Updated May 11, 2017
cups heavy whipping cream
cup instant toffee-flavored coffee powdered drink mix
oz cream cheese or mascarpone cheese, softened
cups Cookie Crisp™ Cereal
cup grated dark chocolate
Raspberries or cranberries & mint leaves for garnish
In an electric mixer, beat together the cream, coffee powder, rum, cream cheese, and sugar, until light and fluffy.
Spoon a small amount of the cream mixture into the bottom of four wine glasses.
Top with a layer of Cookie Crisp™, then another layer of the cream mixture.
Sprinkle grated chocolate on top of each wine glass.
Cover tightly with plastic wrap and allow the desserts to sit in the fridge overnight. Though you can serve them right away, preparing them the day before allows the Cookie Crisp™, to soften to a cake-like consistency, just like ladyfingers!
Garnish if desired. Serve and enjoy.
More About This Recipe
- Welcome the new year in with this cuh-razy gorgeous Tiramisu. Just a little boozy, just a lotta fabulous!Tiramisu is served at all the fanciest restaurants, but that doesn't mean you have to pay restaurant prices to get a bite of this indulgent dessert.Loaded with coffee and rum, this creamy delight is a snap to make, made even snappier by our quick switch out for one of the classic ingredients.Grab yourself a box of Cookie Crisp. "Cookie Crisp?" you ask. Why yes! Rather than hunting down ladyfingers, the traditional cakey layer in a tiramisu, you're going to go quick, easy, and fab with a box of cereal. Tastes just as good as the original, I promise!Garnish if you want with a few fresh raspberries or cranberries, and a classy sprig of mint.
Tiramisu: Folklore and Fun Recipes for a Fantastic Italian Dessert
I did a Google search on “history of tiramisu” and within 0.55 seconds had 16 million results. Of course, there aren’t quite that many stories, but there is no one 𠇏or certain” account of who first conceived of tiramisu.
- 4 eggs
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup all-purpose flour
Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch).
Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
Sift the flour over the egg mixture and gently fold it in.
Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.
Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves.
Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
Remove the bowl from the saucepan and set in the bowl of ice water whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap refrigerate at least 4 hours, or overnight.
Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
Do you know how to make homemade crepes? I have a detailed How to Make Crepes tutorial that sets you up for success. After you read about the proper techniques and watch the video tutorial, you’ll find that crepes are relatively simple. (And anyone who tried them for Sally’s Baking Challenge earlier this year can agree. Much easier than expected!)
- We’re using the same crepes recipe, only doubled. I switched around the milk:water ratio and since this is dessert, I added a little more sugar. A little extra sugar helped crisp up the edges. These crepes taste incredible by themselves or in a cake.
The recipe below yields about 28 crepes. Use 25 in this cake. It’s always convenient to have a few extra on hand if any crepes tear. Or let’s be serious, if you want to taste test.
Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick. Cover with plastic wrap and refrigerate until cool.
Place mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Measure 1 ½ cups brewed espresso. Add remaining Marsala and vanilla. Arrange the ladyfingers in a single layer in a 9 x 13 pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you&rsquoll be fine). Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semi sweet chocolate. Repeat the process two more times.
Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.
Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.
Sigh. Tiramisu. The first time I tried it was back when I lived in L.A., and it happened to also be the first time I tried risotto. I was having dinner with my L.A. boss, her boss from Connecticut, and my four other coworkers. The risotto experience was triumphant enough&mdashthe creamy, al dente deliciousness of each bite just about did me in. But then the Connecticut boss took the liberty of ordering a round of Tiramisu for the table&hellipand my life has never been the same. I mean that, too. It changed instantly and was forever altered. But in a really good way.
Tiramisu. If I had to describe it to a lay person, I would say it&rsquos a layered, creamy dessert with a wonderful coffee flavor in the background. To someone more detail oriented, I&rsquod say this: Tiramisu is a layered dessert of Italian origin. It layers espresso-soaked savoiardi&mdashthat&rsquos another name for crisp, sugary ladyfinger cookies&mdashwith a heavenly mixture of whipped cream, mascarpone cheese, and zabaglione, which is a cooked egg/sugar/Marsala wine mixture. That&rsquos the technical explanation.
The visceral explanation is that the combination of the crispy ladyfingers, the strong coffee flavor, and the tangy-but-sweet cream/cheese mixture is enough to make your eyelids flutter, and I don&rsquot necessarily mean from diabetic shock, though that can be a possibility. There are lots of cheap (though, I&rsquom sure, tasty) knock-offs of Tiramisu, because the authentic version can seem very, very intimidating. But having tried all different permutations and variations of this remarkable dessert, I&rsquom here to tell you that there&rsquos nothing like the real thing. And it&rsquos really not as difficult as you&rsquod think.
First Up! The Cast of Characters: Eggs, sugar, Marsala wine, cream, Savoiardi (ladyfingers), espresso or strong coffee, vanilla, mascarpone cheese, and cocoa. Prepare yourself for greatness, my friends.
Put some water into a saucepan. Bring it to a boil, then reduce heat to a simmer.
Tiramisu Recipe Swaps
Most classic Tiramisu Recipes use unsweetened cocoa powder on top. However, if you are looking for a way to make the top look more elegant, you can use a dark chocolate bar and a vegetable peeler to shave chocolate swirls over the top.
Not a fan of rum? I prefer rum in Tiramisu, because it’s sweet and mild. Yet feel free to try this recipe with Madeira wine, amaretto, coffee liqueur, or even bourbon!
No Mascarpone Cheese
Most grocery chains sell mascarpone cheese in the “fancy” international cheese section. However, if you can’t find it, you can swap it for full-fat cream cheese. Will it taste the same? No. But it will still taste good, and it’s the best substitution for texture.
