Tiramisu is a classic Italian dessert and has always been our family favorite. Coffee dipped Ladyfingers (savoiardi in Italian) sandwiched between creamy mascarpone/cream takes you to dessert heaven. It is a super simple to make but creates a much desired 'wow' effect! As mentioned in my previous post, we recently hosted some friends for dinner and I made the eggless version of this classic dessert and it was an instant hit with our guests as well.
Many friends have been requesting this recipe for a while now so finally I am posting it at long last. So here goes:
Ingredients:
Dry Ladyfingers (savoiardi in Italian) - 24-28 pieces, instant coffee - any kind - 1 cup brewed in hot water + 1/4th tsp, heavy whipping cream - 1 quart, mascarpone cheese - 8 oz, vanilla essence - 1 tsp, powdered sugar - 1/4th cup (please adjust to taste - I don't like to make it very sweet), unsweetened cocoa powder - for dusting on top.
Please note: The recipe I am sharing will fit into a 9 inch round cake pan (spring foam).
Method:
Boil 1 cup water/microwave for 1 min and add 2 tsp instant coffee and keep aside (no sugar or milk). Take a mixing bowl and whip the heavy whipping cream till it is stiff. Add mascarpone cheese, powdered sugar and vanilla essence, 1/4th tsp instant coffee and mix on low till everything is smooth and creamy. Keep aside. Take your spring foam cake pan. Dip each ladyfinger into the brewed coffee and arrange in the cake pan in a layer. (take care not to dip it too long - it can get mushy and fall apart pretty quickly).
Boil 1 cup water/microwave for 1 min and add 2 tsp instant coffee and keep aside (no sugar or milk). Take a mixing bowl and whip the heavy whipping cream till it is stiff. Add mascarpone cheese, powdered sugar and vanilla essence, 1/4th tsp instant coffee and mix on low till everything is smooth and creamy. Keep aside. Take your spring foam cake pan. Dip each ladyfinger into the brewed coffee and arrange in the cake pan in a layer. (take care not to dip it too long - it can get mushy and fall apart pretty quickly).
Once a layer is complete, layer the whipped mascarpone/cream mixture and add in second ladyfinger layer similar to first one and once again cove with whipped mascarpone/cream mixture, Finally dust with unsweetened cocoa powder using a sieve/strainer. Chill in refrigerator for 5-6 hours or overnight.
Remove just before serving and dust with unsweetened cocoa again of needed. Serve and enjoy this amazing dessert!
Till my next post, take care everyone!
Wow finally! Super thank you
ReplyDelete@Ria J: Yes finally got time. Thanks :)
ReplyDelete