This easy tiramisu recipe is without any doubt the queen of Italian desserts… Try it out and see for yourself because this treat is far more easier to make than it looks, believe me.
This easy tiramisu recipe is probably one of the most sexy desserts there are!
Don’t you agree?
Have you ever made this Italian dessert before?
What recipe do you use? Even though I’ve eaten lots of tiramisu I have always kind of put off making this treat myself. No idea why. Perhaps it just looked hard to do? I’m not much of a dessert maker anyway.
Maybe that’s why I just pushed it aside for so long. I’m more into savory recipes, making desserts is not really my thing.
So what’s the best tiramisu I’ve ever had then?
Well that’s the one my neighbour Helen makes. She got the recipe from another one of my neighbours, an Italian guy who’s tiramisu was already to die for. But she makes it even better, she’s very good at it.
Her tiramisu is so creamy and lush.
Easy Tiramisu Recipe
I don’t have a sweet tooth but I can never say no to a portion of her tiramisu.
Until the moment she told me I should give her recipe a go too. And so I did. And honestly, I though it would be much more difficult to make but it turned out to be quite simple actually.
There is no baking involved and assembling the tiramisu is a lot of fun!
And it’s a great make ahead dessert as well. Take your time, you want it to look picture perfect. You can use sponge cake instead of ladyfingers if you can’t find any.
Do you love making desserts with mascarpone?
Then also take a look at my mascarpone chocolate cake too, another sweet treat for you to try out!
Try this Italian dessert!
- 30 lady fingers
- 9 oz mascarpone (250 g)
- 1 cup sour cream (200 g)
- 3 oz caster sugar (85 g)
- 1 cup strong coffee (240 ml), cooled
- 1 tbsp coffee liquor optional
- cocoa powder
In a separate bowl, whip the mascarpone cheese, caster sugar and coffee liquor until the mixture is smooth.
- Then add the sour cream.
- Fold it in and put it aside until needed later. Line the bottom of a springform tin with baking paper.
- Cut some of the lady fingers so they fit the hight of the springform tin (keep the tips you cut off aside to fill the tiramisu later). Line them nicely around the edge. You can spread a bit of the mascarpone mixture on the sides so the cookies stay in place.
Arrange the ladyfingers nicely along the sides. Don’t leave any gaps. If the last ladyfinger doesn’t fit, lightly scrape with a knife alongside 3 or 4 other cookies you already placed in the springform to make some space.
Dip the remaining ladyfingers in the cold coffee for a few seconds.
- Arrange a layer of soaked cookies on the bottom of the springform. Fill in the gaps with the tips you cut off earlier.
Then spread half the mascarpone cheese mixture over the lady fingers.
- Smoothen the top nicely using the back of a tablespoon.
- Add another layer of soaked cookies and again cover with the remaining mascarpone cheese.
Smoothen the top layer with a spoon.
Then chill the tiramisu in the fridge for at least 6 to 7 hours. Let it rest at room temperature for 1 hour before serving. Sprinkle with cocoa, chocolate shavings or both. Cut the tiramisu up into wedges and serve.