Tiramisu Recipe with Sourdough Ladyfingers | No Eggs
Made with homemade sourdough ladyfingers, rich mascarpone cream, and cold espresso for a layered Italian dessert that chills overnight and serves beautifully the next day. The sourdough ladyfingers add a depth of flavor.
Servings: 12 Slices
Calories: 294kcal
Equipment
- 1 9x13 inch baking dish
- 1 Large mixing bowl
- 1 hand Mixer or Stand Mixer
- 1 wide spatula or offset spatula
- 1 Fine mesh strainer
- 1 shallow bowl for dipping
Ingredients
- 1½ cups heavy whipping cream 360 grams (cold)
- ⅓ cup granulated sugar 67 grams
- 8 ounces mascarpone cheese 227 grams (room temperature)
- 2 teaspoons vanilla extract 10 grams
- 1½ cups strong brewed coffee or espresso 360 grams (cold)
- 24 sourdough ladyfingers approximately 200 grams (homemade or store-bought)
- ¼ cup unsweetened cocoa powder 25 grams (for dusting)
Instructions
- Bake and dry the ladyfingers – Bake the sourdough ladyfingers using the recipe at Sourdough Ladyfingers Recipe | Discard or Starter and leave them uncovered at room temperature overnight. They need to be fully dry before assembling the tiramisu.
- Brew and chill the coffee – Brew 1½ cups of strong coffee or espresso and refrigerate until completely cold. Cold coffee prevents the ladyfingers from going limp on contact during the dipping step.
- Make the mascarpone cream – In a large bowl beat the mascarpone cheese, sugar, and vanilla extract on medium speed until smooth and creamy with no lumps remaining. In a separate bowl whip the cold heavy cream on medium-high speed until stiff peaks form. Fold the whipped cream into the mascarpone in three additions using a wide spatula and slow deliberate strokes until just combined.
- Dip the ladyfingers – Pour the cold coffee into a shallow bowl. Working one at a time, dip each sourdough ladyfinger for 2 to 3 seconds per side and transfer immediately to the 9x13 dish. Place them in a single even layer with the flat sides down.
- Add the first cream layer – Spoon half the mascarpone cream over the ladyfinger layer and spread it evenly with an offset spatula from edge to edge. The layer should be about an inch thick and fully cover the ladyfingers beneath.
- Add the second layer – Dip the remaining ladyfingers in the cold coffee using the same 2 to 3 second method and place them in a second even layer over the cream. Spoon the remaining mascarpone cream over the top and spread evenly.
- Cover and refrigerate – Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight. Do not skip this step – the tiramisu needs the chilling time to set properly and develop its full flavor.
- Dust and serve – Just before serving, dust the top generously with unsweetened cocoa powder using a fine mesh strainer for an even coating. Cut into portions and serve cold directly from the refrigerator.
Video
Notes
Dip for 2 to 3 seconds per side only – Homemade sourdough ladyfingers absorb liquid faster than store-bought. A brief dip on each side gives the right coffee flavor without collapsing the layers.
Chill overnight for best results – Six hours is the minimum but overnight produces a noticeably firmer cream layer and deeper coffee flavor throughout the ladyfingers.
Dry the ladyfingers before assembling – Bake them the day before and leave uncovered on the counter overnight. Same-day ladyfingers are too soft to absorb the coffee soak properly.
Dust cocoa right before serving – Cocoa absorbs moisture from the cream quickly. Add it at the last moment for the best matte finish and visual presentation.
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 21g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 101mg | Sodium: 52mg | Potassium: 96mg | Fiber: 1g | Sugar: 7g | Vitamin A: 824IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1mg