Easy 10 Minute Tiramisu Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What not to do when making tiramisu? ›

Joanna Gaines's No-Bake Tiramisu Recipe Is Beyond Good. When it comes to classic desserts, it doesn't get much better than tiramisu. The luscious Italian treat combines some of the best flavors — coffee, sweet whipped cream, savory cheese, and slightly bitter cocoa powder — to create a one-of-a-kind dessert.

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. The whipping cream will cut some of the tanginess of cream cheese while mimicking mascarpone's smooth, velvety texture.

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.

Eggs in tiramisu

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

While a tiramisu is normally made with soaked lady fingers, this cake mostly uses coffee-soaked sponge cake with creamy mascarpone filling. It is then topped off with a sprinkle of chocolate powder, chocolate shavings or espresso beans.

Tiramisu is a modern Italian desssert made by layering ladyfingers (savoiardi) biscuits lightly soaked in espresso and liquor with a cream made with raw eggs, cream cheese (mascarpone), and sugar.

Traditional tiramisu contains ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone, and cocoa powder. A common variant involves soaking the savoiardi in alcohol, such as Marsala wine, amaretto or a coffee-based liqueur.

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.

Cream cheese, ricotta cheese, Greek yogurt, or a combination of heavy cream and cream cheese can be used as alternatives in recipes that call for mascarpone. These substitutes may slightly alter the taste and texture of the dish but can work well in a pinch.

Can I use Greek yogurt instead of mascarpone? ›

No. The moisture content and flavor of yogurt, even the thicker Greek style yogurt, is completely different from mascarpone. You might be able to substitute whipped cream cheese for mascarpone in some cases, but again, the flavor will be different.

Make sure to quickly dunk the lady fingers in the coffee soak - too long and they can go 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.

Tiramisu isn't necessarily a difficult dessert to prepare but if you're new to it there are a few key things to note. The most important thing to note when preparing the coffee for the tiramisu is that you don't pour it over the lady fingers hot, it has to cool to room temperature.

Coat the ladyfingers quickly, but meticulously on both sides

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.

If there is one thing you need to do to prevent a liquid tiramisu, it's adding your tiramisu to the refrigerator to cool. For the creamiest possible tiramisu recipe, you must refrigerate the tiramisu for at least a few hours before diving in.

Dip half of the ladyfingers in the espresso mixture.

Ladyfingers soak up a lot of liquid within 1 second, so make it a very quick dunk. You don't want them overly saturated and soggy, because as the tiramisu chills, they'll soften up underneath all the cream.

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).