Creamy Mascarpone Tiramisu

A light and airy dessert to lift your spirits! Tiramisu with cream and mascarpone is a favorite Italian delicacy with a magical taste. I suggest preparing it in a slightly modified form, since the original cream contains raw eggs. But even without them, tiramisu is absolutely wonderful!
cook time: 30 min
Miles Denholm
Creamy Mascarpone Tiramisu

Nutrition Facts (per serving)

278
Calories
17g
Fat
23g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Cocoa (Taste) 20 g
Coffee 2 cup
Powdered sugar (If you like it sweeter, take 150 g.) 100 g
Heavy cream (I have 35% fat. 33% will do.) 200 ml
Mascarpone 250 g
Savoiardi cookies (20 biscuit sticks) 200 g
Alcohol (Any strong aromatic alcohol) 1 tbsp

Recipe instructions

Step 1

Step 1
How to make Tiramisu with cream and mascarpone without eggs at home? Prepare all the necessary ingredients. Cream should have a fat content of 33-35%. The cream should be cold. I also pre-cool the container in which they will be whipped and the whisks. Start whipping the cream with a mixer.

Step 2

Step 2
Gradually add all the powdered sugar to the cream and beat the mixture until soft peaks form. You can read more about all the nuances that need to be taken into account when whipping in cream in the article at the link at the end of the recipe.

Step 3

Step 3
Using a spatula, gradually stir in the mascarpone cheese into the cream. Do this gently, stirring the cheese from bottom to top, from the edges of the pan to the middle, to further saturate the mixture with air. For information on different types of cream cheeses and how to properly substitute them, read the article at the link at the end of the recipe.

Step 4

Step 4
Pre-brew fresh bean coffee. I take one shot of Americano and two shots of espresso (for strength). The coffee must have time to cool down so as not to burn your hands on it. If desired, you can add aromatic strong alcohol to your coffee if this is acceptable to you.

Step 5

Step 5
For convenience, you can spoon the cream cheese mixture into a pastry bag. The cut of the tip is straight, approximately 1.5-2 cm in diameter.

Step 6

Step 6
You can start assembling the dessert. Dip the Savoiardi cookies into the coffee for about 2 seconds on each side. Be careful and do not overexpose it, because... These light egg cookies get soaked very quickly and the dessert runs the risk of becoming very wet. Which, combined with whipped cream, will not look very appetizing.

Step 7

Step 7
At the bottom of the mold, place a layer of biscuit sticks soaked in coffee, half the total amount. Spread half of the buttercream on top, carefully smoothing it out. This can be done with a regular spoon. Place a second layer of coffee cookies on top of the cream. Decorate the dessert beautifully with the remaining half of the cream.

Step 8

Step 8
Traditionally, this dessert is topped with cocoa powder. To distribute it over the surface in an even layer, I use a regular strainer. Place the tiramisu in the refrigerator to soak for 3-4 hours. Bon appetit!

Additional rubrics

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