Easy Tiramisu

I really like this dessert and frankly just skip making it at home because of the whole custard in a double boiler aspect. Well, thanks to Gemma Stanford of the blog Gemma’s Bigger, Bolder Baking,this dessert can be made in about 10 minutes. Yep, that’s right… 10 minutes. The key is to skip the custard and whip up a filling that most will never realize does not include eggs. So I used her recipe as a start and cut it down to make a single, very large portion (haha, I know I shouldn’t but I will!) or an easily shareable version that will definitely impress a dinner date. Now you can enjoy tiramisu at home with this simple and delicious recipe. Give it a try and you can thank me later!

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Easy Tiramisu

Prep time: 1 hour 15 mins

Total time: 1 hour 15 mins

Serves: 2

Ingredients

½ cup heavy cream
½ cup marscapone at room temperature
8 tsp granulated sugar
½ tsp vanilla extract
½ tbsp amaretto
½ cup strong coffee or espresso
1 tbsp kahlua
6 - 8 ladyfinger
1 - 2 tbsp dark cocoa for garnish

Instructions

Line a small 5¾x3in loaf pan with a parchment paper sleeve.
Whip the cream, sugar, and vanilla extract until it forms soft peaks.
Whip the marscapone and amaretto into the whipped cream until stiff peaks form.
Combine the coffee (or espresso) and the kahlua.
Dip the ladyfingers into the coffee mixture and place into the small loaf pan in a single layer.
Spread half the marscapone mixture over the ladyfingers.
Dip more ladyfingers into the coffee mixture and place a second single layer over the marscapone mixture.
Add the remaining marscapone mixture over the second layer of ladyfingers and spread evenly.
Refrigerate for 1 - 4 hours until firm and the flavors have melded.
Before serving, lift out the tiramisu using the parchment sleeve.
Dust with cocoa before serving.