Tiramisu

A quick and easy version of the Italian classic! Layers of espresso soaked ladyfingers and sweet mascarpone cream filling come together to make the BEST Tiramisu!

This past weekend my mom and I visited my aunt and uncle. And being that my aunt LOVES my Tiramisu, I decided to make it for her. Actually, this has kind of turned into a tradition since I make it every time we visit them.

I’ve been using this recipe now for over ten years, and I have yet to find (or try) another recipe that tastes as decadent and light as this one. The Tiramisu served at Italian restaurants doesn’t even stand up to this recipe!

Wanna know the best part? It only takes 30 minutes to make! It requires very few ingredients too. And unlike most Tiramisu recipes, this one doesn’t involve raw eggs.

For those of you that aren’t huge coffee fans, the espresso syrup in this recipe is much more subtle than you might expect, so I’d give it a try! Traditional Tiramisu recipes usually call for a little brandy in the espresso syrup, but I leave it out. It tastes great without it, in my opinion.

The mascarpone filling is to die for! As I mentioned earlier, there are no eggs in the recipe. It’s made with mascarpone cheese (absolute must for any Tiramisu recipe), sugar, vanilla, and whipped cream. Not only is the filling a snap to make, but it’s so light and airy. Not rich or heavy like some Tiramisu cream fillings tend to be.

Another great thing about this recipe? It freezes super well! So if you have some leftover from a gathering (which rarely ever happens with this dessert), you can slice the rest into individual squares and wrap them in plastic wrap to freeze and enjoy later on. You could also store it sealed in a plastic container in the freezer for up to 3 months.

Tiramisu

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Prep Time 1 hour hr

Refrigeration Time 6 hours hrs

Total Time 7 hours hrs

Course Dessert

Cuisine Italian

Servings 12 Pieces

Ingredients

  

Coffee Syrup:

• 1 cup water
• ½ cup sugar
• 2 teaspoons instant espresso powder

Mascarpone Filling:

• 1 ¼ cup heavy whipping cream
• 12 ounces mascarpone cheese
• ⅔ cup sugar
• 1 teaspoon vanilla
• 7 ounces Savoiardi ladyfingers (about 24)
• Cocoa powder for dusting the surface

Instructions

 

Make the Syrup:

• Combine the water, sugar, and espresso powder in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat and set aside to cool completely.

Make the Filling:

• In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
• To the mixer, add the mascarpone cheese,  sugar, and vanilla. Beat on high until combined. Gently fold in the whipped cream until fluffy and combined.

To Assemble:

• One at a time, quickly dip the ladyfingers in the coffee syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.*) Spread with half of the the mascarpone filling. Repeat with remaining ladyfingers, syrup, and filling.
• Cover with plastic wrap and refrigerate for at least 6 hours before serving. Just before serving, place cocoa powder in a fine strainer and shake a light dusting over the surface. Cut into squares and serve. Tiramisu will stay fresh tightly covered with plastic wrap in the refrigerator for up to 5 days.

Notes

*You might have to cut your ladyfingers depending on their size. Cutting is easier to do after they’ve been dipped in the coffee syrup and allowed to sit for a couple of minutes.