Easy Tiramisu
A delightful no-bake Italian dessert with a creamy texture and rich coffee flavor, perfect for any occasion.
Ingredients
Cream Mixture
- 2 cups heavy whipping cream Use fresh cream for best results.
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon Adjust according to taste.
- 2 cups mascarpone cheese Fresh mascarpone is recommended.
Coffee and Assembly
- 2 cups brewed espresso Make sure it's cooled.
- 6 ounces ladyfingers Quickly dip to avoid sogginess.
- 2 tablespoons cocoa powder For dusting on top.
Instructions
Preparation
- In a stand mixer or using a hand mixer and a large mixing bowl, beat the heavy whipping cream, sugar, vanilla extract, and cinnamon on high until stiff peaks form, about 1 to 2 minutes.
- Add the mascarpone and mix on medium-low until just combined. Be careful not to over-whip.
- Pour the coffee espresso into a shallow and wide-rimmed bowl.
- Dip each ladyfinger in espresso one at a time, flipping them to coat on both sides. Avoid soaking them; a quick dip is enough.
- Place the dipped ladyfingers in a single layer into a 9x13-inch baking dish.
- Once you have one layer, scoop half of the mascarpone mixture onto the ladyfingers and spread it evenly.
- Add another layer of dipped ladyfingers on top. Spread the remaining mascarpone mixture over this layer.
- Dust the top with cocoa powder using a fine-mesh strainer or sifter.
- Chill the tiramisu in the fridge for 4 to 5 hours, or overnight, to allow it to set before serving.
Notes
Slice into squares for serving and garnish with extra cocoa powder or a dollop of whipped cream. Store in an airtight container in the fridge for 3 to 4 days.