Easy dessert that never lets us down? Check out this Triamisu recipe that's made to get us through the most trying times!
Course Dessert
Cuisine Mediterranean, Sugar free recipe
Prep Time 20 minutesminutes
Resting Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Equipment
8" x 8" / 20.5cm x 20.5cm Casserole dish
Ingredients
3medium Eggs
2tablespoonsHoney or sweetener of choice
½teaspoon Vanilla extractoptional as lady fingers already has it
1cupMascarponethick, firm one
1cupCoffee
¼teaspoon Rum aromaamaretto, rum, brandy can also be used
18piecesLadyfingers
1tablespoonCocoa powder
Instructions
Separate eggs.
Beat yolks, honey and optional vanilla extract until pale yellow in color.
Mix in the Mascarpone. Mind to get a thick Mascarpone that is not soft and liquidy but thick and can hold its shape. Something like very hardly whipped cream.
Clean the whisks and beat the egg whites too if used. Tradtitional Tiramisu doesn't require egg whites to be mixed in but again, some add whipped cream to it. We need egg whites with stiff hard peaks that will require a couple of minutes beating.
Fold half of the egg whites into the egg yolk and mascarpone cream.
Fold the second half in too.
Brew coffee then mix it with the rum aroma or alcoholic substitute in something that allows us to dunk the ladyfingers in.
Dip or roll both sides of the ladyfingers in the coffee one by one. Don't soak them. Just put one in, roll it over, take it out. It's a 1 -2 seconds quick dip.
Place the coffee dipped ladyfingers into a high walled dish. Ideally, we have a dish as wide as the ladyfingers. Not ideally we can break them to size.
Spread half of the cream on top of the ladyfingers.
Continue with the second layer of coffee dipped ladyfingers.
Close it up with the remaining cream.
Put the Tiramisu in the fridge until it cools and the cream hardens back, about 4 - 5 hours, or even better overnight.
Sprinkle cocoa powder on top right before serving.