Trying Tiramisu

For quite some time, I’ve been making a Tiramisu-themed dessert in some of my classes but I needed a recipe closer to the classic Tiramisu Italy is so famous for. I needed to find a recipe that could be made quickly, not use raw eggs, set up fast and taste delicious.  I guess it’s a pretty tall order but the internet did not let me down. I finally found one I thought would work out. It’s from Rachael Ray, who specializes in foods in 30 minutes or less, so I figured it would be worth giving a try.

Adapted from Rachael Ray’s Quick  Tiramisu

Tiramisu Martinis

serves 4

1 package of ladyfinger cookies

1/2 cup strong black coffee or espresso

2 cups room temperature mascarpone cheese

1/2 cup powdered sugar

1/4 cup cocoa powder

1/4 tsp cinnamon

4 martini or dessert glasses


For each dessert, line a martini glass with three ladyfinger cookies, which have been brushed with the espresso, you could also dip them quickly into the espresso as well. These can be broken up if needed.  Mix the powdered sugar with the softened cheese for about 2-3 minutes with a hand-mixer. Spoon over the cookies in the glasses, distributing the cheese mixture equally, saving a bit to dab on the top. Mix the cocoa powder and cinnamon together. Sprinkle over the cheese in each glass. Top with another cookie and a dab of cheese mixture. Chill for 30 minutes or so, allowing flavors to mesh. Serve.

I found the cookies to be too large for a standard martini glass so I had some other glasses in which to try this recipe. I think the deeper dessert glass worked better for presentation sake but the flavors were just fine. The cookies needed to be broken in half for the dessert glasses, but it worked out well since I only used 2 cookies per glass. If I can find another maker of the ladyfinger cookies that were shorter, I would use the martini glasses. I think next time I will use a bit of whipped cream on top of the cheese mixture to add some of the creaminess the missing eggs bring to the classic version of Tiramisu.  I think with a few more tweaks this recipe is a winner to add to my class menus. I think my guys were glad to be my guinea pigs for this experiment!