Quick Tiramisu

You would have read and probably tried many versions of Tiramisu, the Italian dessert...the Classic, the Traditional, the Authentic...if you like coffee, chilled creamy dessert with a hint liquer...you'll like Tiramisu. 


(For those who may know about Tiramisu, you can check it out in the Wikipedia about its origin, history and the actual preparation).


I actually hesitated posting Tiramisu (not another one!), though I've made it a number of times over the years. This is my easy and quick version, without raw-eggs and can be prepared ahead and kept chilled in the fridge, till ready to serve.

I made this quick dessert a few times for hubby's birthday, Christmas and Chinese New Year and of course, the mascarpone has to be sold out in the local stores here during these peak seasons! A Galbani's mascarpone cheese selling for RM19-22, so expensive yet sold out! Since it was sold out and I have cream cheese welcoming me with open arms in the fridge, I used that anyway. 


A good substitute for mascarpone is cream cheese but the taste is still like … a kilometre away!!! Perhaps I should have driven the 17.5km distance to get it...

I increased the whipped cream but that's the closest I can get. So, here’s the recipe for the Quick Tiramisu...I mean, it's is still the quicker than the traditional method.

Vanilla sponge cake (8" square)...I'll post a recipe on this later

250gm cream cheese

300gm double cream, whipped

1½ tsp Vanilla extract

85gm caster sugar

Coffee-syrup

2 tsp espresso granules

5 tsp caster sugar

170gm boiling water

4 tbsp Kahlua or 1 tbsp Brandy (Optional, I opt out for kids)

Lady's fingers (13-16pcs)
Shaved dark chocolate or chocolate curls

Cocoa powder

Fresh strawberries

1.   Beat cream cheese and sugar till very smooth

2.   Add in vanilla and mix well

3.   Fold in whipped cream

4.   Prepare coffee syrup : Dissolve espresso granules in very hot water with sugar. Set aside and let it cool, add in Kahlua and/or brandy

5.   Assembling : Slice the cooled sponge cake to make the base, about 1.2cm in height from the bottom. Set aside

(soft, fine, springy Vanilla Sponge Cake)

6.   Line the base of an 8” square loose-bottom pan and lightly grease the sides. Place the bottom slice of sponge cake onto the bottom of the pan

7.   Sprinkle with half of the coffee syrup, and then sprinkle with shaved chocolate or chocolate curls (use a vegetable peeler or grater)

8.   Spoon cream cheese mixture over them, level

9.   Arrange sponge fingers neatly in a layer

10. Sprinkle generously with coffee syrup, let the sponge fingers soak up the coffee liquer mixture and then again sprinkle with shaved chocolate or chocolate curls

11. Spoon cream cheese mixture over them and level

12. Chill in the fridge, preferably overnight

13. Served with a light dusting of cocoa powder (I prefer light dusting, * I almost gagged once 'cos the cocoa was too thick when I had tiramisu in some Café-I-can’t-remember-the-name). Serve with some fresh tart strawberries

This is an easy dessert to assemble, looks good and taste good too!

Chilled dessert is perfect for BBQ parties and summer entertaining. Enjoy!

Rita