The Perfect Autumnal Dessert: Rich & Creamy Tiramisu Recipe (With A Twist)
Author: Rebecca Bailey
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Posted: 1 August 2024
Rich, dreamy and velvety, tiramisu is a renowned crowd pleaser. Although this particular recipe differs from the traditional Italian approach, it still shares the same winningly rich, nutty coffee flavour and silky-smooth, creamy texture.
Using just eight ingredients, this no-bake, egg-free tiramisu recipe is surprisingly quick and easy to make. We recommend making this dessert in advance, as the coffee and rum flavours become even more full-bodied and heavenly after being left to mingle in the fridge overnight.
Dreamy, velvety, egg-free and slightly boozy
Traditional tiramisu is made with Savoiardi sponge fingers, eggs, mascarpone, sugar, coffee, cocoa powder and dark chocolate. This recipe differs slightly by omitting the eggs, making it a great alternative for those who are put off by eating eggs raw. Using double cream instead adds a velvety texture, light, airy flavour, and makes the method much simpler, too.
Alcohol is a modern inclusion in many tiramisu recipes, giving the dessert a more mature, developed flavour, perfect for espresso martini lovers! If you choose to use alcohol in your tiramisu, the possibilities are endless, from marsala to rum to coffee liqueur.
Ingredients
For the cream layers:
Double cream (400g)
Golden caster sugar (75g)
Mascapone (250g)
Rum (75ml)
For the sponge layers and topping:
Coffee grounds (40g)
Sponge fingers (250g)
Cocoa powder (20g)
Dark chocolate (20g)
Method
1. The cream layers
Add the double cream and mascapone into a large bowl. Whisk the ingredients with an electric whisk on a high speed until the two have mostly combined.
Add the sugar and rum into the bowl.
Continue whisking with the electric whisk on a high speed until all of the ingredients are well combined. The finished mixture should have a thick consistency like soft-serve ice cream.
2. The sponge layers
Add the coffee grounds into a measuring jug with 400ml boiling water. If you would like a strong coffee flavour, add just 300ml boiling water. Once dissolved, pour the mixture into a shallow dish.
Place one sponge finger at a time into the coffee, turning them to soak them well.
Try to work quickly with this to avoid the sponge getting overly soggy and breaking apart in the dish.
3. Assembling the dessert
Lay the soaked sponge fingers in a square glass dish, fully covering the bottom. Spoon a third of the cream onto the layer of sponge and spread it out evenly. Grate a third of the chocolate over the cream layer, covering it fully.
Repeat this twice to create three sponge layers and three cream layers.
Just before serving, evenly dust the top with cocoa powder and grated chocolate.
Notes
Using a 20x20cm tall glass dish will produce even three-layered slices and enable you to check your layers from all angles while assembling. If you would prefer to make a shorter tiramisu, a 23x30cm dish can be used to make wider two-layered slices.
This tiramisu will keep in the fridge for up to three days. Alternatively, cover the dish tightly with cling film and then a layer of tin foil and store the dessert in the freezer for up to three months.
This recipe takes around 25 minutes and makes 9 servings. Each serving contains approximately 570 calories.
Relaxing, creative and therapeutic, baking is a mood-boosting and deliciously rewarding pastime. Gardening shares a lot of these same qualities, as well as boosting your vitamin D and connecting you to nature. To ease into the world of gardening, try your hand at our Easy Guide to Growing Strawberries in the Garden.