Tiramisu is a layered coffee-flavored Italian dessert – its name means “pick/pull me up”. It’s made with creamy mascarpone cheese and ladyfingers dipped in coffee. Traditionally, it’s also made out of raw eggs, but some people might have reservations about eating them – that’s okay! This recipe doesn’t use any raw eggs, and if you use egg-free ladyfingers, this recipe can be made entirely egg-free. This tiramisu cake is a real show-stopper – you’d hardly believe that it takes only 7 ingredients and less than half an hour to make!
Ingredients:
2 packs of ladyfingers
1 cup heavy whipping cream
1 cup mascarpone cheese
⅓ cup sugar
1 tablespoon vanilla extract
Cold, strong coffee (enough to dip ladyfingers in)
Cocoa powder (optional)
You’ll also need a pan to build the tiramisu in.
Step 1:
Add the 1 cup heavy whipping cream, ⅓ cup sugar, and a tablespoon of vanilla extract into a bowl; then, beat until soft peaks form.
You can check if your peaks are soft by removing your mixer: if the peaks formed melt back into the mixture, then they’re soft. If they aren’t, then you’ve beat them for too long and you need to start over.
Step 2:
Add the 1 cup mascarpone cheese to your bowl; then, beat it together until stiff peaks form.
Stiff peaks are the opposite of soft peaks. They’ll hold their shape even when you remove your mixer from the mixture.
Step 3:
Dip your ladyfingers into the coffee (alternatively, pour small amounts of coffee on top of the ladyfingers). Don’t put too much, or they’ll fall apart.
Step 4:
Place the coffee-infused ladyfingers into the pan to form a layer of ladyfingers. It’s okay if you leave some space in between ladyfingers!
Step 5:
Use your whipped cream and mascarpone cheese mixture to cover the ladyfingers in a layer of cheese. Then, repeat the process, alternating between layers (cream and ladyfingers) until you run out.
Step 6:
You can use cocoa powder to dust the top of the cake – use a sieve if you want a smoother top.
That’s really all there is to it! You can eat the cake immediately after building it, or after leaving it in the fridge – it tastes after it’s been in there overnight!
If you’re going to store the cake, it’s best to do it in the fridge – it prevents it from spoiling and also chills it for the next time you want to eat it!
