Italian Tiramisu’ – kids friendly

Rich, decadent and dreamy, that’s how I would describe Tiramisu’: a very Italian dessert, incredibly simple to prepare and stunningly delicious.

This recipe is 100% kids’ friendly. No caffeine 🙂

This is all you will need:

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Let’s start separating the egg yolks from the egg whites. I suggest the eggs to be room temperature and most of all fresh and organic: we will not cook the eggs, so their quality is extremely important!

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Place the egg whites in a deep bowl with a pinch of salt and start whisking with an electric beater for 4/5 minutes up until you will obtain soft stiff peaks. Set aside.

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In another bowl mix together with an electric beater the egg yolks with the sugar. In 2/3 minutes you will obtain a pale yellow cream.
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It’s time to add the Mascarpone cheese. If you can find the fresh one…oh, wow, you will taste the difference!! Otherwise, the store bought one will be fine 🙂

Keep mixing with the electric beater up until the Mascarpone is well incorporated.

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Slowly add the stiff egg whites and mix everything with a wooden spoon very delicately. You do not want the fluffy egg white mix to break down, but instead you want to give body and air to the creamy mix. The final result is a very light and hairy cream. Set aside.

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In a small bowl mix the decaffeinated coffee with the milk. They should both be warm or room temperature, not cold. This is a variation to the original recipe that uses dark espresso coffee. In this way kids will be able to enjoy a no caffeine and light Tiramisu’!

I do not add any sugar to the coffee mix, but if you want to go for a sweeter touch you can always add 1 Tbsp of cane sugar.

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Take a big rectangular shape glass Pyrex baking dish and the ladyfinger cookies. Ladyfinger cookies are a must for the Tiramisu recipe as they will absorb the coffee mix without breaking and adding an extra creamy texture to the final result.

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Dip the ladyfinger cookies in the coffee mix for 3 seconds each side. I came up with the 3 seconds rule after many many tests. And remember the temperature of the coffee mix: warm or room temperature. If the coffee is hot the ladyfingers will break, if the coffee is too cold the ladyfingers will need more time in the mix to absorb it.

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Place the ladyfingers in the baking dish one next to another forming a nice layer.

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Cover the ladyfingers layer with half of the creamy mix.

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Spread evenly the mix.

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Repeat another layer of ladyfingers soaked in the coffee.

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Cover with the remaining creamy mix and level the surface.

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Final touch: sift some cocoa powder (unsweetened it better) on top covering all the cream. My personal suggestion: be generous with the cocoa, a nice thick layer.

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Refrigerate for at least 3 hours before serving (overnight would be better) and indulge yourself with this heavenly dessert 🙂

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27 Responses to Italian Tiramisu’ – kids friendly

  1. shiffawahab June 29, 2015 at 4:54 pm #

    hi pls send me any child friendly recipies for my grandson who is 2 yrs old
    all the best much love shiffa

    • Barbara Lamperti July 11, 2015 at 9:24 pm #

      Hi Shiffa!
      Thank you for watching BuonaPappa. You can have a look at my archive: all the recipes are kid friendly (that’s my specialty!). Try some of them and see what your little grandson likes more! Here you are the link:

      http://www.buonapappa.net/recipe-index/

  2. miguelina sunderland June 29, 2015 at 8:44 pm #

    Absolutely delicious and easy…love it (Y)

  3. Lisa July 1, 2015 at 1:35 am #

    this recipe calls for brown sugar but no direction for adding it, should be granulated sugar like the video shows.

    • Barbara Lamperti July 1, 2015 at 12:00 pm #

      Hi Lisa!
      I used brown sugar, even if from the video looks very pale beige 😉 The sugar should be added to the egg yolks in order to create a pale yellow cream using the electric beater for 2/3 minutes. Than add the mascarpone. Mix. Than add the egg whites previously transformed in soft pick peaks.
      Let me know if you need any additional info!
      ciao!!!
      b

      • Angel December 4, 2016 at 1:49 am #

        I’m really confused. So does it matter if I use brown or granulated sugar?

