Tiramisu
Total time
20 min
Servings
6
Calories
223.9
Category
Desserts
Indulge in the ultimate Italian classic with this quick and easy Tiramisu recipe, ready in just 20 minutes. Perfect for last-minute dinner parties, this no-bake dessert layers espresso-soaked ladyfingers with a creamy mascarpone mixture, finished with a dusting of cocoa powder. With only 6 servings and simple ingredients, it’s a crowd-pleaser that requires minimal effort but delivers maximum flavor.
Ingredients
Makes 6 servings
- 2 sugar
- 4 eggs
- 8 mascarpone cheese
- 1 espresso coffee
- 3 very strong coffee
- 24 ladyfingers
- cocoa powder
Method
In a large bowl beat sugar and egg yolks well-you want it a pale yellow creamy color.
Add mascarpone and beat until JUST mixed.
In a small bowl beat egg whites until you get stiff peaks.
Fold into mascarpone mixture.
In another small bowl combine espresso and booze.
Dip cookies and place 1 layer in an 8x8-inch deep-dish glass casserole dish.
Cover with half the cheese mixture.
Top that with another layer of dipped cookies and top with remaining cheese.
Sprinkle with cocoa.
A nice touch would be to also add chocolate curls.
Refrigerate.
Cook's notes
- Use room temperature eggs for better volume when beating egg whites to stiff peaks.
- Dip ladyfingers quickly (1-2 seconds) to avoid sogginess; they should be moist, not soaked.
- Chill the Tiramisu in the refrigerator for at least 4 hours (or overnight) for best texture and flavor development.
Easy swaps
- Instead of espresso coffee, use strong brewed coffee or decaf espresso
- Instead of 3 very strong coffee, use 3 shots of espresso or 1/2 cup strong black coffee
- Instead of mascarpone cheese, use cream cheese blended with 2 tbsp heavy cream for a similar richness
Frequently asked
Can I use store-bought ladyfingers?
Yes, store-bought ladyfingers work perfectly. Look for crisp, dry ones (savoiardi) for best absorption.
What can I use instead of alcohol in Tiramisu?
Replace the booze with extra espresso or a splash of vanilla extract for a non-alcoholic version.
Why did my mascarpone mixture turn lumpy?
Overmixing mascarpone can cause it to curdle. Beat just until combined, and ensure ingredients are at room temperature.
