Skip the complicated steps of tiramisu with this recipe.
1 1/2 cups (375 ml) 35% cream
1 cup (250 ml) mascarpone cheese
1/4 cup + 1 tablespoon (50 g + 12 g) sugar, divided
1 teaspoon vanilla extract
1 cup (250 ml) strong black coffee, cooled
1/4 cup (60 ml) Marsala wine or coffee liqueur
22 to 24 crisp ladyfingers
2 tablepoons cocoa powder
Line a nine-inch by five-inch loaf pan with plastic wrap.
Using a hand mixer or your stand mixer, beat the cream and mascarpone with one-fourth of a cup of sugar as well as the vanilla extract until it holds stiff peaks.
In a shallow dish, combine the remaining tablespoon of sugar with the coffee and wine or liqueur and mix until the sugar has dissolved.
Spread about a third of the cream mixture into the bottom of the prepared pan. Quickly dunk one ladyfinger at a time into the coffee mixture and allow the excess to drip off before arranging snuggly in the pan. Continue until you have a full layer of ladyfingers, cutting or breaking pieces to fit. Pour another third of the cream mixture on top and follow with another layer of coffee-soaked ladyfingers. Finish with the final layer of cream and the remaining coffee-soaked ladyfingers. Cover and place the fridge for at least two hours or up to three days to set up.
When ready to serve, uncover the tiramisu and invert it onto a serving dish. Remove the plastic wrap and dust the top with cocoa powder just before slicing and serving. Enjoy!