Tiramisu
The meaning of Tiramisu in Italian is to cheer me up. As the name implies, this is a classic Italian dessert served at the end of the meal. Roberto Linguanotto, owner of “Le Beccherie” of Treviso in Italy was behind the creation of the first Tiramisu (according to spumonirestuarnats.com).
The meaning of Tiramisu in Italian is to cheer me up. As the name implies, this is a classic Italian dessert served at the end of the meal. Roberto Linguanotto, owner of “Le Beccherie” of Treviso, in Italy was behind the creation of the first Tiramisu (according to spumonirestuarnats.com)
The three steps in making the Tiramisu are
- Making the Zabaglione cream (Beat yolks with sugar and cooking on a hot water bath)
- Whipping the cream and mixing with Mascarpone cheese. Mixing this mixture with the Zabaglione to make a creamy filling layer.
- Layering the Zabaglione and coffee and wine-soaked Italian ladyfingers.
Substitute for mascarpone cheese:
A block of cream cheese + 6 Tbsp of heavy whipping cream
A block of cream cheese + 4 Tbsp of heavy whipping cream + 6 Tbsp of Greek yogurt.
However, it will not be the same consistency and texture as mascarpone cheese.
With eggs being the main ingredient for the cream, this dessert will not turn out well with any of the egg substitutes.
Tiramisu
- Total Time: 40
- Yield: 10 servings 1x
Description
Tiramisu is one of the best Italian desserts that has rich coffee, creme, and wine flavor. This is a no-bake recipe that requires refrigeration for about 6 hours before serving. The best part about this dessert is it can be easily served to a big crowd by layering the ladyfinger cookies and creme in small dessert cups instead of the cake form.
I will include some of the variations for the recipe in the notes section.
Ingredients
Zabaglione creme
Large egg yolks- 5(discard whites)
Sugar- 1/2 cup
Marsala wine- 1/2 cup
Heavy whipping creme- 1 1/2 cups
Powdered sugar- 1/4 cup
Mascarpone cheese- 1 lb box
Coffee/wine soaking mixture
Expresso coffee- 2 cups
Sugar- 2 Tbsp
Marsala wine- 1/4 cup
Vanilla extract- 2 Tbsp
Finishing the cake
1 packet ladyfinger cookies with 40 cookies
Cocoa powder- 6 Tbsp
Instructions
1. Separate 5 eggs. Take the egg yolks and discard the whites.
2. Add half cup of white sugar to yolks.
3. Beat yolks and sugar until pale yellow in color. This should yield smooth and creamy yolks.
4. Transfer the creamy yolks to the upper bowl of the double boiler.
5. Add 1/2 cup of Marsala wine to the creamy yolks.
6. Fill the lower pot of the double boiler with water and set to boil. Once the water is boiling, place the upper bowl with creamy yolks and start cooking. Cook for about 7 to 8 minutes or until the soft mounds form. Make sure to not overcook at this step.
7. Once it is done, let it cool down completely and refrigerate for at least 2 hours.
8. Chill the whipping bowling the freezer for some time or place the whipping bowl over ice and whip the 1 1/2 cups of heavy creme until the soft peaks form.
9. Add 1/4 cup of powdered sugar towards the end of the whipping process. Place the whipped creme in the refrigerator until ready to use.
10. Set 1 lb of Mascarpone to room temperature. Add the Mascarpone to the refrigerated creamy yolks.
11. Now add the whipped creme to the creamy yolks and Mascarpone.
12. Blend all 3 types of creme well to attain a smooth consistency with no lumps. Zabaglione is ready!
13. Place the Zabaglione in the fridge for at least an hour or until it is ready to use it for the cake.
14. Now, preparing the soaking coffee/wine mixture. In a bowl, take 2 cups of freshly brewed coffee or espresso.
15. Add 2 Tbsp of sugar to the coffee mixture and stir it well to dissolve the sugar.
16. Add 1/4 cup of Marsala wine to the coffee.
17. Add 2 Tbsp of vanilla extract to it.
18. Mix prepared coffee well and pour the coffee/wine mixture to a jar to spoon it over the cake. Make sure to let it cool to room temperature before using it.
19. Layer 9 x 4-inch pan with ladyfinger cookies.
20. Now take the prepared coffee/wine mixture and pout 1 Tbsp of it over each cookie.
21. Take the Zabaglione creme out of the refrigerator. Pipe or spread half of it over the first layer.
22. Place another layer of ladyfinger cookie on the top of it and 1 Tbsp of coffee/wine mixture on each cookie.
23. Now spread the rest of the Zabaglione creme to the top layer.
24. Sprinkle cocoa powder on the top.
25. Garnish with chocolates/flowers if preferred.
Notes
1. This is a no-bake recipe. However, the whole process takes time as the temperature matters on each and every step. It is important to follow the refrigeration step as mentioned in the recipe. If it is not refrigerated, it might alter the outcome of the creme texture.
2. If this recipe has to be made with no wine, simply substitute wine for coffee.
3. Do not overcook when cooking the yolks in the double boiler step. This will alter the consistency of the creme. One tip is to get double the thickness of the yolks and wine mixture when we first start cooking it.
4. Soaking each cookie with 1 Tbsp yields the perfect consistency with not too soggy cake.
- Prep Time: 30
- Cook Time: 8
- Category: Desserts
- Method: Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 239.1 g
- Sodium: 2474 mg
- Fat: 238 g
- Saturated Fat: 137.4 g
- Unsaturated Fat: 13.8 g
- Trans Fat: 0 g
- Carbohydrates: 334.4 g
- Fiber: 10.2 g
- Protein: 78.9 g
- Cholesterol: 2047 mg
Keywords: Italian cake, Tiramisu no-bake, Mascarpone dessert, ladyfingers and Mascarpone, Classic Tiramisu, Italian delicacy
