This irresistible easy Tiramisu recipe brings the authentic taste of Italy right to your kitchen in just 10 minutes. The creamy, dreamy layers of coffee-soaked ladyfingers and mascarpone create pure bliss in every spoonful.
At under 300 calories per serving, this classic Italian dessert perfectly balances indulgence with mindful portions. Whether you’re hosting a dinner party or treating yourself, this quick version delivers restaurant-quality results without the fuss.
Ingredients
- Heavy Whipping Cream: 1 1/2 cups, chilled for best whipping results
- Mascarpone Cheese: 8 oz, ensure it’s at room temperature for smooth mixing
- Granulated Sugar: 1/3 cup, adds perfect sweetness
- Vanilla Extract: 1 teaspoon, for enhanced flavor
- Espresso: 1 1/2 cups cold, freshly brewed preferred
- Coffee Liqueur: 3 tablespoons, optional but adds depth (Kahlua recommended)
- Lady Fingers: 1 package Savoiardi brand, available in cookie aisle
- Cocoa Powder: As needed for dusting the top layer
Instructions
- Prepare Cream Mixture: Beat whipping cream at medium speed, gradually incorporating sugar and vanilla until stiff peaks form. Gently fold in mascarpone cheese until well combined.
- Coffee Dip: Combine cold espresso and coffee liqueur in a shallow bowl. Quickly dip lady fingers on both sides – just a quick dip, avoid soaking!
- First Layer: Arrange dipped lady fingers in a single layer in an 8×8″ pan. Spread half of the mascarpone mixture evenly over them.
- Second Layer: Repeat the process with remaining lady fingers and mascarpone mixture.
- Finishing Touch: Dust generously with cocoa powder using a fine mesh strainer for even coverage.
- Chill: Refrigerate for at least 3-4 hours, preferably overnight for best results.
Serving Suggestions
This dreamy Italian dessert looks beautiful served in individual glass dishes where you can see the lovely layers! Cut into neat squares and plate with a fresh raspberry or two on top.
A light dusting of extra cocoa powder just before serving adds an elegant touch. Want to make it extra special? Pair it with a shot of espresso on the side – this is how many Italian cafes serve it!
Storage Tips
Your tiramisu will stay fresh in the fridge for up to 3 days. Keep it covered with plastic wrap to protect those beautiful layers and prevent it from absorbing other flavors.
The cocoa powder on top might get a bit moist over time – no worries! Just add a fresh dusting right before serving. While you can make this dessert ahead of time, I don’t recommend freezing it since this can affect the creamy texture we’re looking for.
Quick Tips
Let your mascarpone cheese come to room temperature before mixing – this helps create that silky-smooth cream without any lumps. When dipping the ladyfingers, work quickly! A fast dip on each side is all you need – if they get too wet, they’ll become soggy.
If you’d like to skip the coffee liqueur, just use extra espresso instead. Making this for kids? Use decaf espresso or strong coffee rather than regular espresso.
Variations
Love chocolate? Add a sprinkle of mini chocolate chips between the layers. For a fun twist, try using different flavored liqueurs like hazelnut or amaretto.
Some home bakers like to add a pinch of instant espresso powder to the mascarpone mixture for extra coffee flavor. You can also make this in a trifle bowl for a show-stopping presentation at parties!
Easy Tiramisu
Equipment
- 8×8 inch pan
- Electric mixer or stand mixer
- Mixing bowl
- Fine mesh strainer
Ingredients
- 1 1/2 cups heavy whipping cream
- 8 ounce mascarpone cheese room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold espresso
- 3 tablespoons coffee flavored liqueur optional (Kahlua or DaVinci brands)
- 1 package Lady Fingers Savoiardi brand
- cocoa powder for dusting
Instructions
- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.
- Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don’t soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan. Smooth half of the mascarpone mixture over the top.
- Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
- Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.
