Russian Tiramisu Recipe (2024)

FAQs

What not to do when making tiramisu? ›

The right biscuits

As a result, the consistency will be less creamy and slightly more compact. Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny.

Tips for the best authentic tiramisu

Dip the lady fingers in the coffee quickly — Lady fingers are highly absorbent little buggers, so if you soak them too long they tend to fall apart. Dip them quickly in the coffee and then layer them to make sure they hold their shape!

4. The best ladyfingers for this recipe are very dry and crisp. They're often called savioardi and are imported from Italy. If you can't find these and your supermarket only has soft, cakelike ladyfingers, you'll need to let them dry out in the oven first.

The high-fat culprits in this dish? Lots of whipping cream, boatloads of mascarpone cheese and the cake-like ladyfingers cookies. Some recipes call for several cups of whipping cream, but just one cup contains a whopping 414 calories and 44 grams of fat (28 of them saturated.)

Eggs in tiramisu

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

In most tiramisus, you would be able to find the use of either heavy whipping cream or whipped egg whites. I've tried both and they worked well for me. However, my family and friends tend to prefer the whipped egg white version as they're less fattening, and has a lighter aftertaste.

Wrap tiramisù with plastic wrap and chill in the refrigerator at least 6 hours before serving. If you want to get fancy, finish the Tiramisù with a layer of whipped cream piped on top and dust with more cocoa powder.

If the product contains between 30-36 percent fat, it's whipping cream. If it contains 36-40 percent fat, it is a heavy cream. For fillings, they both work and can be substituted interchangeably, as in Chef Eddy's Tiramisu, Pumpkin Pie and Candy Corn Fudge.

To fix it once it has already curdled, generally you would gently heat it over a double boiler (or microwave it a few seconds at a time) while whipping it until you've whipped the lumps out. Once it's smooth, let it cool back to room temperature, stirring regularly, and rewhip it once it's cool.

Is it better to leave tiramisu overnight? ›

Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Traditional tiramisu contains ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone and cocoa powder. A common variant involves soaking the savoiardi in alcohol, such as Marsala wine, amaretto or a coffee-based liqueur.

Pavesini Biscuits: Pavesini biscuits are a popular alternative to ladyfingers in tiramisu. These small, thin biscuits are low in calories and can be brushed with coffee instead of being dipped. They are commonly used in making tiramisu, especially in individual servings [2].

I always have such a hard time finding lady fingers at the store…by using NILLA Wafers you get that extra vanilla flavor and you don't have to wonder where to find them! They soak up the coffee quickly so no need to wait and soak. They're just perfect and SO delicious in these mini cups.

Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.

Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften. Serve: Dust with cocoa before serving. Serve in wedges directly from the pan.

Chill your tiramisu for at least 6 hours.

As it sits, the ladyfingers soften and absorb the moisture and flavor from the cream.