Who can resist a good tiramisu? Creamy, enveloping, and with an unmistakable flavor, this dessert is a classic loved by everyone. Today I propose an even lighter and fluffier version, thanks to the addition of cream and the use of Pavesini, which make it delicate and irresistible. Perfect for any occasion, whether it’s a dinner with friends or a dessert to enjoy with family, this tiramisu will disappear in an instant!
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6 – 8 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (fresh)
- 3 tablespoons sugar
- 8.8 oz mascarpone
- 1 cup whipping cream
- maraschino (or amaretto)
- 1 package pavesini (®)
- 1 cup coffee (unsweetened and lukewarm)
- to taste unsweetened cocoa powder
Procedure
Beat the egg whites until stiff with a tablespoon of sugar and place them in the fridge to prevent them from deflating. If you prefer a safer version, you can make Italian meringue with hot sugar syrup.
Whip the cream with the same beaters and keep it in the fridge.
Beat the egg yolks with the sugar until you obtain a light and fluffy mixture. If you want to avoid using raw eggs, you can prepare the pâte à bombe by heating the sugar with a little water to 250°F and pouring it slowly over the yolks while beating.
Add the mascarpone and work the mixture for a few seconds until homogeneous.
Pour a little liquor (optional) to soften the egg flavor.
First, fold in the whipped cream, gently mixing from bottom to top, and then the beaten egg whites with the same motion to keep the cream soft and airy.Spread a light layer of cream at the bottom of the baking dish.
Quickly dip the Pavesini in the lukewarm coffee (if the coffee is too hot, the biscuits will become too soft). Arrange them in rows in the baking dish, side by side.
Add a generous layer of cream and smooth it with a spatula.
Make another layer of Pavesini, this time arranging them in the opposite direction (this helps make the tiramisu more compact when you cut it).
Continue layering until you run out of ingredients, finishing with the cream.
Sprinkle with plenty of unsweetened cocoa powder. If you want a decorative touch, you can use a piping bag to create cream tufts on the last layer before adding the cocoa.Cover the baking dish with plastic wrap and let the tiramisu rest in the fridge for at least 4 hours (even better overnight). This step is essential to blend the flavors and achieve the perfect consistency.
Tips and Variations
Perfect Coffee: If you want a more intense flavor, use a strong espresso. If you prefer a milder taste, you can slightly dilute it with water.
Kid-friendly Version: If you’re making it for kids, replace the coffee with milk and cocoa.
Alternative to Pavesini: You can use ladyfingers, but remember to soak them less to prevent them from falling apart.
More Lightness: You can replace half of the mascarpone with Greek yogurt for a lighter version.
FAQ – Tiramisu with Cream and Pavesini
Can I use fresh cream instead of the non-dairy one?
Yes! Fresh cream gives a more natural taste but is less stable than the non-dairy one. I recommend adding a little powdered sugar to make it more stable.
How long does tiramisu keep in the fridge?
You can keep it for up to 2 days well covered. If you want to prepare it in advance, you can freeze it and thaw it in the fridge a few hours before serving.
Now that you’ve discovered this creamy and light version of tiramisu, all that’s left is to try it! Perfect for any special moment, this dessert will win everyone over at the first bite. Try it and let me know in the comments how it turned out!
