Tiramisu - Italian Coffee Cake

Classic original Italian coffee dessert Tiramisu. Authentic proven no bake tiramisu cake recipe and our cooking secrets will help you to make the best tiramisu. You can cook tiramisu at home. Add tiramisu cake in holiday menu or menu for romantic dinner. Tiramisu lover? Try our Tiramisu Swiss Roll or delicious Strawberry Tiramisu Cake.


Tiramisu

Ingredients (8 servings):

  • 300g Italian Savoiardi Ladyfinger Biscuits
  • 500g Mascarpone Cheese
  • 4 Eggs extra-fresh
  • 100g Sugar
  • 300ml chilled Espresso Coffee
  • 2 tsp of Vanilla Extract
  • Some Cocoa Powder for Dusting
  • 50ml Marsala Wine (optional)

INSTRUCTIONS

Separate the yolks and the whites. Add 1 tbsp of sugar to the whites. Whip the whites with sugar until it holds stiff peaks and has a dense and creamy consistency.

Add vanilla extract and Marsala wine (optionally) to yolks. Whip until the yolks turn fluffy. Mix the yolks with Mascarpone cheese.

Start adding the whipped whites to the yolks, little by little, mixing from the bottom up. The cream must be airy and fluffy.
The cream is ready!

Cover the bottom of the form (approx. 28х19х6 см) with some cream.

Dip each biscuit halfway into the chilled coffee with the sugar side facing down. Place the biscuits on the cream with the coffee side up.
*The coffee will soak the other half of the biscuit, and your cake won’t be soggy.

Line the tray with the biscuits and cover with the cream. Repeat until the form is full. Cover to the top with cream.

Dust the cake with cocoa powder (optionally).

Leave to soak in the fridge for a minimum of 4 hours before serving.

    Classic original Italian coffee dessert Tiramisu. Authentic proven no bake tiramisu cake recipe

    Classic Tiramisu

    Servings: 6-8

Ingredients

  • 300 g of Italian Savoiardi Ladyfinger biscuits
  • 500 g of Mascarpone Cheese
  • 4 Eggs extra-fresh
  • 100 g of Sugar
  • 300 ml of Chilled Espresso Coffee
  • 2 tsp of Vanilla Extract
  • Cocoa Powder for dusting
  • 50 ml of Marsala Wine (optional)

Instructions

  1. Separate the yolks and the whites. Add 1 tbsp of sugar to the whites. Whip the whites with sugar until it holds stiff peaks and has dense and creamy consistency. Add vanilla extract, the rest of sugar and (optionally) Marsala wine to yolks. Beat until the mixture turns white and increases in volume. Mix the yolks with Mascarpone cheese. Start adding the whipped egg whites, little by little, mixing from the bottom up.
  2. Cover the bottom of tray (28х19х6 см) with cream. Dip each biscuit halfway into the chilled coffee. Place the biscuits on the cream with the coffee side up.  Line the tray with the biscuits and cover with the cream. Repeat untill the form is full. Cover to the top with cream. Dust the cake with cocoa powder (optionally). LLeave to soak  in the fridge for a minimum of 4 hours before serving.
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