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!
Ingredients
Coffee Syrup:
- 1 cup water
- ½ cup sugar
- 2 ½ teaspoons instant espresso powder
Mascarpone Filling:
- 1 ½ cups heavy whipping cream
- 16 ounces mascarpone cheese
- ¾ cup sugar
- 1 teaspoon vanilla
- Pinch salt
- 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, vanilla, and salt. 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 half of the the mascarpone filling on top of the ladyfingers. Place another layer of coffee syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Just before serving, place cocoa powder in a fine mesh sieve and shake a light dusting over the surface. Cut into squares, serve, and enjoy! Tiramisu will keep covered 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.