Skip the complicated steps of tiramisu with this recipe.
Total Time: 2 hours 20 minutes
Servings or Yields: Servings
Serving Range: 6 to 8
Ingredients
- 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
Directions
- 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!