Easy Tiramisu
A simple, egg-free, no-bake Italian classic that tastes better than anything store-bought. Creamy, rich, and perfect for gatherings.
Ingredients
- 1 1/2 cups heavy whipping cream must be very cold
- 8 oz mascarpone cheese room temperature
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups cold espresso fully cooled
- 3 tbsp coffee flavored syrup optional
- 1 package ladyfingers Savoiardi brand recommended
- cocoa powder for dusting
Instructions
- In a chilled bowl, beat the heavy whipping cream, sugar, and vanilla until stiff peaks form.
- Gently fold the room-temperature mascarpone into the whipped cream using a rubber spatula until smooth.
- Combine cold espresso and coffee syrup in a shallow bowl.
- Quickly dip ladyfingers (dip-and-flip for under two seconds) and arrange a single layer in an 8x8-inch pan.
- Spread half of the mascarpone mixture over the cookies.
- Repeat with a second layer of dipped ladyfingers and the remaining cream.
- Dust the top with cocoa powder using a fine-mesh strainer.
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Keep refrigerated for up to 3 days. To freeze, assemble without cocoa powder, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight and dust with cocoa before serving.