Tiramisu Recipe - Ready in 20 Minutes

Tiramisu cake without eggs

This simple tiramisu recipe is eggless, so you don't have to worry about salmonella, and the flavors of this coffee cake deepen as it ages in the refrigerator, even if you don't finish it the same day. This tiramisu is a harmonious blend of coffee and cream, and the simple ingredients and process make it easy for anyone to make.

 

Materials

*Based on 4 tiramisu containers

• 500 g mascarpone cheese
• 200 g whipped cream
• 80 g sugar
• 4 shots of espresso (capsule coffee)
• Ladyfinger Cookies

See the bottom of the body for information about the products used in the dish.

 

The creation process

1. weigh your ingredients

Measure and prepare all ingredients in advance. Brew the coffee first and let it cool. If you don't have capsule coffee, you can use stick coffee by dissolving it in hot water. Keep the cheese refrigerated until ready to use. If you're not a fan of sweetness, try using half the sugar. You'll end up with a subtly sweet tiramisu.

 

2. make the cream

Place the mascarpone cheese in a mixing bowl and use a silicone spatula to gently loosen it. The cheese will have the best texture if you use it within 10 minutes of removing it from the refrigerator.

Add the sugar and mix well. Next, add the whipped cream and mix until just combined, but don't worry if it doesn't come together completely.

Stand the whisk by the handle and turn the handle to gently mix. You're aiming for soft peaks, not perfect froth, so mix lightly to achieve a smooth texture.

Fill the piping bag with cream. Line a large cup or bowl with a piping bag and fill it to make it easy and clean. If you don't have a piping bag, you can use a ziploc bag or a hygiene bag, just make sure to use two layers of plastic if it's too thin.

 

3. Stack the tiramisu layers

Prepare a square container for your tiramisu. You can also use a clear square container for a cleaner, more presentable look. Cut the Ladyfinger cookies to fit into the container and drizzle the cooled coffee evenly over the cookies. Top the moistened cookies with another dollop of cream. Repeat this several times, depending on the size of your container. I did this a total of 3 times. Once you've cut the cookies, don't throw away the pieces, just collect them and use them.

 

4. finalize

Finish the top layer of cream by squeezing it into a pretty shape. If you want a cleaner look, use a scraper to scrape the top layer of cream. If you don't have a scraper, you can use the back of a knife to push it around.

Cover, wipe down the sides, and store in the refrigerator for at least 4 hours. The coffee and cream will taste even better when it's fully infused.

Before serving, sprinkle cocoa powder all over the top.

 

About the products used in your dish

• Square container: The recipe above makes 4 containers, 10 with lids. 👉 Go to product view
• 500 grams of Mila mascarpone cheese: It doesn't have to be the same brand, you can use a 250 gram product and halve the rest of the ingredients as well. 👉 Go to product view
• Ladyfinger cookies (Savoyardi): Based on 400 grams of cookies, you can use about 1000 grams of mascarpone cheese. 👉 Go to product view

 

"This post is part of my work with Coupang Partners, which means that I will receive a small commission if you make a purchase using the links above. However, it may not be the lowest price, so please check the product information, search and compare before purchasing."

 

Make your own tiramisu, a smooth blend of coffee and cream that everyone will love. It's perfect for a special treat for a loved one or for yourself at a leisurely hour. Have a delicious day!