Today’s dessert recipe: classic coffee tiramisu without cream.
One of the most famous 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 variation of milk instead of liqueur so that even the little ones can eat it. The ingredients to prepare a delicious tiramisu are ladyfingers, eggs, mascarpone, moka coffee, milk (or liqueur) and cocoa.
Tiramisu is a chilled dessert made without baking, one of the most loved and imitated desserts of Italian tradition. It is perfect as an end-of-meal dessert for all seasons; especially for special occasions and celebrations like Christmas, Easter, family Sundays and birthdays, but it is so simple to make that it can also be prepared during the week.
As with all traditional desserts, there are countless variations of this chilled dessert to suit every taste.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Low cost
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for classic tiramisu
- 4 eggs (medium)
- 2 cups mascarpone
- 4 tbsp sugar
- 10.6 oz ladyfingers (savoiardi)
- 1 3/4 cups coffee (cold from the moka)
- 3 1/3 tbsp milk (or liqueur)
- to taste unsweetened cocoa powder
Tools
- 1 Scale
- 1 Measuring Jug
- 1 Mixer
- 1 Bowl
- 1 Whisk
- 1 Baking dish
- 1 Powder shaker or cocoa
- 1 Moka
Let’s prepare classic coffee tiramisu without cream together
First of all, prepare the coffee with the moka because we need it cold.
Meanwhile, break the eggs and separate the yolks from the whites. Put the whites in the bowl of the stand mixer or electric mixer and start whipping them; when they are half-whipped, add two tablespoons of sugar little by little and continue whipping until you have a dense and firm consistency.
While the egg whites are whipping, put the yolks in a bowl and add 1 tablespoon of sugar; work them with a whisk until you obtain a pale and frothy cream.
Now add the mascarpone to the yolk mixture and mix quickly to combine the ingredients well.
At this point the egg whites will be well whipped to stiff peaks and we can fold them into the yolk and mascarpone cream we just prepared. Fold them gently with a spatula so as not to deflate them and to keep our cream soft and velvety.
The coffee will also be ready and cold, so pour it into a small bowl or a deep plate, add the milk (or the liqueur) and mix.
Take your baking dish or individual cups. Take the ladyfingers and dip them quickly in the coffee; it is very important not to leave the cookies in the coffee for too long, otherwise the tiramisu will become soggy. Lay, turn and remove, then place the soaked ladyfinger in the chosen dish and continue until you have made a layer and covered the entire bottom. If necessary, cut pieces of cookies to fit. Cover with a layer of mascarpone cream.
Make another layer of ladyfingers and cover again with a layer of mascarpone cream. Now put your classic coffee tiramisu without cream in the fridge for at least two hours before serving.
Una Riccia recommends
I recommend preparing your tiramisu the day before so that all the flavors meld together and the dessert sets properly. Did you know that March 21 is Tiramisu Day?
