Tiramisu

The past few months of social distancing have been quite challenging for many of us. At the same time we all know someone who has taken this time as an opportunity to improve their skills, learn new crafts and picked up new hobbies. How are you coping up with all this so far?

This month I started hosting my cooking classes after a long break of five months. I have changed the way I host cooking classes. Email me at polkadotsandcurry@gmail.com if you are interested in cooking classes.

In case you want to buy my cookbook, you can check it out here.

In June, I graduated from Institute of Integrative Nutrition and got certified as a holistic health coach. I celebrated this milestone with my family at home. The same weekend it was my birthday and father’s day too. So I made a very special dessert, Tiramisu, to celebrate all three events. It is reserved for really special days. Just recently I made it again to celebrate the successful launch of my first e-book.

Literally translated, the word ‘tiramisu’ means ‘pick me up.’ It’s probably the espresso that they’re referring to. This no-bake creamy treat is effortless to make. It has a bold coffee flavor with a moist and creamy texture. It is a popular Italian dessert which contains sponge cakes in the shape of fingers that have been soaked in espresso and layered in between whipped mascarpone cheese and dusted with cocoa powder. I have skipped raw eggs as well as liqueur and brandy. All the great taste of a traditional tiramisu but without the raw eggs!You can also use decaf expresso if you like. With all these options possible, everyone can enjoy Tiramisu. I also love the fact that it is a very easy, no bake dessert and can be prepared ahead of time.

Watch the video at the bottom of the page to see the exact steps for this recipe.

Serves: 8-10

Prep Time: 15 minutes

Cooling Time: 4 hours

Ingredients

• 1 cup heavy whipping cream, cold
•  ½ cup granulated sugar
•  2 tsp vanilla extract
•  8 oz mascarpone cheese, cold
•  2 cups strong brewed coffee or espresso
• 2 tbsp sugar, optional
•  1 package ladyfingers, 24-28 in number for this recipe
•  1.5 tbsp  cocoa powder for dusting

Instructions

• Espresso: Prepare 2 cups of espresso and keep it aside. If you want the dessert extra sweet, add 2 tablespoons of granulated sugar and stir until the sugar dissolves.  

• Time to whip: Add the heavy cream into the bowl and using an electric mixer beat for 30 seconds. Then, add the sugar and the vanilla; continue to whip until the whipped cream starts to thicken into a super soft cream. Add the mascarpone cheese and continue to run the mixer on medium until the cream fluffs up and stiff peaks form. When it doubt, stop the mixer and mix using a spatula, you don’t want to over mix this or it will turn to butter!

• Layer with the lady fingers: Grab an 8×8 baking dish. Do a quick dip of the ladyfinger into the prepared espresso and place them in a single layer in the baking dish (about 12-14 ladyfingers). Spread half of the prepared mascarpone mixture on top of the layer of ladyfingers using a spatula. Make a second layer of ladyfingers by quickly dipping them in espresso and laying them side by side. Spread the remaining mascarpone cream on top. 

• Dusting with cocoa powder: Place the cocoa powder in a small sieve and dust the top of the tiramisu. Refrigerate for at least 4 hours. I always make this one day ahead of when I plan on serving it as it cuts cleaner pieces!

Notes

• Mascarpone substitute: If mascarpone is hard to find, you can use 7 ounces of cream cheese and 1 ounce of sour cream. Or just use 8 ounces of cream cheese.
• Espresso options: If you don’t want to make regular espresso, use instant espresso powder and add it to warm water.  Adjust the strength as per your liking. Use decaf coffee if you want.
• Make sure heavy whipping cream and mascarpone cheese are cold. Don’t bring them to room temperature before you start using them.
• The amount of sugar used in this recipe is just the right sweetness for us. If you want it extra sweet, add 2 tablespoons of sugar in the espresso.

Let me know if you try this. Would really like to hear your feedback.

Happy Cooking !