Tiramisu made with savoiardi biscuits dipped in just enough coffee to deliver a soft exterior and slight bite from the still dry core. Topped with a generous spread of mildly sweet, light, and airy cream cheese frosting. Sealed with a drizzle of cocoa powder and chocolate shavings. Now tell me, what better way is there to end a meal than with tiramisu?
I’ll take this any day, and on occasion have even had it for breakfast. And I can give you 3 other reasons to love make this dessert, keep scrolling.
What the Kenyan and Italian share in common
We make good coffee back home. I don’t know about great, but good enough to export around the world. If you have been to Starbucks or other major franchise coffeehouses you might not miss spotting some Kenyan coffee on the counter so I guess that must count for something.
When paying a visit to Fran’s hometown in Napoli or mine in Nairobi; we always bring back a box of our favorite things and coffee tops that list. This is another reason why we do not pour leftovers and instead store it in the freezer for later use in tiramisu and other desserts?
Savoiardi biscuits dipped in just enough coffee to deliver a soft exterior and slight bite from the still-dry core. Topped with a generous spread of mildly sweet, light, and airy cream cheese frosting, sealed with a drizzle of cocoa… Click To Tweet
Where Convenience Isn’t Welcome
A Moka coffee machine has always been the norm at home. That is- before Fran decided he would like his coffee in a matter of seconds among other reasons. The latter method is up for discussion because, for me, there was more to the process of preparing coffee using the Moka. Yes, it took a few more minutes but I considered it a labor of love if you will. Let me explain…
It’s Not Just a Cup of Coffee…
“Mimi, fa nu bell Caffè a tuo marito”, (Mimi, make your husband a good cup of coffee). This was always the line after lunch on the weekends when we could finally share an afternoon meal together. I would then pour water into the boiler chamber, put a few teaspoons of finely ground coffee into the filter funnel then he would lock and tighten the serving chamber, and onto the gas hob, it went. I put a teaspoon or two (depending on the size of the machine used at the time) of brown sugar and patiently waited to hear the water bubble its way up and through the central column as the air escaped from the valve with a noise I can only compare to a hooting train.
A sweet, earthy aroma with hints of chocolate clouds in the kitchen followed by a frothy sound, and out poured the thick dark liquid gently streaming down the silver column like lava before finally settling on the sugar to be quickly stirred through. Served with chocolate, cake, cookies, or other desserts – we ate the final course whilst engaging in yet another conversation that never seemed to grow old: about the flavors and scent of the coffee, the significance of homemade meals, and what’s for dinner. So for me, this new gadget of apparent convenience has taken more from me than it’s worth.
Why You Should Try This Tiramisu Recipe
1. No-bake: Let’s be honest; baking can take a toll on the electricity bills. So when you can make an explosively delicious dessert without putting on the oven, I’d say that’s a bonus!
2. You can make this ahead: Actually, in my opinion, it tastes way better the morning after.
3. Versatile-ish. I love recipes that give me leeway to make it ‘my own’, without messing up. You can add chocolate shavings or not. If you have a thing for super sweet stuff then you could add an extra tablespoon of sugar. Biscuits: Some prefer to use homemade. But we want this quick and done without compromising on the flavor, so we use store-bought savoiardi biscuits (ladyfingers) and the tiramisu is just as awesome!
And coffee, oh yes this is the best part! As tiramisu IS a coffee dessert, I think it should have something you prefer. So use your favorite instant coffee or espresso. Get some from your go-to cafè if their coffee is that amazing. I have also used hazelnut and other infused coffee which delivered wonderful results. For this recipe, however, I used a vanilla cream flavor coffee brewed in a Moka. Chocolate shavings are an option so feel free to edit that out should you just want to saveur only the coffee taste.
