This delicious and super simple Tiramisu recipe is made with a sweet and delicate mascarpone cream and contains no raw eggs. It’s incredibly quick to make, and you can prepare it a couple of days in advance so your dessert is ready for your event.
This is the easiest tiramisu recipe you’ll find. You can take it a step further and use my homemade ladyfingers recipe, but it’s just as delicious if you buy them. Unlike traditional tiramisu, this recipe doesn’t contain raw eggs and instead uses a spectacular combination of mascarpone and whipped cream.
You won’t miss any of the traditional flavors of this dessert, which we will make with coffee, coffee liqueur, ladyfingers, mascarpone cream, and 100% cocoa powder.
Make sure to cover it well with cling film and a layer of aluminum foil if you’re making it ahead of time; this way it won’t absorb odors and flavors from the refrigerator.
Ingredients
- ¾ cup cold heavy cream
- ¾ cup cold plant-based whipping cream
- 8 ounces of Mascarpone cheese at room temperature
- 1/3 cup sugar
- 1 tsp vanilla essence
- 1 1/2 cups of strong espresso-type coffee
- 3 tbsp of coffee liqueur or dark rum
- 24 lady fingers
- 100% cocoa powder for sprinkling
Preparation
- Place the heavy cream and whipping cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form. Slowly add the sugar and vanilla and continue beating until stiff peaks form. Add the mascarpone cheese and fold it in with a rubber spatula using a folding motion. Set aside.
- In a shallow bowl, place the coffee and liqueur. Quickly dip each ladyfinger into the mixture, placing them at the bottom of an 8 x 8” pan or similar.
- Pour half of the mascarpone cream over the first layer of ladyfingers and smooth it with a spatula. Place a second layer of ladyfingers on top and pipe the remaining mascarpone cream. You can create some ripples using a spatula or pipe a decorative design using a piping bag with a nozzle.
- Sprinkle the top generously with cocoa powder using a sieve. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Serve chilled.