Tiramisu is a classical, no-bake, coffee-flavoured Italian dessert which means “pick me up” or “cheer me up”. As the name suggests, it is a heavily tempting dessert which cheers you totally!!
Tiramisu is made out of ladyfinger biscuits dipped in coffee which is layered inbetween the creamy mixture of egg yolks, sugar, heavy whipping cream, mascarpone cheese and finally dusted with unsweetened cocoa powder on top.
Ladyfinger biscuits are sweet sponge biscuits which are low in density, dry, egg-based roughly shaped like large fingers. They are available in grocery shops or they can be ordered online. It can be made at home too.
Coming to the Mascarpone cheese now. It is an Italian cream cheese stabilized with an addition of acidic substances such as lemon juice, vinegar. It has smooth texture, mild flavour and twice the fat as cream cheese.
Raw egg yolks are used to make tiramisu. But however we are going to steam cook, whisk it along with sugar to form a custard like liquid.
The process of making is quite simple and it requires very less ingredients. It doesn’t take much time to prepare too. Just it takes 6 to 14 hours to set in refrigerator and it’s worth the wait.
I would bet that you wouldn’t be able to stop with one bite of it. It is going to tempt and definitely you will end up completing a piece!! I am so sure as I ended up this way and my son, Vedant with two😊.
I have shared many ideas which you wouldn’t have heard before . Please go through the step-by-step pictures with detailed explanation ❤
The recipe I have used is kid-friendly. I haven’t used any rum, amaretto in this recipe. Instead I have added 1/2 tbsp of vanilla essence for flavour.
If you would prefer, you can add 2 tbsp of rum or amaretto to strong coffee.
Ladyfinger biscuits- 22
Egg yolk- 4
Sugar- 100 gms. ( half cup)
Mascarpone cheese- 250 gms.( cold)
Heavy whipping cream- 300 ml.
Vanilla essence- 1/2 tbsp
Strong coffee- 1 cup, 250 ml. ( espresso can be used)
Unsweetened cocoa powder- as needed.
Please go through all the explanations carefully from the beginning.
Tiramisu can stay inside refrigerator for 5 days. Cover it with a cling wrap inside.
When working with mascarpone, do not overmix the cream.
Use whisk, spatula, electric hand beater in the place of using it.
Keep the whole kitchen cold and in normal room temperature when making it. Keep it away from heat throughout the whole process.