Tiramisu is the ultimate no-bake indulgence; the classic Italian dessert which features ladyfingers (or saviordi biscuits), mascarpone cheese, coffee soak and cocoa powder are quite easy to assemble but need the right ingredients. Ladyfingers are sponge cake-like cookies. They have a soft and spongy texture that absorbs moisture well; they are designed to absorb moisture, which makes them suitable for layered desserts which call for soaking.
Tiramisu is essentially a layered dessert where layers of coffee-soaked ladyfingers are covered with mascarpone cheese and cream filling. But what if you’re out of Ladyfingers or don’t have access to good options? Try some alternatives! Although Saviordi cookies are quite famous for their sweetness and crunch, there are plenty of options which can replace them in tiramisu. Here are some options
Sponge Cake
Though sponge has a completely different consistency than Ladyfingers or savoiardi, they share the same lightness and airiness of the latter and once soaked in coffee, can be an excellent alternative to Ladyfingers, given it holds its shape. They’re definitely more useful than other flavoured biscuits which may be too firm to replace Ladyfingers and may not absorb the coffee well when soaked.
Sponge cake, while generally stable, can become softer when exposed to moisture, especially when layered with whipped cream. In tiramisu, whipped cream or mascarpone cheese typically covers layers of sponge or biscuits. If the sponge cake layers are very thin, they might absorb moisture more quickly and become softer.
You can cool the sponge for 3-4 hours to firm them up or you can also stabilise the cream mixture with some gelatin. So it doesn’t seep moisture. If nothing works, go for barrier layers. Place a thin layer of a stable filling, such as pastry cream or a layer of ganache, between the sponge cake and the whipped cream/mascarpone. This can act as a barrier to prevent direct contact between the sponge and the cream.
Biscotti
With their crunchiness, biscotti can serve as a sturdy alternative to Ladyfingers. Biscotti are twice-baked cookies that are known for their crunchy and dry texture. They hold up well to dipping in coffee or other liquids, making them suitable for desserts where you want a crunchier element. Biscotti are less prone to absorbing moisture, which means they maintain their crunch even when used in wetter desserts.
Ladyfingers are sponge cake-like cookies. They have a soft and spongy texture that absorbs moisture well. Biscotti are less prone to absorbing moisture, which means they maintain their crunch even when used in wetter desserts. Ladyfingers create a softer, more traditional Tiramisu, while biscotti will add a crunchier twist. If you choose to use biscotti in tiramisu, you might want to consider adjusting the soaking time or method to ensure they soften enough for the desired texture.
Pandoro
The traditional pandorom also known as panettone or pandoro is similar to airy brioche and works well with elaborate desserts and doesn’t dismantle when soaked. Pandoro's soft and buttery texture is different from the dry and sponge-like texture of ladyfingers. Despite the textural difference, pandoro adds a layer of butteriness to a tiramisu which makes it richer. Slice pandoro into thin long pieces and soak them in coffee; alternatively, you can also brush them with coffee multiple times, so they don’t absorb too much liquid.
Shortbread Cookies
Shortbread is a rich, buttery, and crumbly cookie with a dense and tender texture. It doesn't have the spongy or absorbent qualities of ladyfingers. shortbread, being less absorbent, may not work as well in recipes where moisture absorption is crucial. However, shortbread cookies, even store-bought ones are quite spongey and tend to have a tender crumb. For using shortbread for tiramisu, you might need to adjust the moisture content, perhaps by brushing the shortbread with a flavoured syrup or adjusting other liquid components.