Tiramisu
No oven. No eggs. Tiramisu with no oven and no eggs: espresso-dipped ladyfingers layered with whipped cream folded into mascarpone, chilled overnight.
Why it works: Whipped cream folded into mascarpone sets firm in the fridge, so there are no eggs to cook and no oven.
Ingredients
- 8 ounces mascarpone cheese, at room temperature
- ½ teaspoon vanilla extract
- 1½ cups heavy whipping cream
- ½ cup granulated sugar
- 1½ cups espresso, cooled slightly
- 2 tablespoons dark rum or liqueur of choice, such as amaretto (optional)
- 24 to 30 dry savoiardi ladyfingers (the exact number depends on your dish)
- 2 tablespoons cocoa powder, for dusting
Method
- Stir the 8 ounces mascarpone and the ½ teaspoon vanilla together in a large bowl.
- In a second large bowl, whip the 1½ cups cream with the ½ cup sugar at medium speed, 5 to 8 minutes, until it holds soft to medium peaks.
- Fold the whipped cream through the mascarpone a little at a time, gently, and stop as soon as it's combined.
- In a medium bowl, stir the 1½ cups espresso with the 2 tablespoons rum, if you're using it.
- First layer: give half the ladyfingers a quick dip, one at a time, just long enough to coat every side. Any longer and they turn soggy. Line the bottom of a 9x9-inch dish with them, cutting pieces to fill the gaps. Spread half the cream mixture over them.
- Second layer: dip the rest of the ladyfingers the same way, lay them on top and spread the rest of the cream mixture over them.
- Cover the dish and chill it overnight, or for 8 hours at the very least.
- To serve, sift the 2 tablespoons cocoa powder over the top through a fine strainer, then slice.
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June's tip: Dip, don't soak: each ladyfinger stays in the espresso just long enough to coat it. Longer and it goes soggy. Make it the day before.
Good to know: No raw eggs at all: the cream is whipped cream folded into mascarpone.
Adapted from Tiramisu, Love and Lemons. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
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