Tiramisu ... a quick recipe
This is a quick and easy recipe for tiramisu, a classic Italian dessert made with layers of sweetened cream, coffee-soaked sponge fingers (also known as Savoiardi), and finished with a dusting of cocoa. Tiramisu literally translates to pick-me-up or bring-me-up in Italian, the caffeine from the coffee provides a lift in one's energy. In my humble opinion, this dessert is a delicious flavour combination and I find myself returning to the fridge for just another spoonful!
Equipment
- Whisk
- mixing bowl
- Serving dish 17 x 22 x 6 cm, approximately
Ingredients
- 250 ml thickened cream
- 125 g mascarpone or creme fraiche, or sour cream
- 100 ml condensed milk
- 1 cup strong espresso coffee cooled
- 30 ml liqueur e.g. Frangelico, Kahlua
- 250 g sponge finger biscuits known as Savoiardi
- 1 tbsp cocoa approximately, for dusting
Instructions
- Place the cream, mascarpone, and condensed milk into a mixing bowl and whisk until soft, billowy peaks form.
- Place the coffee and liqueur into a bowl.
- Place a thin layer of the cream mixture (about 1/4 of the cream mixture) in the base of the serving dish.
- Dunk the sponge finger biscuits into the coffee mixture - just a quick dunk is all they need otherwise they can become soggy. Place a layer of sponge fingers over the cream layer.
- Add another layer of the cream mixture (about 1/2 of what's remaining).
- Add another layer of coffee dunked sponge fingers.
- Finish with a layer of the cream mixture.
- Dust with cocoa powder. Cover and place in the fridge for at least 4 hours before serving.
Notes
This quick recipe for tiramisu does not contain eggs making it safer to eat. Raw eggs need to be handled with utmost care as they can be the cause of food poisoning. In this recipe, eggs are replaced with whipped cream making the dessert safer to eat, however, as it contains dairy products it should be stored in the fridge at temperatures between 1C to 5C.