Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone Cream. The velvety, fluffy, rich, creamy, custard-like texture is excellent. It is a pleasure to indulge in Tiramisu.
We don’t find lady-finger biscuits easily in India. Some high-end food stores do keep them, but that too depends on the luck, if it’s available the day when you visit the store. We often exhibit our love for tiramisu when we dine out fancy. We spot tiramisu on a buffet, we never miss it. People like me might go twice when it is tiramisu. Sometimes it is served in bitsy little portions and I can overtly reach out to the dessert corner again and again. Love of food and indulgence is rooted deep in our DNA.
Making a tiramisu at home is often adjusted with a store-bought sponge. Which is a total injustice to this supreme, top-notch, luscious dessert. Tiramisu made using thick layers of the sponge is disappointing. If you plan to do a tiramisu at home, make it fair play. Do it the conventional way. Use ladyfingers, it’s very light sponge-like cookies. Ladyfingers are also known as sponge biscuits or sponge fingers. I am sharing the recipe for making ladyfingers at home.
There is a video attached in the post blow for the easy understanding of the recipe.
I am aware, that many of you will want to know the substitute for egg in the recipe. Use eggless sponge cake batter to make the fingers at home. This would be the best substitute. If you are looking for an eggless sponge recipe do let me know (dm).
Here are a few points which will help you accomplish the delicious, accurate tiramisu at home. The dos and don’ts of the recipe.
When doing the batter for ladyfingers, make sure to follow the steps.
Separate the whites and yolk of the eggs, when the eggs are cold. This is a clean fuss-free way of doing it and no yolk breaks and flows into whites.
When you fold the beaten egg whites to the rest of the batter, make sure not to over mix. Use a folding method. Be gentle and be light with your hand movements.
While making ladyfingers, keep in mind the baking time. It just takes 7-8 minutes. These light and airy biscuits bake pretty quickly and you need to make sure you don’t burn them. So stay near your oven when baking.
Always use room temperature mascarpone cheese. This makes the mascarpone soft and helps you make a really smooth filling. If you use cold mascarpone cheese, the chances of the filling being lumpy are high.
Always fold your whipped cream into the mascarpone cream very lightly. We want to make this mixture airy and light to attain perfect texture.
Soak your ladyfingers in the coffee syrup well. But make sure to do this very quickly. If you leave the ladyfingers in the coffee syrup for too long, they will become extremely mushy and break and you won’t be able to work with them. It just takes a few seconds of dipping.
Make sure to evenly layer all elements of the tiramisu so that when you cut into it, you can see all the different and distinct layers of deliciousness.
To get the most flavourful tiramisu, you need to let it rest in the fridge for 5-6 hours. This not only helps all flavors to merge well together, but it also helps the tiramisu set well.
Most of the recipes of tiramisu use alcohol. As I have kids, who love to eat my bakes, I gave alcohol a skip. If you wish to add it add the Amaretto to the whipped cheese and cream mix, and the brandy, or rum, to the coffee mix. Use one or the other, or both!
- Electric Hand Blender
- Piping bag
- Baking tray
- Mixing bowls
- 3 whole eggs
- 60 gm caster sugar
- A Pinch of salt
- 1/2 tsp Vanilla essence https://amzn.to/3hnnwq8
- 60 gm Cake Flour https://youtu.be/pdvhgWZWr3c
- 1/4 cup icing sugar to dust
For the layers
- 1 cup Mascarpone Cheese https://amzn.to/3w01AW2
- 1 cup Non dairy whipping cream
- 2 cups espresso or STRONG coffee at room temperature https://amzn.to/2RJ4ijT
- 1/4th cup Cocoa powder to dust https://amzn.to/3bnilT6
- Separate the egg whites and yolks when the eggs are cold. Let them sit in different bowls on the kitchen slab for 10 – 20 minutes, so they get to room temperature.
- In a bowl add the egg yolks and 30 gm of caster sugar. Use an electric hand beater to whip up the yolks. It will take 5-7 minutes. The consistency of the beaten yolks should be very fluffy and pale. You must beat them together, till it becomes thick, ribbon-like. See the video for reference.
- In another bowl add the egg yolks and a pinch of salt. Use a clean, dry electric hand blender to whip the egg whites. Start the machine and gradually add 30 gm of caster sugar. Keep adding the sugar spoon by spoon, as the machine is working towards making this a fluffy airy egg white. Add the vanilla and whip a little more till a light, airy and fluffy texture is obtained. See the video for reference.
- Now you will have two bowls. One is whipped egg white and the other is whipped egg yolks. Take 60 gm of cake flour and sieve it on top of the egg yolk. Use a rubber spatula to fold the flour into the beaten egg yolk mix. Be gentle and light with your hand movements.
- Gradually fold in the beaten egg whites. As shown in the video. Be very gentle, as we don't want to deflate the beautiful airy lightness of the batter. please see the video for reference.
- Once the batter is prepared, fill a piping bag with this batter. On a baking tray (lined with parchment paper) pipe the 2 inch long fingers. Keep a gap of an inch between them. Dust some icing sugar on the top of the piped fingers and bake in a preheated oven at 180* C for 7-8 minutes.
- Be careful not to over-bake these, as they can burn very quickly.
- In a bowl add the mascarpone cheese (room temperature) and non-dairy whipping cream. Note: If the full-fat fresh cream is available to you please go ahead and use that. You will have to add sugar and beat it separately till nice and fluffy.
- Beat the cheese and cream together till thick and creamy. As shown in the video
- In a serving bowl,( mine is 6-inch oval shape glass bowl) add a base layer of espresso-soaked ladyfingers. Make sure not to soak the fingers in coffee for long. It just takes a few seconds of soaking time. Make sure that the coffee, as well as the fingers both, are at room temperature.
- After a layer of coffee-soaked fingers, add a layer of beaten cream. Use an offset spatula to level the layer of cream. Repeat the layers. As you reach the top of the serving bowl pipe the same beaten cream as dollops on the top. Dust with cocoa powder and let the tiramisu rest in the fridge for 5-6 hours. Enjoy when chilled and do let me know, how you liked it.
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