Show me someone who doesn’t like tiramisu, and I’ll show you someone who doesn’t like to party. Contrary to popular belief, this incredible espresso dessert is ridiculously easy to make! Lucky for me, and now, lucky for you. The only tricky thing is finding the mascarpone cheese, and that you have to wait between 4-24 hours for the flavors to really blossom.
I first found out about this recipe years ago when I went to a popular Italian-American restaurant in Los Angeles. They had the best, drop-dead tiramisu ever. Thanks to a combination of the internet, and multiple little prototypes and tweaks (with my friends as guinea pigs), this is now my go-to dessert. So for anyone who is looking to impress but has little time to spare in the kitchen, grab some mascarpone – you can thank me later.
Serving Size: 6
Prep Time: 20 minutes
Chill Time: 4 to 24 hours
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24 ladyfingers or finger biscuits (give or take, depending on your dish)
2 cups instant espresso (you can also substitute with very strong instant coffee)
4 large egg yolks
½ cup powdered sugar
¾ cup heavy cream
1 cup (227 grams) mascarpone
1 teaspoon vanilla essence
2 tablespoons cocoa powder
- Prepare the 2 cups of instant espresso according to the package instructions.
- Whip together the egg yolks, powdered sugar, heavy cream, and vanilla essence, until it’s well mixed.
- Fold the mascarpone into the egg mix. Stir with a metal spoon instead of a whisk, because the mixture will be quite thick and creamy.
- Dip the ladyfingers into the espresso for a second or two, and begin layering the bottom of the dish with one layer of biscuits. Break the ladyfingers in half if you need to fill any gaps.
Pro tip: Don’t leave the biscuits in for too long, because they should soak in the espresso, but still have a bit of crunch to it.
- Top the espresso-soaked ladyfinger layer with ⅓ of the mascarpone mixture, and continue alternating between a layer of espresso – ladyfinger mix, and a layer of mascarpone. You should have three layers of both, with the mascarpone mix on top.
Pro tip: Work quickly here, otherwise the mascarpone mixture will melt and begin to clump into unsightly scrambled-egg looking lumps.
- Top your tiramisu with the cocoa powder, and chill for at least 4 hours (or 24 for it to be perfetto) so the flavors can settle into each other.