Updated: 7 days ago
Where do I start? I love eating tiramisu, I am not a massive fan of coffee (do not crucify me now), BUT BUT the flavour of coffee mixed into the savoiardi biscuits, with ladles of the cream mixture and a good dusting of chocolate powder is heavenly.
A traditional tiramisu has numerous steps for separating eggs, to pasteurising the eggs, folding, mixing and by the time you decide to rest it and eat it - it has been over 24 hours. This got me thinking what can I do to make a tiramisu super quick, eat it straight away or leave it in the fridge to eat in a few hours for flavours to develop.
Either way it is under 15 MINUTES
This is perfect for when you have a little time to whip a dessert up or if you want to prepare it the night before. Layer it or layer it in a glass like an eton mess. You won't be disappointed.
15 Minutes Tiramisu
One for the books
Prep time : 15 mins
Servings : 6-8 people
1 tub of 250gms of mascarpone cheese (room temperature, check notes)
300ml thickened cream
1/4 cup sour cream (optional- room temperature)
1/2 cup caster sugar
2 tsp vanilla bean paste
1 packet Savoiardi biscuits
1/3 cup any of your favourite liquor
1 1/2 cups of luke warm coffee
1/4 cup dutch cocoa powder
Make your coffee and add all of the liquor except for 2 tbsp. Set it aside.
In a clean bowl whip the thick cream, caster sugar and vanilla till soft peaks form (Check notes).
Add in the room temperature sour cream, mascarpone, remaining 2 tbsp of your liquor and whip till it forms stiff peaks.
Dip half of the biscuits into the coffee mixture for the first layer, let them soak for about 10-15 seconds (Check notes). Layer them flat on the bottom of the dish ( 38 cm x 25 cm x 5.7 cm) and evenly pour 4 tbsp of the coffee mixture on to it (Check notes).
Using a spatula spread half the cream mixture and then dust with cocoa powder.
Repeat by dipping the remainder of the biscuits for another layer. If there is coffee dripping into the cream, do not worry about it. It will soak up. Evenly pour another 4 tbsp of the coffee mixture on to the biscuits.
For the final layer of cream, scrape it on to the biscuits and swirl it around with the spatula and dust with the remaining cocoa powder - dust a thick layer.
Let it sit for 30 minutes before you eat it or prep it in advance!
Soft peaks means when you lift the cream up with a spoon or spatula the cream should fold into itself and not entirely hold its shape.
Stiff peak means when you lift up the cream , the cream should hold its shape.
Sour cream gives you that slightly extra tangy flavour which I prefer. Also, if you cannot find mascarpone, swap all of the amount with sour cream. It would not give you the exact taste as mascarpone, but will give you the tanginess that a tiramisu needs.
I like to dip the biscuits for quite a bit to make the biscuit soft, as we do not let it sit over night for the biscuit to soak moisture up.
By pouring the extra 4 tbsp of coffee you are allowing the biscuits to soak it up well before you eat it. This is an optional step. I like doing this, as I like really wet biscuits and as the coffee is slightly warm, the biscuits soak the coffee faster.
Liqueur suggestions - Patron XO, Kahlua, Fatcat Barossa Twany, Marsala or Mr. Black Cold Brew Coffee Liqueur.