The mini tiramisu are delicious no-bake treats that are prepared in no time, delightful single servings perfect as a dessert.
After the success of the strawberry version and the berry variant, I propose a reinterpretation of the classic tiramisu based on ladyfingers, coffee, and mascarpone. I preferred to eliminate the eggs for better preservation in the hot season, so you can prepare them in minutes and serve them immediately.
Besides being really excellent, they are ideal when you have guests and want to present a quick and beautiful dessert to bring to the table. To fill them, I used my eggless mascarpone cream, a delicious base I created a few years ago specifically for filling quick desserts.
Currently, there is a lot of fruit available to make no-bake desserts, and in the coming days, I will propose other delicious versions with coffee, dark chocolate, and zabaglione, but I will also prepare other fruit variants. If you like, try them and let me know which is your favorite.
Try also:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 377.66 (Kcal)
- Carbohydrates 29.67 (g) of which sugars 13.81 (g)
- Proteins 6.29 (g)
- Fat 25.21 (g) of which saturated 6.53 (g)of which unsaturated 1.09 (g)
- Fibers 8.85 (g)
- Sodium 42.29 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To prepare my mini tiramisu I used the eggless cream, if you prefer you can use the classic tiramisu cream by adding 3 g of gelatin.
- 20 ladyfingers
- 250 g mascarpone
- 250 g whipping cream
- 70 g powdered sugar
- 1 teaspoon vanilla extract (or half a vanilla bean)
- 200 ml coffee (slightly sweetened)
- to taste unsweetened cocoa powder
- to taste chocolate-covered coffee beans (or other decorations as desired)
Tools
- 1 Bowl
- 1 Electric mixer
- 10 Muffin cups brown
- 1 Small bowl
- 1 Piping bag with star tip
Process
Place the mascarpone in a large bowl, mix it with a spatula to make it softer, add the vanilla, the sifted powdered sugar and the cream, mix everything and whip the mixture with the beaters.
Be careful not to over-whip it, or it will tend to separate; the cream must remain smooth and silky.
Put it in the piping bag with a star tip and place it in the fridge.
For soaking, I use soluble coffee dissolved in warm water, I put 4 teaspoons for 200 ml and then add a little sugar and let it cool.
Choose the coffee you prefer, instant, long espresso, or moka coffee all work fine.
Take a ladyfinger, fill one side with the mascarpone cream and place another ladyfinger on top of the cream.
Quickly dip the treat in the coffee to soak the biscuits well, drain the excess liquid and place it in the muffin cup.
Decorate the top with more cream (creating the decoration you prefer). Finish with unsweetened cocoa powder and chocolate-covered coffee beans.
Proceed the same way with the other treats, with these quantities you will get 10.
The mini tiramisu are ready to serve.
Advice
Storage
The mini tiramisu can be kept in the fridge well covered for 3 days.
I recommend dusting them with unsweetened cocoa powder only at the time of serving.
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