Description
This Tiramisu recipe is deliciously creamy and easy, made with lady fingers soaked in coffee and Kahlua, layered with whipped mascarpone (no raw eggs), dusted with dark cocoa powder and sprinkled with bittersweet chocolate curls.
Ingredients
- 1 cup mascarpone cheese (8 ounces) *room temperature
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 tablespoon vanilla (divided)
- 1 cup strong coffee or espresso (decaf is fine!)
- 1/2 cup Coffee/Espresso liqueur- like Kahlua (see notes for alcohol free)
- 7-ounce package Savoiardi Lady Fingers (24 cookies)
- 3 tablespoons unsweetened cocoa powder
- 1–2 ounces dark chocolate bar for shaving.
Instructions
- Cream mixture: Add the heavy cream, sugar and half of the vanilla to the bowl of a stand mixture. Using the whisk attachment, whisk on medium-high speed until medium peaks form. Scoop out the whipped cream and set it aside. Place mascarpone in the same bowl (no need to wash) and using paddle attachment, mix until smooth and soft. Fold in the whipped cream a little at a time, whisking slowly till smooth and incorporated. Set bowl aside.
- Coffee Mixure: In a shallow bowl, mix coffee, Kahlua and remaining vanilla.
- Assemble: Using a small sifter or strainer, dust the bottom of an 8 x 8 baking dish (or 9-inch round baker or eight, 8-ounce glasses, mugs or ramekins) with cocoa powder.
- One at a time, dunk the ladyfingers in the coffee mixture and turn to coat the other side, about 3 seconds total. You want them completely drenched but not soggy. Place them close together in a single layer in the baking dish, rounded side up. (If using glasses, please see notes.)
- Cover with half of the whipped cream mixture. Sprinkle liberally with cocoa powder. Repeat the layer with the lady fingers. Top with the remaining whipped cream mixture, then tap the pan on the counter a few times to level. Smooth the top as best you can. Dust with more cocoa powder. Use a vegetable peeler, shave the side of a chocolate bar into curls, and decorate the top of the tiramisu.
- Refrigerate 3 hours or overnight.
- Leftovers will keep for up to 3 days, covered in the refrigerator.
Notes
Glasses, ramekins, wineglasses & mugs: Depending on the shape/size of the glass, instead of two layers, make three layers, with one ladyfinger broken in half, per layer. These will make eight, 1-cup portions.
Mini-sized: In our catering business, we often served these in tall shot glasses, as part of a dessert bar, with a mini fork inserted. This recipe will make 24 mini desserts.
Egg yolks: Traditional tiramisu contains egg yolks, but because of our catering business, we left them out and kinda got used to it. If you would like to add them, whip 3-4 yolks with the mascarpone cheese *with an additional 2 tablespoons of sugar ( which prevents eggy flavor).
Sans Alcohol: when going alcohol-free, sub more espresso or coffee plus a sweetener. TIP: Kahlua has sugar in it, and we have already cut back the sugar in this recipe to a minimum. I would sweeten the coffee with 2 tablespoons of maple syrup.
Nutrition
- Serving Size: 1 cup
- Calories: 364
- Sugar: 23.5 g
- Sodium: 51.1 mg
- Fat: 21 g
- Saturated Fat: 10.6 g
- Carbohydrates: 34.1 g
- Fiber: 1.6 g
- Protein: 4.4 g
- Cholesterol: 68.8 mg