Easy 10 Minute Tiramisu Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What not to do when making tiramisu? ›

The choice is yours, even though connoisseurs of this dessert will always tell you to choose savoiardi. In fact, the result is completely different if you use these biscuits, which are tall and spongy and absorb less coffee. As a result, the consistency will be less creamy and slightly more compact.

The Best Mascarpone Cheese Substitute

To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined.

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

Chill the tiramisu: Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften. Serve: Dust with cocoa before serving.

4. The best ladyfingers for this recipe are very dry and crisp. They're often called savioardi and are imported from Italy. If you can't find these and your supermarket only has soft, cakelike ladyfingers, you'll need to let them dry out in the oven first.

Heavy whipping cream: Some tiramisu recipes use whipped egg whites and some use heavy cream that's whipped to medium or stiff peaks. While both are delicious, I prefer to use heavy cream. Your cream should be very cold so that it whips up properly. Be sure to use a heavy cream that's at least 36% fat.

Using egg whites instead of cream: Some authentic recipes for tiramisu use whipped egg whites instead of whipped cream. Tiramisu made with egg whites is lighter and more airy. To make our recipe with egg whites, whip 3 egg whites until they hold stiff peaks.

While a tiramisu is normally made with soaked lady fingers, this cake mostly uses coffee-soaked sponge cake with creamy mascarpone filling. It is then topped off with a sprinkle of chocolate powder, chocolate shavings or espresso beans.

They were perfect for my Tiramisu. Sweet and spongy, the perfect compliment to the delicious coffee flavor of the dessert. I will be buying them again. They made a great tiramisu!

Is it OK to use raw eggs in tiramisu? ›

The recipe I offer you is for the classic Italian Tiramisu, which contains raw eggs. In our family we don't mind eating raw eggs, but for some people that might be unacceptable.

Substitute 1 cup of mascarpone with 1 cup of a sour cream and cream cheese mixture. To make this mixture, use 1/2 cup of sour cream and 1/2 cup of cream cheese.

Graham Crackers: Graham crackers can be used as a substitute for ladyfingers in tiramisu. They have a similar texture and can absorb the coffee and liqueur mixture. Layer the graham crackers in the tiramisu as you would with ladyfingers [2].

Mascarpone has a one-of-a-kind silkiness and a milky flavor profile but ricotta cheese, cottage cheese, full-fat cream cheese, and Requeson cheese are all similar to mascarpone cheese.

Eggs in tiramisu

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

For the best results, tiramisu needs at least 6 hours in the fridge before serving. A couple hours will do, but the next day the triffle (it's an Italian style triffle!) will be much more amalgamated, and the flavors will have blended.

Serving Tiramisu

Once built, the tiramisu needs to chill for at least eight hours but ideally 24 before serving. The lady fingers will continue to soften and the tiramisu will set to a sliceable consistency. Just before serving, dust the top of the dish with cocoa powder or shaved chocolate. Read reviews!

Tiramisu is served cold, which is one of its main attractions as a dessert. Its perfect temperature is between 5-6º C, therefore, after processing it, it is essential to immediately place it in cold storage for a recommended resting time of 4 to 12 hours.