La Casetta Di Tiramisù with Lactose Free option
For Christmas this year, Connie Manglaviti shares her recipe for La Casetta Di Tiramisù with a Lactose Free option! Follow along for an authentic, handcrafted tiramisù that’s rich, creamy and irresistibly Italian.
This cake can be made overnight and should be eaten between 1-3 days after making.
To serve, cut into slices!
Unused Cassetta is to be placed back into fridge immediately and covered.
Once served, eat immediately and dispose of leftovers.
Buon Natale a tutti!!🎄🏠🎄🏠
Connie Manglaviti
Standard version:
100 Ladyfinger biscuits, extra included for breakages.
(Calculate according to biscuit pack amount)
1 x 250g Mascarpone
1 x 250g Cream Cheese
2 Cup Soft Icing sugar
1 x 600ml Thickened Cream
1 1/2 Cups of warm Espresso Coffee
1/2 Cup hot water
1/2 Cup White Sugar
1-2 Tsp of Vanilla Extract/ Flavour
Extra Icing sugar for dusting
Optional-1-2 Tablespoons of liqueur of choice added to espresso mixture
Lactose Free “Not Mascarpone” cheese mixture substitute ingredients:
2 x Lactose Free Cream Cheese 250g
2 x Lactose Free Whipping Cream 250ml
1-2 Teaspoons of Vanilla extract/flavour (lactose free)
2 Cups of Soft Icing Sugar
Method is exactly the same regardless of which version you choose.
If using Lactose Free “Not Mascarpone” Cream Cheese version for your Casetta, also check allergen information on Ladyfinger Biscuit pack, icing sugar, liqueur, espresso coffee and vanilla for allergen information/lactose content to see if ingredients are suitable.
1. Select your platter/board to build your Casetta on—about 40cm x 20cm works best. Then prepare your Espresso coffee to be added later in steps.
2. Proceed to whip up cream until stiff peaks form and set aside until next step.
3. Whip up vanilla extract, cream cheese, Mascarpone and soft icing sugar until smooth and fluffy.
4. Fold whipped cream into Mascarpone Cream Cheese mixture.
5. Place Mascarpone Cream Cheese mixture into a piping bag with a nozzle to pipe 1/2 cm thick cream mixture onto layers. If not using immediately, pop in the fridge once whipped.
6. When ready, place warm espresso, hot water and sugar into a suitable dipping bowl and mix.
7. Build Casetta on a clean platter or a suitable/hygienic board covered in double baking paper. Once made La Casetta will go into fridge to set.
Dipping Ladyfinger Biscuits
Dip Ladyfinger biscuits lightly into espresso mixture as you build La Casetta—do not drown them in espresso!
Base of La Casetta
1. Add first layer of lightly dipped Ladyfinger biscuits down horizontally to create the initial base- 12 Ladyfingers in total.
2. Cover base with swirled piped Mascarpone Cream Cheese mixture on top of horizontal base (about 1/2 cm thick).
3. For next layer, place lightly dipped Ladyfinger biscuits on top of cream mixture, this time vertically across for more stability (4 across x 3 down).
4. Pipe cream mixture again, but this time pipe across vertically per row.
5. Alternate as explained above until you have five layers for the house / Casetta.
Roof of La Casetta (Creating the pitch of roof)
1. On the fifth layer, to create pitch of roof, pipe two rows vertically down the centre with the Mascarpone cream cheese mixture.
2. Add lightly dipped Ladyfingers vertically on top of each row of cream mixture. (Two across and three down)
3. To build the pitch up, pipe two more rows of cream cheese mixture on top of Ladyfinger biscuits and then add lightly dipped Ladyfingers on top again.
4. To complete pitch of roof, pipe Mascarpone cream mixture between the centre of the two rows of Ladyfinger biscuits, then add lightly dipped Ladyfingers down centre (3 Biscuits).
Roof Section
To complete the sides of the roof use Ladyfinger biscuits (not dipped).
1. Add Cream Cheese mixture on the inside tips of Ladyfingers biscuits (flat side down) and build roof across. (11 biscuits per side of roof)
Once made, place in fridge to set for at least one hour before serving.