Authentic Italian Homemade Tiramisu: A Cream-Free, Soft & Melt-in-Your-Mouth Recipe
Authentic Italian Homemade Tiramisu: A Cream-Free, Soft & Melt-in-Your-Mouth Recipe
No Heavy Cream! Authentic Italian Homemade Tiramisu Made with Mascarpone Cheese!
Experience the true taste of Italy! This homemade Tiramisu is incredibly smooth and melts in your mouth, made with only rich mascarpone cheese and no heavy cream. It’s a delightful dessert perfect for special occasions or a sweet treat for yourself.
Tiramisu Ingredients- 250g Mascarpone cheese (softened at room temperature for easier mixing)
- 2 fresh eggs (yolks and whites separated)
- 58g granulated sugar (for the yolks)
- 2g vanilla sugar (or 1/2 tsp vanilla extract, optional)
- 10-12 Savoiardi biscuits (ladyfingers), sized to fit your container
- 150ml strong coffee (espresso or drip coffee), chilled
- 20g granulated sugar (for the coffee syrup)
- 2-3 oval Tiramisu containers (or desired serving dishes)
- A pinch of unsweetened cocoa powder (for dusting)
Cooking Instructions
Step 1
Begin by preparing the base for your Tiramisu. Carefully separate the yolks from the fresh eggs into a bowl. Add the 58g of granulated sugar and the vanilla sugar (or extract) and mix them together. Separately, prepare the coffee mixture by combining 150ml of strongly brewed coffee with 20g of sugar and let it cool. (Alternatively, you can dissolve 2 packets of instant black coffee in 150ml of hot water, then let it cool.)
Step 2
Using an electric mixer, beat the yolk and sugar mixture until it becomes pale yellow and forms a thick, creamy consistency. This process is key to achieving a smooth and flavorful base.
Step 3
In a separate, clean bowl, whip the egg whites with an electric mixer until stiff peaks form. This means that when you lift the beaters, the whites should stand up straight without drooping. Ensure the bowl is free of any grease for best results.
Step 4
Gently whisk the softened mascarpone cheese until smooth. Then, add the yolk-sugar cream mixture from step 1 to the mascarpone and mix using the electric mixer on its lowest speed, just until combined. Be careful not to overmix, as this can cause the cheese to become grainy.
Step 5
Now, gently fold the stiff egg white meringue from step 2 into the mascarpone and yolk mixture from step 3. Use a spatula and a folding motion to incorporate the meringue without deflating it. Continue folding until the mixture is smooth, airy, and uniform. This is your completed cheese cream filling.
Step 6
Arrange your Savoiardi biscuits (ladyfingers) in the prepared Tiramisu containers. Quickly dip each biscuit into the chilled coffee mixture – just a brief dunk on both sides is enough to moisten them without making them soggy. If needed, cut the biscuits to fit the shape of your container.
Step 7
Spoon about 2 to 3 cm of the creamy cheese mixture evenly over the layer of coffee-soaked biscuits. Ensure it forms a smooth, even layer.
Step 8
Add another layer of Savoiardi biscuits, again quickly dipped in the coffee mixture, on top of the cheese cream layer. This layering creates the classic Tiramisu structure.
Step 9
Finally, top with the remaining cheese cream mixture, spreading it smoothly to cover the biscuits. Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Cover the Tiramisu and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the dessert to set. For an extra professional touch, dust with more cocoa powder just before serving. Enjoy your homemade Italian Tiramisu!
