Ingredients
8 ounces Mascarpone or 8 ounces softened cream cheese
2 cups Heavy whipping cream
½ cup Organic cane sugar ½ cup xylitol, or ¼ cup sweetened condensed milk
2 teaspoons Vanilla extract
½–¾ teaspoon Instant coffee optional, for flavor in cream
Pinch of salt
1 tablespoon Instant coffee mixed with 1 cup warm water or 1 cup strong brewed espresso or coffee
24 Ladyfingers
Cocoa powder for dusting
Finely grated dark chocolate optional
Instructions
In a large bowl, whip the heavy whipping cream with your chosen sweetener and 1 teaspoon of vanilla extract until soft to medium peaks form.
Open the mascarpone container, add a pinch of salt and ½–¾ tsp instant coffee (optional). Gently mix with a spoon just to loosen it. Do not whip it!
Add the mascarpone mixture directly into the whipped cream. Gently fold until smooth, fluffy, and well combined.
Mix instant coffee with 1 cup of warm water and vanilla. Let it cool slightly.
Dip each ladyfinger quickly for 1 second per side.
Place dipped ladyfingers in your dish, spread half the cream over them, and lightly dust the top with cocoa.
Repeat with the remaining ladyfingers and cream.
Cover and refrigerate 6 hours or overnight.
Dust with cocoa powder and grated dark chocolate before serving.
Notes
Use Cold Cream: Ensure the heavy whipping cream is cold. It whips faster and holds its structure better.
Don’t Overbeat the Cream: Once you get soft to medium peaks, stop whipping. Overbeating causes the cream to separate and lose its smooth texture.
Soften the Mascarpone: Let the mascarpone or cream cheese sit at room temperature for 10–15 minutes before mixing. This helps it blend smoothly into the whipped cream without curdling.
Fold Gently: Using a spatula, gently fold the whipped cream and mascarpone together. This keeps the mixture fluffy, light, and airy.
Quick Dip for Ladyfingers: Dip each ladyfinger for only 1 second on each side. Over-soaking will make the dessert soggy rather than soft and layered.
For Stronger Coffee Flavor: Add an extra ½ teaspoon of instant coffee to the soaking mixture or cream layer.
Chill Overnight: Let the tiramisu chill for at least 6 hours or overnight in the fridge to deepen the flavors and give that classic, creamy texture.
Final Touch: Always dust cocoa powder or chocolate shavings right before serving to keep the tiramisu rich, velvety, clean, and free from moisture.
visit tastegreatfoodie.com for more recipes ✨️
1 Comment
Yummmmm