Tiramisu ~ a very simple yet magical dessert that will help you drift off into a dreamland! Yes my friends, here we are today, on the last day of Lent and as we celebrate Easter tomorrow I want to share the recipe of Tiramisu which in Italian means ‘pick me up’ cuz well, you know, that’s exactly what this delightful dessert does! It picks you up from you slumber or dull/unhappy/boring mood in an instant. Perhaps it helps that this dessert has some delectable & very porous savoiardi biscuits that soak up some coffee. Everyone knows what coffee does to one’s senses, so little wonder that it also contributes to the magic in this dessert.
This is my own recipe which I have tweaked over the years, 5 years to be precise. I arrived at the quantities for the ingredients after sifting through a lot of recipes online and used to make it with Dream Whip, which is a non-dairy powder which helps you arrive at a topping similar to whipped cream. All you have to do is mix it with some milk and whip it till you achieve the same consistency & texture as whipped cream. Over the years this dessert has delighted many guests who got to enjoy it at the parties we hosted. I used to make it so often that I decided to take a break. In the meanwhile I lost the recipe but managed to find a rough version of it in my notepad. I tried it out again when we had some guests last month and voila! It turned out to be just as I remember making it. I managed to take just a few pictures as the kids were dancing around me waiting for their slice of deliciousness.
I really hope you can make it for Easter if you can manage to find the mascarpone cheese. If not, there’s always next time and believe me, you don’t need an excuse to make this super easy & delicious dessert.
Happy Easter everyone! Enjoy the festivities!
A delicious dessert that requires minimal effort and a real show stopper on your party menu! This easy recipe helps you plan and make the dessert ahead of time!
- 33-35 savoiardi ladyfinger biscuits
- 250 grams whipping cream
- 500 grams mascarpone cheese
- 150-175 grams caster sugar
- 2 cups water
- 4 tablespoons instant coffee powder I used Bru
- unsweetened cocoa powder
- chocolate shavings
Prepare the coffee first as we need it to be completely cool before we begin the layering process. To make the coffee, bring the 2 cups of water to a boil in a saucepan. Add the instant coffee powder and simmer for half a minute,then take the pan off the heat and allow it to cool completely.
When the coffee has almost cooled down prepare the cream mixture. If you are living in warm weather it will help to chill the steel bowl & whisk for 30 minutes in the refrigerator before you begin, otherwise, proceed as follows. Place the whipping cream & sugar in a large bowl and beat it with an electric whisk for about 10-12 minutes till you get soft peaks. Do not beat beyond this as the cream will curdle. Fold in the mascarpone cheese & mix gently until incorporated.
For ease of serving you can line a 9x11 inch pan with baking parchment with the ends slightly overlapping the edges, otherwise, messy is really okay! Proceed as follows. Pour the cooled coffee in a shallow plate/small wide based bowl and dip a savoiardi biscuit in the coffee, flip twice (a couple seconds each side). The biscuits will quickly soak up the coffee. Don't let them linger in the coffee for too long or they will crumble when you lift them. Also, you don't want some of the biscuits to soak up too much coffee leaving nothing for the others. Place each dipped biscuit into the pan, side by side in a single layer.
Divide the cream and mascarpone cheese mixture into half and slather the biscuits with it. Then place another layer of coffee dipped savoiardi biscuits and the remaining cream & cheese mixture over it. Using a spatula smooth out the surface.
Cover with cling film and chill for at least 6 hours, overnight is best as it will give the biscuits enough time to soak up all the flavours & moisture.
When you are ready to serve, just remove the cling film, dust the surface generously with cocoa powder and the chocolate shavings. Divide the tiramisu into 12 or 16 portions and use a cake server or a large flat knife to remove the portion. Serve with berries on the side if desired.
This dessert is supposed to be mildly sweet so start off with adding 150 grams of sugar, taste and then add the remaining 25grams in parts if and only if you require additional sweetness