Trouble-free Tiramisu

Hey-lo erraayybaaddyyy,

Welcome back after what seemed like an eternity aka Christmas break. I’ve made it to the other end of holidays in one piece *hats off to me* and to E too, its hard for kids as well. Resuming the blog activities officially with the most easiest and yummiest desserts I’ve been making in my parties lately. Literally made within minutes, if you know all the tips and tricks (which are not that tricky either, don’t miss my Two Cents in the end for that).

Why I love this Tiramisu recipe?

Tiramisu recipe has lots of variations, I personally love this one because it’s closest to authentic recipe and is the easiest to make, also the quickest with minimal possible ingredients. You know how I love easy and quick recipes.

So lets get down to business without wasting any more time.

About Tiramisu: It (meaning “pick me up”, “cheer me up”,”wake me up” or “lift me up”) is a popular coffee-flavored dessert.

Recipe Rating:

Rating: 4 out of 5.

Cuisine: Italian

Course:  Dessert

Serves:4-6Ease Level:⭐⭐⭐⭐
Prep Time: 10 minsQuickness:⭐⭐⭐⭐⭐
Assembling Time: 5 minsSweetness Level:⭐⭐⭐⭐

 Above ratings are out of 5 with 5 being the most.

GET:

  • Hand or Stick mixer / Food processor/  Beater
  • A big mixing bowl
  • Spatula
  • Bowl
  • Tablespoon
  • Flat serving dish
  • Strainer (optional)

SET:

  • Sponge Finger biscuits 1 packet
  • Coffee 2 tbsp
  • Cold Water 1 large bowl
  • Whipping Cream 500 ml
  • Mascarpone Cheese 500 gms
  • Sweetened Condensed Milk 1 can
  • Cocoa powder as required

GO:

  • Whip cream.
  • Mix in mascarpone cheese followed by condensed milk.
  • In a bowl, dissolve coffee in water.
  • Dip sponge finger biscuits in the coffee-dissolved water and set them as base in the serving dish.
  • Pour the mixture over already set base evenly.
  • Dust cocoa powder on the cream mixture.
  • Repeat the steps (layering coffee dipped biscuits and then the cream mixture ending with dusting cocoa powder).
  • Put the dish in refrigerator for about 4 hours to set.

See the video for full steps, please.

MY TWO CENTS:

  • Cake rusk or any other kind of  plain cake can also be used if you are unable to find sponge finger biscuits.
  • Don’t soak the sponge finger biscuits in coffee dissolved water for too long. Just dip them for a couple of seconds and use or else they’d leak.
  • Chill the dessert overnight for better stability.
  • You can make as many layers of biscuits and cream.
  • The consistency of cream mixture should not be runny.
  • Adjust the sweetness to suit your taste buds. Use 1/2 tin of condensed milk and do the taste test, add more if required. I personally think 1/2 – 3/4 tin is good enough.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

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