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Eggless Tiramisu with Cream and Mascarpone
Instructions
I mix the Marsala wine with the espresso coffee. Marsala is a Sicilian fortified wine that gives the dessert its classic "Italian" character. You can replace it with cognac or make it without alcohol (for children).
I put the 500 g of mascarpone cheese into a convenient container – it is used chilled, straight from the refrigerator.
I add 3 tablespoons of powdered sugar to the mascarpone (not granulated sugar! – sugar would not have time to dissolve).
With a spoon I mix the powdered sugar into the mascarpone until smooth. I do NOT use a mixer – mascarpone easily "breaks down" into a liquid if mixed too vigorously.
Into the whipping container I pour the chilled 33% cream. A fat content below 30% will not do – it will not whip into peaks.
I whip with the chilled mixer whisks until stable peaks form – a few minutes, the time depending on the power of the mixer. I add 1 tablespoon of powdered sugar. Doneness check: I turn the container upside down – well-whipped cream stays in the dish.
I transfer the whipped cream to the mascarpone in small portions and gently lift the cream from the bottom upward in circular movements. The result is an airy and delicate cream.
I start assembling. I take a Savoiardi finger and dip it into the coffee-wine mixture FOR 1–2 SECONDS (maximum!). If you hold it longer, the Savoiardi will go soggy. I lay it out in a convenient container.
In this way I lay out the bottom layer – the fingers tight against one another.
On the layer of Savoiardi I spread the cream generously. A thin layer will not be enough – the layer of cream should be equal in thickness to the layer of Savoiardi.
On the cream I place a second layer of cookies – likewise soaked in coffee.
The final layer – I cover it generously with cream. These proportions make one dish. I send the dessert to the refrigerator for 5–8 hours (overnight is better). During this time the cream stabilises, the Savoiardi soak through, and the layers "merge" into a single whole.
When the tiramisu has set enough, I take it out of the refrigerator and dust it with cocoa through a fine sieve. I dust the cocoa on JUST BEFORE serving – otherwise it "soaks in" and loses its look.
I cut the dessert into portions and serve it.Bon appétit!
Tips
- 1
CHILL the cream AND THE WHISKS for at least 4 hours before whipping – warm cream simply will not whip into peaks and will stay liquid.
- 2
Dip the Savoiardi in the coffee for 1–2 SECONDS, no longer – otherwise the fingers go soggy and the tiramisu "runs". The soaking continues from within during the resting time.
- 3
Mix the mascarpone WITH A SPOON, not a mixer – when whipped vigorously the cheese "breaks down" into a liquid and the cream loses its structure.
- 4
Dust the cocoa on JUST BEFORE serving, not in advance – otherwise it absorbs moisture from the cream and loses its lovely "dusted" look. I use a similar trick in other layered desserts.
Video
FAQ
What can I use instead of mascarpone? +
Alternatives: a cream cheese such as Almette or Violette (less fatty but close in texture), a mix of curd cheese + 33% cream (1:1, blended), or thick 30% sour cream + 9% cottage cheese (1:1, pushed through a sieve). Mascarpone is an Italian "soft cheese" with a fat content of 75–85%, and it gives that very velvety texture. The substitutes are a little more "sour" and "lighter" – the cream will turn out different. For the closest match, take a tub cream cheese (not processed, not curd-based). You will not get an authentic tiramisu without mascarpone, but an acceptable version is possible.
What can I use instead of Savoiardi? +
Alternatives: ladyfinger sponge biscuits (a close analogue), plain sponge cake cut into 2×8 cm strips, long "tea" biscuits (denser, take longer to soak), or galettes. Savoiardi are dry Italian egg biscuits that absorb liquid like a sponge. Ordinary biscuits (vanilla, oat) can be used too, but they need to be soaked EVEN LESS (1 second) – otherwise they fall apart into mush. Homemade sponge cake is the best "backup" option if Savoiardi are not available in the shops.
How long does tiramisu keep? +
In the refrigerator – 2–3 days in a tightly closed container or under cling film. I do not recommend longer – the cream and mascarpone lose their freshness and a "sour" aftertaste appears. At room temperature – a maximum of 1 hour on the table while serving. It is not worth freezing – after defrosting the cream "runs" and the Savoiardi turn into mush. If you need to make it for the next day, assemble the tiramisu 8–12 hours before serving, but no earlier.
Can it be made without alcohol? +
Yes – especially for children and pregnant women. Simply leave out the Marsala/cognac and use plain espresso. For aroma, add: 1 teaspoon of vanilla sugar to the cream, 2–3 drops of almond extract to the coffee, 1 tablespoon of cocoa to the soaking liquid (for a "chocolate" tiramisu). The taste will be a little less "grown-up", but the dessert will still be tiramisu. An alternative to alcohol for a "grown-up" aroma is 1 tablespoon of strong "mocha" coffee or Amaretto liqueur (if you are making it for adults without strong alcohol).
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