I’m not kidding you when I say this cheat’s version of Tiramisu is awesome. Normally, you would have to fuss around with separating eggs, using various different bowls and beaters to whisk everything separately, but with this recipe 1) No eggs are involved 2) No sugar is involved 3) it takes 20 minutes and you’ll have such an impressive dessert to wow your guests with.
I douse my tiramisu biscuits (ladyfingers) with a strong coffee mix of espresso and Kahlua, but you can substitute with dark Rum too, works really well.
Recipe for Easy Tiramisu:
Serves 4 Lusty Diners.
- 200ml Thickened Cream (or any cream suitable for whipping)
- 250g Mascarpone (remove from fridge early enough to soften it slightly. Makes it easier to fold into the whipped cream)
- ½ Cup Kahlua (or dark Rum or Marsala wine)
- 1 Cup Espresso coffee
- 14-16 pieces of ladyfinger biscuits (might be reflected by its Italian name, savoiardi, on packets)
- 1 Tbsp unsweetened cocoa powder for dusting
- ½ cup roughly chopped pistachio (optional)
Method for Easy Tiramisu:
- Combine the espresso and coffee liqueur in a large bowl. The espresso doesn’t have to be room temperature, but I like to do this step first so the coffee isn’t piping hot when I dunk the biscuits in.
- Whisk cream till soft peaks form. The cream should hold its shape only gently on the beaters, before flopping over itself.
- Fold through the mascarpone and set aside.
- Dip each ladyfinger on both sides into the coffee mixture and start laying them into your chosen dish. It’s literally a second on each side, because the biscuits absorb the liquid very quickly, and you don’t want to soak it as it will become too mushy.
- Spoon half of the cream mixture on top of your 1st row of biscuits.
- Continue with the 2nd batch of dipping biscuits, laying on top of the cream, and top off with the remaining cream, smooth it out.
- Refrigerate for at least 1 hour, or even better overnight.
- Dust cocoa powder before serving and sprinkle on chopped pistachios if using.
It was the perfect ending to a sumptuous Italian dinner of Pappardelle Al Ragu (bolognese, essentially) that I had prepared for Father’s Day. Tip: This dessert is great made in advance, 1 or even 2 days, so no fussing around on the big day itself!