The idea that food is symbolic really resonates with me on a personal level. The late night work shifts and my boyfriend sneaking in my most favorite dessert from my favorite sweet café in the city, oh the butterflies! This classic tiramisu recipe has been close to my heart ever since. I refer to it as a symbol of my sweet little love story. Besides, who doesn’t love a quick no bake dessert recipe? It is one of Italy’s most famous and loved sweets that appear at the top of the internet search list for the country’s best desserts.
Creamy, light, and delicious- a dream come true for all the sweet toothed. It’s no wonder the term ‘tiramisu’ translates to ‘pick me up’, owing to the strong coffee and sugary flavor. (That’s exactly what it does).
I have made a little variation to the common tiramisu recipe by skipping on the raw eggs. The traditional recipe used whipped raw eggs yolks and whites combined with the mascarpone. For some reason the raw eggs have always turned me off. But the best part about this recipe is that it makes sure the flavors are not compromised.
Ingredients:
- 400ml double cream
- 250g mascarpone
- 75ml marsala
- 5 tbsp golden caster sugar
- 300ml coffee (2 tbsp coffee granules and 300ml boiling water)
- 175g sponge fingers (Store bought or you can make them from scratch)
- 25g dark chocolate
- 2tsp cocoa powder
Step by step guide:
- Take a large bowl and add double cream, mascarpone, marsala and golden caster sugar in it. Whisk these ingredients until they take are well combined and take form of thick whipped cream.
- Add the espresso in a shallow bowl and start dipping the sponge fingers on both sides. Be careful while dipping the sponge fingers, only dip them for a second or two so they don’t turn soggy.
- Lay down half the sponge fingers in a dish and spread over half the creamy mixture.
- Grate the dark chocolate over the layer of the mixture.
- Repeat the layers in the same manner.
- Finally top the last layer with the creamy mixture.
- Dust with cocoa powder.
The best part about this recipe is that you can make it ahead and refrigerate it for 2-3 days (minus the cocoa powder) The flavors will blend together and taste even better!
Serve it chilled with dusted cocoa powder and grated dark chocolate on the top.