This non-bake Tiramisu recipe is adapted from a baker when I attended a baking lesson in year 2010 just to make a birthday treat for my then-boyfriend, currently my husband. Indeed, quite long time ago and luckily I still have my notes with me. While I was thinking hard what to buy for Christmas for a friend, an idea strike me to make her a dessert suitable for the season. But, I do not have an oven now, and I need to fail-proof recipe.
Searching through my recipe books, I found a piece of paper in between the pages. Viola! That gave me an idea – Non-bake Tiramisu. Not much things to look out for, for this recipe as it is pretty easy, except on the whisking of the whipping cream. Do not over whipped the whipping cream. It should just be creamy. If it is over-whipped, it becomes grainy or clumpy. If it becomes grainy, you can still rescue it by adding few tablespoon of fresh cream and whisk it by hand. But, if it becomes clumpy, it has turned to butter and probably you can only use it on bread!
The recipe calls for alcohol like Rum or Brandy, and Kahlua (coffee liqueur). If you cannot or do not wish to have alcohol, you could replace it with coffee paste. I haven’t tried this though, which I will.
For whipping cream, you could get President or Anchor or Bull brand or any other brand as long as it has at least 35% milk fat.
For the top layer coating, the recipe calls for cocoa powder. But, I didn’t have that when I made it. So, I replaced it with milo powder. It tasted equally yummy!
Let’s try to make some Tiramisu for the season!
1. Mix the 12g instant coffee powder in 180ml hot water and let it steep. When cool, strain / sieve out the residual. Retain the coffee.
2. Whisk the mascarpone cheese and icing sugar by hand, and mix well until icing sugar dissolves.
3. Add Rum and Kahlua, or coffee paste into the mascarpone cheese mixture, and mix well.
4. Whisk the whipping cream till soft peaks, at low to medium speed to prevent over-whipped. Or use hand to whisk.
5. Add the whipped cream to the mascarpone cheese mixture, and mix well using a spatular. Put the cheese cream mixture in a piping bag.
6. Cut the ladyfinger biscuits in size that is just enough to fit into the container.
7. Pump in approximately 1 inch of cream cheese mixture into the containers.
8. Dip the sugar-side of the ladyfinger biscuits in the coffee and put it above the cream cheese mixture in the container with the coffee dip facing upward. Alternate with cream cheese mixture then coffee-dipped ladyfinger biscuit then cream cheese mixture. Alternate until the container is filled and top layer has to be the cream cheese mixture.
9. Set in fridge.
10. Before serving, sprinkle some cocoa or milo powder on top of the top layer. Serve.
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