Tiramisu
Serves
9
15 minutes
min prep time
Easy, cream and unbelievably delicious is the only way to describe this decadent coffee-soaked treat that can be made in only 10 minutes.
Tiramisu
Tiramisu is one of the most famous Italian desserts in the world and one of the easiest to make.
There are many variations of the classic Italian layered dessert at home. The following is one easy recipe, the one you make on Sundays, with ingredients you can find at the grocery store.
This tiramisu recipe is a no-bake dessert that's sure to impress even the pickiest of eaters. With its irresistible coffee flavor and lightly sweetened mascarpone, will never go out of style. You can also try it with our different coffee flavors, to add a different touch each time you make this treat.
Servings
9
servings
.svg)
Prep Time
15 minutes
min
Cook Time
3 hours
min
Cuisine
Total Time
3 hours and 15 minutes
min
Ingredients
Filling:
- 2-3 mascarpone cheese
- 4 tbsp icing sugar or icing
- 4 tbsp heavy cream
- 1 tsp Vanilla extract
Tiramisu:
- 1 tbsp Javy Coffee Concentrate
- 1 cup cold water
- 1 package ladyfingers
- Cocoa powder for dusting the top
Directions
- Add heavy cream to a mixing bowl and beat on medium speed with an electric mixer. Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
- Take your Javy Coffee Concentrate and place it in a bowl, pour the cold water and stir it up until the coffee is completely dissolved and combined with the water.
- Dip the ladyfingers into the coffee, one by one, and place them in your bowl or pan. Note that the ladyfingers will fall apart if left in the liquid for too long.
- Take 1/2 your mascarpone cream and place it over top of the ladyfingers, spread evenly over them.
- Add another layer of dipped ladyfingers. Smooth the remaining mascarpone cream over the top.
- Dust cocoa powder generously over the top, we recommend using a mesh strainer for this. Refrigerate for at least 2-3 hours or up to overnight before serving.
