Easy Tiramisu
Creamy, decadent, coffee-laced, this iconic Italian dessert is so delicious and simple to make, it will quickly become your favorite go-to dessert. Its free of raw eggs, no cook and comes together without much effort. Hope you enjoy it as much as we do!
Ingredients
- 2 cups very strong coffee, cooled 2-3 tbsps instant coffee stirred into 2 cups room temperature water.
- 1 package **Savoiardi or Ladyfingers cookies, about 7-8 oz check package for egg allergy
- 8 oz container mascarpone cheese kept chilled in the fridge until ready to prepare
- 1¼ cup heavy whipping cream kept chilled in the fridge until ready to prepare
- ¼ cup powdered sugar add 2 tbsp more if you like it a little sweeter.
- 1 tsp vanilla extract
- 2 tbsp cacao powder
- 2-3 tbsp coffee liquer like Kahlua
Instructions
- In a stand mixer, or a hand-held electric mixer or by hand, whip the cold heavy cream until stiff peaks start to form.
- Fold the powdered sugar and the vanilla. Add the mascarpone cheese and continue to run the mixer on low until creamy, everything comes together and stiff peaks start to form. STOP at this point or very quickly it turns to butter.
- Dip each ladyfinger briefly into the cool coffee, taking care not to over soak them. Line a 9×9″ square baking dish with a single layer of coffee soaked ladyfingers.
- Spread half of the whipped cream mixture over the ladyfingers. Repeat the coffee dipping process with the remaining ladyfingers to form another layer.
- Spread the remaining whipped cream mixture. Chill the finished tiramisu for at least 4 hours or best overnight for the cookies to absorb all the flavor and everything firms up nicely. Dust with a thin layer of cocoa powder before serving. Enjoy!
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