Tiramisu is truly an institution among desserts; it’s one of those sweets that always makes your mouth water immediately. Today I propose an alternative version without mascarpone and raw eggs (which I cannot eat), but enriched with a milk cream, delicious and fluffy like a cloud. It is a very easy preparation, very refined, ideal both for Sundays and for important occasions, just like the original version. This delicious dessert can also be made using leftover Easter dove cake, and I assure you it’s delicious. Get your dessert forks or spoons ready, because the tiramisu with milk cream has nothing to envy its more famous “cousin.”
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 2 cups milk (also lactose-free)
- 5 tbsp all-purpose flour or corn starch
- 1 pinch fine salt
- to taste grated rind of an orange
- 1 cup heavy whipping cream (also lactose-free or plant-based)
- 14 oz ladyfingers (or leftover slices of Easter dove cake)
- milk cream
- to taste coffee
- to taste unsweetened cocoa powder
Tools
- 1 Coffee maker
- 1 Mixer
- 1 Baking dish
Steps
If you use the Easter dove cake, cut the slices into sticks about 0.8 inches wide to mimic the shape of ladyfingers; or, if the dessert container allows, you can use the slices of the cake to form the dessert layers.
Let’s start by preparing the milk cream (which we can also make the day before) as described here., adding as a flavor finely grated zest of half an orange. When the cream is cold, we will mix it with the whipped cream.
As for the amount of coffee to use to wet the ladyfingers: about 3 coffee makers for 3 cups each; or we can use 5 grams of instant coffee dissolved in 2 cups of boiling water.
Let’s assemble the tiramisu.
1) Spread some milk cream on the bottom of the baking dish.
2) Quickly dip the ladyfingers (or the Easter dove cake) in the coffee without lingering too long and place them in the dish, filling any gaps with other biscuits or parts of them.
3) Cover the first layer of ladyfingers with some cream.
4) Sprinkle with a little unsweetened cocoa powder.
5) Add another layer of ladyfingers (placed in the opposite direction to the previous one: if the first layer of biscuits is placed vertically, the second will be placed horizontally, the third again vertically, and so on, to give structure to the dessert when we cut the portions), more cream, cocoa powder, and so on until the ingredients are finished.
Depending on the size of the dish, we will get a 2 or 3-layer tiramisu.
Cover the dessert with food wrap and put it in the fridge until serving time. I recommend preparing it a few hours in advance or the day before, because this way, the ladyfingers will absorb all the fragrances and flavors of the other ingredients, and our tiramisu with milk cream will be even more delicious.
Bon appetit
