Easy Tiramisu Recipe (Print Version)
# Ingredients:
→ Creamy Base
01 -
1½ cups cold heavy cream
02 -
8 oz mascarpone cheese, softened to room temperature
03 -
⅓ cup white granulated sugar
04 -
1 tsp pure vanilla extract
→ Coffee Layer
05 -
1½ cups freshly brewed espresso, cooled completely
06 -
3 tbsp coffee liqueur (Kahlua or similar), optional
→ Assembly
07 -
1 package ladyfinger cookies (Savoiardi)
08 -
Unsweetened cocoa powder for finishing
# Instructions:
01 -
In a large mixing bowl, whip the heavy cream using an electric mixer on medium speed. Gradually sprinkle in the sugar and vanilla while continuing to beat until you achieve firm, stable peaks. Gently fold in the room temperature mascarpone until the mixture is smooth and well combined. Set this luxurious cream aside.
02 -
Combine the cooled espresso and coffee liqueur in a wide, shallow dish. This will be your dipping station for the ladyfingers - make sure the dish is large enough to easily maneuver the cookies.
03 -
Working quickly, dip each ladyfinger briefly into the coffee mixture - just a quick dunk on both sides to moisten without making them soggy. Arrange these coffee-kissed cookies in a single layer across the bottom of your 8x8 inch dish. Spread half of your mascarpone cream evenly over this first layer of cookies.
04 -
Repeat the dipping process with remaining ladyfingers and create a second layer on top of the cream. Spread the remaining mascarpone mixture smoothly over the top layer. Using a fine-mesh sieve, generously dust the entire surface with cocoa powder for that classic tiramisu look. Cover and chill in the refrigerator for at least 3-4 hours, though overnight is even better for flavor development.
# Notes:
01 -
This dessert actually improves with time! The flavors meld beautifully when made a day ahead, and it will stay fresh in the fridge for 2-3 days.
02 -
For a non-alcoholic version, simply skip the coffee liqueur - the dessert will still be absolutely delicious with just the espresso.
03 -
You can freeze this tiramisu for up to 3 months. Just don't add the cocoa powder until after thawing and before serving.