Easy Tiramisu
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 9
Ingredients:
1 1/2 cups heavy whipping cream
8 ounce container mascarpone cheese, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups cold espresso
3 Tablespoons coffee flavored liqueur, optional
1 package Lady Fingers
Cocoa powder for dusting the top
1 1/2 cups heavy whipping cream
8 ounce container mascarpone cheese, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups cold espresso
3 Tablespoons coffee flavored liqueur, optional
1 package Lady Fingers
Cocoa powder for dusting the top
Directions:
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers.
Slowly add sugar and vanilla and continue to beat until stiff peaks.
Add mascarpone cheese and mix just until combined. Set aside.
Add coffee and liqueur to a shallow bowl.
Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 9" x 9" or similar size pan.
Smooth half of the mascarpone mixture over the top.
Add another layer of dipped lady fingers.
Smooth remaining mascarpone cream over the top.
Dust cocoa powder generously over the top (I use a fine mesh strainer to do this).
Refrigerate for at least 3-4 hours or up to overnight before serving.
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers.
Slowly add sugar and vanilla and continue to beat until stiff peaks.
Add mascarpone cheese and mix just until combined. Set aside.
Add coffee and liqueur to a shallow bowl.
Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 9" x 9" or similar size pan.
Smooth half of the mascarpone mixture over the top.
Add another layer of dipped lady fingers.
Smooth remaining mascarpone cream over the top.
Dust cocoa powder generously over the top (I use a fine mesh strainer to do this).
Refrigerate for at least 3-4 hours or up to overnight before serving.
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