Ingredients
- 14 oz Savoiardi cookies 400 grams/about 60 Savoiardi cookies also known as ladyfingers or sponge fingers
- 16 oz mascarpone 450 grams
- 8 oz heavy whipping cream 225 grams (or double cream)
- 1/2 cup confectioners powdered sugar or icing sugar
- 1 tsp vanilla extract
- 3 tbsp liqueur like Baileys Irish cream, Kahlua, or Frangelico; I used Licor 35 Creme de Pastel de Nata Liqueur in the pictures
- 2 cups espresso coffee 480 ml, or (very) strongly brewed coffee, cooled to room temperature
- 3 tbsp cocoa powder
- a pinch of fine salt optional, salt acts as a flavor-enhancer
Instructions
- Beat the mascarpone with the powdered sugar, a pinch of salt, and vanilla extract in a large mixing bowl using a hand mixer or stand mixer until the sugar is incorporated into the mascarpone.
- In a separate mixing bowl, beat the heavy whipping cream with the mixer until you get soft peaks.
- Fold the whipped cream gently into the mascarpone-sugar mixture using a silicone scraper spatula.
- Prepare a 13×9 baking dish/glass dish/casserole dish to assemble the tiramisu in. Add one tablespoon of the cream mixture and spread it on the bottom of the dish.
- Add the (optional) liqueur to the cooled espresso coffee and dip the Savoiardi cookies (a couple at a time) in the coffee for about 2 seconds.
- Arrange the dipped Savoiardi cookies in the dish tightly packed together.
- Add half the cream mixture and even it with a scraper or spreader spatula.
- Add the second layer of the dipped Savoiardi cookies.
- Add the remaining cream mixture and spread it evenly. Cover the dish with plastic wrap (cling film) and refrigerate overnight (at least 12 hours).
- Add cocoa powder (sifted) just before serving.
Notes
Savoiardi – You need enough Savoiardi cookies for 2 layers for a 13×9-inch rectangular dish (about 56-60 ladyfingers).
Eggs – I’ve intentionally left out eggs from this recipe as it’s meant for people who don’t want or can’t consume raw eggs.