Easy Tiramisu

I think diving into a dish of tiramisu is my new favourite life goal. Perfectly coffee-flavoured, light and creamy and just so addictive! This is a simplified version that uses an eggless mascarpone cream so it’s much easier and just as tasty as the authentic version. Let’s do this!

This used to be an older post on the blog that begged for an update. With this season in Mumbai being as awfully hot as it is, a no-bake, chilled dessert really couldn’t come at a better time! Originally from Pretty Simple Sweet, I made the tiramisu in a smaller dish this time around, for more manageable servings. Since it tastes best on day one, I prefer not to have too many leftovers.

I used more mascarpone as well than the last time and the flavour of the creamy topping is just unbelievable. Because there are no eggs, there’s no messing around with tempering egg yolks or worrying if they’re cooked enough to be eaten safely and all that. Keep in mind though that ladyfinger biscuits which are integral to tiramisu, are usually made with eggs. If you’re looking to make this completely eggless, you may have to hunt for a different variety of the biscuits.

The biscuits are dipped in coffee and then layered with the mascarpone + whipped cream mixture. OMG SO GOOD. It’s important to make sure you’re not dipping the biscuits for too long, or they’ll get soggy. Top it all off with a mandatory dusting of cocoa powder and be amaaaazed. It’s not an overly sweet dessert (although feel free to add more sugar to the cream layer) and the coffee + cocoa + light creaminess is just an unbelievable combination.

Let’s make tiramisu!

Please read the recipe notes before beginning.

Easy Tiramisu

Light and creamy tiramisu with a lovely coffee flavour and eggless topping

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Makes: 8 servings

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Ingredients

  

For the biscuit layers

• 1 cup hot water (250 ml)
• 2 tsps instant coffee powder
• 1 tbsp caster sugar
• 1 packet ladyfinger biscuits (200 gms; see notes)

For the cream layers

• 3/4 cup mascarpone cheese (200 gms)
• 3/4 cup chilled whipping cream (200 ml)
• 2 tbsps caster sugar
• 1/4 tsp vanilla extract
• To finish: 1 tbsp cocoa powder

Instructions

• Combine the hot water, coffee and sugar in a small bowl. Stir well and set aside to cool.
• Now in a mixing bowl, use a spoon or spatula to whip the mascarpone until smooth and light. Place the bowl in the fridge.
• In another mixing bowl or in the bowl of a stand mixer, beat the chilled cream with the sugar and vanilla on high speed until it thickens and forms soft, rounded peaks. Add to the mascarpone and fold gently to combine until smooth. Try not to deflate the mixture. If you feel the mascarpone isn't blending in properly, you can use a hand mixer or stand mixer on low speed to gently beat the mixture for a few seconds. Place this mixture in the fridge.
• Now get out an 8x4 dish that's at least 2 inches high. Dip each biscuit one at a time in the coffee syrup from step 1. Dip for hardly a couple of seconds, because the biscuits can go soggy quickly.
• Place each dipped biscuit in a single layer in the dish, breaking them if needed to fit the corners. Spoon half the cream mascarpone mixture on top. Repeat with a second layer of coffee soaked biscuits and top with the remaining cream mascarpone mixture. I used about 15 biscuits in all (see notes).
• Dust the top with cocoa powder, then place the dish in the fridge for at least 4 hours. Slice into pieces and serve chilled. Any leftover coffee syrup can be spooned over the edges of individual servings since sometimes the biscuits may absorb the liquid unevenly. Tastes best on day one though you can store it for 2 days in the fridge. Happy tiramisu to you!

Notes

*Ladyfinger biscuits are integral to tiramisu and cannot be substituted with the same result. Keep in mind that they usually contains eggs. I'm not aware of a brand that makes them without eggs.

*Feel free to use strong brewed coffee if you prefer it to the instant coffee.

*The mascarpone cheese is easiest to whip when it's been kept at room temperature for 15 minutes. In very hot weather, I find it tends to split/release a little water which is why I prefer not leaving it at room temperature for longer than that.

*You are likely to have a few ladyfingers leftover if you make the recipe as written for 8 servings. If you like, use a larger dish and increase the cream and mascarpone by 1/4 cup each, and you'll be able to use the remaining ladyfingers as well. I used Amul whipping cream and La Cremella mascarpone. On the whole, the dish size is flexible for this recipe.

*Adapted from Pretty Simple Sweet

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