Tiramisu

Tiramisu- a classic Italian layered dessert that is very popular due to its distinct taste. Today I am sharing a no-bake instant version of this dessert that’s super simple to make at home with coffee-soaked ladyfingers, some cream cheese and whipped cream. Serve it with a dust of cocoa powder on top for that traditional Tiramisu look!

Recipe at a Glance

If you are looking for authentic original recipe from scratch that is classic and traditional, you might want to check out this recipe which I made as a part of baking challenge.

Not only lady fingers/Savoiardi biscuits but mascorpone cheese is also made from scratch. (It is actually one of the easiest cheese you can make at home from scratch.)

For now and for most of you, here is a quicker version of classic Italian Tiramisu.

Water– Boiling

Sugar – granulated

Coffee– Instant, any good brand

Whipping cream– Chilled

Cream cheese– Room temperature

Icing sugar – also known as powdered sugar or confectioner’s sugar

Savordais- Italian Finger biscuits

Cocoa powder– Any good brand

Step by Step Process

• In coffee mixture (coffee, sugar & hot water combined), dip each biscuit and place in the serving dish to make one layer, using almost half of the biscuits.

• Whip cream to medium stiff consistency, then add icing sugar and cream cheese. Whip until it fluffs up and stiff peaks are formed.

• Spread half of the cream mixture on top of the biscuit layer & smooth out with a spatula.

• Dust generously with cocoa powder.

• Repeat the steps for biscuit & whipped cream until all the ingredients have been utilized. Chill for a couple of hours before serving.

FAQs

Serving Suggestions

You can make individual servings or use one large dish to assemble this dessert. It tastes divine with the simple dusting of cocoa powder on top.

Substitutions & Variations

Please refer to FAQs section above.

Storage and Make Ahead

You can make Tiramisu a day in advance and store in the refrigerator. In fact, allowing it to chill for several hours or overnight helps the flavors to meld and the texture to set, making it even more delicious and allows all the flavors to come together.

It’s not ideal to freeze tiramisu because the texture of the creamy layers may change upon thawing. It’s best enjoyed fresh or refrigerated for a day or two.