One of my favorite desserts – this tiramisu recipe with cardamom (no alcohol) is a delicious no-bake dessert. It is creamy, smooth, rich, and decadent with a lot of flavor built up in the layers. Traditional ladyfingers are dipped lightly into a cardamom-spiced espresso coffee. Heavy whipped cream is beaten with creamy mascarpone cheese and a classic sabayon to make a decadent smooth mixture. A sabayon is eggs and sugar whisked in a double boiler until cooked smooth.
All these components are then artfully sandwiched together into a trifle dish and put into the refrigerator. This easy tiramisu recipe is the perfect dessert for the whole family and can be made with a handful of ingredients and some simple steps.
What Is The History Of Tiramisu
Tiramisu – also known as the “Tuscan trifle” is a custard-like dessert that originated in the town of Treviso, Italy. Some reports say the dessert was created in the 1960s/1970s, but there are other mentions of a similar style of dessert from the late 1800s. Officially though, the restaurant Le Beccherie owned by the Campoel family got credit for creating the dessert in the 1970s.
It is a classic Italian dessert made of ladyfingers dipped in coffee and layered with a whipped mixture of mascarpone cheese, eggs, and sugar. It is often flavored with cocoa powder. The name “tiramisu” means “pick me up” in Italian, and it is said that the dessert was created as a way to revive tired workers.
Let’s Talk About Ladyfingers
Ladyfingers (Savoiardi biscuits) are a type of sponge cake that is often used in desserts. They are long, thin, and have a delicate texture. Ladyfinger cookies are made with eggs, flour, sugar, and baking powder. They are typically dipped in coffee or another flavored liquid before being layered with a filling. Ladyfingers are a popular ingredient in tiramisu, a classic Italian dessert.
Here are some interesting facts about ladyfingers:
- Ladyfingers were first created in the 15th century in Venice, Italy.
- The original name for ladyfingers was savoiardi, which means “from Savoy.”
- Ladyfingers are often used in trifle, a British dessert.
- Ladyfingers can be made at home, but they are also available pre-made in most grocery stores.
If you’re looking for a delicious and easy dessert to make, try tiramisu! It’s sure to please everyone at your next gathering.
Making A Sabayon
A sabayon (egg yolk mixture) is a decadent and delicious way to include raw eggs in a no-bake dessert. This method brings the eggs up to a temperature that is safe for consumption. A sabayon is a French adaption of the Italian zabaglione.
In France, a typical sabayon is made with egg yolks, sugar, and either white or marsala wine. The wine tends to make the creamy mixture more light and airy – so feel free to use it in this recipe if you like. Light or dark rum or a coffee liqueur are also delicious in this easy recipe.
A double boiler is set on the stovetop and into the bowl go egg yolks and sugar with a splash of liquid (save the egg whites for an omelet). This egg mixture is then whisked constantly for 6-8 minutes until it becomes thick and creamy. I use a pot with about 2-3 inches of water with a metal bowl on top.
After it cools slightly it can be mixed into the mascarpone cream and then with the heavy whipping cream to make the most incredible creamy custard layer.
Cardamom Spice In Desserts
I love cardamom, ever since I was a little girl the smell would fill me full of good thoughts. It is a delicious spice that is earthy, minty, sweet, and aromatic. Check out this post explaining all the reasons you should keep cardamom in your pantry.
Adding cardamom to desserts is a great thing. I already sprinkle some on my coffee grounds so this just seemed like the right way to go. For this tiramisu recipe, I used instant espresso with half a teaspoon of cardamom. It really makes the flavors stand out and gives a unique spin on a classic tiramisu recipe.
Ingredients For Simple Tiramisu WIth Cardamom (no alcohol)
1. Lady Fingers – I used 32
2. 1 1/2 cups of heavy cream
3. 1/2 cup of white sugar
4. 1 1/2 cups of strong coffee/espresso
5. 1/2 teaspoon of cardamom
6. 8 ounces of mascarpone cheese
7. 2 teaspoons of vanilla extract
8. Unsweetened cocoa powder for dusting
9. Sabayon – 4 egg yolks, 1/3 cup of white sugar, and 4 tablespoons of the coffee mixture
– The mascarpone and eggs work better at room temperature. (set the eggs in a bowl of hot water to quickly warm them up)
– I used an instant espresso powder but any kind of espresso, instant coffee powder or strong coffee is great.
– You can substitute cream cheese for mascarpone, but note that cream cheese has more tang.
– For the liquid in the sabayon, you can use water or vanilla for less of the coffee flavor.
Instructions To Make A Simple Tiramisu With Cardamom (no alcohol)
1. Make the sabayon. In a double boiler whisk constantly the 4 raw egg yolks, 1/3 cup of sugar, and 4 tbs of cardamom espresso for 6-8 minutes or until smooth and creamy. Set aside.
