Before serving, use a fine-mesh sieve for dusting cocoa powder (make a light veil) over the top of the tiramisu. If you want to enjoy this treat without worrying about safety issues, make the tiramisu with pasteurized eggs ("cooked" eggs) or eggless tiramisu. Sponge cake allows for the preparation of the cake-style tiramisu. Just slice your sponge into two-three layers, soak it with strong coffee, and build your tiramisu alternating with the cream. Fold the meringue into the mascarpone mixture, then spoon half over the biscuits in the bowl, filling it halfway. Place another layer of soaked biscuits on top, sprinkle with the rest of the chocolate and cover with the remaining mascarpone mixture. Smooth the top and dust with the cocoa powder. Refrigerate for 2–3 hours before serving. Another great choice to make tiramisu is to use angel food cake. Instead of using ladyfingers, get a store-bought angel food cake.

I first discovered these delicious little bites while vacationing in Sicily a few summers ago. My family and I were at a restaurant with about thirty members of my extended family enjoying a never ending feast that I will never forget. I thought I was way too stuffed for dessert until my cousin pulled out a tray of these. Just a small, light treat, right?

Full Recipe

Don't sprinkle cocoa powder before refrigerating the tiramisu cake: cocoa will darken as it soaks into the mascarpone cream.

Start with placing cake layers on a plate and brushing them with cold coffee on both sides. Then spread half of the mascarpone cream and cover with another cake layer. Finish off with cream and cocoa powder. 18. Angel food cake Made with three basic ingredients, such as eggs, lots of them, sugar, and type "0" wheat flour, original ladyfingers or Piedmontese biscuits create the perfect tiramisu base and layers. However, if you want your tiramisu on point with its original Italian counterpart, never use instant coffee instead of espresso. If you don't want any caffeine in your tiramisu, use decaf coffee. Don't hesitate to make and serve your tiramisu in individual cups: either verrine or ramekins. Whether you are hosting a large gathering or want an individual serving size - this style will be sure not to disappoint. In 15 minutes, you can whip up the mascarpone cream and fill cones (or crunchy waffle bowls), making your kids' party a delicious adventure. 27. WaffelsThe Tiramisu tastes the best the next day, the mascarpone cream and the coffee-dipped biscuits kind of integrate with each other and becomes a smooth perfect dessert cream cake. You can keep the Tiramisu for 4-5 days but for us, it rarely last us beyond 3 days. Pavesini biscuits were invented and patented in 1948 to differentiate their appearance from classic ladyfingers. Homemade or store-bought waffles can be used to make so-called tiramisu baskets or cestini tiramisù in Italian. To make the sugar syrup, combine the sugar and 1⁄2 cup (125 ml) water in a small saucepan. Bring to the boil over medium heat to dissolve the sugar, then remove and set aside to cool.

Add the espresso to the cooled sugar syrup and warm slightly. Briefly dunk a few biscuits at a time in the mixture until well soaked but not falling apart, shaking off any excess liquid. Line the bottom and sides of a large ceramic bowl with half the soaked biscuits, then sprinkle half the chopped chocolate over the biscuits. Finally, if you are a fan of zesty desserts, you will love this tangy twist on a classic - Limoncello tiramisu.

Adding sugar

With an impressive selection of popular substitutes for ladyfingers, you are now ready to create your own version of tiramisu.