This popular Italian dessert is made with ladyfingers dipped in espresso, layered with a mascarpone cream and topped with a generous dusting of cocoa powder. It’s just as delicious as a traditional tiramisu but without the eggs.
1 1/2 cups heavy whipped cream
⅓ cup granulated sugar
1 tsp vanilla extract
1 1/2 cups (225g) mascarpone, room temperature
28-36 ladyfingers (will depend on the size of your pan)
1 ½ cups cold espresso
3 tbsp Amaretto monin syrup
cocoa powder for dusting the top
Preparation: 20 minutes
Total Time: 20 minutes (plus at least 4 hours or up to overnight in the fridge)
Kitchen Equipment: 8x8 or 9x9 square pan
- First make the whipped cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip whipping cream until stiff peaks form.
- In a separate bowl, whip together the mascarpone, sugar and vanilla extract.
- Use a spoon or spatula to gently fold the whipped cream into the mascarpone - add ½ of the whipped cream at a time, folding it in with a spatula so that the whipped cream doesn’t collapse. Set aside.
- Add cooled brewed espresso to a low bowl and whisk in the amaretto monin syrup.
- Dip the lady fingers into the cold espresso (a quick dip to get both sides - no more than 1 second per side) and lay them in a single layer on the bottom of a square pan. If needed, break the ladyfinger(s) in half to fill up the layer in the pan.
- Spread half of the mascarpone mixture over the layer of ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.
- Refrigerate at least 4 hours or overnight and dust cocoa powder generously over the top before serving.
Recipe Pro Tips:
- Tiramisu can be made in advance, stored for up to 2-3 days in the refrigerator.