Creamy, decadent, coffee-laced, this iconic Italian dessert is delicious and simple to make, it will quickly become your favorite go-to dessert. Its free of raw eggs, no cook and comes together without much effort. Hope you enjoy it as much as we do
In a stand mixer, or a hand-held electric mixer or by hand, whip the cold heavy cream until stiff peaks start to form.
Fold the powdered sugar and the vanilla. Add the mascarpone cheese and continue to run the mixer on low until creamy, everything comes together and stiff peaks start to form. STOP at this point or very quickly it turns to butter.
Dip each ladyfinger briefly into the cool coffee, taking care not to over soak them. Line a 9×9″ square baking dish with a single layer of coffee soaked ladyfingers.
Spread half of the whipped cream mixture over the ladyfingers. Repeat the coffee dipping process with the remaining ladyfingers to form another layer.
Spread the remaining whipped cream mixture. Chill the finished tiramisu for at least 4 hours or best overnight for the cookies to absorb all the flavor and everything firms up nicely. Dust with a thin layer of cocoa powder before serving. Enjoy!
