Everyone loves Tiramisu with its cream and sweet/bitter contrast. For years, I have been preparing it in a rectangular tray that I took from my mom’s house. When I moved in with my boyfriend, I took it with me. It’s convenient because I can use all 4 strips of ladyfingers (10 pcs each) and then it turns out exactly how I want it! Come discover the tricks to make a perfect traditional tiramisu by clicking here.
Unfortunately or fortunately, depending on the point of view, it’s too much for two people, so I reserve making it in the rectangular tray only when I have guests or need to bring it to someone’s house. I have two daughters, but obviously, they don’t drink coffee, so I prepared some single servings (in handy jars for us) and in colorful mugs without coffee for the girls. As you can imagine, they were thrilled to taste the grown-ups’ dessert revised for the kids. Lots of mascarpone cream and delicious hazelnut cream. Of course, we snatched some too… because grown-ups love sweets too!!
- Difficulty: Very Easy
- Cost: Affordable
- Cuisine: Italian
Ingredients
Ingredients
- 14.1 oz ladyfingers
- mascarpone cream
- milk
- sweetened cocoa powder
- unsweetened cocoa powder
- Nutella®
- 4 eggs
- 17.6 oz mascarpone
- 3.5 oz sugar
Preparation
The mascarpone cream is simple to prepare and truly delicious with a firm and fluffy consistency. Follow the link to see the recipe with all the preparation steps photos.
For convenience, I recommend preparing everything and keeping it nearby. In one bowl, put the milk with cocoa (I used Nesquik); in another, the ready mascarpone cream; the dipping cookies or ladyfingers and finally the hazelnut cream. Soak the cookies in the milk and cocoa and place them at the bottom of the cups, then cover with plenty of mascarpone cream.
Pour a couple of heaping tablespoons of hazelnut cream and mix with a fork.
Cover with a second layer of cookies soaked in milk and cocoa and with an abundant layer of mascarpone cream.
Repeat with the hazelnut cream and mix with the fork.
At this point, cover the entire surface with unsweetened cocoa powder and put it in the fridge to rest for at least a couple of hours, and if you can, even longer. Consider that the rectangular tray with the classic tiramisu is usually prepared the day before because I leave it in the fridge overnight, and the next day it’s delicious!
If you liked this recipe and want to stay updated, follow me on my Facebook page by clicking acasadigery and leave your like!
I’ll be waiting…Gery
Return to the home to read all the other recipes.
You can also find me on Instagram, Twitter, and Pinterest
You may be interested in:
Perfect sponge cake roll! It won’t break if you roll it and fill it as you wish.
