Tiramisu is my most favorite dessert of all time. Seriously.
I’ve actually told you that before in my 101 Things About Me post. Remember?
It’s these layers and layers of creamy sweetened mascarpone cheese and coffee-soaked cookies topped with a dusting of chocolate.
It literally means “pick me up” in Italian and trust me… it will do just that!
The traditional recipes, from what I’ve seen always include lady fingers. And raw eggs. And Kahlua or espresso.
But because I live in the middle of nowhere, I can’t always get all the fancy ingredients.
So after talking to my best friend Kathy, who lives in Italy, I made some substitutions and came up with this recipe.
Now, before any foodies read this and start telling me how it’s not authentic or whatever, let me just say, I don’t care about all that.
It tastes delicious. It’s amazing. Period.
And I can buy everything I need to make it at my local Walmart. Which is awesome!
Kathy told me that often where she lives they use hard vanilla wafer-like cookies instead of ladyfingers. So I started using vanilla wafers.
She said they may even use a chocolate chip cookie… like Chips Ahoy! I haven’t tried that yet. But I bet it would be scrumptious!
She had never seen a no-egg version (or I think that’s what she told me… we had this conversation ages ago), but I don’t use eggs. While I really have no problem with a raw egg in a recipe, I just figured why use them if I don’t have to?
So here it is… my no egg, no ladyfingers, no Kahlua… Easy Tiramisu Recipe.
And you know the best part of all? I rarely make it… my hubby makes it for me!!
Oh. I think you could actually substitute cream cheese for the mascarpone if you got desperate, but I like the flavor of the mascarpone. It makes it more tiramisu-y.
That’s totally not a word.
And I can actually find it back in the deli at Walmart by the other “specialty” cheeses. So if you can find it – use it. The texture is a lot like cream cheese but the flavor is distinct!
Here’s the printable recipe:Print
- In a medium mixing bowl mix together 1 cup heavy whipping cream, mascarpone cheese, and sugar with an electric mixer until creamy. In a separate bowl, beat remaining 2 cups of heavy whipping cream until stiff peaks form. I like to do this in my Kitchenaid with the whisk attachment.
- Gently fold the whipping cream into the mascarpone mixture. Set aside.
- Now, get out your 9″x13″ dish and your cookies. Dip each cookie in the strong coffee and line the pan with them. You want them saturated, but not totally soggy. I usually just dip the whole cookie in and out of the coffee really quickly and they’re perfect!
- Spoon half of the cream and cheese mixture on top of the cookies
- Repeat these layers.
- Now you want to cover the top of the dessert with cocoa powder. I use a sifter to get a really good even coat of chocolate. You don’t want to skimp.
- Now… here’s the hard part. Refrigerate it for at least 3 hours before you enjoy it.
- That’s the part that always kills me… the waiting!
- Then ENJOY!!