Coffee Mascarpone Dessert (Print Version)
# Ingredients:
01 -
1 1/2 cups heavy cream for whipping.
02 -
8 ounce pack of mascarpone cheese, left out to reach room temp.
03 -
1/3 cup white sugar.
04 -
1 teaspoon pure vanilla.
05 -
1 1/2 cups espresso, thoroughly chilled.
06 -
3 tablespoons boozy coffee flavor (try Kahlua or DaVinci if you want).
07 -
1 package of Savoiardi Lady Fingers.
08 -
Some cocoa powder to sprinkle on top.
# Instructions:
01 -
Pour your heavy cream into a bowl and start beating at medium speed with your electric mixer or stand mixer. Gradually add the sugar and vanilla while you keep mixing until the cream forms stiff peaks.
02 -
Take your softened mascarpone and carefully fold it into your whipped cream mix until everything's smooth. Put this creamy goodness aside for now.
03 -
Get a shallow dish and fill it with your cold espresso and coffee liqueur if you're using it. Quickly dunk each ladyfinger - they should get wet but not turn to mush.
04 -
Put your coffee-soaked ladyfingers down in one layer covering the bottom of your 8x8-inch dish or something close to that size.
05 -
Take half your mascarpone mix and spread it evenly over those ladyfingers.
06 -
Place another row of coffee-dunked ladyfingers on top and then cover them with what's left of your mascarpone cream.
07 -
Get your fine strainer and shake cocoa powder all over the top until it looks pretty. Stick it in the fridge for at least 3-4 hours, but letting it sit overnight works even better.
# Notes:
01 -
You don't need booze in your tiramisu if you don't want it. The coffee liqueur makes the coffee taste richer, but you can swap in Marsala or even brandy if that's more your style.
02 -
This dessert tastes way better when made the day before. It'll stay good in your fridge for 2-3 days, and the flavors get friendlier with each other over time.
03 -
Want to make it ahead and freeze? Make the whole thing but skip the cocoa on top. Wrap it up tight with plastic and foil, then pop it in the freezer for up to 3 months. Let it thaw in the fridge overnight and add the cocoa just before you serve it.