AHHHHH Tiramisu is perhaps the world’s greatest dessert and my absolute favourite no bake recipe. Tiramisu has particularly fond memories for me. I was first taught how to make it in my high school food technology class and my parents have asked me to make every Christmas since. It’s the dessert I would take with me to any potluck (and instantly win everyone’s seal of approval). Dinner parties have never been sweeter. Funny story: I once made this recipe at 11pm in a state of panic, the night before I meet my current boyfriends parent’s for the first time. I was so nervous about making a good first impression. They loved it!!!!!
A timeless classic Italian dessert. It’s so delicious and easy to eat, combining espresso-dipped ladyfingers and a creamy Mascarpone cream. Rich yet light, it’s the perfect no bake dessert that can be made the night before. Personally I think it taste the best after two days but is ready to eat after only 6 hours of being in the fridge. A good coffee liquor also gives a wonderful punch to the dessert (which I personally love and am very generous with my measurements). There are many, many Tiramisu recipes out on the internet but this particularly recipe is my tried and true one.
Plus it is as close to the proper Italian Tiramisu recipe, as if loving Italian grandma gave it to me, (instead of my middle aged, mildly stressed, food technology high school teacher).
There is no whipped cream and it’s made using raw eggs (but don’t freak out about that part). Yes food safety is important but I always make sure to spurge on free range high quality eggs for raw egg recipes.
So now it is showtime!!! Lets hit the recipe:
Easy Tiramisu
Prep: 30 mins Total: 30 mins
Serving: 6-8
Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup caster sugar
- 1/2 tsp vanilla extract
- 250g mascarpone
- 1 1/4 cups black coffee , hot and strong!
- 2 tbsp (or more!) Kahlua , or other liquor of choice (skip for alcohol free)
- 200g (24 – 30) lady fingers, pavesini or savoiardi biscuits
- Cocoa , for dusting
Method
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Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
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Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
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Clean bowl and whisk. Add egg whites and beat until it’s stiff (3 minutes on speed 7, should be all white foam, see video!)
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Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined – don’t bash out all the air in the egg whites!
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Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish.
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Spread over half the cream, then top with another layer of coffee dipped biscuits.
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Spread with remaining cream.
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Cover, refrigerate for at least 4 – 5 hours, preferably overnight
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Dust with cocoa powder just before serving – either before you cut or after placing onto serving plates.
Top Tip: this dessert can be kept in the fridge for a week, frozen for up to 3 months and ALWAYS taste the best on Day 2-3.
Serving Suggestion: I like to serve it with fresh strawberries or raspberries and whip cream.
Happy Foodie 