Easy 10-Minute Tiramisu (Edit recipe)

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Easy Tiramisu has layers of espresso-dipped ladyfingers, creamy mascarpone filling made without eggs, and a dusting of cocoa powder. It only takes 10 minutes to make (no baking required) and is best made in advance.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	244
Fat:	24 g
Carbohydrates:	6 g
Protein:	4 g
Cholesterol:	54 g
Sodium:	27 mg
Fiber:	0 g
Sugars:	5 g
Calculated per serving.

Serves: 9

Ingredients

360 grams Heavy Cream (Whipping Cream), (1 1/2 cups)
60 grams Powdered Sugar, (1/2 cup)
0.5 tsp Pure Vanilla Extract
226 grams Mascarpone Cheese, at room temperature (8 ounces)
300 grams Espresso, at room temperature (1 1/4 cups)
2 Tbsp Coffee Liqueur, optional
2 Tbsp Cocoa Powder, for dusting

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, using a hand-held or stand mixer with the whisk attachment, whisk the heavy cream, powdered sugar, and vanilla on medium-low speed until the mixture becomes frothy. Increase speed to medium-high and continue whisking until medium peaks form, about 3 minutes.
Add the mascarpone cheese and continue to mix until stiff peaks form. Set aside.
In a shallow bowl, add the espresso and liqueur (if using) and mix together. Dip the ladyfingers into the espresso mixture (do not soak them, just a quick dip) and lay them in a flat layer to cover the bottom of an 8x8-inch baking dish.
Using an offset spatula, spread half the mascarpone mixture into an even layer over the ladyfingers. Add another layer of espresso-dipped ladyfingers and top with the rest of the mascarpone filling. Spread evenly.
Dust a generous layer of cocoa powder over the mascarpone filling. Refrigerate for at least 4 hours or overnight before serving.

Notes

Make-Ahead: Tiramisu can be made up to 2-3 days in advance. Keep covered in the refrigerator. Freezing: To freeze, make this recipe without cocoa powder dusting in a freezer-safe container. Wrap tightly with plastic wrap and then two layers of aluminum foil to prevent freezer burn. Freeze up to 3 months. Thaw in the refrigerator overnight and generously dust with cocoa powder just before serving.