Today I’m going to show you how to make one of my favorite no bake desserts – an Italian Tiramisu. Layers of Ladyfinger cookies soaked in coffee and delicate, rich mascarpone cream, flavored with cocoa powder on top.
Today I’m going to use raw eggs but if you’re scared about eating raw eggs, you can find another version of this desert on my site – Mango and Passion Fruit Tiramisu, where I use tempered egg yolks (eggs whisked over a water bath).
Ingredients:
5 eggs
80g sugar (for the egg whites)
45g sugar (for the egg yolks)
250g cold mascarpone cheese
325 ml cold heavy whipping cream
50 ml strong black coffee
45-50 Ladyfinger cookies
Cacao powder (for garnish)
Step 1
Let’s start by separating the eggs into egg whites and egg yolks. Do it very carefully, so not a drop of yolk gets into the egg whites. Also, make sure that the mixing bowl and the whisk attachment are very clean and there’s no residual oil or fat left behind to disturb or deflate the egg whites. I like to use my hand for separating the eggs, but you can use any other way you like. Cover the egg yolks with a plastic wrap and set aside.
Step 2
Add a pinch of salt to the egg whites and start whipping the egg whites on low speed until foamy, then increase the speed to medium and gradually add the sugar. Whisk the egg whites until stiff peaks are formed. When you’re done, they should look smooth, shiny, and the tips can stand straight up.
If you have a good stand mixer you can skip the separation part and beat the whole eggs with all the sugar at once for 7-10 minutes. I decided to use my hand mixer to show you that this dessert can be made without a stand mixer.
Step 3
Next, we need to add the second portion of the sugar to the egg yolks and whisk until they increase in volume and brighten up. Add the beaten egg yolks to the egg whites and combine on your mixer’s low speed.
Step 4
In a big clean bowl combine cold mascarpone cheese and cold whipping cream. Whisk them together on low speed. Don’t rush this step because it’s very easy to over beat these two ingredients. When you can see the traces of the mixer on the mascarpone mixture, it’s ready. Fold the beaten eggs into the mascarpone mixture in 2-3 batches and mix with a spatula very carefully.
Step 5
Now all the hard work is done, and we can assemble the dessert. Dip the Ladyfinger cookies quickly into the coffee and arrange on the bottom of a 9×13-inch pan. Do not “soak” the ladyfingers in the coffee or your Tiramisu will turn out soggy. Spread about half of the mascarpone mixture on top of the ladyfingers.
Top with another layer of dipped Ladyfingers and spread remaining mascarpone mixture evenly on top of the cookies. Cover the dish with a plastic wrap and refrigerate for at least 8-12 hours before serving. This time will allow the filling to set and the ladyfingers to soften and absorb the coffee.
From the specified number of ingredients, I made a big glass dish of tiramisu and one 14-ounce plastic cup. Before serving, the chilled tiramisu needs to be garnished with cocoa powder. I couldn’t do it with my big dish because it was made for a family member’s birthday, but I did it with my serving cup and now I can show you how beautiful this dessert is.
Enjoy!
If my post was useful to you, please let me know in the comment section below.
Easy Italian Tiramisu Recipe
Layers of Ladyfinger cookies soaked in coffee and delicate, rich mascarpone cream, flavored with cocoa powder on top.
- 5 rggs
- 80 g sugar ((for the egg whites))
- 45 g sugar ((for the egg yolks))
- 250 g cold mascarpone cheese
- 325 ml cold heavy whipping cream
- 500 ml strong black coffee
- 45-50 Ladyfinger cookies
- Cacao powder ((for garnish))
-
Let’s start by separating the eggs into egg whites and egg yolks. Do it very carefully, so not a drop of yolk gets into the egg whites. Also, make sure that the mixing bowl and the whisk attachment are very clean and there's no residual oil or fat left behind to disturb or deflate the egg whites. I like to use my hand for separating the eggs, but you can use any other way you like. Cover the egg yolks with a plastic wrap and set aside.
-
Add a pinch of salt to the egg whites and start whipping the egg whites on low speed until foamy, then increase the speed to medium and gradually add the sugar. Whisk the egg whites until stiff peaks are formed. When you’re done, they should look smooth, shiny, and the tips can stand straight up.
-
Next, we need to add the second portion of the sugar to the egg yolks and whisk until they increase in volume and brighten up. Add the beaten egg yolks to the egg whites and combine on your mixer’s low speed.
-
In a big clean bowl combine cold mascarpone cheese and cold whipping cream. Whisk them together on low speed. Don’t rush this step because it’s very easy to over beat these two ingredients. When you can see the traces of the mixer on the mascarpone mixture, it’s ready.
Fold the beaten eggs into the mascarpone mixture in 2-3 batches and mix with a spatula very carefully.
-
Dip the ladyfinger cookies quickly into the coffee and arrange on the bottom of a 9×13-inch pan. Do not "soak" the ladyfingers in the coffee or your Tiramisu will turn out soggy.
Spread about half of the mascarpone mixture on top of the ladyfingers. Top with another layer of dipped Ladyfingers and spread remaining mascarpone mixture evenly on top of the cookies. Cover the dish with a plastic wrap and refrigerate for at least 8-12 hours before serving. This time will allow the filling to set and the ladyfingers to soften and absorb the coffee.
If you have a good stand mixer you can skip the separation part and beat the whole eggs with all the sugar at once for 7-10 minutes. I decided to use my hand mixer to show you that this dessert can be made without a stand mixer.
You may also like
Mango and Passion Fruit Tiramisu
Cream Puffs or Profiteroles
Perfect Lemon Curd Recipe
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