Description
This Classic Tiramisu is an easy, no-bake Italian dessert made with layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. It’s rich, smooth, and perfect for any occasion!
Ingredients
Units
Scale
For the Mascarpone Cream:
- 8 oz (227g) mascarpone cheese, softened
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
For the Coffee Soak:
- 1 cup (240ml) strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
For Assembly:
- 24 ladyfinger cookies (Savoiardi)
- 2 tablespoons unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
Make the Mascarpone Cream:
- In a large bowl, beat mascarpone cheese, sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until combined. Set aside.
Soak the Ladyfingers:
- In a shallow dish, mix the cooled espresso and coffee liqueur (if using).
- Quickly dip each ladyfinger into the coffee mixture (about 1 second per side). Don’t soak too long, or they’ll become mushy.
Assemble the Tiramisu:
- Arrange a layer of soaked ladyfingers at the bottom of an 8×8-inch dish (or similar size).
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Add another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
- Smooth the top and refrigerate for at least 4 hours (overnight is best for flavor).
Finish & Serve:
- Before serving, dust the top with cocoa powder using a fine sieve.
- Add chocolate shavings if desired. Slice and enjoy!
Notes
- For a kid-friendly version, replace coffee with hot chocolate or milk.
- Store in the fridge for up to 3 days.
- For extra flavor, add a sprinkle of cinnamon to the cocoa powder.