Skip the complicated steps of tiramisu with this recipe.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups (375 milliliters) 35% cream
- 1 cup (250 milliliters) mascarpone
- 1/4 cup plus 1 tablespoon (62 grams) sugar
- 1 teaspoon vanilla extract
- 1 cup (250 milliliters) strong black coffee, cooled
- 1/4 cup (60 milliliters) Marsala wine or coffee liqueur
- 22 to 24 crisp ladyfingers
- 2 tablespoons cocoa powder
Instructions
- Line a 9-by-5-inch loaf pan with plastic wrap.
- Using a hand mixer or your stand mixer, beat the cream and mascarpone with 1/4 cup (50 grams) of the sugar as well as the vanilla extract until it holds stiff peaks.
- In a shallow dish, combine the remaining 1 tablespoon (12 grams) of sugar with the coffee and wine or liqueur and mix until the sugar has dissolved.
- Spread about one-third of the cream mixture into the bottom of the prepared pan. Quickly dunk one lady finger at a time into the coffee mixture and allow the excess to drip off before arranging snuggly in the pan. Continue until you have a full layer of ladyfingers, cutting or breaking pieces to fit. Pour half of the cream mixture on top and follow with another layer of coffee-soaked ladyfingers. Finish with the final layer of the cream mixture and the remaining coffee-soaked ladyfingers. Cover and place the fridge for at least 2 hours or up to 3 days to set up.
- When ready to serve, uncover the tiramisu and invert it onto a serving dish. Remove the plastic wrap and dust the top with cocoa powder just before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 469 |
| Total Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 168 mg |
| Sodium | 176 mg |
Reviews
This is such a hit. Everyone loves it. I’ve made it gluten free and sugar free (use Swerve). You can’t even tell the difference. I am wondering though, can I freeze this, before it’s served? If so, what’s the best way to freeze it? How many days can I freeze it, and will it thaw ok?
Outstanding recipe, an easy, light and very tasty dessert. I added some chocolate to the filling by melting about a 1/4 cup of semi sweet chips with some butter and beat it in just before the filling peaked. I cut back on the sugar because of adding the chocolate. Will definitely make again.
Made this yesterday exactly as written. It turned out perfect, just sweet enough, everyone loved it. Only thing I’ll do differently next time when prepping the pan, after spraying the non-stick spray, make sure to line the pan with enough plastic wrap insuring it comes up and over all 4 sides of the pan before layering. When ready to un-mold, run a butter knife all the way around first.
I absolutely hate coffee or anything with that kind of flavor. But I would like to be able to make a tiramisu. Any suggestions?
Tried this recipe and 5 stars for me!
Simple, quick and same quality as you would find at a fancy restaurant!
I already shared this with my sisters to try. Thank you!
Simple, quick and same quality as you would find at a fancy restaurant!
I already shared this with my sisters to try. Thank you!
So simple, so yummy!