Every baker should have a dependable tiramisu recipe in their arsenal; this is mine.
Tiramisu traditionally contains eggs and requires cooking. This recipe contains no eggs and is mixed in one bowl. Besides the time that it takes to wait for the tiramisu to rest it is a pretty easy process! I prefer the ease of putting this tiramisu together in individual cups as it makes serving this indulgent dessert that much easier.
I recommend allowing the tiramisu to rest for at least 3 hours, but if you can make this the night before you plan to serve it you’ll have an even lighter dessert on your hands! As the tiramisu sits the mascarpone mousse develops a distinct coffee flavor and the lady fingers will soften to a light, cake like texture.
I give a range in the quantity of alcohol used in this recipe. Go for the lighter amount if you’ve never made tiramisu before. Use the larger amount for a slightly stronger flavor.
As I mention in the YouTube video, you can leave the liquor out. To eliminate the alcohol- Replace the coffee liquor in the mousse with 1 teaspoon of instant coffee/espresso powder plus 1 additional teaspoon of vanilla and replace the rum in the soaking syrup with 1 teaspoon of vanilla extract.
- Mascarpone Mousse
- 16 ounces mascarpone cheese, left at room temperature for 30 minutes
- 14 ounces heavy cream, cold
- 1 cup sifted confectioners sugar (4 ounces)
- 2 teaspoons vanilla extract
- 1-2 teaspoons coffee liquor
- Soaking Syrup
- ¾ strong espresso, cooled OR ¾ cup warm water PLUS 1 tablespoon instant expresso/coffee
- 1 tablespoon white sugar
- 1-2 teaspoons dark rum
- 12-14 lady fingers
- ¼ cup semisweet chocolate, finely chopped
- Cocoa powder for finishing
- Prepare 6 wine glasses or cups
- Combine the espresso (or warm water and instant coffee/espresso,) in a small bowl with the sugar and rum. Set aside
- Prepare the mascarpone mousse:
- Add the mascarpone cheese to the mixer bowl and beat on medium speed with the paddle attachment until fluffy
- Scrape the bowl and beater and add the confectioners sugar, blending on low to combine
- Raise the mixer to medium speed and beat the cheese and sugar for one minute
- Add the vanilla and coffee liquor and blend on low to combine
- Add the cream all at once and blend on low until the cheese mixture and cream begin to come together
- Raise the mixer to medium speed and beat the mixture until it holds soft/medium peaks. Don't over beat
- Transfer the mascarpone mousse into a pastry bag if desired
- Assemble the tiramisu cups:
- Pipe about 2 tablespoons of mousse into the bottom of each cup
- Sprinkle a small amount of chopped chocolate over the mousse
- Break a lady finger in half, dip briefly in the coffee syrup and shake off excess coffee. Lay the 2 pieces side by side over the cream.
- Repeat with each glass.
- Pipe another mound of cream into each cup, add chocolate and add another layer of soaked lady fingers atop the cream
- Pipe the remaining cream to fill each glass
- Use a small spatula to level off the cream by scraping the spatula against the rim of the glass
- Cover the glass loosely with plastic wrap and refrigerate for at least 3 hours, preferably overnight
- Lightly dust the top of each cup with cocoa powder before serving