Tiramisu (No Egg)

Tiramisu is an Italian dessert, but it is so popular that you can find this dessert all around the world. I remember my first tiramisu. It was back in Hong Kong in a Spanish restaurant. The tiramisu was moist, creamy, and delicious. Ever since then, I love tiramisu. There are many kinds of tiramisu out there. Some are like cake, and some are like pudding. I like the pudding type, which is soft and wet. This tiramisu recipe may not be the best, but it is very satisfying. I have brought this tiramisu to a Christmas party, and everyone loved it. I am sure this recipe will be a crowd-pleaser. Enjoy!

 

Tiramisu (Adapted from Gourmet Magazine)

8 – 10 servings

Ingredients:

–   cocoa powder

Mascarpone Filling:

–   1 ½ cups heavy whipping cream

–   1/3 cup sugar

–   2 teaspoons vanilla extract

–   1 pound mascarpone cheese (room temperature)

–   ½ pound savoiardi, ladyfingers or sliced sponge cake

Espresso Syrup:

–   2/3 cup water

–   1 cup sugar

–   1 1/3 cup strong espresso coffee

–   ½ cup brandy

Directions:

1. For the syrup, in a small saucepan, combine water and sugar. Bring to a simmer and stir occasionally until sugar has dissolved. Remove from heat. Cool for a bit, and then add coffee and brandy into the syrup.
2. For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into the mascarpone.
3. In a shallow 2-quart baking dish or gratin dish, place a layer of savoiardi at the bottom. If needed, break apart some savoiardi to fit the dish. Sprinkle 2/3 syrup over the savoriardi. Spread half of the filling evenly over. Repeat to complete another layer. Smooth out the top with a spatula.
4. Cover with plastic wrap and refrigerate for 12 hours before serving. Before serving, sprinkle a light coating of cocoa powder on the surface of the tiramisu.

Tips:

1. I don’t have espresso coffee, so I just used normal coffee with extra coffee powder. But I am sure espresso coffee will make the tiramisu better.
2. I like my tiramisu a bit wet, so I used almost all the syrup. Depends on you, you should adjust the amount of syrup to your personal taste.
3. Savoiardi is Italian ladyfinger. It is a hard and crispy biscuit. More espresso syrup can be used with savoiardi. If you are using ladyfingers or sponge cakes, use less syrup.

Where can you buy savoiardi?

Sorrento Italian Market (5518 Sepulveda Blvd, Culver City, CA 90230)

Bay Cities Italian Deli & Market (1517 Lincoln Blvd, Santa Monica, CA 90401)

Source: Read