15 Minute Tiramisu
A quick no-bake version of the classic Italian dessert, layered with coffee and mascarpone.
Dietary
Vegetarian, Pescatarian, Nut free
Allergens
Dairy, Wheat, Eggs
This streamlined tiramisu skips the overnight chill, using lightly soaked ladyfingers and a fast-whipped mascarpone cream to deliver the same espresso-rich, creamy layers in a fraction of the time. It's an easy make-ahead-friendly dessert for dinner parties or weeknight cravings, best served in individual glasses or a small dish.
Ingredients
- 1 cup strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 8 ounces mascarpone cheese, softened
- 1 cup heavy whipping cream, cold
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 20 ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder, for dusting
- 1 ounce dark chocolate, finely grated (optional)
Method
-
Pour the cooled espresso into a shallow dish and stir in the coffee liqueur, if using.
-
In a large bowl, beat the mascarpone, sugar, and vanilla extract together until smooth and no lumps remain.
-
In a separate bowl, whip the cold heavy cream on high speed until stiff peaks form, about 2 minutes.
-
Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
-
Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side, then arrange a layer in the bottom of a 9x13-inch dish or individual serving glasses.
-
Spread half of the mascarpone cream evenly over the soaked ladyfingers.
-
Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top.
-
Dust the top generously with cocoa powder and sprinkle with grated dark chocolate, if using.
-
Serve immediately for a softer texture, or chill for 20 minutes if time allows for firmer layers.
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15 Minute Tiramisu
This streamlined tiramisu skips the overnight chill, using lightly soaked ladyfingers and a fast-whipped mascarpone cream to deliver the same espresso-rich, creamy layers in a fraction of the time. It's an easy make-ahead-friendly dessert for dinner parties or weeknight cravings, best served in individual glasses or a small dish.
15 min 6 servings 365 cal
Ingredients
- 1 cup strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 8 ounces mascarpone cheese, softened
- 1 cup heavy whipping cream, cold
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 20 ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder, for dusting
- 1 ounce dark chocolate, finely grated (optional)
Method
- 1
Pour the cooled espresso into a shallow dish and stir in the coffee liqueur, if using.
- 2
In a large bowl, beat the mascarpone, sugar, and vanilla extract together until smooth and no lumps remain.
- 3
In a separate bowl, whip the cold heavy cream on high speed until stiff peaks form, about 2 minutes.
- 4
Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
- 5
Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side, then arrange a layer in the bottom of a 9x13-inch dish or individual serving glasses.
- 6
Spread half of the mascarpone cream evenly over the soaked ladyfingers.
- 7
Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top.
- 8
Dust the top generously with cocoa powder and sprinkle with grated dark chocolate, if using.
- 9
Serve immediately for a softer texture, or chill for 20 minutes if time allows for firmer layers.
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