Creamy, delicious and unbelievably EASY tiramisu!
This recipe has been a loooong time coming, and I’m embarrassed to admit how much tiramisu has been made in the trial of this recipe (I literally bought out every package of Savoiardi lady fingers at two different stores! haha) but I wanted to nail down the right approach.
By right approach, I mean how “traditional” of a tiramisu recipe I wanted to share. Do I make the lady fingers from scratch? Does it matter?
Traditional tiramisu uses raw egg yolks and sugar beaten and then combined with fluffy whipped egg whites and mascarpone. I’ve tried that, but thought people would most likely be turned off by the raw egg method. So then I tried using a double boiler to gently cook the eggs and sugar before adding them to the mascarpone, which is a really common method used in lots of modern recipes (The Pioneer Woman has a great recipe!) However, it can be tricky to get the creamy mascarpone layer to be the right consistency using that method. I also decided early on to swap out the egg whites in favor of fresh whipped cream, because I like the flavor and texture more.
Sooooo, after a lot of thought I decided to ditch the eggs completely, and go with the simplest, yet still amazing version of tiramisu!
This easy tiramisu method takes all of 10 minutes to prepare–gotta love no-bake desserts!–and its completely DELICIOUS! Coffee soaked lady fingers, sweet and creamy mascarpone layer and cocoa powder dusted on top.
Creamy, delicious and unbelievably EASY tiramisu, homemade in just 10 minutes!
- 1 1/2 cups heavy whipping cream
- 8 oz container mascarpone cheese ,room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups cold espresso
- 3 tablespoons Kahlua coffee flavored liqueur ,optional
- 1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
- Cocoa powder for dusting the top
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix until combined. Set aside.
Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (you don't need to soak them--just dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.
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