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Tiramisù with Mascarpone Cheese Recipe

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4.1 from 57 reviews

A classic Italian tiramisù made creamy with mascarpone and whipped cream, layered with coffee-soaked ladyfingers and dusted with cocoa powder and shaved dark chocolate. This no-bake dessert is easy to prepare and perfect for elegant dinners or casual gatherings.

  • Total Time: 3 hours 20 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

Cream Mixture

  • 1 cup mascarpone cheese (8 ounces), room temperature
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 tablespoon vanilla extract, divided

Coffee Mixture

  • 1 cup strong coffee or espresso (decaf is fine)
  • 1/2 cup coffee or espresso liqueur (like Kahlua)

Assembly

  • 7-ounce package Savoiardi Lady Fingers (24 cookies)
  • 3 tablespoons unsweetened cocoa powder
  • 1–2 ounces dark chocolate bar for shaving

Instructions

  1. Prepare the cream mixture: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, sugar, and half the vanilla extract. Whisk on medium-high speed until medium peaks form. Scoop out the whipped cream and set aside. Without washing the bowl, switch to the paddle attachment and add the mascarpone cheese. Mix on low speed until smooth and soft. Gradually fold in the whipped cream by whisking slowly until the mixture is smooth and fully incorporated. Set this cream mixture aside.
  2. Make the coffee mixture: In a shallow bowl, combine the coffee or espresso, coffee liqueur, and the remaining half of the vanilla extract. Stir to combine.
  3. Prepare the dish: Using a small sifter or strainer, dust the bottom of an 8 x 8-inch baking dish (or 9-inch round baker, or eight 8-ounce glasses or mugs) with a layer of cocoa powder for the base.
  4. Layer the ladyfingers: Quickly dunk each ladyfinger into the coffee mixture for about 3 seconds, ensuring they are soaked but not soggy. Arrange them in a single close layer over the cocoa-dusted bottom, rounded side up. For serving in glasses, refer to notes for layering adjustments.
  5. Add creams and repeat layers: Spread half of the whipped cream mixture evenly over the ladyfingers. Dust generously with cocoa powder. Add another layer of soaked ladyfingers. Top with the remaining whipped cream mixture, gently tapping the pan to level the surface and smooth it out.
  6. Finish and garnish: Dust the top layer generously with cocoa powder. Using a vegetable peeler, shave curls from the dark chocolate bar and decorate the top of the tiramisù with these curls.
  7. Chill before serving: Refrigerate the tiramisù for at least 3 hours or overnight to allow the flavors to meld and the dessert to set.
  8. Storage: Cover leftovers and store in the refrigerator for up to 3 days.

Notes

  • Serving in glasses or ramekins: Depending on the size and shape of your glasses or ramekins, make three layers instead of two. Break one ladyfinger in half for each layer. This method yields eight 1-cup servings.
  • Mini-size portions: For catering or dessert bars, serve this tiramisù in tall shot glasses for mini-desserts. This recipe will make about 24 mini portions.
  • Optional egg yolks: Traditional tiramisù includes egg yolks. To add them, whip 3-4 egg yolks with the mascarpone cheese along with an additional 2 tablespoons of sugar to prevent an eggy flavor.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://flavorhug.com/tiramisu-with-mascarpone-cheese-recipe/