Easy Tiramisu Delights
There are a handful of desserts that make people close their eyes on the first bite, and this is one of them. Easy tiramisu is creamy and cloud-light, with espresso-kissed ladyfingers and a snowfall of cocoa on top. No baking, no eggs to temper, just a couple bowls, a whisk, and the strength to let it chill before diving in. It’s fancy enough for dinner guests, yet simple enough to throw together on a Wednesday when you’re craving something a little extra.
My husband calls this “cake lasagna,” which I try not to take personally because… he’s not wrong. The kid helps “dust” the top and somehow the kitchen looks like a cocoa crime scene afterward. It’s become the thing we make when we have friends over, or when a birthday sneaks up and the thought of heating the oven makes me want to hide. We’ll cut neat(ish) squares the next day, but the first night usually ends with two spoons digging into the corner while we whisper, “just to taste,” like that ever means anything.
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Why You’ll Love This Easy Tiramisu Delights
– No raw eggs, no drama. Just whip, dip, and layer.
– Make-ahead magic. It chills while you live your life (or binge a show).
– Big flavor, tiny effort. Espresso, mascarpone, and a hint of booze if you want it.
– Mess-friendly. Even if you get a little sloppy with the cocoa, it still looks like a bakery dessert.
– Crowd-pleaser. Great for potlucks, birthdays, late-night “just one bite” moments.
How to Make It
Brew a strong pot of coffee (or a few shots of espresso if you’ve got a machine) and let it cool—warm coffee will melt your cream and that’s a bummer. I splash in a little marsala or rum because it makes the coffee taste rounder, but you can skip if needed.
In a cold bowl, whip heavy cream until it’s at soft peaks, then add sugar and vanilla. Keep whipping to medium-firm peaks—billowy but not butter. Fold in mascarpone gently with a spatula so it stays airy. If your mascarpone is super cold and stiff, give it a quick stir first so it doesn’t clump.
Set up a little dipping station: coffee in a shallow dish, ladyfingers next to it, pan waiting (8×8 or 9×9 works). Dip each ladyfinger fast—like, in-out fast. You’re flavoring, not drowning them. Make a snug layer, spread on half the cream, repeat with another layer and the rest of the cream.
Dust with cocoa (a small sieve is your best friend), then chill at least 4 hours, overnight if you can handle the suspense. Right before serving, add extra cocoa or shave chocolate on top if you’re feeling extra. Slice, serve cold, and pretend you didn’t already swipe a spoonful from the corner.
Ingredient Notes
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– Ladyfingers (savoiardi): Get the crisp, dry kind. If they’re soft or cakey, they turn mush fast. A quick dip, not a bath!
– Espresso or strong coffee: The backbone. I brew it strong enough to make my eyebrows lift. Cool it down before dipping.
– Mascarpone: The silky stuff. Let it sit out 10–15 minutes so it folds in smooth and doesn’t clump.
– Heavy cream: Whip cold from the fridge. Warm cream = sad soup. Soft peaks first, then finish to medium-firm.
– Sugar: Granulated is standard. If you like it less sweet, pull back a tablespoon or two—totally fine.
– Vanilla extract: Adds warmth. I once forgot it and kept wondering what was missing (it was this).
– Marsala, rum, or coffee liqueur (optional): A splash in the coffee makes it taste… cozy. Skip for alcohol-free.
– Unsweetened cocoa powder: Dutch-process gives a smooth, deep finish. Dust right before serving for the prettiest top.
Recipe Steps
1. Brew strong coffee or espresso and let it cool; stir in marsala/rum if using.
2. Whip cold heavy cream to soft peaks; add sugar and vanilla; whip to medium-firm.
3. Loosen mascarpone with a quick stir; fold gently into the whipped cream until smooth.
4. Pour coffee into a shallow dish; quickly dip ladyfingers (1–2 seconds) and line an 8×8-inch pan.
5. Spread half the cream over the first layer; repeat with dipped ladyfingers and the remaining cream.
6. Dust with cocoa; chill 4–24 hours; add extra cocoa or shaved chocolate and slice to serve.
What to Serve It With
– Fresh berries or macerated strawberries for a bright pop.
– Tiny espressos or strong coffee because we’re on-theme.
– A little glass of amaro, marsala, or nothing at all—works either way.
– Something salty on the side (roasted nuts) to balance the sweet.
Tips & Mistakes
– Don’t over-soak the ladyfingers. In-out. If they break in your fingers, they’re too wet.
– Use cooled coffee. Warm coffee melts the cream and creates slip-n-slide layers.
– Chill time is flavor time. Four hours minimum; overnight is chef’s kiss.
– If your cream looks grainy, you overwhipped. Fold in a splash of unwhipped cream to rescue it.
– Dust cocoa right before serving for the prettiest top (it can darken in the fridge).
– If mascarpone clumps, it was too cold. Loosen it separately, then fold.
Storage Tips
Cover the pan and keep it in the fridge up to 3–4 days. It actually hits peak deliciousness on day two when everything gets cozy. Cold slices are elite, and yes, I have absolutely had it for breakfast with zero regrets. You can freeze it (well-wrapped) for up to a month; thaw overnight in the fridge. The texture stays surprisingly lovely, just a smidge softer.
Variations and Substitutions
– Alcohol-free: Skip the marsala/rum and add a teaspoon more vanilla or a splash of almond extract.
– Decaf-friendly: Use decaf espresso—still tastes like a treat, sleeps like a baby.
– Gluten-free: Grab gluten-free ladyfingers; everything else stays the same.
– Sugar swaps: Use superfine sugar, honey, or maple (2/3 cup honey ≈ 1 cup sugar sweetness; add to taste).
– Flavor twists: Add a swirl of Nutella between layers, or fold in a little orange zest. So good.
– Berry vibes: Layer in thin-sliced strawberries for a springy take.
– Extra coffee punch: Dust with espresso powder mixed into the cocoa for a tiny kick.
– Lightly boozy: Kahlúa or brandy instead of marsala. Go gentle; a tablespoon or two is plenty.
Frequently Asked Questions
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Easy Tiramisu Delights
Ingredients
Main Ingredients
- 7 oz ladyfingers about 24 cookies
- 16 oz mascarpone cheese softened
- 1 cup heavy cream cold
- 0.5 cup granulated sugar
- 1.5 cup brewed espresso or strong coffee cooled
- 0.25 cup coffee liqueur optional
- 1 tsp vanilla extract
- 0.125 tsp fine sea salt just a pinch to balance sweetness
- 0.25 cup unsweetened cocoa powder for dusting
- 2 tbsp dark chocolate shavings optional for garnish
Instructions
Preparation Steps
- Stir the cooled espresso with coffee liqueur (if using) in a shallow dish and set aside.
- In a chilled bowl, whip the heavy cream with 0.25 cup sugar and vanilla to medium-soft peaks. Do not overwhip.
- In a separate bowl, beat mascarpone, remaining 0.25 cup sugar, and the salt until smooth and creamy, about 30 seconds.
- Gently fold the whipped cream into the mascarpone mixture in two additions until just combined and fluffy.
- Quickly dip each ladyfinger into the coffee mixture (about 1 second per side) and arrange a snug layer in an 8x8 inch dish.
- Spread half of the mascarpone cream over the ladyfingers, smoothing to the edges.
- Repeat with a second dipped-ladyfinger layer and top with the remaining cream. Cover and chill at least 4 hours or overnight.
- Just before serving, generously dust with cocoa powder and garnish with dark chocolate shavings.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!