Happy Mother’s day

I have been putting off making tiramisu for a while. Since it’s Mother’s Day, I decided to try out using my small heart shape cake container for my mother. Got 2 packets of savioardi biscuits, and 8 strawberries left in my fridge. I bought marscapone, double cream and my sister got me one punnet of strawberries from the community box unfortunately only 4 plums size are edible. The rest is already mouldy, smashed black spots.

“Tiramisu is an Italian dessert made of espresso-soaked ladyfingers layered with mascarpone, eggs, and sugar, topped with cocoa powder. It often includes coffee liqueur or Marsala wine, making it a rich treat designed to boost energy. Despite being high in calories, it offers benefits such as increased alertness from caffeine, antioxidants from coffee and cocoa, and protein from mascarpone. As a comfort food, it promotes satisfaction and happiness, with healthier versions available that use Greek yogurt and whey protein for lower sugar and higher protein content.”

As usual, I like changing ingredients and amount of double cream, not using eggs not using cocoa powder. I have added vanilla extract, dark rum and use strawberries, savioardi crumbs and instant coffee for garnish. Glad that I forced myself to make this tiramisu one without coffee garnish for mom and mine with coffee garnish. Let’s have a great Mother’s Day togetherness with tiramisu!!!

Ingredients

2 packets savioardi
12-14 savioardi biscuits
12 strawberries
250 g mascarpone cheese (softened)
200 g double cream (cold)
80 g castor sugar
2 Tsp vanilla extract
5 Tbs brewed coffee (cool)
3 Tbs dark rum

Method

Prepare the coffee rum dip and cut strawberries

Mix the 5 Tbsp coffee with 3 Tbs dark rum in a shallow bowl. Ensure it is cooled to room temperature, or the ladyfingers will turn mushy immediately. Wash, pat dry and remove stems. Cut into bite size and place into fridge until needed.

Prepare the cream

Beat double cream for 5 minutes or until reaches a rich fluffy airy texture. Place into fridge until ready to use. Beat mascarpone with castor sugar on low for 3 minutes until creamy fully combined. Bring out double cream, add some double cream into mascarpone, gently mixing with spatula from down to up side motion so, it doesn’t lose it’s fluffiness. Repeat with some double cream add into mascarpone mixture; gently mixing with spatula. Now add the remaining double cream, gently mixing well. Set cream in the fridge until needed.

Assembly

Dip each savioardi into the coffee mixture for just 1 second just one side. Arrange in a single layer in the heart shape baking tray. You might need to break into small pieces to fit into heart shape baking tray. Spread some mascarpone cream mixture over the savioardi. Now bring out the cut strawberries, place some strawberries on top of mascarpone cream mixture. Repeat with a second layer of dipped savioardi and some cream. Put the strawberries back into fridge until needed.

Chill the first heart shape

Place the first heart shape tiramisu into fridge to chill. Cover with cling wrap and put back into fridge for at least 4 hours, preferably overnight.

Repeat the process assembly for the second heart shape

Dip each savioardi into the coffee mixture for just 1 second just one side. Arrange in a single layer in the heart shape baking tray. You might need to break into small pieces to fit into heart shape baking tray. Spread some mascarpone cream mixture over the savioardi. Now bring out the cut strawberries, place some strawberries on top of mascarpone cream mixture. Repeat with a second layer of dipped ladyfingers and some cream. Place the second heart shape tiramisu into fridge to chill. Cover with cling wrap and put back into fridge for at least 4 hours, preferably overnight.

Before serving and serving

Just before serving, bring out the two heart shape baking trays to room temperature about 3-5 minutes. Remove the cling wraps. Place some strawberries over the chill cream on both the heart shape baking trays. My mom’s heart shape has savioardi crumbs. Mine has savioardi crumbs and dust with instant coffee powder. Enjoy it with a strong brewed coffee for both of us and watch Godzilla and Kong on TV.

Note from Google search and browsed recipes:

Don’t Oversoak: Quickly dip ladyfingers; they should be moist, not saturated. Ensure the cream is cold and beaters are chilled to get the best volume. If you want a more intense chocolate flavour, add a layer of grated dark chocolate between the layers instead of strawberries.

Best Types of Rum: Dark rum is the most commonly used, providing a warm, molasses-based flavour. Spiced or gold rum also works well. Where to Add It: The rum is usually added to the cooled espresso mixture for dipping the savioardi, but it can also be mixed into the mascarpone cream mixture for a more intense flavour. If you do not have rum, 45ml of Amaretto, Brandy, or Kahlua (coffee liqueur) are great alternatives. If you prefer a less boozy taste, start with 30ml and increase to 45ml to suit your taste.

Quick Dip: Dip each ladyfinger for only 1–2 seconds per side. Savoiardi are very absorbent and can turn mushy quickly. Use cooled, strong coffee or espresso to prevent the ladyfingers from breaking apart during the dip. Arrange them immediately in your container to let them soften further in the fridge overnight. Alcohol Balance: 3 tablespoons of rum for only 14 cookies will give a fairly strong rum flavour. If you prefer less, reduce to 1.5–2 Tbs.

https://helenscchin.com/2026/05/11/helens-heart-shape-tiramisu/

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