Easy tiramisu
Coffee-soaked ladyfingers layered with a sweet, fluffy mascarpone cream and a dusting of cocoa, made with no raw eggs and no oven.
- 400 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 9
- About $1.45 a serving
- 330 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 9 servings.
- 2 tbsp instant coffee
- 1 package mascarpone, 8 oz tub, cold
- ½ cup powdered sugar
- 1 cup heavy cream, cold
- 24 ladyfingers
- 2 tbsp unsweetened cocoa powder
From your pantry
- 1 tbsp sugar
- 1 cup water, hot
- 1 tsp vanilla extract
Each serving has about 330 calories, 4 g protein, 29 g carbs and 22 g fat, and costs about $1.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Stir the instant coffee and sugar into the hot water in a shallow bowl until dissolved, then let it cool.
Dolly’s tip: Hot tap water or water from the kettle both work. Cooled coffee keeps the ladyfingers from turning to mush.the mascarpone, powdered sugar and vanilla in a large bowl until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Pour in the cold cream and until it’s thick, fluffy and holds , about 2 to 3 minutes.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Soft peaks. Soft peaks are the stage of whipped cream where it holds a shape that slumps over at the tip. It’s light and spoonable, just right for folding into mousse or spooning onto pie.
How you’ll know: Lift the whisk: the cream forms a peak that droops over like a wave instead of standing straight.
Timer: 2 min 30 sec
Dolly’s tip: Mascarpone helps it whip fast. Stop as soon as it’s thick, or it can turn grainy.Dip each ladyfinger in the coffee for 1 second per side and lay it in an 8-inch square dish, making one snug layer.
Dolly’s tip: One quick dip is plenty. They soak up more as the tiramisu sits.Spread half the cream over the ladyfingers in an even layer.
Make a second layer of dipped ladyfingers and spread the rest of the cream on top.
Cover and at least 6 hours, or overnight.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Timer: 360 min
the top with the cocoa through a small strainer just before serving.
Dust. Dusting means sprinkling a fine, even layer of powdered sugar or cocoa over the top. Shake it through a small strainer, tapping the side, so it falls like snow instead of in clumps.
How you’ll know: The top looks evenly frosted, like a light snowfall, with no thick piles.
Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
