My Easy Summer Tiramisu is a classic dessert made in pretty portable glasses because it’s still light out, for Pete’s sake, and nobody wants to be stuck at the dinner table…stroll around the garden, and take your creamy tiramisu dessert with you!
This easy no egg Tiramisu is a dessert with one of the best effort to payoff ratios I know of. Making this epic summer dessert is simply a matter of a quick
- DIP (store bought ladyfingers into a Kahlua spiked coffee)
- WHIP (cream, sugar, and mascarpone cheese)
- SHAVE (good quality chocolate)
- & LAYER (in pretty glasses)
My tiramisu is super quick because I skip the eggs, which in a traditional recipe have to be separated, whipped, then recombined. I’ve gone with an easier blend of whipped cream and mascarpone cheese. This bypasses the whole raw egg issue, and makes the recipe so much more do-able as a last minute treat for a warm summer night.
I am loose with the proportions when I make tiramisu, sometimes I go heavy on the ladyfingers, sometimes I add more chocolate, or more liqueur, it just depends on my mood. There are lots of ways to make a killer tiramisu, and I’ve tried most of them. The texture of the soaked ‘fingers’ is such a delight, and when you add mascarpone cheese to whipped cream you take things to a whole new level. Did you know that you can make your own mascarpone cheese ~ it’s surprisingly easy and so economical.
Like I said, tiramisu is versatile. I’ve made a Tiramisu Ice Cream Cake, which is always a hit when it’s really hot out. Like all tiramisus it can be made ahead and sliced up when needed. I’ve also done the classic Icebox Tiramisu as individual desserts in small mason jars, using chocolate wafer cookies instead of ladyfingers for you chocoholics. Kids love them. And my Slab Tiramisu is a quick version that can be made to feed any size crowd.
Tips for making this easy summer tiramisu ~
- Make sure your mascarpone cheese is truly soft and at room temperature, I leave it out the night before.
- Don’t over beat your cream and mascarpone together, just gently fold.
- Make your tiramisu at least a few hours ahead of serving to allow the flavors to mingle and the mouse-like texture to develop.
- about 12 dry dried ladyfinger cookies (savoiardi biscuits)
- 1 cup cold heavy cream
- 1/3 cup powdered sugar
- 1 cup mascarpone cheese, at room temperature (I leave it out overnight)
- 1 cup strong coffee, cold
- 6 tsp Kahlua (or other alcohol of your choice)
- 1-2 ounces dark chocolate for grating
- You'll need 4 glasses for serving, I used classic lowball glasses.
- Whip the cream with the sugar until it forms soft peaks, then gently fold in the room temperature mascarpone until they are both combined. Don't beat, just fold gently.
- Mix the cold coffee and Kahlua together in a shallow bowl.
- Working one ladyfinger at a time, cut each biscuit into one inch pieces, and dip them into the coffee to saturate. Put the pieces at the bottom of one glass. Repeat with all the glasses.
- Top each layer of soaked biscuits with a spoonful of the mascarpone/cream mixture. Top with a second layer of dipped cookies. Top with more cream, then a last layer of soaked cookies and a final topping of cream. Finish off with a generous amount of shaved chocolate. Note: if you love chocolate, feel free to add chocolate shavings to each layer.
Make it your own ~
- To make tiramisu without alcohol, just leave it out, the coffee will give it plenty of flavor.
- You can actually make your own ladyfingers, which I’m planning to try one day, it looks like fun!
- This dessert is quite rich, and you could actually use smaller glasses and make 8 servings.