Easy 10 Minute Tiramisu Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What not to do when making tiramisu? ›

The choice is yours, even though connoisseurs of this dessert will always tell you to choose savoiardi. In fact, the result is completely different if you use these biscuits, which are tall and spongy and absorb less coffee. As a result, the consistency will be less creamy and slightly more compact.

The Best Mascarpone Cheese Substitute

You can mimic the silky, decadent consistency of mascarpone with an easy DIY recipe. To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined.

Using egg whites instead of cream: Some authentic recipes for tiramisu use whipped egg whites instead of whipped cream. Tiramisu made with egg whites is lighter and more airy. To make our recipe with egg whites, whip 3 egg whites until they hold stiff peaks.

Wrap tiramisù with plastic wrap and chill in the refrigerator at least 6 hours before serving. If you want to get fancy, finish the Tiramisù with a layer of whipped cream piped on top and dust with more cocoa powder.

Wondering if you should use soft or hard ladyfingers for tiramisu? They come in both forms, but we tend to use the soft variety. Espresso powder: We use instant espresso coffee powder ($7, Target) found in the coffee aisle at your grocery store.

Only mix the mascarpone until the honey and Marsala are just incorporated and whisk the egg whites to soft peaks so that they are not watery. If you still find the mixture runny then it will chill and set more quickly as it is divided into individual portions.

If the product contains between 30-36 percent fat, it's whipping cream. If it contains 36-40 percent fat, it is a heavy cream. For fillings, they both work and can be substituted interchangeably, as in Chef Eddy's Tiramisu, Pumpkin Pie and Candy Corn Fudge.

Mascarpone has a one-of-a-kind silkiness and a milky flavor profile but ricotta cheese, cottage cheese, full-fat cream cheese, and Requeson cheese are all similar to mascarpone cheese.

Can I use sour cream instead of mascarpone? ›

Substitute 1 cup of mascarpone with 1 cup of a sour cream and cream cheese mixture. To make this mixture, use 1/2 cup of sour cream and 1/2 cup of cream cheese.

It is a fresh cheese that is most commonly made with pasteurized cow's milk. Unlike some cheeses, which have animal-derived rennet added, mascarpone is vegetarian. It's made by heating heavy cream and adding an acid like tartaric acid (aka cream of tartar), citric acid, or lemon juice to solidify and thicken the cream.

They were perfect for my Tiramisu. Sweet and spongy, the perfect compliment to the delicious coffee flavor of the dessert. I will be buying them again. They made a great tiramisu!

My tiramisu recipe uses ladyfingers, often also called Savoiardi biscuits. Other recipes use a sponge cake, but using store bought ladyfingers makes life super simple and I think they taste delicious.

Ladyfingers (also known as “savoiardi” or “sponge fingers”) are simple sponge cookies that are often used to make Tiramisu!

She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy. However, if you don't dip them for long enough, they won't absorb the proper flavor.

Unfortunately it sounds as if the mascarpone curdled because it was whisked too much. Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese.

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

You leave a tiramisu in the fridge to allow it to firm up. If you eat it straight away, it tends to be a mushy mess. Putting it in the fridge gives it the creamy airy texture.