Easy Tiramisu Recipe
I really love the classic tiramisu recipe, which you can find here on the website, with all the necessary explanations. Now, it may be because lately I've become more lazy, but I don't seem to feel such a big difference when it comes to taste between the classic and the quick tiramisu recipes and over the last years I've become addicted to the simpler and the faster recipe. A few years ago I was asked to make tiramisu in a very short time, so I improvised and I was impressed by the firm texture and how fast I cooked it. For this Tirmaisu recipe, I don't use steaming to prepare the yolk cream, I do it quicker, using the microwaves or a heavy-bottomed pot.
It's a good habit of mine to make a larger quantity of vanilla cream and freeze it, so that, whenever I'm in the mood for some tiramisu or some eclairs, I just take it out and use it. You can add in a bit of Marsala wine, to make the taste as close as possible to the classic tiramisu recipe.
When I make tiramisu for kids, I use decaf or chicory coffee and I skip the liqueur. Another plus to this recipe is its airy texture, thanks to the soft whipped cream, so there is no need for the egg whites any more.
If you don't have the vanilla cream already, this would be the first step.
As I said before, you can use either my quick vanilla cream recipe in the microwave or in the saucepan. But you must let cool completely.
Now the whipping cream, cold, from the fridge - pour in a deep bowl and whip it thoroughly with the classic mixer.
When it starts to get thicker, add 100g sugar and continue to whip.
You can stop when soft peaks form, don't overmix it, we don't want it too thick because it might turn into butter.
Here is the vanilla cream prepared in advance, cooled or thawed.
Tip 500g mascarpone and the vanilla cream into the bowl with whipping cream.
Carefully mix with a spoon or a whisk and make sure there aren't any lumps.
Mix cooled coffee with the liqueur and 1-2 tbsp sugar.
As you can see in the video, I place each ladyfinger sugared side down in the casserole, after dipping it in the coffee mixture. I don't recommend keeping it there for too long, it'll get too soaked and the cake won't be firm anymore. Just dip it and quickly remove.
Something like this.
For tiramisu, I like to use a deep glass casserole, approximately 33x23cm, I bought this from Ikea, it's cheap and very efficient.
I placed a layer of ladyfingers dipped in coffee, you can cut them to adjust to the size of the casserole, if you need.
Spread half of the whipped cream mixture on top and smooth out.
Repeat the process with another layer of ladyfingers.
Spread the rest of the cream mixture and smooth out.
Dust the top with cocoa powder using a sieve.
The cake is ready, now refrigerate for 5-8 hours.
Cover it in plastic wrap.
I like that it's firm when cut, the pieces look beautiful, they are airy and soft at the same time.
Enjoy!
