Tiramisu

Tiramisu Close Up

The hardest part of tiramisu for me is parting with so much money for the mascarpone. It’s costs a fortune! Years ago, I found a little hack by Gemma overĀ @biggerbolderbaking that allows me to make a fake mascarpone that saves a LOT of money so here we go. Get your big girl panties on, ladies, and let’s get assembling!

The base is comprised of however many lady fingers you can manage to fit into each layer times two or three layers, breaking fingers in half if you have to. (Depending on the pan I use, I can make up to three layers using a bread loaf pan, or two layers using a 9″x9″ square pan.) It’s not an exact science, so if you run out of the coffee/liquor mix, just make a bit more until all of the fingers get a quick soak.

Tiramisu

20-30 lady fingers

1 C room temp coffee brew

1 tbsp Amaretto (optional – I sometimes sub it out for 2 tsp hot chocolate powder whisked in)

Note: The filling is a two step process that will get folding into each other to make the ‘fascarponey’.

STEP ONE:

1C 35% Cream

1/3 C Sugar (white or superfine icing)
1 tsp Vanilla (this is the time to bust open the expensive stuff)

Whisk this on medium speed for about 5-8 mins, until the cream starts to thicken up. Then bump it to full speed for another 2-3 mins to incorporate a lot of air allowing the cream to fluff up.

Scrape the whipped cream into another mixing bowl. Set aside while assembling the second cream mixture in the mixer.

STEP TWO:

6oz/168g Cream Cheese, room temp (cut it into small cubes to speed up the temp change)

2 Tbsp Sour Cream (if you’re not using full fat, why are you even making this dessert?!)

3 Tbsp 35% Cream

Using a paddle attachment, cream this mixture to a smooth consistency. Drop on heaping spoonful of this mixture into the whipped cream bowl, and fold it in so the whipped cream thins out a bit. Add the rest and mix to incorporate both only.

Start the layering assembly at this point.

Drop each lady finger into a shallow dish with the coffee mixture and quickly roll it over a full rotation. Immediately place each soaked finger into the loaf pan or the glass dish. When one layer of lady fingers is assembled, top it with either one half or a third of the fascarponey mixture. Smooth it out. Optional: dust the cream layer with coco powder or hot chocolate powder. I do this sometimes, but often I forget to do it. Oh, well.

Continue with more of the same two layers until you reach the top of the pan with fascarponey. Top that with either coco or hot chocolate powder. Cover and let the dish set itself up in the fridge.

To be honest, you only need ten mins for the lady finger to soften up from all of the moister you rolled them around in and even more moisture from the creams, but the longer it sits chilling, the better it ends up tasting if you ask me. So, yeah – quick dessert for sure when you need something nice at a moment’s notice. Even slapped together quickly can produce a lovely to eat tiramisu.

I’ve never tasted a shitty tiramisu using this recipe (or anywhere else if I’m being honest). This dish is fool proof. If you find a way to screw it up, I need to be the first person you tell. And I will need a full explanation of just how you did it. Deal?