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How to make the easiest Tiramisu in 15 Min

Prep:15 mins
Plus 1 hr chilling, No cook|
Difficulty: Easy
Serves: 2

Here's a step-by-step guide to making tiramisu. This classic tiramisu recipe, made with egg yolks, sugar, rum, mascarpone, and whipped cream, then layered with coffee-dipped ladyfingers, is a great make-ahead dessert for holiday gatherings or special occasions.
 

What exactly is Tiramisu?

Tiramisu is the cool, older Italian cousin of an icebox cake in the United States. They're both layered cookie desserts with a light creamy filling.

 

Tiramisu, on the other hand, has a few distinguishing characteristics that set it apart. The filling begins with zabaglione, which is egg yolks whisked with sugar and marsala wine (or rum, in our case) over a double boiler until light, pale, and foamy. The flavor of the dish is established by this zabaglione.

 

The key to this super-quick Italian dessert is condensed milk. Coffee and chocolate are a timeless combination; simply layer them and enjoy.

 

Ingredients for Tiramisu:

  • 3 tsp instant coffee granules
  • 3 tbsp coffee liqueur (or Camp Chicory & Coffee Essence)
  • 250g tub mascarpone
  • 85g condensed milk
  • 1 tsp vanilla extract
  • 4-6 sponge fingers
  • 1 tbsp cocoa powder

 

STEP 1: In a large jug, blend the coffee granules with 2 tbsp boiling water and whisk to incorporate. Pour with 75ml cold water and the coffee liqueur. Put the mixture in a shallow dish and leave aside.

 

STEP 2: To make the cream layer, use an electric mixer to combine the mascarpone, condensed milk, and vanilla extract until thick and smooth.

 

STEP 3: Cut the sponge fingers into two or three pieces and soak for a few seconds in the coffee liquid. Place a few pieces of sponge in the bottoms of two wine or sundae glasses, then cover with the cream. Sift in the cocoa and set aside for at least 1 hour before serving.

 

Recipe Tips:

 

USE OF SPONGE FINGERS:

Sponge fingers are also an excellent basis for trifles. To make a fast variation, pour a little syrup from any canned fruit over the fingers, then top with cream and the fruit from the can.