This recipe is so easy to whip up and can made ahead of time. In fact it needs at least 3 hours to get the texture right and can be made as long as 36 hours ahead of time. It is a great summer no bake dessert. It’s perfect for people who don’t like super sweet things, as it’s less sweet than the typical dessert. This tiramisu is rich and light at the same time. It’s a fantastic dessert recipe to bring to a potluck or picnic as it travels well, and can be made ahead. In prepping for this recipe, I made several Tiramisu, one to bring to a friends place for dinner, another at my in-laws place for a family dinner and one last to make sure I had all the directions right. My parents were lucky enough to passing through town and gave it a “blog worthy” review. Everyone was pleased it was not a typical dessert so it made a refreshing change. Needless to saw it’s been a few heavy tiramisu weeks and somehow I still love it! This recipe serves 6-8 people depending on the portion and can be made in a 9 inch by 9 inch pan or 8 by 11 inch pan and can easily doubled to serve 10-16 people in a 9inch by 13 inch pan. It says good in the fridge for up to 4 days.
1 cup brewed strong coffee like espresso or very dark roast.
1/2 cup kaluha
1 cup whipping cream
4 tbs icing sugar
8 oz mascarpone
I package of ladyfinger cookies(may have some left over)
Cocoa for dusting
Brew 1 cup of coffee and then add kaluha and set aside.
In a large mixing bowl, add whipping cream, icing sugar, and vanilla, beat on high until soft peaks begin to form. Add mascarpone and beat on medium speed then high speed until texture is even and smooth. In my many tests I realized some brands of mascarpone is wetter than others, the desired texture is that of a wet and heavy icing, it should spread smoothly and if is too thick won’t sink into crevasses between the lady fingers. If needed add a little more whipping cream to get desired texture. I tried three brands of mascarpone and two were perfect and one needed about 2-3tbs of extra whipped cream added.
Lay a single layer of lady fingers to cover the bottom of dish. Use half the coffee mixture to moisten the lady fingers. They should look tinted with coffee all over. Then use half the whipping cream mixture on top and smooth until even and flat. Repeat, layering the ladyfingers, wetting with the coffee mixture and smoothing the whipping cream. The final touch is to sprinkle the cocoa. I use a metal sieve and tap to dust the top. Put in the fridge until you are ready to serve. Delicious!