Is Tiramisu Gluten-Free?
Classic Ladyfinger cookies are not gluten-free. However, you can find gluten-free Ladyfingers at specialty shops. If you use these instead of traditional Ladyfinger, the recipe is fully gluten-free!
Ingredients for a perfect coffee-free Oreo tiramisù
Even if the name does mention Oreos, you can easily use any Oreo-like cookie. As you can see from our picture, we used a different brand, but the result won&rsquot change! The important thing is the similar chocolaty taste of the cookie itself. The recipe does not require any of the vanilla cookie cream of the cookies, so just scoop it out and keep the cookie halves intact.
In this recipe, unlike with the original Tiramisù, we did not use coffee, so it is even more suitable for children. We dipped the chocolate cookies in milk mixed with cocoa to boost their flavor.
The rest of the ingredients are pretty basic: eggs, mascarpone, and sugar. Nothing complicated, and most probably all ingredients that you already have in your fridge and pantry.
An important rule to follow for every time you make tiramisù, whichever kind, is to have extra fresh eggs. As you know, this is a no-bake coffee-free Oreo tiramisù recipe, so you will eat raw eggs. It&rsquos of extreme importance that you pay attention to what eggs you use to make sure they are safe to eat.
- 2 medium mangoes, cubed, or 16 oz. frozen or refrigerated mango, plus more for garnish
- 2 tablespoons light agave syrup
- ¼ teaspoon almond extract
- 1 cup frozen light whipped topping, thawed
- 1 cup nonfat vanilla Greek yogurt
- 12 crisp ladyfingers, such as Alessi Biscotti Savoiardi, broken into 1-inch pieces
Place half the mango cubes in a food processor and process until smooth. Transfer the puree to a small bowl. Stir in agave syrup and almond extract. Pulse the remaining mango in the food processor until coarsely chopped. Set aside.
Gently fold whipped topping into yogurt in another small bowl. Sprinkle half the ladyfinger pieces into a 2-qt. shallow baking dish. Spoon half the mango puree and half the yogurt mixture over them. Top with the chopped mango. Layer on the remaining ladyfingers, puree, and yogurt.
Cover the tiramisù with plastic wrap. Refrigerate until the ladyfingers are softened, 8 to 24 hours. Serve cold, garnished with mango if desired.
Tiramisu Is the Best Italian Dessert. Tiramisu Is the Worst Italian Dessert. Discuss.
There are lots of downsides to dating a restaurant critic, none as persistent and destructive as the sheer quantity of dessert you'll be forced to eat. The human body can only handle so many rich, heavy, ridiculous, extreme, tepid, and mostly—shhhh—unremarkable restaurant meals, but if you're in love, you endure them for the sake of your partner's career. And mostly, you do it with a smile. But when the dessert menu is placed on the table, you begin fall apart. It's a Tuesday night. You've already put away a platter of crostini, a roast chicken, a bloody steak with a pile of crispy potatoes. Now your restaurant-critic boyfriend wants you to eat chocolate cake?
I witnessed this suffering—well, it ranged from hesitantly raised eyebrows to full-on appeals to please, just this once, skip dessert—from across the table when I was a restaurant critic in Chicago. My boyfriend was a good sport about being my main dining companion, so long as I acquiesced to his one request that we always order a salad. Even when it came to dessert, he was usually understanding. But when we were at an Italian restaurant, he became resolute: "Don't order the tiramisu," heɽ plead.
Unlike the plea for salad, this was a request I could not grant. A red sauce joint—and there are many in Chicago—stakes its reputation on a few key dishes, and tiramisu is one of them. Perhaps more to the point, at many of these restaurants, tiramisu is one of just two or three desserts on offer.
My boyfriend would beg for the cheesecake, the cannoli, the chocolate bombe. But I needed to how the restaurant interpreted tiramisu, and find out if they cared to get it right.
Besides, I like tiramisu. I struggle with desserts that are pure cream—give me a carb with my pot de creme!—and in that sense, tiramisu gets it right. It is decadent lusciousness on top, soft cake-ishness below, and it has the sharp bite of espresso to keep it interesting (and not too sweet).
These points were lost on my boyfriend. "Tiramisu is stupid," heɽ say.
There is a loud contingent of humanity that agrees with him. This 2007 conversation on Chowhound—"What's So Special About Tiramisu and What Else Is Marscapone Good In?"—encapsulates the distaste perfectly. "Name me one great quality of a tiramisu—it's creamy, it's chocolatey, it's boozey [sic]—and I'll name several desserts [that] better exemplify that quality," says Pei, the original poster. "To me, tiramisu is a little of everything, a lot of nothing."
The replies are reasonable and thoughtful, even when they disagree. "Have you ever eaten it when its [sic] cooked by a first generation Italian? You haven't lived!" writes one commenter, who then helpfully pastes a link to an authentic recipe. Another commenter notes that tiramisu "keeps well," which is why restaurants serve it. In the end, Pei is not swayed to appreciate the dessert any more, but does concede that the dessert makes sense for restaurants that want to keep their food around for days. "If I owned a restaurant or cafe, I would serve it too," Pei says.
Is it a stretch to say that the days-old tiramisu served at restaurants around the world has seeded Americans with tiramisuphobia? In my critic days I had many tiramisu that were soggy, bland, boring, too cheesy (is this cream cheese? am I eating a bagel?), and overall completely unable to spark joy. I ate them anyway, because I'm addicted to sugar and I could blame my continued bites on my job. But the boyfriend would take a bite and leave the rest, underwhelmed but feeling vindicated about his position on the dish.