Easy Tiramisu Layers (Print Version)
A delightful Italian dessert featuring coffee-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.
# What You Need:
→ Dairy
01 - 1 cup mascarpone cheese, room temperature
02 - 1 cup heavy whipping cream, cold
03 - 1/2 cup powdered sugar
→ Eggs
04 - 2 large egg yolks, room temperature
→ Liquids
05 - 3/4 cup strong brewed coffee or espresso, cooled
06 - 2 tablespoons coffee liqueur (Kahlúa or Marsala), optional
→ Cookies
07 - 24 ladyfinger biscuits (savoiardi), about 7 ounces
→ Topping
08 - Unsweetened cocoa powder for dusting
09 - Dark chocolate shavings, optional
# Directions:
01 - Place egg yolks and powdered sugar in a heatproof bowl. Set over a pot of simmering water, creating a double boiler. Whisk vigorously for 2-3 minutes until the mixture thickens and turns pale yellow. Remove from heat and let cool for 5 minutes.
02 - In a chilled bowl, beat the cold heavy cream using an electric mixer or whisk until stiff peaks form. Be careful not to overbeat.
03 - Gently fold the mascarpone cheese into the cooled egg yolk mixture until smooth and fully incorporated. Fold in the whipped cream in two additions, using a spatula with light motions to maintain the airy texture.
04 - Combine cooled coffee and coffee liqueur in a shallow dish wide enough to dip ladyfingers. Stir to mix thoroughly.
05 - Quickly dip each ladyfinger into the coffee mixture for just 1-2 seconds per side—they should be moist but not soggy. Arrange half the dipped ladyfingers in a single layer in an 8-inch square dish, breaking them if needed to fit.
06 - Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers, using an offset spatula or back of a spoon to create a smooth surface.
07 - Repeat with remaining ladyfingers (dipped quickly) and top with the rest of the mascarpone cream. Smooth the top layer evenly.
08 - Cover the dish tightly with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set.
09 - Just before serving, remove plastic wrap and dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Add dark chocolate shavings if desired. Cut into squares and serve cold.
# Expert Tips:
01 -
- Zero baking means your oven stays off and your kitchen stays cool, perfect for those sweltering summer days when you want something impressive but not exhausting
- The make ahead nature is absolute genius, letting you actually enjoy your dinner party instead of frantically plating dessert while guests politely wait
02 -
- Dipping ladyfingers for too long creates a soggy, sad tiramisu that loses all structural integrity, so train yourself to count seconds like a coffee dipping scientist
- The double boiler step might seem fussy, but it is absolutely essential for food safety and creating the proper texture, so do not skip it even if you are tempted
03 -
- Coffee quality genuinely matters here since it is the primary flavor note, so use freshly brewed good coffee or espresso instead of whatever has been sitting in the pot since morning
- The plastic wrap should touch the surface of the tiramisu to prevent a skin from forming, which creates that weird, dried out top layer nobody wants to eat