Easy Tiramisu
There are traditional ways to make tiramisu and then there is the True Modern Way. The same amazing taste, but half a step.
Where are all my Tiramisu fans?
This cream dessert must be one of the best out there. The contrast in texture and taste is second to none, but maybe I'm biased because I like almost everything Italian. So much so that I may or may not claim to be a little Italian myself now and then (although I don't have evidence to support that claim).
Whatever it is, Italian food or not, there is no reason that the most famous dessert in Italy is truly delicious.
How do you make original Tiramisu?
Authentic Tiramisu requires liquor and beaten eggs, but we have decided to ignore technical matters and use thick cream with mascarpone folded into it. This heavenly mixture is layered between toes soaked in coffee, and as a result, all the satisfaction of tiramisu becomes half the time and with half the chaos. I know, I know, this is brilliant.
The most challenging part about this recipe is to resist the urge to get into the plate with a fork when it is cold in the refrigerator overnight. However, your patience will be appreciated, once you enjoy the first soft bite that is perfectly layered. What you need to make this moment truly perfect is a delicious cup of coffee to enjoy with the tiramisu, and I have a feeling that OXO Pour-Over Coffee Maker can help with that too.
INGREDIENTS
INSTRUCTIONS
Where are all my Tiramisu fans?
This cream dessert must be one of the best out there. The contrast in texture and taste is second to none, but maybe I'm biased because I like almost everything Italian. So much so that I may or may not claim to be a little Italian myself now and then (although I don't have evidence to support that claim).
Whatever it is, Italian food or not, there is no reason that the most famous dessert in Italy is truly delicious.
How do you make original Tiramisu?
Authentic Tiramisu requires liquor and beaten eggs, but we have decided to ignore technical matters and use thick cream with mascarpone folded into it. This heavenly mixture is layered between toes soaked in coffee, and as a result, all the satisfaction of tiramisu becomes half the time and with half the chaos. I know, I know, this is brilliant.
The most challenging part about this recipe is to resist the urge to get into the plate with a fork when it is cold in the refrigerator overnight. However, your patience will be appreciated, once you enjoy the first soft bite that is perfectly layered. What you need to make this moment truly perfect is a delicious cup of coffee to enjoy with the tiramisu, and I have a feeling that OXO Pour-Over Coffee Maker can help with that too.
INGREDIENTS
- 1 glass Heavy whip cream
- 1 glass Mascarpone, soft
- 1/4 cup Pure maple syrup
- 1 1/2 tsp Cinnamon, divided
- 1 teaspoon Vanilla
- 2 cups Very strong coffee made in pour oxo on top of the coffee maker
- 1 Lady's finger pack
- 2 tbsp Cocoa powder
INSTRUCTIONS
- In a standing mixer, with an electric mixer hand or by hand, shake heavy whipped cream to form a rigid peak. Put aside.
- Mix mascarpone, maple, 1 teaspoon cinnamon, and vanilla until mixed. Add whipped cream and shake again until smooth.
- Dip each woman's finger in coffee. Don't soak cookies or they will get too wet. Cover a 9 × 9 square pan with a layer of women's fingers.
- Spread half of the whip cream mixture on the cake. Repeat dipping the coffee with the remaining female fingers to form another layer. Fill again with the remaining cream and chill for at least 4 hours or overnight.
- Clean with cocoa powder and ½ teaspoon of cinnamon before serving.
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