Classic Tiramisu (Without Alcohol)

Ingredients

β–’6 large egg yolks room temperature.
β–’1 cup of sugar 200g
β–’500 g Savoiardi (lady fingers) biscuits
β–’1 1/2 cup strongly brewed coffee or espresso cool to room temperature.
β–’2 cups heavy whipping cream cold
β–’2 tubs of Mascarpone cheese 8 oz each tub.
β–’Unsweetened Cocoa Powder for dusting about 2 tablespoons

Instructions

In a rimmed medium bowl, whisk egg yolks, sugar and vanilla until mixed.

Place over a double boiler and whisk for 10 minutes until the mixture is thickened.

Remove mixture from heat and Let it cool down for another 10 minutes stirring every couple of minutes so it will not form a crust on top.

Beat the cold heavy whipping cream in a separate bowl for 3-4 minutes and refrigerate.

Beat room temperature mascarpone cheese in a large bowl. Add half the egg mixture and beat again until mixed. Add the remaining half and beat everything until well combined.

Using a spatula gently fold in the the whipped cream in the mascarpone mixture.

Briefly dip the lady fingers one at a time in the espresso to get them wet and arrange in a 13×9 dish to form one layer.

Spoon half of the cream mixture over the layer of ladyfingers and level the surface.

Dip and arrange the remaining ladyfingers then top with the other half of the cream mixture. Level the surface, cover with plastic wrap and refrigerate overnight.

Dust with cocoa powder just before serving.

Notes

Make sure that the egg yolks are room temperature.
You can use instant coffee or instant espresso powder too.
If you cannot find ladyfingers near you and cannot order online you can make homemade ladyfingers.
Usually, dark rum or marsala wine is added to the coffee mixture, but we do not consume alcohol.
How to substitute Mascarpone Cheese for Tiramisu:
If you cannot find mascarpone cheese you can beat 1 cup room temperature cream cheese with 1/4 up heavy cream and 2 tablespoons of softened unsalted butter. Substitute the mixture in a 1-to-1 ratio for mascarpone. Put in mind that the texture and taste will be slightly different.

How to make a double boiler:
Make a double boiler by simmering an inch or two of water in a saucepan. Place the rimmed bowl inside so the rim is over the top of the pot and make sure the bottom of the bowl does not touch the water. You might as well check this method, although I haven’t tried it but it looks easier.
The egg-sugar mixture will be grainy unless you use confectioners sugar. It is ok, do not freak out, the sugar will dissolve as the tiramisu rests in the fridge.
Mascarpone should be out for 15-20 minutes max before using, too cold or too warm mascarpone can cause the custard mixture to curdle.
Using Bel Gioso brand might cause curdling as well. So if for any reason your mixture curdles there is a fix for that. Return the bowl to a double boiler for 1-2 minutes whisking constantly. Remove from heat immediately when it turns back to creamy.
If the mascarpone cream mixture did not firm up and is still watery, this can happen for many reasons. To fix that, try refrigerating the custard mixture for a couple of hours or overnight. A quick fix for that is to warm up a small amount of the cream and sprinkle an envelop of unflavored gelatin over, let the gelatin bloom then mix it with the remaining cream. Some suggest adding a tablespoon of cornstarch for every cup of whipping cream to make it firmer but it is worth mentioning that this will give the cream a slightly grainy taste.

Make sure to briefly dip the ladyfingers into the coffee I would say a second or two per side.
To decorate the top with the domes:
Prepare whipping cream by whipping 1 cup of cold heavy whipping cream with 1/2 teaspoon vanilla extract and 2 tablespoons confectioners sugar. Fill a piping bag with the rest of the cream, cut the tip and pipe domes on top of the Tiramisu.
To Store:
Keep leftovers covered with plastic film in the refrigerator for up to 5 days.
Leftovers can stay in the freezer for months too. Thaw in the fridge before serving and serve with a dusting of cocoa powder..
Make ahead :
You can make the tiramisu up to 2 days ahead, assemble the dish and cover with plastic wrap then refrigerate.

Enjoy !!!

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