Tiramisu is one of the easiest desserts to prepare and also one of the easiest to fall in love with.

You don’t have to be a coffee or a chocolate lover to like Tiramisu, you just have to like cold and creamy desserts. The amount of sugar is not as high in this recipe as a regular Tiramisu if we replace sugar and use Truvia instead.  Also, I don’t use raw eggs to prepare the cream layer which some people prefer not to use (yours truly). Besides, the use of raw eggs makes the process a little longer to prepare the cream. We do not need raw eggs for this Tiramisu.

The cream has hints of coffee and chocolate and coffee liquor, which is optional but also infuses the cream with rum. I decided to use a little bit of chopped almonds between the layers just for flavor and crunch. It was a total success!

Tiramisu is served cold, this is why people suggest making it during the summer. If you ask me, you should have Tiramisu all year round! It is super light, fluffy, and delicious! It is my ultimate favorite dessert!

I have been wanting to make Tiramisu for the longest time. However, I always hesitated since I am not comfortable eating raw eggs, let alone using them in food and a recipe I will share.

I first made this recipe as a cake on a springform pan. But it didn’t turn out as pretty as I expected so everyone ate it and I had to make it again! And let me tell you, everyone, including me, couldn’t be happier I did!

This is the perfect dessert for Thanksgiving. You just have to whip up the cream and soak the ladyfingers lightly in coffee right before you start assembling the Tiramisu. Then layer up cream and ladyfingers – I did 3 layers. It won’t take you more than 20 minutes to prepare. The only downside is that Tiramisu takes time to develop all the flavors and change its consistency. It needs to rest for at least 4 hours so that the ladyfingers will absorb the coffee and the cream and this will change its consistency into a light and moist cake, so fluffy! It will be even better if you let it rest overnight.

Then you just have to remove it from the refrigerator, dust on some unsweetened cocoa, and serve cold.

I like to dust additional cocoa on the served pieces and add some cocoa espresso beans if I have any.

I hope you love this recipe as much as we do!

Recipe inspired by Ina Garten.

Mocha Tiramisu with Almonds

Serves 6 on a 10 by 7 inch pan
Serves 8 on a round 9 inch spring form pan

Ingredients

1 package of ladyfingers – you will use about 36 ladyfingers, depending on your mold

1  1/2 cups of heavy cream (one and a half cups)

1/2 cup of half and half

12 ounces of mascarpone cheese, at room temperature

1/2 cup of Truvia or sugar

1 tsp of vanilla extract

2 cups of espresso

1/2 tsp of unsweetened cocoa for the cream and 1 tsp to dust on top and garnish

1/2 tsp of espresso powder

1/4 cup of coffee liqueur, such as Kahlua

1/4 cup of almonds, chopped

(I used Marcona Almonds)

 

Instructions

Place heavy cream, half and half, coffee liqueur, vanilla extract, mascarpone cheese, Truvia or sugar, unsweetened cocoa and espresso in the bowl of an electric mixer and whisk on low speed until they combine. Slowly rise the speed until the mixture forms firm peaks.

Place espresso in a shallow bowl. Soak ladyfingers lightly (make sure not to make them soggy), one at a time, in the espresso and place them in the bottom of the pan you will use, forming one flat layer. You will need to break some ladyfingers and arrange them in order to cover the bottom of the pan. Add about 1/3  of the cream mixture (approximately  3/4 of a cup) and spread cream evenly flat on top of the ladyfingers. Sprinkle 1/2 of the almonds on top of the cream.

Repeat with another layer of espresso soaked ladyfingers and then another layer of cream and almonds until you have placed 3 layers of each in the pan. Finish with more cream on top and dust 1 tsp of unsweetened cocoa powder on top of the last layer of cream through a fine sieve.

Refrigerate for at least 4 hours or preferably overnight.

 

Notes