2. In the bowl of a stand mixer with the whisk attachment add the heavy whipping cream and make stiff peaks. Transfer this to a separate bowl.
3. In the same mixing bowl add the mascarpone, 1/2 cup of sugar, and the vanilla. Beat until creamy about 1 minute.
4. Add the sabayon and the whipped cream into the mascarpone mixture and mix on low until combined. Set the cream mixture aside to make the layers.
5. In a low and large bowl add in the coffee/espresso and get out the lady finger cookies.
6. Dip each ladyfinger one by one for only a second on each side. Do not oversoak or submerge – they absorb more than you think they do. Make a single layer in your dish along the bottom. I used 8.
7. Divide the cream mixture into however many layers (I did 4 layers). Using a rubber spatula spread a layer of cream over the coffee-soaked ladyfingers and dust with cocoa. And repeat until the top. Dipped ladyfingers, cream, and dust of cocoa into the trifle dish.
8. You should finish with the cream layer dusted in cocoa. Add some chocolate shavings to the top of the tiramisu for extra decadence.
9. Cover tightly with plastic wrap and store in the refrigerator for at least 6 hours or for best results overnight.
10. Serve cold and enjoy!
-You can beat all this by hand or with an electric mixer.
-The layers of coffee-soaked ladyfingers can also be arranged vertically around the base of the dessert for more decoration.
Serving Simple Tiramisu With Cardamom (no alcohol)
This traditional tiramisu recipe can be made in a 9×13 pan, a square pan, or even in individual portions. I prefer a glass trifle dish because it is such a pretty dessert with the ladyfingers and the tiramisu cream layers. Serve this timeless dessert cold and use a large spoon. Scoop out the layers onto a dessert plate or small bowl. It will be beautiful no matter what.
Tiramisu is usually served as the dessert course but would also be a great addition to a brunch table or for a luncheon. Here are some suggestions on what to serve with it:
- A nut tray with various nuts
- Coffee and or tea
- Sweet wines
- Rum drinks
- A collection of cheeses and cured meats
- French bread
- French tomato tart
How Long Does Tiramisu Last And How To Store It
One of the best things is this delicious dessert is it can last a long time in the refrigerator – up to 5 days if covered tightly with plastic wrap. It is important to let the tiramisu sit for at least 6 hours or overnight before serving. With time the flavors meld together and create an amazing dessert. This tiramisu cake recipe is perfect as a make-ahead dessert.
Wrapping Up Simple Tiramisu With Cardamom (no alcohol)
This best tiramisu recipe is filled with creamy layers nestled between espresso-soaked ladyfinger biscuits. It is one of the most popular desserts served in Italian restaurants. I made it this year for my birthday and it was delicious!
A good tiramisu starts with you, this is a great recipe for beginner chefs. Simple tiramisu with cardamom (no alcohol) is dreamy and creamy and I’m sure you’ll fall in love with it.
Recipe Card Simple Tiramisu With Cardamom (no alcohol)
Tiramisu recipe with cardamom (no alcohol)
- 32 Ladyfingers
- 1 1/2 cups Heavy Cream
- 1/2 cup White Sugar
- 1 1/2 cups Strong Coffee/Espresso
- 1/2 teaspoon Cardamom
- 8 ounces Mascarpone Cheese
- 2 teaspoons Vanilla Extract
- Unsweetened Cocoa Powder for dusting
- 1 Sabayon – 4 egg yolks, 1/3 cup white sugar, and 4 tbs coffee mixture.
- Make the sabayon. In a double boiler whisk constantly the 4 raw egg yolks, 1/3 cup of sugar, and 4 tbs of cardamom espresso for 6-8 minutes or until smooth and creamy. Set aside.
- In the bowl of a stand mixer with the whisk attachment add the heavy whipping cream and make stiff peaks. Transfer this to a separate bowl.
- In the same mixing bowl add the mascarpone, 1/2 cup of sugar, and the vanilla. Beat until creamy about 1 minute.
- Add the sabayon and the whipped cream into the mascarpone mixture and mix on low until combined. Set the cream mixture aside to make the layers.
- In a low and large bowl add in the coffee/espresso and get out the lady finger cookies.
- Dip each ladyfinger one by one for only a second on each side. Do not oversoak or submerge – they absorb more than you think they do. Make a single layer in your dish along the bottom. I used 8.
- Divide the cream mixture into however many layers (I did 4 layers). Using a rubber spatula spread a layer of cream over the coffee-soaked ladyfingers and dust with cocoa. And repeat until the top. Dipped ladyfingers, cream, dust of cocoa.
- You should finish with the cream layer dusted in cocoa. Add some chocolate shavings to the top of the tiramisu for extra decadence.
- Cover tightly with plastic wrap and store in the refrigerator for at least 6 hours or for best results overnight.
- Serve cold and enjoy!