Tiramisu is a classic Italian pudding like dessert which means ‘lift me up’. Traditionally, it is made with raw eggs layered with ladyfingers which are light and sweet sponge cake biscuits. It is considered semifreddo, a dessert served cold but not frozen. A decadent dessert enjoyed in any occasion.
There are many versions of tiramisu around the world. This recipe, is the easiest one I have come across. Adapted verbatim from laura in the kitchen; a quick-fix one; simple, deliciously light and is a crowd-pleaser. It has thick mascarpone filling, layered with ladyfinger biscuits, with the addition of rum, and dusted with cocoa powder.
The key areas to look out is use good quality mascarpone cheese and strong coffee. Choose Italian ladyfingers or savoiardi which are hard, crisp and have sugary top. Dip ladyfingers one at a time into the coffee mixture lightly and quickly otherwise it becomes soft, mushy and easily falls apart. It is very important to chill the dessert so that all the flavours develop in harmony.
I simply loved this recipe and it had that wowed effect on the table. The only addition I did was added a tablespoon of sugar into the coffee mixture. If rum is not your thing, it can be replaced with orange juice. Garnish with some chocolate and berries and serve cold.
Ladyfingers soaked in coffee, layered with delicious mascarpone cheese filling, sprinkled with cocoa powder – a delicious dessert for any celebration.
total time : 15 mins & 8 hours, serves : 10, cuisine : italian, author : gloria
30 Ladyfingers (preferably savoiardi, not sponge cake ladyfingers)
1 lb of Mascarpone Cheese, softened
1 tsp of Vanilla
1/3 cup of Granulated Sugar
1-½ cup of Heavy Cream
2 ½ cups of Really Strong Coffee or Espresso, cooled
2 tbsp of Dark Rum
2 tbsp of Unsweetened Cocoa Powder
1) In a large bowl, whip the heavy cream and set in the fridge until you are ready to use it (cream stays stiffer longer if kept cold) .
2) In a large bowl, cream together the mascarpone, vanilla and sugar, fold in half of the whipped cream into mascarpone mixture to lighten. Fold in remaining whipped cream being careful not to over mix.
3) To assemble : in a large bowl mix together the coffee and rum and set aside, also have ready the cocoa powder and ladyfingers. Have a 9 by 9 square baking pan ready to start assembling. Dip each ladyfinger into the coffee mixture and lay in the bottom of your pan, once the whole bottom of the pan has the coffee and rum soaked ladyfingers ready pour over half of the mascarpone and cream mixture, spread evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
4) Arrange the remaining coffee soaked ladyfingers on top of the layers and spread over the remaining filling. Sprinkle with the remaining 1 tablespoon of cocoa powder.
5) Cover and refrigerate for 6 hours or overnight before serving.
6) Garnish with some berries and chocolates. Enjoy!!