Today’s dessert recipe: classic coffee tiramisu without cream.
One of the most well-known and appreciated spoon desserts in the world, a symphony of flavors that delight your palate from the first bite.
What I propose is the perfect preparation of the classic coffee tiramisu with the only variant being milk instead of liqueur, so even the little ones can enjoy it. The ingredients for preparing a delicious tiramisu are ladyfingers, eggs, mascarpone, moka coffee, milk (or liqueur), and cocoa.
Tiramisu is a cold dessert made without baking, one of the most loved and imitated desserts of Italian tradition. It is perfect as an after-meal dessert for all seasons; particularly for special occasions and events like Christmas, Easter, family Sundays, and birthdays, but it is so simple to make that it can also be prepared during the week.
Like all traditional desserts, there are countless variants of this cold dessert suitable for all tastes.
Let’s take a step-by-step look at how to create this recipe.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Classic Tiramisu
- 4 eggs (medium)
- 500 g mascarpone
- 50 g sugar
- 300 g cookies (ladyfingers)
- 14 oz coffee (cold from the moka)
- 2 oz milk (or liqueur)
- to taste unsweetened cocoa powder
Tools
- 1 Scale
- 1 Measuring cup
- 1 Hand mixer
- 1 Bowl
- 1 Whisk
- 1 Baking dish
- 1 Sugar Duster or cocoa
- 1 Moka Pot
Let’s Prepare the Classic Coffee Tiramisu Without Cream
First, prepare the coffee with the moka as it needs to be cold.
Meanwhile, crack the eggs and separate the yolks from the whites, placing the whites in the bowl of the stand mixer or electric mixer and begin whipping them. When they are semi-whipped, gradually add two tablespoons of sugar and continue whipping until you have a thick and solid consistency.
While the egg whites are whipping, place the yolks in a bowl and add 1 tablespoon of sugar, working them with a whisk until you get a light and frothy cream.
Now add the mascarpone to the mixture just obtained and mix quickly to combine the ingredients well together.
At this point, the egg whites will be well whipped to stiff peaks, and we can add them to the yolk and mascarpone cream just prepared. Combine them gently with a spatula so as not to deflate them and keep our cream light and velvety.
The coffee will also be ready and cold, so pour it into a small bowl or a deep dish, add the milk (or liqueur), and mix.
Take our baking dish or cup. Take the ladyfingers and dip them quickly in the coffee; it’s very important not to leave the cookies in the coffee for too long; otherwise, we will end up with a soggy tiramisu. Dip, turn, and remove, then place the dipped ladyfinger in the chosen dish and continue until making a layer that covers the entire bottom. If necessary, cut some cookies into pieces. Cover with a layer of mascarpone cream.
Make another layer of ladyfingers and cover again with a layer of mascarpone cream. Now put our classic coffee tiramisu without cream in the fridge for at least two hours before serving.
Una Riccia Recommends
I suggest preparing your tiramisu the day before so that all the flavors come together and the dessert stabilizes. Did you know that March 21 is Tiramisu Day?
