Tiramisu
Servings: 9
Cook Time: 45 minutes
Difficulty: Easy
Tiramisu is a classic Italian no bake dessert. It has ladyfingers dipped in strong espresso coffee and layered with mixture of whipped cream and mascarpone cheese topped with cocoa powder. It is a subtly sweet dessert with an excellent flavor of coffee as well as cocoa. Usually, the egg whites as well as egg yolks are added while making Tiramisu. However, I have not added egg in this recipe.
Ingredients
Ladyfingers – 24 nos
Mascarpone cheese – 300 gms
Heavy Cream / whipping cream – 250 gms
Powdered sugar – 50 gms (if using sweetened whipping cream then it is not required)
Coffee powder (strong) – 3 tbsp
Water – 1 cup
Cocoa powder (unsweetened) – 2 tbsp
Method
In a small pan, boil 1 cup water and add coffee powder. Simmer it for 5 minutes and pout it in a shallow dish longer than ladyfinger size so that it is easier to dip these in the dish. Allow it cool.
In a medium sized bowl, beat mascarpone cheese using hand blender until it is light and fluffy
In another bowl, whip heavy cream or shipping cream until stiff peaks. If using unsweetened cream, progressively add powdered sugar once soft peaks are formed
Fold whipped cream in the mascarpone cheese and combine well. Take care not to overmix as it will loose the air which you would have incorporated
Take 9″X9″ flat bottomed glass bowl
Dip ladyfinger (top down) in the cooled coffee. Quickly dip it just once as ladyfinger soaks the coffee very fast. If you dip it longer, it may become soggy
Arrange the ladyfingers lengthwise as well as widthwise so that there are no gaps in between. Adjust the length of the ladyfinger by cutting it lengthwise using serrated knife. I had to cut 3rd ladyfinger in a line.
Spread half inch thick mixture of cream and mascarpone cheese evenly on top of arranged ladyfingers.
Arrange one more layer of coffee dipped ladyfingers on top of the cream-mascarpone layer
Once again, spread remaining cream & mascarpone mixture over the ladyfingers. Level it well using spatula / palette knife
Dust cocoa powder using sieve over the cream layer.
Cover with plastic wrap and keep in fridge for 3-4 hours (preferably overnight) before serving
