yucatan and it gave it the chocolate flavor. 🙂
hi from from sg n I can’t express how delicious tis taste! no whipping cream too which is healthier too!
Thank you Ivy for your comment, I am so glad that you liked it. Did you see I also have a frozen version of tiramisu, Tiramisu Ice Cream?. You might like that one too:) Let me know if you give it a try.
Just watched your recipe for Tiramisu. It looking very tempting. Could you please advise a non alcoholic substitute for amaretto liqueur.
Hoping to hear from you soon.
Glad you like it. You can just leave the amaretto liqueur out if you don't want to use alcohol, or put a bit of almond extract. It will taste really good like this too.:)
You can substitute 1/4 to 1/2 teaspoon almond extract for 2 tablespoons Amaretto.
What type of sugar is meant to be used?
I've used Regular Granulated Sugar
tried this recipe, but my dough is liquid, it’s not thickened as your pic no 4 (when you stack the biscuit and the dough)
since my dough is liquid, when I refrigerate it, there’s water in the cake
is there anything I’ve done wrong? please advice 🙂
Hi, I really liked your recipe and wanted to try it
But then some of my friends told me that i can’t eat the eggs raw and that they have to be cooked.
Is it true?
If mascarpone cheese is not available what can we use for its substitute?
Hi Ella, is it really necessary to whip the egg yolks over a hot water pot, what is it for? And why should the mixture be 70C? I don’t have a kitchen thermometer.. Thanks in advance!
Thanks for this recipe. Can we substitute the mascarpone cheese for cream cheese?
Yes, you can.
I have been using your recipe the last 3 times I made tiramisu and it is always a hit. Just did another one for the hub’s birthday yesterday… and he said “I like your tiramisu the best.” So thanks to you… i’m quite the accomplished tiramisu “put-togetherer” in my household! I LOVE THIS RECIPE because it has just the right balance all round; i.e. light and not too sweet at all. I only changed the vanilla essence to vanilla paste as I love seeing the little black specks throughout the mascarpone mix and used Kahlua instead of Amaretto liquer cos I haven’t got the latter. Thanks for sharing… and happy holidays!
If I want to double the cake size, do I need to double the ingredients? including the eggs?
How long does it last stored in the fridge? Thinking of making it ahead for a special occasion. Thank you so much!
The BEST ever!! I made this recipe multiple times already and every time is just perfect. My family loves it. Thank you so much for sharing this beautiful dessert.
So glad to hear that Maria, tag me on instagram if you ever post photos of your desserts. Would love to see the results.