Tiramisu is an Italian dessert that translates “pick me up”. It is made of ladyfingers dipped in coffee and layered with mascarpone cheese, whipped egg mix, sugar, rum or liquor and topped with cocoa powder. Since tiramisu has so many variations, I had to do my own version too, which I chose to make this simple by opting out the eggs and liquor.
This particular tiramisu recipe is so easy. Great for small and large parties or just for cravings. You can definitely make this in the morning and be ready to serve in the afternoon.
Here are some few tips and alternatives for this tiramisu recipe:
What kind of ladyfinger should you use for tiramisu?
There are so many kinds of ladyfinger out there. There are also vegans, organic, gluten-free, or wheat-free. You can use any of these according to your preferences. If you can’t find it at the supermarket, you can order it on Amazon.
One pack of ladyfinger fills up a 3-quart baking dish, which to me is equivalent to 4-6 servings (see video below). Dip the ladyfingers in the coffee for only 1-2 seconds on both sides. Don’t soak them. Otherwise, it will be soggy and mushy.
Can you substitute mascarpone with other cheese?
I haven’t tried it yet, but you probably can. Except you will not be getting that precise taste because one of the main ingredients of tiramisu is mascarpone. The only cheese I would use to substitute mascarpone is cream cheese.
You can find the mascarpone cheese at the deli section together with other specialty cheeses. Make sure the mascarpone is room temperature before you use it.
How long can you keep the tiramisu in the refrigerator?
It can stay in the refrigerator for 3-4 days, usually. Since tiramisu is my favorite, it does not last longer than 2 days. It gets eaten right away. It can also stay frozen for 2-3 months.
- 8 oz mascarpone
- 1 pk. (7.05 oz) Italian Ladyfinger
- 1 tsp vanilla extract
- 1/2 cup white sugar
- 2 cups heavy whipping cream
- 3 cups espresso
- powdered cocoa or shredded chocolate for dusting
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In a large mixing bowl, combine mascarpone, ladyfingers, vanilla extract, and sugar. Blend well using a spatula. Then, set aside.
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In another large mixing bowl, pour in heavy whipping cream. Using a hand or stand mixer, whip until stiff peak forms.
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Gently combine whipped cream and mascarpone batter very well.
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In a large shallow bowl, prepare the coffee. Dip the ladyfingers one by one (don't soak) and assemble the first layer in a 3-quart baking dish or cake pan. Spread the custard evenly at least a quarter thick over the first layer. Repeat the process until you reach the top of the pan.
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Cover with lid or plastic wrap. Refrigerate at least 4-6.
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Sprinkle the powdered cocoa or shredded chocolate on top using a sifter. Serve.
Try this very Simple Tiramisu Recipe
