Go Back
5 from 13 votes
Print

Course Dessert
Cuisine Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Author LDS's Mom

Ingredients

  • 24 ladyfingers
  • 1 cup mascarpone cheese, softened
  • ¾ cup heavy cream
  • 1 cup espresso or strong coffee, cooled
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Instructions

  1.  In a large bowl whip the heavy cream (using an electric mixer) for about 3 minutes, then add the 3 tablespoons of sugar gradually. Keep whipping just until stiff peaks form. Cover the bowl with plastic wrap and refrigerate.

  2. In another bowl mix together (use an electric mixer or a hand mixer) the mascarpone and the vanilla until it's creamy.
  3.  Fold in half of the whipped heavy cream and mix it with a spoon to lighten the mixture.
  4.  Gently fold in the rest of the whipped cream(don't over mix). Set aside.
  5. Assemble the tiramisu by preparing a 9 by 5 inches loaf pan, a plastic wrap placed in the  loaf pan, the ladyfingers and the coffee.
  6. Dip each ladyfinger in the coffee and lay it in the bottom of the pan, covered with plastic wrap (the plastic wrap will help taking out the tiramisu from the loaf pan for serving).
  7. Continue dipping the ladyfingers in the coffee until the bottom of the pan is completely covered.
  8. Spread some of the mascarpone cream mixture evenly on top of the ladyfingers.
  9. Sift in about 1 tablespoon of cocoa powder on top.
  10. Layer again with the coffee soaked ladyfingers until the cream is completely covered.
  11. Top with the mascarpone cream mixture.
  12. Sift in the remaining cocoa powder.
  13. Cover the tiramisu with plastic wrap and refrigerate for 24 hours preferably.
  14. Pull out the plastic wrap to take out the tiramisu from the loaf pan.
  15. Gently put the tiramisu in a serving dish and gently take out the plastic wrap.
  16. Enjoy.