The first time I had Tiramisu using this recipe, it was made by 8 year old sister, Kyra and since then it has become a tradition. Now imagine an 8 year old is making you taste alcoholic and non-alcoholic variants of Tiramisu, which she has mastered. But, don’t get me wrong, It wasn’t the fact that an 8 year old or my cousin sister made this Tiramisu and I found it so nice and appetizing . It was the Tiramisu she made. And, it was beyond excellent.
Not only excellent, this recipe for Tiramisu is super easy, which I was surprised to know myself. It only requires a 20 minute preparation and an overnight cooling (min 6 hours). That’s it! You just need to plan ahead and you’re good to go and it’s great to serve as desserts during Dinner Parties.
Hot Espresso vs Cold
This is the espresso, where you would be dipping your ladyfinger biscuits in. You can go in for a Hot Espresso or a Strongly Brewed Cold Brew. I would totally recommend to go in for a cool Espresso, as it will not make the ladyfinger biscuits mushy after overnight cooling. Since the biscuits get soggy very quickly, using cold beverage would leverage you more time and a bigger shelf life, in that case.
As a general rule of thumb, if you are planning to serve your tiramisu soon (4-6 hours), it would be better for you to soak your biscuits in hot coffee so it reacts faster. However, for overnight cooling – cooled down espresso is a better variant.
Whether hot or cold, as Kyra puts it – you got to use Good Coffee. Now what’s good coffee? I would highly recommend using Nespresso, Davidoff – which would induce better flavor into your Tiramisu.
Ladyfinger Biscuits and It’s Substitutes
Powdered coated sweet biscuits which are lengthy in shape. These biscuits are available on amazon and are the traditional biscuits, used for Tiramisu Recipes.
Why? Because, the sweetness of the biscuits blends well with the strong flavour of coffee and cocoa powder. It is due to these biscuits, the sugar content in the recipe is kept limited.
There are not a lot of substitutes available for these biscuits. It’s best to order them online using the link below. However, if you really want a fix- the closest thing to these Indian Rusks. If doing so, be mindful to increase sugar quantity by 20%. Rusks can be found easily available in stores.
Word from Kyra
This tiramisu recipe is one that is very close to my heart. It was one of the first deserts I ever made at the age of 8 (now 14). This is a typical Italian Tiramisu recipe and is a big hit at family dinners! I hope you enjoy the process of making this lovely indulgent dessert, and bring a little bit of Italy to your home.
Here are some tips for you:
1. Use good quality Espresso
2. Ladyfingers need to be well Soaked
3. When adding mascarpone, I highly discourage over mixing! The batter will curdle otherwise. Mix until when it’s required.
4. The meringue needs to be soft peaks. Keep whisking it until it foams.
5. Enjoy the process. It’s a lot of fun!
Getting Started with the Recipe now:
- Dish (10"x7")
- Electric Hand Mixer or a Stand Mixer with Whisk Attachment
- 6 tbsp Granulated Sugar
- 6 Egg Yolks
- 3 Egg Whites
- 250 g Mascarpone Cheese room temperature
- 200 g Ladyfinger Biscuits
- 90 ml Espresso cooled down
- Cocoa Powder to dust
- Start by separating the Eggs Yolks and Egg Whites. You can make yourself a healthy low-cholesterol omelet with the remaining Egg Whites, to sustain them.
- Beat the Egg Whites with 3 tbsp. Sugar until it becomes light and foamy - soft peak.
- Next, beat the Egg Yolks with 3 tbsp. Sugar until pale and fluffy. Add in the Mascarpone Cheese here and mix using a Spatula or a Paddle Attachment. Don't over-mix at this point, just until it combines well, else the ingredients will begin to separate.
- Using a Spatula, fold in the Egg Whites with the Egg Yolks.
- Keep your espresso ready or brew your coffee with Hot Water. Now, add the espresso or coffee in any wide bowl. Keep the Egg mixture handy and your serving dish ready.
- Start by dipping half (100g) of the Lady Finger biscuits in the Espresso one by one. Put each biscuit after each dip into the baking dish, covering the entire dish with a Single Layer.
- Then add half the Egg Mixture to the dish for your second layer. Repeat the process of dipping the ladyfinger biscuits and add to the dish as third layer.
- Top it off with the remaining Egg Mixture and refrigerate for 6-8 hours or overnight. Once refrigerated top it up with some Cocoa Powder and serve fresh.
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.