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
â…“ 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
Tiramisu can be made in advance, stored for up to 2-3 days in the refrigerator.
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