It will not take you long to make it and probably even less time to eat it. This Tiramisu recipe is one of my favourite recipes to make when summer time is just around the corner. After a few hours in the fridge, a delicious and fresh dessert will be waiting to be enjoyed.

Tiramisu is a dessert that is a dream come true for espresso lover and fans of creamy desserts. Created in the 1960’s in the region of Veneto, Tiramisu means “pick me up” in Italian. Tiramisu is a cheap dessert to make. It doesn’t need a lot effort and it can me make in less than 15 minutes.

With my recipe, 6 ingredients are necessary, all of them are easy to be sourced at your local shop. I have tried this recipe a few time by making it once with caster sugar and the other time with icing sugar. Icing sugar was the winner! (Even those who didn’t think they liked Tiramisu now love this recipe!). A smooth, light and creamy texture will make your tastebuds thinking that you are in heaven surfing on top of a cloud!

The last time I made this Tiramisu I was unable to buy the famous ‘ladyfingers’ that are usually easy to buy in UK supermarkets and which are necessary to build up the Tiramisu. So, in the spirit of lockdown and everything I have been preaching the past 2 months, I attempted to make them myself. I found a recipe online, however, I’m not sharing it here as it wasn’t a big success. It worked, just, but it didn’t match with what I have been used to eat for years. I always had  Tiramisu made with Savoiardi biscuits, the original recipe recommends them and I understand why now!!

Dipping Savoiardi biscuits in coffee and layering with a light mascarpone mix, it couldn’t be easier than that.

Ingredients: 250 grs mascarpone; 300 ml double cream; 80 grs icing sugar; 175 grs ladyfingers; 1 double shot of extra strong coffee; 2 tablespoons Marsala (or Tia Maria); unsweetened cacao.

In a mixing bowl whisk sugar, double cream, mascarpone and half of the Marsala or Tia Maria. Whisk fast to thicken but don’t over whip it. The mixture should be a little softer than the consistency of mayonnaise.

In the other mixing bowl combine the 2 shots of espresso with 250 ml of water.
Dip the Savoiardi biscuits, a few at a time, soaking them heavenly. Layer these into your dish.
Spread over half of the mascarpone mixture and repeat the same operation again to create a second layer.

Cover and chill in the fridge for a few hours.
Just before serving, dust with the unsweetened cacao and serve. Mamma mia!

When I said that it couldn’t be easier than that, now, you understand why! The shape of the Tiramisu can vary, it can be in individual portions, in a large service bowl, in a loaf tin, whatever you have to hand. The most important is to get this thick layer of light mascarpone and cream mousse between the Savoiardi biscuits.

Serve a large portion on its own. You can keep left overs for a couple of days in the fridge but usually no one can resist a second helping! Ciao!

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