Easy Tiramisu
A fantastic no-bake Italian dessert made with espresso-soaked ladyfingers and a rich, fluffy mascarpone cream. Egg-free and ready in just 10 minutes of active prep time!
Ingredients
- 1 1/2 cups heavy whipping cream keep very cold for best whipping results
- 8 ounces mascarpone cheese must be at room temperature to mix smoothly
- 1/3 cup granulated sugar use fine white sugar for quick dissolving
- 1 teaspoon vanilla extract pure extract or vanilla bean paste is preferred
- 1 1/2 cups cold espresso strongly brewed and completely chilled
- 3 Tablespoons coffee syrup optional addition for an extra flavor boost
- 1 package Savoiardi Lady Fingers found in the cookie aisle or available online
- unsweetened cocoa powder as needed, for generously dusting the top layer
Instructions
- Pour your cold heavy whipping cream into a large, chilled mixing bowl. Beat on medium speed, gradually sprinkling in the granulated sugar and pouring in the vanilla extract. Whip until you achieve firm, stiff peaks. Do not over-mix.
- Add the room-temperature mascarpone directly to your whipped cream bowl. Gently fold the soft cheese into the whipped cream using a large rubber spatula until beautifully smooth and fully combined. Set aside.
- Pour your cold, prepared espresso and coffee syrup (if using) into a shallow, wide bowl for easy dipping.
- Working quickly, take one ladyfinger cookie and rapidly dip it into the cold espresso mixture. Quickly flip it to coat the other side, then remove immediately (a rapid one-second dip is all you need).
- Place the moistened cookie into an 8x8-inch glass baking dish. Repeat with more ladyfingers, arranging them closely together in a single, even layer to cover the bottom of the pan completely.
- Scoop exactly half of the mascarpone mixture out and spread it directly over your arranged ladyfingers. Use a small offset spatula to smooth it evenly to the edges.
- Repeat the quick dipping process with the remaining ladyfingers, arranging them neatly on top of the first cream layer.
- Scoop the remaining mascarpone mixture onto the second cookie layer and smooth it out meticulously until the top surface is flat and pristine.
- Fill a fine-mesh sieve with unsweetened cocoa powder and generously dust the entire surface with a thick, even layer.
- Cover the baking dish tightly with plastic wrap and chill in the refrigerator for at least 3 hours (overnight is highly recommended) before slicing and serving.
Notes
Storage Instructions: This dessert tastes significantly better on the second day! Keep it in the refrigerator safely for up to three days, covered tightly with plastic wrap.
Freezing: Assemble the entire dish but do not dust it with cocoa powder. Wrap tightly in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to three months. Thaw gently in the refrigerator overnight and dust with fresh cocoa powder before serving.