No baking involved.  My favorite kind of dessert in Summer. I have two versions of Tiramisu.  I am not sure why this happened.  I guess in an effort to change things up just a little,  since traditional  Savoiardi cookies  are so hard to find here in Tupelo, Mississippi.   The name "Savoiardi" dates back to the 15th Century,  when it was created for the the Savoia family,  the Royal family of Italy.  The name of the cake, "Tiramisu"  translates "Pull me Up," due to the addition of espresso coffee in the cake. This light biscuit gives this dessert it's cake texture.  This version I am posting  has No Eggs.   We had the traditional recipe all the time (with fresh eggs),  and turned out fine. In an effort to make everyone happy and to lighten it up a bit, this version omits the eggs.  I am not sure when making Tiramisu in the country got so fancy and complicated, but I assure you, it's not.
For the home cook, this is quite the impressive dessert. Layers of Lady fingers, soaked in espresso, chocolate, whipping cream and marscarpone cheese,  create a luxurious, light and fluffy cake.  I traditionally make this cake in a baking dish and pile in the ingredients.  In today's version ,  I wanted to dress it up a bit.    Hope you enjoy~ Buon Appetito.

For this version: You will need to purchase to the soft, sponge like Lady Fingers. Version number 2 Tiramisu,will be coming up utilizing the traditional Savoiardi Lady fingers which are harder in texture so you will need to use the baking dish method.

Version Number 1

3 packages of Lady fingers  about 36 (For this version, you need the sponge like kind)
9 inch spring form pan
2 flat baking dish (for your espresso/soaking of your ladyfingers, and one for your cocoa powder)
1 cup plus 1/2 cups of Marscarpone cheese
1/2 cup sugar
1/3 cup good quality Spanish Brandy or French Cognac
1 teaspoon vanilla extract
1 cup plus 1/2 cup whipping cream/
1 cup espresso, brewed and cooled.
unsweetened cocoa for dusting/ 8 0z of good quality Dark chocolate bar for chocolate shavings you can make with a vegetable peeler.

Sprinkle some cocoa powder into a baking dish. In another dish, pour your espresso into it.  Gently place your cookies, one at a time, (or if available in short sections of cookies),  in your cocoa powder and press down.  Then, line your pan.  This takes practice.  If you need to make an anchor on the bottom of your pan, so the cookies stay straight, you can do this by soaking some cookies in espresso and begin lining the bottom at the same time.  Keep going until completed.  Place in the refrigerator to set.

Into a bowl, cream your marscarpone, vanilla extract, brandy and sugar.  This should take a good 5 -7 minutes as your sugar must have time to dissolve.  Set aside.
Into a chilled bowl,  whip your cream with a pinch of sugar.   Gently fold your whipping cream into your marscarpone mixture very slowly.  You will notice that your whipping cream will create volume.  Gently pour about 1/4 of your mixture into your pan.  Soak some lady fingers and place on top of your whipped mixture/add some more Lady Fingers in the same manner.  When you get to the top.  Sprinkle with additional unsweetened cocoa, chocolate shavings and refrigerate, covered overnight. 
Enjoy!~ Buon Appetito!~
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Kelley said…
This is just BEAUTIFUL and I know it tastes as good as it looks!
Anonymous said…
I'm not a dessert eater but this looks great!
This is divine! too pretty to cut, but it wouldn't stop me!
Thank you very much~ It did not stop us either~heheheh We always eat it way to fast~ :)
Newlywed Cook said…
Beautiful! I still don't think I could get them all to stay standing like that but maybe I'll try your espresso dunked idea!
Anonymous said…
I don't know anyone who doesn't like tiramisu and you're right, it's not complicated at all. What a great no cook dessert!

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