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Easy Classic Tiramisu with Coffee, Mascarpone, and Cocoa Powder Recipe

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4.2 from 10 reviews

A classic Italian tiramisu dessert made easy without raw eggs. This recipe features coffee-dipped ladyfingers layered with a rich mascarpone cream, enhanced by a touch of vanilla and optional dark rum, then chilled overnight to develop the perfect creamy, coffee-flavored indulgence.

  • Total Time: 8 hours 30 minutes
  • Yield: 9 servings

Ingredients

Mascarpone Cream

  • 8 ounces mascarpone cheese, at room temperature
  • ½ teaspoon vanilla extract
  • 1½ cups heavy whipping cream
  • ½ cup granulated sugar

Assembly

  • 1½ cups espresso, cooled slightly
  • 2 tablespoons dark rum or liqueur of choice, such as amaretto (optional)
  • 24 to 30 dry savoiardi ladyfingers, exact number will depend on your baking dish
  • 2 tablespoons cocoa powder, for dusting

Instructions

  1. Prepare mascarpone mixture: In a large bowl, combine the mascarpone cheese and vanilla extract until smooth and creamy, setting the base for your tiramisu cream.
  2. Whip cream and sugar: In another large bowl, use an electric mixer on medium speed to beat the heavy whipping cream and granulated sugar for 5 to 8 minutes, until soft to medium peaks form, creating a light, fluffy texture.
  3. Fold whipped cream into mascarpone: Gently fold the whipped cream into the mascarpone mixture using a spatula, mixing carefully until just combined to maintain the airy texture.
  4. Dip ladyfingers in espresso: In a medium bowl, mix the cooled espresso with the optional dark rum or liqueur. Quickly dip half the ladyfingers into the espresso mixture one at a time, just long enough to coat them without sogginess.
  5. Layer first ladyfinger base: Arrange the dipped ladyfingers evenly on the bottom of a 9x9-inch dish, cutting to fit as needed, to form the base layer.
  6. Add first mascarpone layer: Spread half of the mascarpone cream mixture evenly over the ladyfingers to create a smooth second layer.
  7. Dip remaining ladyfingers: Dip the remaining ladyfingers in the espresso-liqueur mixture as before, and arrange them in an even layer on top of the mascarpone layer.
  8. Top with remaining mascarpone: Spread the remaining mascarpone mixture evenly over the top layer of ladyfingers, sealing the dessert.
  9. Chill: Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the dessert to set firmly.
  10. Dust and serve: Just before serving, sift cocoa powder over the top of the tiramisu using a fine mesh strainer. Slice and serve chilled for a classic, creamy treat.

Notes

  • Ensure ladyfingers are dipped briefly to prevent sogginess, which can affect texture.
  • Using room temperature mascarpone helps achieve a smooth, lump-free cream.
  • Chilling overnight is crucial for the best flavor and texture development.
  • Substitute espresso with strong brewed coffee if espresso is unavailable.
  • The optional liqueur adds depth of flavor but can be omitted for a non-alcoholic version.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://avascooking.com/easy-classic-tiramisu-with-coffee-mascarpone-and-cocoa-powder-recipe/