Hamdi Saidani This Quick and Easy Tiramisu is a creamy and classic no-bake recipe, which is made with rich mascarpone and coffee-soaked ladyfingers. It’s a straightforward recipe, ready in about 2 hours and 30 minutes.
Quick and Easy Tiramisu Ingredients
- 1 1/2 cups (375 milliliters) 35% cream
- 1 cup (250 milliliters) mascarpone
- 1/4 cup plus 1 tablespoon (62 grams) sugar
- 1 teaspoon vanilla extract
- 1 cup (250 milliliters) strong black coffee, cooled
- 1/4 cup (60 milliliters) Marsala wine or coffee liqueur
- 22 to 24 crisp ladyfingers
- 2 tablespoons cocoa powder
How To Make Quick and Easy Tiramisu
- Prepare the pan and coffee mixture: Line a 9×5-inch loaf pan with plastic wrap, allowing it to hang over the sides. In a shallow dish, combine the cooled coffee, 1 tablespoon of sugar, and the Marsala wine or liqueur.
- Make the mascarpone cream: Using a hand mixer or a stand mixer, beat the heavy cream, mascarpone, ¼ cup of sugar, and the vanilla extract together until the mixture holds stiff peaks.
- Assemble the first layer: Spread about one-third of the cream mixture into the bottom of the prepared pan. Quickly dip one ladyfinger at a time into the coffee mixture and arrange them snugly in the pan to form a full layer.
- Continue layering: Pour half of the remaining cream mixture on top of the ladyfingers, followed by another layer of coffee-soaked ladyfingers. Finish with the final layer of the cream mixture.
- Chill the tiramisu: Cover the pan and place it in the fridge for at least 2 hours, or up to 3 days, to allow it to set up.
- Serve: When you’re ready to serve, uncover the tiramisu and use the plastic wrap overhangs to invert it onto a serving dish. Remove the plastic wrap and dust the top generously with cocoa powder just before slicing.
Recipe Tips
- How to get a creamy, not runny, filling? The secret is to use very cold mascarpone and very cold heavy cream. Beat the mixture on high speed until it forms stiff, firm peaks that hold their shape.
- Can I make this without alcohol? Yes. You can simply omit the Marsala wine or coffee liqueur from the soaking syrup. For extra flavor, you can replace them with a teaspoon of rum extract or an extra splash of strong coffee.
- Why do my ladyfingers get too soggy? A very quick dip—just one or two seconds per side—is all you need. Do not let the ladyfingers soak in the coffee syrup, or they will become mushy and fall apart.
- What kind of ladyfingers are best? Use the dry, crunchy, biscuit-like ladyfingers (often called Savoiardi) for the best texture. The soft, cake-like variety will become too mushy.
What To Serve With Tiramisu
This rich and elegant dessert is a classic that needs very little accompaniment.
- A cup of hot espresso or a cappuccino
- A small glass of dessert wine, like Vin Santo, or a shot of Amaretto
- Fresh berries, like raspberries, on the side
How To Store Tiramisu
- Refrigerate: Tiramisu must be stored in the refrigerator. Cover it tightly with plastic wrap, and it will keep well for up to 4 days. The flavor is often even better on the second day.
Tiramisu Nutrition Facts
- Serving Size: 1 slice
- Calories: 450 kcal
- Fat: 35g
- Carbohydrates: 28g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a loaf pan?
No. An 8×8 or 9×9-inch square baking dish works perfectly well. You won’t be able to invert it for serving, but you can still serve beautiful square slices directly from the dish.
Can I use regular coffee instead of espresso?
Yes, but it needs to be very strong and completely cooled to room temperature. Weak coffee will result in a bland tiramisu.
Why did my mascarpone cream get lumpy?
This can happen if the mascarpone is overworked or if the ingredients are not cold enough. Beat the mixture only until it reaches stiff peaks, and no further.
Try More Recipes:
Quick and Easy Tiramisu Recipe
Description
A classic Italian no-bake dessert with layers of coffee-soaked ladyfingers and a rich, creamy mascarpone filling, all topped with a dusting of cocoa.
Ingredients
Instructions
- Line a 9×5-inch loaf pan with plastic wrap.
- Beat the cream, mascarpone, ¼ cup sugar, and vanilla until stiff peaks form.
- In a shallow dish, mix the coffee, 1 tbsp sugar, and Marsala wine.
- Spread ⅓ of the cream mixture in the bottom of the pan.
- Quickly dip ladyfingers in the coffee mixture and arrange a single layer over the cream.
- Top with half the remaining cream, another layer of dipped ladyfingers, and then the final layer of cream.
- Cover and refrigerate for at least 2 hours to set.
- Invert onto a serving plate, remove the plastic wrap, and dust with cocoa powder before serving.
Notes
- Using cold ingredients for the mascarpone cream is crucial for it to whip up properly.
- Do not oversoak the ladyfingers; a quick dip on each side is all that’s needed.
- This dessert is even better when made a day in advance, as it allows the flavors to fully meld.
- For a non-alcoholic version, simply omit the Marsala wine.