A sweet, earthy aroma with hints of chocolate clouds the kitchen followed by a frothy sound, and out poured the thick dark liquid gently streaming down the silver column like lava before finally settling on the sugar. Click To TweetTiramisu Ingredients & How to Make Tiramisu That Is Brag-Worthy
Brew: The first thing you should do is brew some coffee and stir in the masala (is using). Or run to your favorite coffee place for some infused brew that will make everyone envious. Alternatively, you could use leftover coffee that I hope you have been freezing for this day. The coffee should be cold when used.
Whisk: Separate the yolks from the whites. I do not have many whipping tools so I use the same one for whipping the whites and the yolks. The trick is to whip the egg whites first until they reach a stiff peak. Then move on to the yolks and add the mascarpone which I whip together.
Mix: Fold 1/4 of the whipped egg whites into the mascarpone and yolk mixture. Then add the rest of the whites and gently fold. A few streaks of the whites will be okay so do not overmix.
Dunk: The next step is to wet the biscuits using the coffee, then layer (sugar side down) them across the serving dish. If you like a mushy textured tiramisu, then dunk the biscuits in the coffee a little longer. And add a splash over the layer. Otherwise, if you like it a little dry, do not soak the biscuits for too long, and do not pour too much coffee after layering.
Layer: The last step is to bring all the ingredients together by layering. Start with the biscuits, all on a single layer, then splash a little bit of coffee over it and proceed to spread a thick layer of the cream cheese mixture. After that, evenly sprinkle cocoa (or chocolate shavings if using ) over the cloud of cream cheese and repeat in the same fashion with the rest of the biscuits and cream cheese. Finish with a generous sprinkle of cocoa and chocolate shavings.
Storage: Cover and leave to set in the fridge overnight. But If you absolutely cannot wait for, give it at least 4 hours before serving.
Leftovers: I would not recommend keeping leftover tiramisu past 2 days. It will not taste as good, but most importantly is the fact that uncooked eggs were used.
Please give this easy tiramisu recipe a thumbs up below.
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What Dessert Can You Make Next? How About Something Chocolatey?
Simple Dark Chocolate Mousse
Let your tongue wriggle through this sinfully delicious, light, and airy mousse that pops in your mouth as you feel a tingle of joy- pure bliss!!!”
Tiramisu
(+25 rating, 5 votes)
Loading...This is an easy no-bake classic Italian dessert made with savoiardi biscuits dipped in coffee. Layered with a generous spread of mildly sweet, light, and airy cream cheese frosting, sealed with a drizzle of cocoa powder and chocolate shavings.
Ingredients
- 1/4 cup Cocoa powder
- 2 large organic eggs plus 1 egg white
- 3 tbsp granulated sugar
- 1 cup cold espresso (dissolve 2 tbsp of brown sugar)
- 125g Mascarpone
- 50g dark chocolate (optional)
- 200g pack (31 Savoiardi biscuits)
- 1 tsp of lemon juice
Instructions
Pour cold coffee into a large deep plate (or bowl you can easily dunk the biscuits in)
Separate egg whites and yolks
Whisk the 3 egg whites and lemon juice until frothy then slowly incorporate the sugar as you whisk to achieve a stiff peak
Whisk the egg yolks until thick and pale in colour then fold in the mascarpone
Scoop out 1/4 of the egg white mixture into the egg yolks and quickly stir. Then quickly but gently fold in the rest of the egg whites into the yolk mixture and set aside
Quickly dip the biscuits into the coffee (do not wait until soaked through) and arrange (sugar side down) on a single layer in the deep dish. Then drizzle about 1 tbsp worth of coffee evenly over the biscuits
Pour in a quarter of the egg and cream cheese mixture over the biscuits, spread it out with a spatula and sprinkle cocoa powder and chocolate shavings on top. Repeat with the biscuit and cream cheese layers and finish topping with cocoa powder and chocolate shavings
Refrigerate overnight for a better flavour or leave to set at least 4 hrs before serving
Notes
P.S : Don’t soak the biscuits with too much coffee. Preference in texture will vary from person to person so try it one way then another before you decide what to stick to.
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