        • Barbara Lamperti December 4, 2016 at 2:32 am #

          Hi! in terms of final taste: no, it doesn’t. I just prefer to use brown sugar instead of white granulated one 😉

          • Angel December 10, 2016 at 1:18 am #

            For mascarpone, is it cream or cheese?

          • Barbara Lamperti December 10, 2016 at 8:45 pm #

            Mascarpone is in the cheese category, a kind of thick heavy cream. ciao! b

  4. Christina July 3, 2015 at 7:19 am #

    My concern, since this is a no bake recipe, is that the eggs are raw!

    • Barbara Lamperti July 3, 2015 at 2:24 pm #

      Hi Christina! The traditional Italian tiramisu’ requires raw eggs in the mix. That’s why in my video and post I underline how important is to choose very fresh organic high quality eggs. Unfortunately if you do not like eating raw eggs (like in the fresh mayonnaise) there is no other substitution for this particular recipe 🙁 If you like the concept of tiramisu’ I prepared a fruit tiramisu’ without using eggs, the taste is not the same of the tiramisu’, but it is lovely too!!!
      Here you are the link:
      http://www.buonapappa.net/tiramisu-time-baby-recipe-and-traditional-one/
      Ciaooo!!
      b

      • Susan Slear July 4, 2015 at 2:38 am #

        If you are making this for all adults, and want to add some, what type of spirits are customarily used in Tiramisu? If I chose to add some, how much would I add to this recipe and when does it get added?

        • Barbara Lamperti July 5, 2015 at 12:24 pm #

          Hi Susan! My dad used to add a splash of brandy in the mascarpone mix just for the adults 🙂 I would say 1 tablespoon to add right after the mascarpone. Let me know if you like it!! ciao, b

      • Vicki March 1, 2017 at 2:56 am #

        Hi I cook the egg yolk mixture in a bowl, over not in , a saucepan of boiling water . Wisk all the time until hot and thickened but not scrambled eggs. If nervous of raw egg don’t add beaten whites. It is a little heavier but add whipped cream to lighten. Brandy in the yolk mixture. Yum yum

        • Barbara Lamperti March 1, 2017 at 11:55 pm #

          That’s a lovely option too, thanks for sharing!! b

    • rita spiteri vella August 9, 2015 at 12:48 pm #

      That’s what I’m thinking as well. No way for raw eggs 🙁

  5. Jumanji July 3, 2015 at 11:59 am #

    If i want to make this trims using only 7oz mascarpone then how will i balance out the other ingredients?

    • Barbara Lamperti July 5, 2015 at 12:28 pm #

      Hi! You have two options: you either cut in half all the other ingredients (and of course you will have a smaller tiramisu’) or, maybe even better, you add 8/9 oz of fresh ricotta cheese to kind of substitute the missing mascarpone. You will obtain a lighter cream compared to the 100% mascarpone one. ciao!! b

  6. June Lush August 13, 2015 at 4:08 pm #

    Brilliant food. I like the Tiramisu recipe an others too, Sound lovely and simple.

    • Barbara Lamperti August 25, 2015 at 2:27 pm #

      Thanks!!

  7. Lana April 6, 2016 at 7:29 am #

    How big is the pan?

    • Barbara Lamperti April 11, 2016 at 12:22 am #

      I used a 13×9 inch pan. Ciao! b

  8. Tammi June 27, 2016 at 9:24 am #

    Love your recipe. I’ll give it a try to make it for my kids.
    I always find it tricky to cut tiramisu as it is so light and creamy. How can you get such a nice straight cut? Tjhanks.

    • Barbara Lamperti July 9, 2016 at 2:04 pm #

      Hi Tammi!!
      The straight cut was done for the camera after 2/3 tries 😉
      The secret is to keep the tiramisu in the refrigerator up until the very last second. The coldest it is, the easiest to cut will be. For the shot I even placed the knife in the refrigerator, ha ha!
      Thank you so much for following BuonaPappa and let me know if you like the fruit Tiramisu!
      ciao! b

  9. Lundy June 10, 2017 at 10:14 pm #

    Can this be done in cup cake form?

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