Coffee-Soaked Tiramisu
A no-bake layered dessert with coffee-soaked ladyfingers, mascarpone cream, and cocoa powder. It sets overnight in the fridge, becoming firmer and ready to slice.
- Time
- 40 min
- Serving
- 529 kcal
- Ingredients
- ≈ $1.52
- Protein
- 6 g
Ingredients
- 1 Oat cookiespack 300 g ≈ $3.00 30 g
- 2 Ground coffee 4 g
- 3 Mascarponepack 250 g ≈ $4.00 60 g
- 4 Sugar 12 g
- 5 Heavy cream 33%pack 250 ml ≈ $2.20 30 ml
- 6 Cocoa powder 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Brew strong coffee and let it cool to room temperature.
Whip mascarpone3 with sugar on low speed until smooth.
In a separate bowl, whip cold heavy5 cream for 3–5 minutes until soft peaks form, then gently fold into the mascarpone3 cream.
Quickly dip ladyfingers into the coffee—just enough to moisten, not soak—and arrange them as the first layer in a dish.
Spread a layer of cream over the ladyfingers, repeat with another layer, and level the top.
Sprinkle cocoa powder on top, cover, and refrigerate for at least 8 hours to set.
Tips
- Why it works
- Dip the cookies for just a second: the soaking liquid should only get inside, and over 8 hours in the cold the moisture spreads evenly so the dessert can be sliced.
- Substitutions
- Swap the oatmeal cookies for ladyfingers, 30 g. Swap the mascarpone for a mix of cream cheese and cream, 60 g, the taste will be slightly tangier.
- Common mistakes
- The cream turned grainy or runny: the cream or mascarpone was whipped at high speed. Stop when the mixture is smooth and holds the trail of the whisk.
- Storing and reheating
- Keep up to 3 days in the fridge under plastic wrap. Don't reheat. The cream loses its texture in the freezer, so it's best not to freeze it.
- Serve with
- Serve in portions, dusted with cocoa just before serving, with coffee after dinner with guests.
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