This basic tiramisu (popular Italian dessert; literally meant “pick me up” due to the ingredients coffee, liquor and sugar) recipe is courtesy of my buddy Anemone, who taught me the layered tiramisu cake version. I experimented with serving tiramisu in a martini glass because I wanted to use up the odd amount of leftover ingredients after making tiramisu cake. Having tiramisu is a martini glass is not the most authentic way of eating this dessert (though incidentally, I had tiramisu served in a ramekin at an authentic Italian restaurant before) but it is so pretty, quick and easy. Check out my easy recipe, you won’t believe how effortless it is to make this – I only took 15 minutes to make it (minus the chilling time). Update: A reader made this recipe for her Italian friend who said it was good, so I’m really happy with the vote of confidence ;)
I don’t have a sweet tooth and neither am I a coffee drinker, but tiramisu is a dessert which I really enjoy because it is relatively low in sugar and the coffee taste is subtle not overbearing. The good thing about making tiramisu at home is that you can tweak the recipe to your liking (for example, more or lesser liquor/coffee/vanilla). Another good reason for making this at home is that it is way, way cheaper – for this recipe, the amount of ingredients listed cost me around S$10 and I make about 4-6 glasses of tiramisu. If you order this outside, I think it’s easily S$10 per serving.
This is a great way to use up the odd ingredients from making tiramisu layered cake. Besides serving in a martini glass, you can also serve this in a ramekin.
Traditionally, tiramisu contains raw eggs in the batter and this recipe went without them, hence "eggless". For those who are allergic to eggs, substitute ladyfingers biscuits (savoiardi) with eggless sponge cake, as ladyfinger biscuits contain eggs.
Serves: 4-6 martini glasses
Prep Time: 20 mins
You can find the mascarpone cheese and lady fingers biscuits at Cold Storage (Singapore)