To truly enjoy Tiramisu, making it yourself is the way to go! No oven is required. The delicious ladyfinger biscuits are also homemade—simply mix and bake for a fragrant treat, with adjustable sugar levels (I’ve shared the recipe; check it out at www.xiachufang.com/recipe/107551678/). The final product is not overly sweet, featuring a light, authentic Italian style that is more refreshing than the whipped cream version and significantly lower in calories.
The recipe yields two containers, but I made three. The cheese filling felt a bit insufficient, so I added cocoa powder and a little sugar, then whipped semi-fluid cream to layer on top—the result was excellent! For three containers, use 500g of Mascarpone. Since there’s no heating process, only use pasteurized eggs. I used three medium-sized eggs. If using regular eggs, whisk the yolks over hot water until fluffy and pale (yolks should be at room temperature; store whites in the refrigerator temporarily). For the strong black coffee, any concentrated form works—instant, freeze-dried, hand-brewed, or extracted (I added milk to the coffee in the image for my child; adults can skip this). As my child also eats it, I used only 2g of white rum; you can substitute other wines for flavor, using a few more grams if desired, but omitting it is not recommended. Be sure to buy Serra Mascarpone cheese for the most authentic taste, and take it out of the refrigerator in advance to reach room temperature. Ingredients: – Strong black coffee (room temperature): 250g – Pasteurized eggs: 3 – Fine sugar (for yolks): 20g – Fine sugar (for whites): 10g – Mascarpone cheese: 250g – Rum: 4g – Ladyfinger biscuits: as needed – Cocoa powder: as needed Prepare all ingredients. For the coffee, I added some milk since my child will eat it—using a paper cup or plate for dipping works well. Separate the yolks and whites; yolks should be at room temperature, and whites stored in the refrigerator. Whisk the room-temperature yolks with sugar until pale and fluffy. Add room-temperature Mascarpone and mix briefly with a whisk until smooth—avoid overmixing. Incorporate rum for flavor. Retrieve the whites from the refrigerator, add sugar, and whip to soft peaks with large bends. Fold the whipped whites into the yolk-cheese mixture in two additions until combined. The final cheese filling should look like this—simple steps!Begin assembling the tiramisu! Briefly dip each ladyfinger biscuit into the coffee mixture, being careful not to soak them for too long as they absorb liquid very quickly. (You may add a small amount of rum to the coffee mixture for extra flavor.)
Layer the ingredients in this order: a layer of coffee-dipped ladyfingers, followed by a layer of cheese cream mixture. Repeat this sequence until the container is filled. The final yield was three containers. Place them in the refrigerator to chill overnight. Dust with cocoa powder just before serving. When preparing three containers, the amount of cheese cream was slightly insufficient. To compensate, 300g of semi-whipped, flowing cream with added cocoa powder and sugar was used as an additional layer. The final result was exceptionally delicious. For best results, it is advisable to use smaller containers for a standard recipe. After chilling overnight, remove one container, dust it generously with cocoa powder, and it is ready to be enjoyed. This recipe does not require whipped cream or gelatin. The authentic Italian version has a soft, semi-solid texture. It is not overly sweet and offers a rich, balanced flavor. A single spoonful delivers an exquisite taste experience. One large container was easily finished by two children.
