Ingredients
- 1 1/2 cups strong espresso or very strong coffee, cooled
- 3 tbsp coffee liqueur (optional)
- 16 oz mascarpone cheese, at room temperature
- 1 1/2 cups heavy cream, cold
- 3/4 cup powdered sugar
- 2 tsp vanilla extract
- 24-28 crisp ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- Mix the soak. Stir the cooled espresso with the coffee liqueur, if using, in a shallow dish.
- Beat the mascarpone base. Beat the room-temperature mascarpone with the powdered sugar and vanilla until silky and smooth.
- Whip and fold. Whip the cold heavy cream to firm peaks, then fold it gently into the mascarpone mixture in two additions — keep it airy.
- Dip and layer. Dip each ladyfinger in the espresso for one second per side and line the bottom of an 8x8-inch (or 9x9) dish. Spread over half the mascarpone cream. Repeat with a second layer of dipped ladyfingers and the remaining cream.
- Chill. Refrigerate at least 4 hours, preferably overnight, so the layers meld.
- Serve. Dust generously with cocoa powder right before serving and scoop into bowls.
💡 Tiramisu smarts
Dip the ladyfingers for literally one second per side — they keep absorbing in the fridge, and over-soaked ones turn to mush. Room-temperature mascarpone folds in silky; cold mascarpone can curdle and go grainy. The overnight chill isn't optional for the best texture — it's when everything becomes one dreamy dessert.
Common questions
Does tiramisu have raw eggs?
Not this version — that's what makes it 'easy.' The mascarpone cream is egg-free and just as silky.
Can I skip the coffee liqueur?
Yes — it's optional. The tiramisu is delicious with plain espresso; add an extra teaspoon of vanilla if you like.
What can I use instead of ladyfingers?
Thin slices of pound cake or angel food cake work in a pinch, though savoiardi give the classic texture.
How long does tiramisu keep?
Up to 3 days refrigerated, covered. The flavor actually improves on day two.
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