I have always wanted to make this popular Italian dessert with its spongy moist espresso dipped ladyfingers, layers of deep velvety mascarpone and generous dusting of cocoa powder, finally I did. Although I did have a wee bit of help from my husband, not that this recipe requires two people just sometimes it's great to have a helping hand when making such mellow desserts. This version is just as luscious as traditional tiramisu but without the eggs.
Tiramisu
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serves 9
1 1/2 cups heavy whipped cream
1/3 granulated white sugar
1 teaspoon vanilla extract
1 1/2 cups (225g) mascarpone, room temperature
28 - 36 ladyfingers ( will depend on the size of your pan)
1 1/2 cups cold espresso
3 tablespoons Brandy
cocoa powder for dusting
First make the whipped cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip whipping cream until peaks form.
In separate bowl, whip together the mascarpone, sugar and vanilla extract.
Use a spoon or spatula to gently fold the whipped cream into the mascarpone, adding half of the whipped cream at a time, folding it in with a spatula so that the whipped cream doesn't collapse. Set aside.
Add cooled brewed espresso to a low bowl and whisk in the Brandy.
Dip the lady fingers into the cold espresso, a quick dip to get both sides - no more than 1 second per side) and lay them in a single layer on the bottom of a square pan. If needed, break the ladyfinger(s) in half to fill up the layer in the pan.
Spread half of the mascarpone mixture over the layer of the ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.
Refrigerate at least for 4 hours or overnight and dust with cocoa powder generously over the top just before serving.
Notes: Tiramisu can be made in advance, stored up to 2 to 3 days in the refrigerator. Amaretto may be used instead of Brandy or for an alcohol free option try a flavoured syrup in replace of the Brandy.