Tiramisu Cake Recipe
A sumptuous and effortless tiramisu crafted with espresso-kissed ladyfingers, luscious mascarpone filling, and a final flourish of cocoa powder.
Print
Pin
Servings: 9
Ingredients
- 1 1/2 cups cold espresso freshly prepared (360 ml)
- 1 package Lady Fingers Savoiardi brand recommended
- 1 teaspoon vanilla extract 5 ml
- 3 tablespoons coffee liqueur optional (Kahlua or DaVinci) (45 ml)
- 8 ounces mascarpone cheese at room temperature (225 g)
- 1 1/2 cups heavy whipping cream 360 ml
- 1/3 cup granulated sugar 67 g
- Cocoa powder for dusting the top
Instructions
- Pour the heavy whipping cream into a large mixing bowl and whip on medium speed with a hand mixer, adding the sugar and vanilla extract gradually until stiff peaks develop. Gently fold in the mascarpone cheese until the mixture is smooth and well-blended, then set aside. Combine the espresso and coffee liqueur in a shallow bowl. Briefly dip each ladyfinger into the coffee mixture, ensuring they are moistened but not soggy, and arrange them in a single layer at the base of an 8x8 inch dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers and finish with the remaining mascarpone cream, smoothing it to the edges. Using a fine mesh sieve, dust the surface generously with cocoa powder. Refrigerate the tiramisu for a minimum of 3–4 hours or overnight to allow the flavors to meld.
Notes
Alcohol: The inclusion of coffee liqueur intensifies the coffee notes, but you may substitute with marsala wine, brandy, or omit entirely for a non-alcoholic version.
Make Ahead: This dessert is best prepared in advance; store covered in the refrigerator for up to 2–3 days.
Freezing: To freeze, assemble completely but hold off on dusting with cocoa powder. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Defrost overnight in the refrigerator and dust with cocoa before serving.