Thermomix Tiramisu (no raw eggs)

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Thermomix Tiramisu (no raw eggs)

This Thermomix Tiramisu recipe is rich and creamy, light and fluffy and makes the perfect make-ahead dessert for entertaining.

Prep Time20

Total Time20

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 473kcal

Author: Marianne Rogerson

Equipment

9 x 9 inch (23 cm) dish

Ingredients

60 g Sugar
350 g Thickened Cream
1 tsp Vanilla Extract
250 g Marscapone
250 ml Espresso (chilled) - around 1.5 cups
2 tablespoon Coffee Liqueur *see notes
300 g Italian Ladyfingers (also known as Savoiardi biscuits) - around 26 biscuits
½ tablespoon Cocoa Powder for dusting

Instructions

Make the Tiramisu filling

Weigh the sugar into the Thermomix bowl. Mill for 10 seconds / speed 9 until it is fine and powdery.
Insert the butterfly then add the cream and vanilla extract to the bowl. Set the speed to Speed 3 and whip for around 1 - 1:30 minutes. Watch it carefully from 30 seconds onwards and keep an eye out for the texture changing. You want it to be thick and fluffy.
Remove the butterfly and add the Marscapone to the bowl. Mix together for 30 seconds / speed 3. Set aside

Assemble the Tiramisu

Mix the chilled espresso and coffee liqueur in a shallow dish.
Take each Ladyfinger biscuit, one at a time and dip it into the espresso on both sides. Then transfer to the serving dish. (do not soak the biscuits, just dip each side for a second).
Continue doing this with each biscuit until you have covered the bottom of the serving dish with a layer of biscuits.
Smooth over half of the cream and Marscapone mixture so that the biscuits are completely covered.
Now repeat with another layer of biscuits, followed by the remaining cream and Marscapone.
Finally, use a sieve to dust the Tiramisu with cocoa powder and transfer it into the fridge to chill for at least 4 hours (or overnight).

Notes

Marscapone - Make sure to use good-quality Marscapone, not a supermarket brand, which can lead to a watery consistency after a while.

Espresso - you want a nice, strong espresso. Make sure you make it ahead of time and chill it so that it is cold when you use it. Otherwise, the biscuits will absorb it too quickly and go soggy.

Coffee Liqueur - traditionally, Tiramisu uses Marsala wine, but I tend to use a coffee liqueur like Kahlua. Other popular options include Amaretto, Rum or Brandy. Adding any alcohol is totally optional - you can easily omit it for an alcohol-free tiramisu.

Italian Ladyfingers - these biscuits are also known as Savoiardi Biscuits. You can buy them in most supermarkets.

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