Description
Easy Tiramisu has layers of espresso-dipped ladyfingers, creamy mascarpone filling made without eggs, and a dusting of cocoa powder. It only takes 10 minutes to make (no baking required) and is best made in advance.
Ingredients
Scale
- 360 g (1 1/2 cups) heavy cream
- 60 g (1/2 cup) powdered sugar
- 1/2 teaspoon pure vanilla extract
- 226 g (8 oz) mascarpone cheese, at room temperature
- 300 g (1 1/4 cup) espresso or strong coffee, at room temperature
- 2 tablespoons coffee liqueur, optional
- 200 g (1 package) ladyfingers
- Cocoa powder, for dusting
Instructions
- In a large bowl, using a hand-held or stand mixer with the whisk attachment, whisk the heavy cream, powdered sugar, and vanilla on medium-low speed until the mixture becomes frothy. Increase speed to medium-high and continue whisking until medium peaks form, about 3 minutes.
- Add the mascarpone cheese and continue to mix until stiff peaks form. Set aside.
- In a shallow bowl, add the espresso and liqueur (if using) and mix together. Dip the ladyfingers into the espresso mixture (do not soak them, just a quick dip) and lay them in a flat layer to cover the bottom of an 8x8-inch baking dish.
- Using an offset spatula, spread half the mascarpone mixture into an even layer over the ladyfingers. Add another layer of espresso-dipped ladyfingers and top with the rest of the mascarpone filling. Spread evenly.
- Dust a generous layer of cocoa powder over the mascarpone filling. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Make-Ahead: Tiramisu can be made up to 2-3 days in advance. Keep covered in the refrigerator.
- Freezing: To freeze, make this recipe without cocoa powder dusting in a freezer-safe container. Wrap tightly with plastic wrap and then two layers of aluminum foil to prevent freezer burn. Freeze up to 3 months. Thaw in the refrigerator overnight and generously dust with cocoa powder just before serving.
- Prep Time: 10 minutes
- Category: No Bake Dessert