Cloud Cream Tiramisu
Author: Lu
Cloud Cream Tiramisu is a lighter, airier interpretation of the beloved Italian dessert. Instead of the traditional egg-based mascarpone filling, this version combines silky mascarpone with freshly whipped heavy cream. The result is a delicate, fluffy cream that feels almost like a cloud.
Ingredients:
| • salt | 1 pinch |
| • vanilla extract | 2 teaspoons |
| • heavy whipping cream | 480 ml |
| • mascarpone cheese | 500 g |
| • cold powdered sugar | 120 g |
| • ladyfinger biscuits (savoiardi) | 300 g |
| • strong espresso or very strong coffee | 300 ml |
| • coffee liqueur or Marsala wine (optional) | 2 tablespoons |
| • unsweetened cocoa powder (for dusting) | 2 tablespoons |
COFFEE
1. Brew strong espresso or coffee and let it cool completely. If using coffee liqueur or Marsala wine, stir it into the cooled coffee. Pour the mixture into a shallow dish wide enough for dipping the ladyfingers.
CREAM
2. Place the cold mascarpone in a large mixing bowl. Add the powdered sugar, vanilla extract, and salt. Beat on low speed just until smooth and creamy. Scrape down the sides of the bowl as needed. Do not overbeat, as mascarpone can become grainy if mixed too long.
3. In a separate chilled bowl, whip the cold heavy cream until medium-stiff peaks form. The cream should hold its shape but remain smooth and silky. Avoid whipping until it looks dry or grainy.
4. Add about one-third of the whipped cream to the mascarpone mixture and gently fold with a spatula to lighten it. Add the remaining whipped cream in two additions, folding carefully after each addition until the mixture is uniform.
The finished cream should be light, fluffy, smooth, and thick enough to hold its shape.
ASSEMBLING
5. Briefly dip each ladyfinger into the cooled coffee, turning it quickly to coat both sides. Do not leave the biscuits in the coffee; they should absorb just enough liquid to become flavored while remaining firm. Arrange the dipped ladyfingers in a single layer in a rectangular serving dish, approximately 23 × 33 centimeters.
6. Spread half of the cloud cream evenly over the ladyfingers, reaching the edges of the dish.
7. Dip the remaining ladyfingers in the coffee and arrange them over the cream. Spread the remaining cloud cream on top, smoothing the surface with a spatula.
8. Cover the dish and refrigerate for at least 6–8 hours, preferably overnight. During this time, the ladyfingers soften, the coffee flavor develops, and the cream becomes more settled, making the dessert easier to cut.
9. Just before serving, sift a generous, even layer of unsweetened cocoa powder over the surface. Cut into squares with a sharp knife, wiping the blade between cuts for neat portions. Serve chilled.
Because this version of Tiramisu uses whipped cream rather than cooked eggs, keep it refrigerated until serving. For food safety and the best texture, enjoy it within 2–3 days.
SERVING IDEAS:
- Serve chilled with a small cup of espresso.
- Add a few fresh raspberries or strawberries alongside each portion for a bright, fruity contrast.
- For an elegant presentation, serve individual portions with a few chocolate curls and a light dusting of cocoa.
- For a dinner party, prepare the tiramisu in a beautiful rectangular glass dish so the layers can be seen from the sides.
TIPS & VARIATIONS:
- Cold mascarpone and heavy cream are essential for a fluffy, stable filling. Chilling the mixing bowl and beaters also helps.
- Mix it only until smooth. Excessive beating can cause the mascarpone to separate or become grainy.
- Watch the whipped cream: medium-stiff peaks are ideal. Overwhipped cream will be difficult to fold smoothly into the mascarpone.
- Fold gently mascarpone and whipped cream. Use a spatula rather than a mixer when combining the two mixtures. This preserves the air in the whipped cream and gives the filling its cloud-like texture.
- Ladyfingers absorb coffee very quickly, so dip quickly. A brief dip on each side is enough; overly soaked biscuits can make the bottom of the tiramisu watery.
- Use espresso rather than regular brewed coffee (for a stronger coffee flavor).
- Use vanilla alone and omit the liqueur for a more delicate flavor. For a more traditional Italian character, add Marsala wine.
- For clean slices: refrigerate overnight and use a sharp knife warmed briefly in hot water and wiped dry between cuts.
- For individual portions: assemble the layers in dessert glasses or small serving cups. This is especially attractive for a dinner party.
- Add chocolate curls or finely grated dark chocolate along with the cocoa powder, just before serving.
FUN FACTS:
The name "tiramisu" comes from the Italian expression meaning "pick me up". It is traditionally associated with the combination of coffee, cocoa, and a rich mascarpone cream. This cloud cream version keeps those familiar flavors while giving the dessert a lighter, more delicate texture.