Easy 10 Minute Tiramisu Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What not to do when making tiramisu? ›

Graham Crackers: Graham crackers can be used as a substitute for ladyfingers in tiramisu.

The right biscuits

As a result, the consistency will be less creamy and slightly more compact. Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny.

Chill the tiramisu: Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften. Serve: Dust with cocoa before serving.

For the best results, tiramisu needs at least six hours in the fridge before serving. This time allows the ladyfingers to soak flavor and moisture from the coffee, wine, and filling. You can make tiramisu 1 to 2 days in advance. Just keep it refrigerated until you are ready to serve.

The high-fat culprits in this dish? Lots of whipping cream, boatloads of mascarpone cheese and the cake-like ladyfingers cookies. Some recipes call for several cups of whipping cream, but just one cup contains a whopping 414 calories and 44 grams of fat (28 of them saturated.)

Nilla Wafer Desserts

NABISCO has made it super fun and easy to remix classic BBQ recipes with their delicious line of treats. I found NILLA Wafers to be the perfect substitute for lady fingers in these easy Tiramisu Cups.

You can make your own ladyfingers or purchase two 3-ounce packages. Wondering if you should use soft or hard ladyfingers for tiramisu? They come in both forms, but we tend to use the soft variety. Espresso powder: We use instant espresso coffee powder ($7, Target) found in the coffee aisle at your grocery store.

My tiramisu recipe uses ladyfingers, often also called Savoiardi biscuits. Other recipes use a sponge cake, but using store bought ladyfingers makes life super simple and I think they taste delicious.

If the product contains between 30-36 percent fat, it's whipping cream. If it contains 36-40 percent fat, it is a heavy cream. For fillings, they both work and can be substituted interchangeably, as in Chef Eddy's Tiramisu, Pumpkin Pie and Candy Corn Fudge.

Why does my tiramisu taste watery? ›

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

Half-and-half + butter

By adding melted butter, which is around 80% fat, to the liquid, you can increase that fat content. For this substitution, you'll want to combine ¾ cup of half-and-half with ¼ cup melted unsalted butter—this will replace 1 cup of heavy cream.

She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy. However, if you don't dip them for long enough, they won't absorb the proper flavor.

In fact, some experts believe that tiramisu gets better over time as the ladyfingers soak up all of the bold coffee flavors.

For the best-tasting tiramisu, try and wait a full day or 24 hours before serving.

She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy. However, if you don't dip them for long enough, they won't absorb the proper flavor.

Top with half the mascarpone mixture, then a second layer of soaked lady fingers. Finish with the rest of the filling mix and then smooth off! Set. Leave the tiramisu to chill and set for at least a few hours, or up to overnight.

Make sure you leave time to rest the tiramisu. The cocoa powder needs time to soften up and infuse into the cream topping otherwise you'll inhale straight cocoa powder and let me tell you from experience, it's not cute lol.

Is the alcohol in tiramisu cooked out? No, it is not. The alcohol in tiramisu is applied to the already-baked sponge cake base as part of a solution which keeps it moist. No heat is applied to it at or after that point, so whatever alcohol is added to it stays there.