I remember the day so well, full of excitement at being able to indulge myself guilt free for 7 whole months while my first baby grew excitedly in my tummy. Browsing the aisles for a pudding to wash down the curry I constantly craved. Against all advice I was eating for two whether I liked it or not, this baby boy was sending my taste buds into overdrive with mustard, curry and tiramisu.
So here I was with a visually perfect delight of mascarpone, Irish cream and coffee sat in my trolly. My first of many and a pudding which I would never tire of. Unfortunately guilt got the better of me and as much as the pregnancy books said a glass or two of alcohol would be fine (this was 16 years ago), finding out that the ingredients included raw egg, it soon became a big no-no. So I searched and perfected a recipe which didn’t require either and my indulgence continued..
Over the years it has come in handy many times over making it a family, as well as expectant mum friendly version, or as in my husbands case, for someone just not that keen on Irish cream.
I’m sharing my alcohol and raw free free tiramisu recipe below, should you be wondering by now what it consists of. You can add Irish cream if you really aren’t too worried about adding alcohol or switch to caffeinated coffee, after all, it was once intended as a pick me up cake by the residents of Treviso (which is also where Prosecco is produced, giving it another valid reason for a visit!)
But if you want a truly family friendly version stick with the ingredients below.
- 3/4 cup double cream
- 1 cup of mascarpone at room temperature
- 1/3 cup caster sugar
- 1 tsp vanilla extract
- 300ml strong decaffeinated coffee, made with 2 tbsp coffee granules and 300ml boiling water
- 175g pack sponge fingers
- 2 tsp cocoa powder
- optional; chocolate curls
- In a small bowl, combine hot coffee, 2 tablespoons sugar. Mix until sugar dissolves. Set aside to cool.
- In a large bowl, whisk mascarpone vigorously by hand until creamy and smooth then fold in vanilla extract
- Whisk together double cream and sugar using an electric mixer until stiff peaks form. Fold whipping cream into mascarpone in 2 additions until mixture is smooth.
- Dip the sponge fingers into the coffee and line them in one layer in individual glasses or an 8″ dish trifle dish. Spoon half of the filling over the sponge fingers and smooth the top. Repeat with a second layer of coffee-dipped sponge fingers, then with the rest of the cream. Use the back of the spoon to tap gently to make small peaks.
- Cover and refrigerate for at least 2 hours, it will keep for up to 2 days, just check there’s enough use by date on the cream.
- Serve cold. Right before serving, dust the top with cocoa powder or chocolate curls.