Over my Insta-stories, I asked you guys in a poll, which recipe between “A full tiramisu recipe and “A cheat sheet – salted caramel recipe” you guys wanted me to tackle on today’s post? So far the wining recipe was the tiramisu in which out of 64 people who voted, 35 people voted for the tiramisu recipe, while only 29 people voted for the cheat sheet caramel recipe. I want to give a big shout out to all those who sent in their votes and for making that little effort to participate in that little poll. Thank you, until the next one. Despite the least voted recipe of the salted caramel, I will definitely make time to show you guys how I make it either via IGTV or via my YouTube channel. I’ll keep you in the loop.

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Tiramisu best pronounced as “TEA – RAH – MI – SU” is a coffee-flavored Italian dessert. It is made of lady fingers dipped in cold coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, then flavored with cocoa. It’s best served cold, just like revenge. 🙂

Fun fact: – This famous Italian dessert was first invented as a snack and served to customers in a brothel, hence the meaning “Pick me up” in Italian – Get it?”

Tiramisu’s are mainly rich and creamy in texture, with definitely hints of coffee, cheese with cream and a touch of the unsweetened cocoa powder, that will blend so well together.

Normally, the old fashion tiramisu calls for an egg custard mix while making the mascarpone mousse filling, but for my recipe I’ll be doing an “Egg-less mascarpone mousse mix filling”.

Just as the cheese mousse mix is important so is the “Lady fingers biscuits”. Why buy them if you can make them. I’ll definitely get to show you how to prep them so we can assemble everything together since they are made with very simple, available ingredients.

 

With that said and done, here is what you’ll need:

PART 1:

*Making Lady fingers*

These are basically crisp sugar cookies or better described as low density, dry egg based, sponge biscuits roughly shaped like a large finger. Best know as savoiardi by Italians, Sponge fingers in British English, or as Boudoir in French.

Prep time: 10 mins  Bake time: 15 mins  Total time: 25 mins

Main Ingredients:

Important tools needed:

  • Either “Electric hand mixer /OR/ Stand mixer”
  • Mixing bowls
  • Bubble whisk
  • Rubber spatula
  • Piping bag
  • Wire ties
  • Either “Parchment paper /OR/ Silicon mat
  • Baking tray
  • An oven

Instructions:

Step 1: Preheat your oven to 190 C, and line your baking tray with either parchment paper or a silicon mat.

Step 2: Prep the eggs – by first separating the yolks and whites. In one bowl, whisk the egg white until frothy, then add in 6 Tablespoons of the Lakanto sweetener gradually while still whisking the whites. Mix until you get a glossy consistency with stiff peaks, just as shown in the video above. In a different bowl, whisk the yolks with 3 Tablespoons of Lakanto sweetener until the mixture is pale yellow, creamy and thick. Add the whipped meringue {egg whites} into the whipped yolks and gently fold the mixture together but make sure not to deflate all the air bubbles. Set that a side.

Step 3: Prep the flour – In a different bowl, first sift it , then add it to the egg mix. Fold it in just until its incorporated, but don’t over mix it.

Step 4: Pipe the mixture – Add the mixture into a pipping bag and pipe them about 3 -1/2 inches long with an inch apart, just as shown in the video above.

Step 5: Bake and cooling time: – Bake them in a preheated oven for exactly 15 mins or until the edges turn golden brown. Once baked, allow them to cool completely on the baking tray before touching them or peeling them off.

PART 2:

*Making Mascarpone mousse filling*

You definitely need to in cert “Robert De Niro’s accent here. 🙂

Best pronounced as “MASS – CARRR” – POH – NEH” is an Italian cream cheese, very soft, creamy and spreadable and best used in a tiramisu recipe among other desserts.

Prep time: 8 mins

Main Ingredients:

Important tools needed:

  • Bubble whisk
  • Mixing bowls
  • Digital scale
  • Measuring cups/spoons
  • Rubber spatula

Instructions:

Step 1: Prep the whipping cream mix – by first pouring the cream to a bowl + adding the sugar. Whisk them together until you get a glossy mixture with stiff peaks.

Step 2: Prep the mascarpone cheese + vanilla essence – In the same whipped cream mixture, add in the mascarpone cheese + vanilla and whisk that together to get a  thick consistency.

Step 3: Chill in the fridge – Place the mousse mix in the fridge until its ready for use.

PART 3:

*Making the coffee mix*

Prep time: 1 min

Main Ingredients:

  • 1-1/2 cups of hot water
  • 2 Tablespoons of instant coffee granules /OR/ hot brewed coffee

Important tools Used:

  • A cup
  • Spoon
  • Measuring spoon

Instructions:

Step 1: Make the coffee mix – Mixing the instant coffee granules into the hot water, mix them together until all is dissolved.

Step 2: Cooling – Allow that mixture to cool completely, then chill it in the fridge until ready to use.

PART 4:

*Assembling time*

Step 1: Bottom layer – Take each of the lady fingers and just immerse them in the coffee mix for like 5 seconds, and arrange them in the baking dish you are using.

Step 2: Middle layer – Add half of the mascarpone mousse mix and spread it evenly to cover the lady fingers.

Step 3: Third layer – Sprinkle some dark un-sweetened cocoa powder on top of the mousse mix.

Step 4: Fourth layer – The last layer of the dunked lady fingers in the coffee mix just enough to cover the cocoa layer.

Step 5: Fifth Layer – Add the remaining mousse mix on top of the lady fingers and spread it out evenly.

Step 6: Final layer – Generously dust with cocoa powder.

Step 7: Chill – for at least 4 hours to mid night before serving. This will help the mixture not fall apart when serving.

Step 8: Slice, serve and enjoy.

NOTE: The only thing missing in this mix is the marsala wine/ rum/brandy or baileys that is supposed to be mixed right in the coffee mix. We will add to it on the next tiramisu recipe.

SIDE NOTE:

If you are interested in purchasing the Lakanto Monkfruit classic sweetener, they currently retail for :-

  • 235 g = Ksh 950 Per packet
  • 800 g = Ksh 2,200 Per packets

They are also available for the wholesalers.

Contact me via email – [email protected]

If you try this recipe, make sure to tag your photo #TastieDineRecipes on Instagram, Facebook and Twitter! so I can see your creations and give you a major shout out.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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