Ingredients
- 1 1/2 cups heavy whipping cream, cold
- 1/3 cup granulated sugar
- 1 pinch of kosher salt
- 1 tsp vanilla extract
- 1 1/2 cups mascarpone cheese, cold
- 2 cups strongly brewed coffee, cooled
- 2 (7-ounce) packages ladyfingers
- Dutch-processed cocoa powder, for dusting
Make the Mascarpone Cream
In a large bowl, start beating the cold heavy cream on a low-medium speed. As it begins to get thicker, slowly pour in the sugar and the pinch of salt.
Add the vanilla and keep mixing until the cream forms fluffy, stiff peaks. You’ll know it’s ready when you can lift the beater and the cream holds its shape.
Next, prepare the mascarpone. In a separate bowl, give the cold mascarpone a quick whisk by itself for a few seconds. You just want to loosen it up and make sure it’s smooth and creamy before it joins the whipped cream.
Switch to a spatula and gently fold the softened mascarpone into the whipped cream. Do this just until you don’t see any more streaks.
Assemble the Tiramisu
Pour your cooled coffee into a shallow bowl that’s wide enough to fit a ladyfinger.
Take a ladyfinger and give it a quick dip in the coffee – seriously, just a second on each side is plenty. Any longer and it will fall apart on you.
Arrange the dipped ladyfinger in the bottom of a 9×9 inch pan. Keep doing this until you have a snug, single layer covering the bottom.
Spread about a third of the mascarpone cream evenly over the ladyfingers.
Repeat the process: another layer of coffee-dipped ladyfingers, then another third of the cream.
Finish with one last layer of ladyfingers and the rest of the mascarpone cream, smoothing it out over the top.
Chill and Serve
Give the top a generous dusting of cocoa powder.
Place the tiramisu in the fridge for at least 4 hours, though it’s even better if you can leave it overnight. This time lets the ladyfingers soften perfectly and all the flavors come together.
When you’re ready to serve, a hot, clean knife makes all the difference for getting neat slices. Run your knife under hot water, wipe it dry, and cut.
Easy Tiramisu
Ingredients
- 1 1/2 cups heavy whipping cream cold
- 1/3 cup granulated sugar
- 1 pinch kosher salt
- 1 tsp vanilla extract
- 1 1/2 cups mascarpone cheese cold
- 2 cups strongly brewed coffee cooled
- 2 packages ladyfingers 7-ounce
- Dutch-processed cocoa powder for dusting
Instructions
- Beat cold heavy cream on low-medium speed, gradually adding sugar and salt.
- Add vanilla and beat until stiff peaks form.
- Whisk cold mascarpone briefly until smooth.
- Fold mascarpone into whipped cream mixture until combined.
- Pour cooled coffee into wide shallow bowl.
- Quickly dip ladyfingers in coffee, one second per side.
- Layer dipped ladyfingers in bottom of 9×9 inch pan.
- Spread 1/3 of mascarpone cream over ladyfingers.
- Repeat layers twice more with remaining ladyfingers and cream.
- Dust top generously with cocoa powder.
- Refrigerate at least 4 hours or overnight.
- Cut with hot, clean knife to serve.
Notes
