Description

This elegant Tiramisu Cake layers coffee-soaked ladyfingers with a velvety mascarpone cream for a light yet indulgent dessert. Topped with a generous dusting of cocoa powder, it offers a sophisticated balance of bold espresso and sweet cream that is perfect for any gathering.

Ingredients

2 cups heavy whipping cream, chilled
1/2 cup granulated sugar
1 tsp vanilla extract
16 oz mascarpone cheese, room temperature
1 package (approx. 7 oz) ladyfingers (Savoiardi)
1 cup strong espresso, chilled
2 tbsp coffee liqueur (optional)
2 tbsp unsweetened cocoa powder, for dusting

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Instructions

In a chilled mixing bowl, beat heavy whipping cream on medium speed until it begins to thicken, then gradually add sugar and vanilla extract, whisking until stiff peaks form.
Gently fold the room-temperature mascarpone cheese into the whipped cream using a spatula until fully integrated and smooth.
In a shallow bowl, combine the cold espresso and optional coffee liqueur.
Quickly dip each ladyfinger into the coffee mixture, turning once, and arrange them in a single layer at the bottom of an 8×8-inch baking pan.
Spread half of the mascarpone mixture evenly over the ladyfingers.
Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone cream, smoothing the top.
Dust the top generously with cocoa powder using a fine-mesh strainer and refrigerate for at least 3-4 hours or overnight before serving.

Notes

To ensure the best texture, always use room temperature mascarpone to avoid lumps in your cream. For a cleaner slice, use a sharp knife dipped in hot water and wiped dry between each cut. If you prefer a stronger coffee flavor, choose a dark roast espresso and let the cake set overnight so the ladyfingers fully absorb the moisture.

Prep Time: 25 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: Italian