A once-in-a-while dessert full of the things you’d love to have every day, but know you shouldn’t. I would not make tiramisu if I didn’t have mascarpone leftover from making berry mascarpone mini tarts.
A classic tiramisu without egg and alcohol added. Substituted marsala wine for espresso coffee with a touch of cocoa powder and dairy based heavy whipping cream for edible oil based whipping cream.
Adapted from Anna Maria Voilpi’s Classic Tiramisu and modified by me
The coffee dip
* 3/4 cup Italian espresso coffee
* 1 tsp sugar
The zabaglione filling
* 2 – 3 tbsp superfine (berry/castor/caster) sugar
* 1/4 cup espresso with a touch of cocoa powder => you can substitute for marsala wine/ coffee liquor (such as kahlua, tia maria, starbucks, kamora etc)
* 250 g mascarpone cheese, at room temperature
* 1/2 cup edible oil based whipping cream
* 1 package of whipped cream stabilizer
* 142.5 g savoiardi (ladyfinger cookies) (approximately 20)
* bitter cocoa powder
Preparing the coffee dip
1. Prepare a strong espresso coffee, about 3/4 cup (180 ml). 230 ml water is for 2 tbsp espresso coffee powder
2. Let the coffee cool at room temperature.
Preparing the zabaglione filling
1. Beat whipping cream and whipped cream stabilizer together until stiff. Set aside.
2. Beat mascarpone cheese, superfine sugar, and espresso mixture together until creamy.
3. Combine mascarpone mixture and whipped cream, beat just until mixed and smooth.
Assembling the tiramisu
1. Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a glass serving. Evenly distribute half of the zabaglione cream over the layer. Repeat the step with a second layer of ladyfingers, and top with the cream. Repeat the third layer of ladyfingers if you use a taller glass and topped with the cream. Sprinkle with the cocoa powder.
2. Repeat step 1 for other glasses and refrigerate for about 3 – 4 hours.