What can I substitute for mascarpone cheese?

If you can't find mascarpone, cream cheese is a good alternative, but keep in mind it will change the flavor and texture. To get the best result, make sure the cream cheese is at room temperature before mixing it in, so it blends smoothly with the other ingredients.

How can I prevent Tiramisu from being soggy?

The key is to dunk the ladyfingers quickly —just about 1-2 seconds on each side. If you hold them in the coffee for too long, they’ll absorb too much liquid. Also, make sure you're using the right kind of lady fingers. (See below for more details.

Is making a custard necessary?

The custard really makes the mascarpone filling next-level, giving it that velvety, smooth texture that’s a hallmark of tiramisu. If you want a shortcut, you can mix in an 8-ounce package of softened cream cheese with the mascarpone to create a smoother filling, but trust me, the custard adds something special.

Homemade Tiramisu

Name: Tiramisu
Prep time: 45 min
Cook time: 7 min
Total time: 52 min
Ingredients: 14 oz lady fingers; 2 1/2 cups coffee, cooled; 1/4 cup rum; 6 egg yolks (from large eggs); 1/4 cup granulated sugar; 1/2 cup half n half (equal parts whole milk and heavy cream); 1 1/2 pounds mascarpone cheese, softened; 1/2 cup powdered sugar for the mascarpone, plus 2-4 Tablespoons additional powdered sugar for the whipped cream; 2 teaspoons vanilla; 1 1/4 cups heavy cream; cocoa, for dusting

Tiramisu

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Learn how to make homemade tiramisu with this easy, no-bake recipe. Creamy mascarpone, rich coffee, and a touch of cocoa make this classic Italian dessert a crowd-pleaser for any occasion.

Author: Olga's Flavor Factory
Prep Time: 45 mins
Cook Time: 7 mins
Total Time: 52 mins
Yield: 8-10 1x

Ingredients

Scale

14 oz lady fingers
2 1/2 cups coffee, cooled
1/4 cup rum
6 egg yolks (from large eggs)
1/4 cup granulated sugar
1/2 cup half n half (equal parts whole milk and heavy cream)
1 1/2 pounds mascarpone cheese, softened
1/2 cup powdered sugar for the mascarpone, plus 2-4 Tablespoons additional powdered sugar for the whipped cream
2 teaspoons vanilla
1 1/4 cups heavy cream
cocoa, for dusting

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Instructions

Combine the coffee and rum in a rimmed dish and set aside. You can dissolve some instant coffee or espresso in some water, if you don't have any leftover coffee or don't want to brew it. The coffee needs to be cold.
Set up a heatproof bowl over a small saucepan. Pour in about an inch or two of water into the saucepan, making sure that the bottom of the bowl doesn't touch the water. Bring the water to a boil, reduce the heat to a simmer.
Combine the egg yolks and 1/4 cup of sugar in the bowl, whisking to combine, until the mixture is well combined.
Pour in the half n half, and keep whisking for 7-10 minutes, until the mixture is cooked through and has thickened. Set aside to cool.
In another bowl, combine the mascarpone cheese and powdered sugar. It should be easy enough to mix up the mascarpone and sugar with a rubber spatula. If not, mix it up using a hand mixer or a standing mixer. Be careful not to over mix it though.
In a chilled bowl and using a cold whisk attachment and whip up the heavy cream, vanilla and sweetening it with 2-4 Tablespoons of powdered sugar, until soft peaks form.
Add the cooled egg yolk mixture to the mascarpone.
Add the vanilla and fold in the whipped cream.
From this point you'll start assembling the Tiramisu. I use a 13x9 inch rimmed glass baking dish.
Dunk the lady fingers in the coffee and rum mixture, just 2-3 seconds on each side. Don't turn the lady fingers to mush, you want the center of the lady finger to still be dry. As the Tiramisu stands, it will soften and be the perfect consistency. If the lady fingers are too wet, it will have a really unpleasant texture.
Arrange the soaked lady fingers in one layer. You can have them all in one direction, or different directions, just make it fit.
Spread half of the mascarpone mixture over the lady fingers.
Dust it with cocoa powder.
Repeat with another layer of lady fingers, dipping them in the coffee and rum mixture, arranging them in one layer and topping with the remaining mascarpone mixture. Spread it out evenly and dust with more cocoa powder.
Chill for at least 6 hours before serving.

Notes

Why make the custard for the mascarpone filling?

It will give the mascarpone filling a luscious, velvety and really smooth texture. If you'd rather not do it, you can add 1 (8 oz) package of softened cream cheese to the mascarpone cheese, but the results won't be the same.

Use the correct lady fingers

You’ll need savoiardi ladyfingers for the best texture and flavor. These are the Italian-style, dry, crisp cookies that hold up well when soaked in coffee. Don’t use the soft, spongy ones you might find at your local supermarket. They’ll turn mushy and won’t hold up as well in this dessert. Savoiardi are often found in the international or Italian food section of your store.

You can freeze Tiramisu

Tiramisu actually freezes really well. Just store it in an airtight container, and store in the freezer for up to a month. When you're ready to enjoy it, just thaw it in the fridge for a few hours, and it’ll taste just as delicious as when you first made it.

Find it online: https://www.olgasflavorfactory.com/recipes/sweets/tiramisu/