Quick and Easy: Tiramisu

Posted by & filed under cocoa powder, coffee, espresso, Frangelico, lady fingers, Quick and Easy, tiramisu.

With graduation season upon us, many of you are probably contemplating which sweet treat(s) to prepare for your favorite grad. As it turns out, TRB‘s sister is among the fresh-faced, studious individuals achieving an amazing accomplishment this month – she received her master’s degree in the history of the decorative arts. What better way is there to mark such a joyous occasion than with a “pick me up” – literally?

Inspired by a (somewhat complicated) recipe she received in the mail from a new cooking magazine, TRB decided that there must be a “quick and easy” way to prepare a good Tiramisu. (Even after all of these years of making classic desserts, it has always seemed so intimidating!) After reading some additional recipes and figuring out some tweaks here and there, TRB managed to prepare a delicious version of this favorite Italian dessert – without whipped cream or eggs.

Give it a whirl and let us know what you think!

Quick and Easy Tiramisu
1 7oz package of lady finger biscuits (such as Ferrara’s)
1 80z package of mascarpone cheese (such as Bel Gioso)
1 1/2 cups of powdered sugar
1 tsp instant coffee
2 tsp instant espresso powder
1/4 cup boiling water
1 tsp vanilla extract
3 tsp Frangelico (hazelnut liquor)
1/4 cup of cocoa powder (for dusting)

1. Line a loaf pan with parchment paper; spray with a cooking oil (such as Pam), so that your Tiramisu does not stick. The parchment paper will help you to easily lift it out of the pan, once the Tiramisu sets, for serving.

2. In a medium bowl, mix the instant coffee and instant espresso powder with 1/4 cup of boiling water. Add the vanilla and Frangelico. In a small bowl, combine the mascarpone cheese with the powdered sugar into a smooth, spreadable mixture.

3. Dip each lady finger, one at a time, into the coffee mixture, taking care not to let it sit too long. Lady fingers absorb a lot of liquid quickly and tend to get soggy.

4. Layer each lady finger in the bottom of the loaf pan. Top with a layer of the mascarpone mixture, taking care to spread evenly and not break the lady fingers. Repeat the process. You should have three layers, ending with the mascarpone cheese.

5. Measure the cocoa powder into a sugar shaker. (TRB has one similar to this stainless steel version from Williams Sonoma). Dust the top of the Tiramisu with cocoa, making sure to cover all of the mascarpone mixture.
6. Let the Tiramisu refrigerate overnight or at least 3-4 hours before serving. Slice into individual pieces, using each lady finger as a guide for one serving.
Did you try this recipe? Post a comment below.

Leave a Reply

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>