Tiramisu recipe with cardamom (no alcohol)
This tiramisu with cardamom is a delicious no-bake dessert. It is creamy, smooth, rich, and decadent with a lot of flavor built up in the layers. Traditional ladyfingers are dipped lightly into a cardamom-spiced espresso coffee. Heavy whipped cream is beaten with creamy mascarpone cheese and a classic sabayon to make a decadent smooth mixture.
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Ingredients
- 32 Ladyfingers
- 1 1/2 cups Heavy Cream
- 1/2 cup White Sugar
- 1 1/2 cups Strong Coffee/Espresso
- 1/2 teaspoon Cardamom
- 8 ounces Mascarpone Cheese
- 2 teaspoons Vanilla Extract
- Unsweetened Cocoa Powder for dusting
- 1 Sabayon - 4 egg yolks, 1/3 cup white sugar, and 4 tbs coffee mixture.
Instructions
- Make the sabayon. In a double boiler whisk constantly the 4 raw egg yolks, 1/3 cup of sugar, and 4 tbs of cardamom espresso for 6-8 minutes or until smooth and creamy. Set aside.
- In the bowl of a stand mixer with the whisk attachment add the heavy whipping cream and make stiff peaks. Transfer this to a separate bowl.
- In the same mixing bowl add the mascarpone, 1/2 cup of sugar, and the vanilla. Beat until creamy about 1 minute.
- Add the sabayon and the whipped cream into the mascarpone mixture and mix on low until combined. Set the cream mixture aside to make the layers.
- In a low and large bowl add in the coffee/espresso and get out the lady finger cookies.
- Dip each ladyfinger one by one for only a second on each side. Do not oversoak or submerge - they absorb more than you think they do. Make a single layer in your dish along the bottom. I used 8.
- Divide the cream mixture into however many layers (I did 4 layers). Using a rubber spatula spread a layer of cream over the coffee-soaked ladyfingers and dust with cocoa. And repeat until the top. Dipped ladyfingers, cream, dust of cocoa.
- You should finish with the cream layer dusted in cocoa. Add some chocolate shavings to the top of the tiramisu for extra decadence.
- Cover tightly with plastic wrap and store in the refrigerator for at least 6 hours or for best results overnight.
- Serve cold and enjoy!
Notes
- The mascarpone and eggs work better at room temperature. (set the eggs in a bowl of hot water to quickly warm them up)
- I used an instant espresso powder but any kind of espresso, instant coffee powder or strong coffee is great.
- You can substitute cream cheese for mascarpone, but note that cream cheese has more tang.
- For the liquid in the sabayon, you can use water or vanilla for less of the coffee flavor.
-You can beat all this by hand or with an electric mixer.
-The layers of coffee-soaked ladyfingers can also be arranged vertically around the base of the dessert for more decoration.