If you love coffee‑soaked cakes and creamy mascarpone, you’ll want this quick tiramisu recipe. It uses pantry staples and takes less than an hour of hands‑on time. No fancy equipment needed—just a bowl, a spatula, and a dish for layering.
Gather these ingredients first. You’ll need 6 egg yolks, 3/4 cup sugar, 1 cup strong espresso (cooled), 2 cups mascarpone cheese, 1 ½ cups heavy cream, 1 ½ teaspoons vanilla extract, 2 packs of ladyfinger biscuits, and a pinch of cocoa powder for dusting. If you prefer a non‑alcohol version, skip the rum or brandy and add a splash of coffee‑flavored syrup.
1. Whisk the egg yolks and sugar in a heat‑proof bowl over simmering water for about 5 minutes. Keep whisking until the mixture is thick and pale. This cooks the raw eggs safely.
2. Remove the bowl from heat and let it cool slightly, then stir in the mascarpone until smooth. Set aside.
3. In a separate bowl, beat heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the mascarpone mix. This keeps the tiramisu light.
4. Pour the espresso into a shallow dish. Quickly dip each ladyfinger—just 1‑2 seconds—so they soak but don’t fall apart.
5. Arrange a layer of soaked ladyfingers in the bottom of your serving dish. Spread half of the mascarpone cream over them, then repeat with another layer of biscuits and the remaining cream.
6. Smooth the top, dust with cocoa powder, and chill for at least 4 hours. The longer it rests, the better the flavors meld.
Tip: Use a fine mesh sieve for the cocoa to avoid clumps. If you like a stronger coffee punch, add a teaspoon of instant coffee to the espresso before dipping.
This recipe makes about 8 servings, perfect for a small gathering or a weekend treat. Leftovers keep well in the fridge for up to 3 days—just keep them covered to stop the cake from drying out.
Enjoy the creamy, coffee‑rich taste of authentic tiramisu without the hassle of a bakery. Feel free to experiment with a layer of chocolate shavings or a drizzle of caramel for a personal twist.
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