Easy Tiramisu
Coffee-soaked ladyfingers layered with a light mascarpone cream and dusted with cocoa. No raw eggs; it sets overnight in the fridge.
- Servings
- 9
- Prep
- 25 min
- Total
- 6 hr 25 min
Ingredients
One batch fills an 8×8-inch dish; a double batch fits 9×13-inch.One batch fills an 20×20 cm dish; a double batch fits 23×33 cm.
Equipment
- 8×8-inch dish20×20 cm dish
- Mixer or whisk
- Fine sieve
Instructions
Whip the cream to soft peaks. In another bowl, beat the mascarpone, powdered sugar and vanilla until smooth, then fold in the whipped cream.
Pour the coffee into a shallow dish. Dip each ladyfinger in it for just a second per side; they soak up coffee quickly and turn soggy if left.
Lay half the dipped ladyfingers in the dish in one layer, breaking them to fit. Spread half the mascarpone cream over them.
Repeat with the rest of the ladyfingers and cream, and smooth the top.
Cover and chill for at least 6 hours, or overnight. Dust with cocoa through a sieve just before serving.
Notes
- Traditional tiramisu uses raw egg yolks and whites. This version uses whipped cream instead, so it’s safe for everyone and more stable.
- Add 2 tbsp coffee liqueur or dark rum to the coffee for a grown-up version.
My notes
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Nutrition estimate
- Calories
- 405
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 33 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
