This tiramisu recipe is the perfect dish to make! The ladyfinger sponge perfectly soaks up all the yummy coffee flavors, then it’s layered between a creamy mascarpone filling and dusted with bittersweet cocoa powder! This easy tiramisu is not overly sweet, so it’s the ultimate way to end the night!
I recently received some BOSS COFFEE products to try out, which is seriously amazing. I’ve tasted two different products, Flash Brew and Cold Cafe au Lait. I normally gravitate towards black coffee, but this Cold Cafe au Lait over ice is so yummy! The coffee flavor is rich but smooth at the same time, I don’t know how they do it.
The cold brew black coffee was bold with a strong coffee flavor, was perfect for this tiramisu recipe!
What you’ll basically need for this recipe
- ladyfingers (you can use store-bought, or made from scratch)
- strong coffee or cold brew
- mascarpone
- heavy whipping cream
- cocoa powder (for dusting)
- powdered sugar (for dusting)
What you’ll need to make ladyfingers from scratch
- 6 ounces (18 grams) egg yolks
- 1 cup (225 grams) white sugar
- 9 ounces (270 grams) egg whites
- 10 ounces (283.5 grams) all purpose flour
- 1/2 teaspoon vanilla
- piping bag
How to make ladyfingers from scratch
Makes about 30-35 ladyfingers
- Preheat the oven to 375ºF. Prepare 2 baking sheets by lining with silicone mats or parchment paper, set aside.
- In a mixing bowl, combine the egg whites and half the amount (1/2 cup) of sugar. Beat on medium speed until you get stiff peaks. Transfer the whipped egg whites into another bowl and set aside.
- In the same mixing bowl, now add the egg yolks and the remaining 1/2 cup of sugar. Beat on medium speed until the egg yolks become light and fluffy, about 4-5 minutes.
- Next, using a whisk, scoop 1/3 amount of the whipped egg whites and gently fold into the egg yolks. Add the remaining amount of whipped egg whites to the egg yolk mixture and gently fold to combine. Make sure to gently mix, we don’t want to lose all the fluff and air we beat into the egg whites + yolks.
- Then, we are going to fold in the flour the same way we did with the egg whites. Add 1/3 amount of flour to the egg mixture, fold carefully with a spoon. Add another part of the flour and carefully fold into the egg mixture. Add the rest of the flour and mix well. You can switch to a rubber spatula if the batter is too hard to mix with a whisk.
- Transfer the batter to a piping bag. Snip off the tip of the bag, the cut should be no more and 1/2 an inch.
- Pipe 2-in logs on the prepared baking sheets, leaving about 1/8-inch space between each log.
- Bake for 12-14 minutes or until the edges begin to turn golden.
- Allow the ladyfingers to cool fully before storing in an airtight container.
How to make tiramisu
1. Prepare a dish that you’ll assemble your tiramisu in. I used a 9-inch x 13-inch casserole dish, but any size works. (Note: If you decide to use a different size dish, just keep in mind to adjust the number of ladyfinger to fit the size of your dish)
2. Add whipping cream to a mixing bowl and beat on medium speed using an electric mixer or stand mixer. Slowly sprinkle in the sugar and beat until stiff peaks are formed. Add room temperature mascarpone cheese and mix just until combined. Set aside.
3. Pour the cold brew coffee (can substitute with decaf coffee) in a shallow bowl. Dip both sides of the ladyfingers in the coffee and lay them in a single layer at the bottom of a 9 x 13 dish (or a similar size).
4. Spread half of the whipped mascarpone mixture over the first layer of the ladyfingers. Add another layer of dipped ladyfingers and smooth the remaining amount of whipped mascarpone mixture on top of the 2nd layer of ladyfingers.
5. In a small bowl, mix 1/2 cup cocoa powder and 1/4 cup powdered sugar (mixing powdered sugar with the cocoa powder makes it more palatable, no one wants a cough attack when taking a bite of tiramisu). Using a fine-mesh strainer, generously dust the cocoa powder mixture over the top.
6. Cover tightly with plastic wrap and chill in the fridge for 2-3 hours. This will allow the flavors to meld together for more delicious goodness 🙂
Easy Tiramisu
Makes one 9-inch x 13-inch dish
INGREDIENTS
1- 8 oz tub of Mascarpone cheese
1 pint Heavy whipping cream
1/3 cup Sugar
1 teaspoon Vanilla extract
30 Ladyfingers
2 cups strong coffee/cold brew
3 tablespoons coffee flavored liqueur (optional)
1/2 cup cocoa powder, for dusting
1/4 cup powdered sugar, for dusting
DIRECTIONS
1. Prepare a 9-inch x 13-inch casserole dish (or of similar size). Set aside.
2. Add whipping cream to a mixing bowl and beat on medium speed using an electric mixer or stand mixer. Slowly sprinkle in the sugar and beat until stiff peaks are formed. Add room temperature mascarpone cheese and mix just until combined. Set aside.
3. Pour the cold brew coffee and liqueur (see footnote 1) in a shallow bowl. Dip both sides of the ladyfingers in the coffee and lay them in a single layer at the bottom of a 9 x 13 dish (or a similar size).
4. Spread half of the whipped mascarpone mixture over the first layer of the ladyfingers. Add another layer of dipped ladyfingers and smooth the remaining amount of whipped mascarpone mixture on top of the 2nd layer of ladyfingers.
5. In a small bowl, mix 1/2 cup cocoa powder and 1/4 cup powdered sugar (see footnote 2). Using a fine-mesh strainer, generously dust the cocoa powder mixture over the top.
6. Cover tightly with plastic wrap and chill in the fridge for 2-3 hours before serving! Enjoy!
Footnotes
- I just went alcohol-free and used strong cold brew, but feel free to add the coffee flavored liqueur such as Kaluha!
- Mixing powdered sugar with cocoa powder makes it more palatable in my opinion. You can use just cocoa powder for dusting too if you prefer that method. I’d love to see if you try this recipe out!
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