Poured Tiramisu
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Poured Tiramisu is a single-serve layered tiramisu poured and submerged with milk. This recipe is very easy to make and perfect to make ahead for any occasion.
Tiramisu is one of my favorite Italian desserts, and I just discovered a whole new way to enjoy it by pouring and submerging the tiramisu in milk. This dessert is called Poured Tiramisu. It went viral when a local cafe, Scarlett’s Cafe, launched this menu last year.
Sometimes, whipping up a whole batch of something is just too much, so this single-serve tiramisu is precisely crafted for those cooking for one. It is an easy, no-bake dessert, great to make ahead, and can easily be scaled to feed a crowd.
You really can’t go wrong with ladyfingers dipped in a strong coffee and layered between a fluffy mascarpone cream. The addition of milk surprisingly makes the tiramisu super moist and tastes light. Just be careful not to submerge the tiramisu too long in the milk or the ladyfingers will turn soggy. This easy tiramisu recipe will satisfy your dessert dreams without any leftover temptation.
Why This Recipe Works
- No bake. There is no baking involved in this recipe! No turning on the oven for this one.
- Egg-free tiramisu. With the exclusion of raw eggs, you can dig in without any worry about food safety or allergies.
- Single-serve. The recipe is precisely scaled to produce a single, indulgent serving.
- Easy to scale up. Got a friend coming over or a special date night planned? This recipe easily doubles or triples, making it versatile for any situation.
- Minimum chilling time. Tiramisu usually requires at least 6 hours of chilling time to let the ladyfingers soften and the mascarpone cream set. In this recipe, the chilling is required for at least 1 hour to let the cream set. The milk pour will help to soften the ladyfingers quickly.
Ingredients You Need
Tiramisu is a classic Italian dessert known for layers of coffee-soaked ladyfingers, rich mascarpone cheese, and a dusting of cocoa powder on top. In its traditional form, tiramisu often involves making a custard that incorporates eggs to enrich the filling. However, our spin on this beloved dessert is entirely egg-free, eliminating the need for a custard base. This makes it not only simpler to prepare but also a great option for those who prefer to avoid eggs.
- Ladyfingers. Also called Savoiardi, ladyfingers are Italian sponge biscuits that are a tiramisu classic. They’re easily found in most supermarkets, or you can make a small batch of homemade ladyfingers.
- Coffee. Use espresso or strong coffee.
- Granulated sugar. To sweeten the coffee.
- Liqueur. While optional, a splash liqueur adds an extra layer of flavor. Traditional recipes use Marsala wine in tiramisu. If you are looking for a substitution, then dark rum is my favorite. You can also use brandy, coffee liqueur like Kahlua, or almond liqueur like Amaretto. If you want to make a non-alcoholic tiramisu, just leave the liqueur out.
- Heavy whipping cream. It is essential for achieving a thick, velvety texture in the filling.
- Mascarpone cheese. This is an Italian cream cheese that adds richness to your tiramisu.
- Confectioners’ sugar. To sweeten the cream.
- Vanilla extract. To enhance the vanilla flavor.
- Cocoa powder. For final dusting. It adds bitterness that balances the sweetness of the other ingredients.
- Milk. For the milk pour. Mix it with heavy cream to add more richness.
Variations
- Non-caffeine tiramisu. If you are making this dessert for children, you can use decaf coffee.
- Alcohol-free. Just remove the liqueur entirely.
- Flavors. If you don’t like coffee, try removing all the coffee and dip the ladyfingers with strawberry juice or diluted lemon juice. Or else, try Poured Matcha Tiramisu for the matcha version.
More Tiramisu Recipe
- Eggless Matcha Tiramisu Cake
- Tiramisu Ice Cream Layer Cake
- Tiramisu Layer Cake
- Eggless Hojicha Tiramisu Cake
Ingredients
- 4 ladyfingers
- Cocoa powder, for dusting on top
Coffee Syrup
- 1/3 cup (80 ml) hot strong coffee
- 1/2 tbsp granulated sugar
- 1/2 tbsp liqueur, optional
Mascarpone Cream
- 2 1/2 tbsp (40 gr) mascarpone cheese
- 1/4 cup (60 ml) heavy whipping cream
- 1 tbsp confectioners’ sugar
- 1/8 tsp vanilla extract
Milk Pour
- 2 tbsp (30 ml) heavy whipping cream
- 2 tbsp (30 ml) milk
Instructions
Coffee Syrup
- Combine hot coffee with granulated sugar until well combined.
- Let it cool completely before adding the liqueur.
Mascarpone Cream
- In a medium bowl, combine the heavy whipping cream, confectioners' sugar, and vanilla extract. Whisk until the mixture starts to thicken and stiff peaks form.
- Add the softened mascarpone cheese. Whisk until combined. Refrigerate the cream until using it.
Make Tiramisu
- One at a time, gently dip 2 ladyfingers on both sides into the coffee syrup and place them in the middle of a serving plate side by side.
- Pipe the cream on top of the soaked ladyfingers.
- Dip the remaining 2 ladyfingers into the coffee syrup and place them on top of the cream.
- Pipe the cream on top of the ladyfingers.
- Chill the tiramisu in the refrigerator for at least 1 hour to let it set. If you refrigerate it for more than 1 hour, make sure to cover the tiramisu to prevent it from drying out.
- Dust the top with cocoa powder right before serving.
Milk Pour
- Combine heavy cream and milk. Dust cocoa powder on top.
- To serve, pour the milk mixture on top of the tiramisu. Don't leave the tiramisu submerged in the milk for too long or it will turn soggy. Enjoy!
