This recipe will help you to create the best and most authentic Italian Tiramisu without whipping cream. Tiramisu is my all-time favourite, and while it is difficult to find a delicious one in Vancouver, I guess it is best to make my own. It uses only simple ingredients, including eggs, mascarpone, espresso, and a splash of liqueur. It is an irresistible dessert that is creamy and rich in flavours. This treat doesn’t require an oven, which makes it easy to make at home.
I think what stops people from making this easy, classic Italian dessert at home is the expensive ingredients. From mascarpone cheese, and espresso, to liqueur, a small batch of tiramisu can cost at least $15. However, while it is cheaper to enjoy it in restaurants, I can’t find one that has the perfect balance of sweetness, bitterness, and aroma from the liqueur.
The authentic tiramisu contains raw eggs, but I prefer not to risk, even if there is only a slight chance of salmonella. However, the addition of egg yolks can create a rich and airy texture, which cannot be replicated with other ingredients. So I recommend using the double-boiler method to pasteurize the egg yolks.
Authentic Italian Tiramisu without Whipping Cream
- Silicone Spatula
- 2 large egg yolks
- ½ cup powdered sugar
- 335 g mascarpone cheese
- 1 cup brewed coffee cold
- 2 tbsp rum or coffee liqueur
- 12 ladyfingers
- Cocoa powder
- In a bowl (that can fit ladyfingers), prepare your brewed coffee. I use instant coffee in this case, but you can also use espresso. Set aside to cool.
- In a metal bowl, place egg yolks, powdered sugar, and 1 tbsp rum. Whisk until combine.
- Place it on top of a bowl of hot water. Continue to whisk until the mixture is pale and thick. This process takes around 5 minutes.
- Remove the yolk mixture from the hot water bath, and add mascarpone cheese.
- Whisk the mascarpone mixture until creamy and soft.
- In the cool-down brewed coffee, add 1 tbsp rum. Mix until combine.
- One at a time, dip the ladyfingers on both sides quickly into the coffee mixture and arrange in an even layer in the bottom of a glass container. (I use my glass lunch box – 20cm*15cm)
- Spread half the filling over the ladyfingers, and repeat.
- Spread the rest of the filling on top and refrigerate for at least 4 hours, but preferably overnight. I recommend using the airtight glass container with a lid. Otherwise, make sure to cover your tiramisu with plastic wrap before placing it in the fridge.
- Dust cocoa powder before serving.