No-Bake Tiramisu Recipe (15-Minute Recipe!) (2024)

FAQs

What not to do when making tiramisu? ›

Tiramisu is a no-bake dessert. The egg yolks are gently cooked on the stovetop, but the egg whites are raw. Purchase pasteurized eggs because they are safe to consume raw. If you can't find pasteurized eggs, you can omit the egg whites entirely.

You can mimic the silky, decadent consistency of mascarpone with an easy DIY recipe. To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined.

Tiramisù really does taste better about two days after it is made as the flavours develop: if you can make it ahead it will be even more delicious.

Once you whip it up, cover and refrigerate for at least 6 hours before serving. This gives the dessert time to develop its rich cocoa flavor. When storing the tiramisù in the refrigerator, be sure to cover with a lid or wrap tightly with plastic wrap so that no odors from the refrigerator seep into the dessert.

The high-fat culprits in this dish? Lots of whipping cream, boatloads of mascarpone cheese and the cake-like ladyfingers cookies. Some recipes call for several cups of whipping cream, but just one cup contains a whopping 414 calories and 44 grams of fat (28 of them saturated.)

Ricotta: Ricotta can fill in as an alternate for mascarpone in a pinch—especially for baking applications—but the main difference will be in the texture: Look for a high-quality brand of ricotta with very fine curds. You can also whip ricotta prior to use for a creamier effect.

If you're seeking that rich creaminess without all the extra fat, Greek yogurt is an excellent choice. When using Greek yogurt as a substitute, consider adding a touch of honey or a splash of vanilla extract to mimic the slightly sweet flavor profile of mascarpone.

Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.

Make the first layer by dunking half the lady fingers in the coffee mixture one at a time, for no longer than 1 second each. You do not want them to get completely wet - just to moisten. They will absorb more liquid as the tiramisu sets.

How to stop tiramisu from going soggy? ›

She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy. However, if you don't dip them for long enough, they won't absorb the proper flavor.

Consuming raw eggs can be risky. There is a slight chance of food poisoning or Salmonella infection. This might lead to upset stomach, fever and in rare cases death.

The perfect tiramisu is a balance between soft elements and fluffy elements, but be careful. The base must be wet but the biscuits must not crush for too much coffee; place the cold coffee in a small bowl and pass the ladyfingers for 2 seconds, the right time for them to get wet without getting too soaked and crushed.

As for the cream, not whipping the mascarpone cheese before mixing it with other ingredients is fatal. The mascarpone cheese must always be the first to whip until it is soft and smooth. The texture of the cream must be thick without being dense or too runny.

Tiramisu is made with fresh eggs that are not cooked, should always be kept refrigerated, and should be consumed within a maximum of 48 hours from its preparation (taking into account that this maximum time decreases each time the tiramisu is taken out of the refrigerator to serve an order).