Best ever Tiramisu | Easy Eggless Tiramisu | Classic Italian Desserts | Neelo's kitchen

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Best ever Tiramisu | Easy Eggless Tiramisu | Classic Italian Desserts |
 Neelo's kitchen

Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream cheese. Tiramisu (from the Italian language, spelled tiramisù, [ˌtiramiˈsu], meaning "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of cream, sugar and mascarpone cheese, flavoured with cocoa.

This version replaces raw egg yolks with whipped cream, making it safer to eat. This is one of the easiest desserts ever invented. 


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To Buy the items used in the recipe click below: Mascarpone Cheese Ladyfingers Whipping Cream Rectangular Pyrex Dish Morphy Richards Stand Mixer Silicone Spatula Mixing Bowl



Start by whipping the cream.

I like to use a mixer, but you can also do it by hand if you like (although it will take a significantly longer time).


Place the mascarpone cheese in a large bowl and mix it together with the sugar until creamy and fully combined


Slowly incorporate the whipped cream into the mascarpone cream.


Make strong Coffee 


Place each ladyfinger in a rectangular baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.



Spread half of the prepared cream mixture gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.


Repeat the process


Place the baking dish in the fridge, and allow the dessert to set for at least a couple of hours, even better if you leave it overnight or for 24 hours.

Just before serving it, dust the dessert with cocoa powder, and serve straight away!


Enjoy! 



Notes: 1: Everything should be at room temperature. except whipped cream. 2: Make strong coffee using 1 tablespoons of good quality (preferably freshly ground) coffee, Set aside to bring it at room temperature. 3: Lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. If you soak the fingers in the espresso you will end up with soggy fingers instead of moist. 4: A half whipped double cream, falls of your whisk slowly, a full whipped doesn't move in the bowl and is stiff, we have to avoid that. 5: Using a whisk will avoid any lumps. You can double the amount of everything except the biscuits to get a more creamy version which I love and because I do or I use only one layer of fingers. 6: For the cheesecake pan, I have broken the fingers and pressed lightly on the tin's base.


Some yummy Sweet dessert for you to try:



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