Tiramisu is probably the most popular Italian dessert, so of course, I am sharing with you my lighter version of this coffee and mascarpone deliciousness during the Italian weeks on The cooking Globetrotter!
My son helped me to prepare it. It’s my friend Michela’s version, I have been following this super easy recipe for so many years that it feels mine too.
The recipe for this Italian dessert only requires a few ingredients and very little sugar. I use Pavesini, thin crispy and light biscuits instead of sponge cake or Savoiardi biscuits because we love the cream and these biscuits do not overpower it. I have found them even in Singapore, so wherever you are, if you are looking for them, just let me know and I’ll help you find them!
Tiramisu
My Tiramisu’ is a lighter and creamy version of an Italian classic dessert. The recipe is easy, simple and done in minutes. Be aware: it is addictive!
simpleIngredients
| 1 Package of Pavesini Biscuits, Savoiardi if you can’t find them | |
| 1 cup Coffee (Espresso) | |
| 3 eggs | |
| 3 tbsp Sugar | |
| 500 g Mascarpone cheese | |
| 1 pinch salt | |
| 3 tbsp Cocoa powder |
Steps of preparation
- Make 1 cup of coffee, espresso would be the best choice and pour it in a bowl, big enough to dip the biscuits lengthwise.
- Dip the biscuits in the coffee quickly with the long side and with the other and place them at the bottom and on the edges of your chosen form.
- Separate the eggs, place 2 whites in one bowl and 3 yolks in another with 3 tbsp of sugar.
- Whisk the egg whites with a pinch of salt until firm.
- Whisk also the yolks until they change colour and are creamy.
- Add the Mascarpone to the yolks and sugar cream, one or two spoons at once and amalgamate well before adding more.
- Then add the firm egg whites, mixing carefully with a spatula as to not lose the air.
- Pour half of the cream on the biscuits and spread it out evenly.
- Make another layer of coffee dipped biscuits. My son did an amazing job here!
- Finish with the leftover mascarpone cream.
- Cover with plastic film and store in the fridge.
- Before serving drizzle cocoa powder on the surface. Use a sieve to make it nice and fine.
- Dig in and enjoy!
You tried this recipe?
Then link @thecookingglobetrotter on Instagram or use the hashtag #thecookingglobetrotter.
I can promise you, that this Tiramisu’ is going to make it in your most-loved recipes collection! I remember my friends and family literally falling in love with it and asking for it constantly.
Let me share a funny story about my tiramisu’: I once made a big one for a friend’s party and stored it in the fridge. As I went to get it, I noticed that someone had stolen with a teaspoon the whole border of the dessert! We easily found out the thief and since then, every time I make a Tiramisu’, I will also prepare an extra portion for him!
You can also have fun trying out some variations:
- Christmas Tiramisu’: whisk 3 egg whites instead of two. And add 125g of chestnut cream (Maron Glace cream) to the mascarpone and egg yolks cream. You will have a rich and sophisticated flavor.
- Frozen Tiramisu’: for hot and humid Singapore I made a Coffee Parfait with Mascarpone Cream. You can find the delicious recipe here on the Blog.
- Kids Tiramisu: use caffeine-free Coffee or dip the biscuits in juice, milk or cocoa milk.
- Egg-less Tiramisu: use 250 ml of whipped cream instead of the eggs and mix with sugar and mascarpone.
I am curious, which one are you going to make? Let me know in the comments below or write to me here, on Instagram or Facebook!
You can print out the recipe above or save it on Pinterest!
Next week we are still going to be in Italy and I will share with you another classic dish from my home country!