Tiramisu meaning “pick me up” is a popular coffee-flavored Italian dessert. It is made of ladyfingers in Italian they are Savoiardi (sponge fingers), dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cream, flavoured with cocoa powder. In our recipe we use no eggs and we have added Nutella for your pleasure 😉
- 3x250g/ 3cups mascarpone cheese
- 350g/1 1/4 cup condensed milk
- 350g/1 cup Nutella
- 80ml/3/oz Marsala wine
- Savoiardi Sponge/lady fingers
- 125ml/4oz strong Italian espresso
- Cocoa powder for dusting
Now we know everyone has their own recipe for this and everyone’s is different. We have tried nearly every recipe going for tiramisu and we find our recipe is very easy, quick, contains no eggs whatsoever, yes we said no eggs and tastes the best.
Ok let’s get started… pour cooled coffee into a shallow dish and add the marsala wine to the espresso. The amount of marsala wine depends on how strong you want it, we use a good glut of marsala wine as we love the flavour but you can use as much or as little as you like.
In a large bowl mix together the condensed milk, mascarpone and whisk together until smooth and silky and thick, you don’t want it runny. There should be no lumps in the mixture when finished. Then add the Nutella and whisk again until combined.
Now soak the savoiardi in the espresso marsala wine mixture and turn a couple of times so the savoiardi are nicely covered but not soggy. You want them to still be firm but absorb the mixture and be a pale coffee colour.
In a large serving bowl, we like to use a clear glass bowl to show off the different layers of the tiramisu, lay out the savoiardi at the bottom of the bowl, then spoon on the mascarpone/Nutella mixture and smooth over the top and into the edges of the bowl. The amount of savoiardi you use depends on the bowl or cup you are using in. Now sprinkle the cocoa powder over the top, make sure to cover all the mascarpone/Nutella mixture and don’t be shy with the amount of cocoa you use. Now repeat this process until no more savoiardi fingers and mascarpone/Nutella mixture are left. You should have about 2-4 layers and you should finish with the mascarpone/Nutella mixture on top and cocoa powder to finish.
Once this is done cover in cling film and put in the fridge over night and it will be perfect for the next day to serve and enjoy with all the family.