Tiramisu with mascarpone. Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I've ever tried. This tiramisu recipe is one of our absolute favorite desserts.
Tiramisu is a traditional Italian dessert which literally translates to "bring me up". The traditional recipe is made with ladyfingers soaked in coffee and a liqueur (usually Marsala) and covered with a cream made of mascarpone, raw egg yolk and sugar, then finished off with a dusting of cocoa powder. This delicious and unbelievably easy Tiramisu recipe is made with coffee soaked lady fingers, sweet and creamy mascarpone (no raw eggs!), and cocoa powder dusted on top. You can cook Tiramisu with mascarpone using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Tiramisu with mascarpone
- It's 250 grams of mascarpone.
- You need 30 of ladyfinger biscuits.
- You need 3 of eggs.
- It's 4 tbsp of sugar powder.
- It's 4 tbsp of coffee.
- It's 1 of cocoa.
- Prepare 1 tbsp of brandy or rum.
It requires no baking and can be made in advance! Who doesn't love an easy no-bake dessert?? That's one of the best things about this tiramisu recipe. Have the eggs and mascarpone at room temperature before making this recipe.
Tiramisu with mascarpone step by step
- Make a strong coffee and let it cold (2 cups boiled water + coffee). Also add the rum or brandy.
- Mix Egg yolks and sugar powder with a mixer for 5-7 minutes. Then add mascarpone and continue mixing for 1 more minute..
- Separately mix egg white for about 10 minutes.
- Add the white mass to yolk mass and carefully mix with a spoon. Creme is ready..
- Put each biscuit into coffee mass for a millisecond and remove. It just needs to become a bit wet..
- Order one layer biscuits and one layer creme. There should be 2-3 layers. Put into fridge for at least 1 hour (or less if you are as inpatient as me:)).
- Pour done cocoa over the cake while serving.
That will help them mix together more smoothly. Chef Dennis Tip*** If for some reason your Tiramisu doesn't firm up, don't throw it away! You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream!
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