A SUPER easy tiramisu, that’s so simple, so delicious and so indulgent! Plus, you can prepare it the night before!
THE TIRAMISU. A classic right?
Well erm, this tiramisu recipe pushes the boundaries a bit, or maybe a little more than a bit…its raw egg-free and alcohol free. So I wouldn’t even attempt to claim that this is an authentic, classic tiramisu recipe. BUT, (yup there’s a but) I will say that this tiramisu, irrespective of its authenticity is super simple, super easy and SUPER DELICIOUS. So hey, there’s no arguing with that right?
Speaking of authenticity, I can’t claim full ownership of this recipe as it’s actually a dessert that me and my sister created together and often made when we had guests coming over the next day. The nature of this recipe also means that everyone can have it (including children) and you can prep it the night before = Now you’re a host who’s winning! 😛
<<< Savoiardi sponge fingers (AKA ladyfingers) are a staple ingredient used in desserts like tiramisu and trifles. They are a great base as they are light, dry and a spongey biscuit, so they soak up liquids and syrups easily.
The name lady fingers were given to them as they are supposedly meant to resemble a large finger! (although I don’t know of anyone, let alone a lady who had such large fingers!)
According to Wiki they originated in Italy and were made to signify the occasion when the king of France visited. So thank you to the French king! If it wasn’t for you, perhaps we may not have had delights such as tiramisu or trifle to indulge in today!
(Excuse my failed attempt at trying to get a beautiful freeze motion shot… you know, those dreamy images where the food looks so delicious, delicate and elegant – your mouth starts to water INSTANTLY)
- 3 table spoons strong instant coffee
- 1¼ cup hot water (300ml)
- 1 table spoon granulated sugar
- 9 ounces savoiardi sponge fingers (260g)
- 1 cup whipping cream (240ml)
- ⅓ cup caster sugar (67g)
- 1 cup mascarpone cheese (240g)
- 1 tea spoon vanilla paste/extract (15ml)
- 2 table spoons dark chocolate to grate (70g)
- 2 tea spoons cocoa powder to dust
- MIX the coffee and 1 table spoon granulated sugar in hot water in a shallow bowl and allow to cool.
- WHISK the whipping cream and ⅓ cup caster sugar until thick.
- FOLD in the mascarpone cheese and vanilla extract.
- WHISK the mixture for a further 15 seconds to ensure all ingredients are well combined. Set aside.
- DIP and roll the the savoiardi sponge fingers in the coffee and layer them into a 22cm/8½ square inch dish. The liquid coffee should soak into the sponge fingers, but they should not become soggy- the whole dipping process should take 2-3 seconds per sponge finger.
- SPREAD half of the cream mixture over the sponge fingers.
- GRATE half of the dark chocolate over the cream mixture.
- REPEAT with another layer of soaked savoiardi sponge fingers, cream and grated chocolate.
- DUST cocoa powder over the final layer and refrigerate for at least 2 hours or overnight.
- SERVE cold.