I make this mascarpone tiramisu dessert quite often I would say. No, not because of its booze content ;)) but it is one of those desserts that is on pretty much everybody’s taste palate.
Mascarpone tiramisu is one of those delicious and so easy to make Italian desserts that can be made in advance and it lasts for a good few days in the fridge tasting as good if not even better a day or two after.
Well, only if it lasts .... you know what I mean, right??
Tiramisu recipe for kids
Since this tiramisu dessert contains quite a bit of booze, it is not suitable for children but I have adapted it for kids or let’s say to an alcohol-free version.
So here are my tips.
Instead of alcohol, you may use :
- almond flavour, sometimes mint, sometimes vanilla or any other flavoured syrup available on the market.
- I often put fruit bits in and we absolutely love it.
- I substitute the coffee with a decaffeinated one as kids don’t really need that caffeine boost.
Other dessert recipes you may like:
Here are 17 Ultimate chocolate desserts you might consider trying or why not 10 Super Easy Dessert Recipes To Wow Your Friends And Family, recipes that will definitely impress and deliver every time.
Let's get this started then... here comes the recipe ...
Mascarpone cheese tiramisu
- 500 g mascarpone cheese (17.64 oz)
- 300 g sponge fingers (10.58 oz) 1 pack and a half
- 120 g sugar (4.23 oz) (organic, unrefined)
- 150 ml double cream (5.07 floz)
- 60 g chocolate (2.12 oz) (dark and white, chopped)
- 8 tablespoons cream (Marsala, Brandy, Irish)
- 6 tablespoons coffee fresh, ground
- Start by making the coffee with ½ l boiling water and 90g sugar. Set aside for 5-10 min until it cools slightly. Strain in a bowl and add 3-4 tablespoon Marsala or the brandy. Sometimes I use Irish cream liqueur or amaretti. It really depends on what you have in your bar.
- In a bowl, beat the mascarpone cheese and the remainder of the sugar (30g) the remainder of the marsala/brandy/liqueur together. Pour in the double cream and beat further until all becomes nice and firm. Fold in the chopped dark and white chocolate and mix a little more.
- Deep 3-4 biscuits at the time into the coffee and line them along the base of the plate/dish you chose to put the dessert on/into.
- Spoon in some creamy mixture and arrange into as many layers as you wish by alternating the coffee-soaked biscuits with the cream. Finish by decorating with some of the chopped chocolate or some cocoa powder or even cinnamon if you like.
- It is best to leave it for a few hours before serving so that all biscuits become nicely soaked and soft.