Easy Tiramisu
A dessert that delivers maximum flavour with minimal effort, all packed into a container that’s ready to travel. It’s the perfect sweet treat kissed with a touch of luxury, even in the heart of the wilderness.
Servings 6 people
Calories 420kcal
Equipment
- 1 round glass container (about 8–9 inches wide and 3–4 inches deep) with a tight-fitting lid
Ingredients
Cream Layer
- 1 cup heavy cream
- 250 g mascarpone cheese (room temperature)
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
For the Coffee Dip
- 1 cup strong brewed espresso or coffee (cooled)
- 2-3 tbsp sugar optional, to sweeten the coffee
- 2-3 tbsp coffee liqueur (e.g., Kahlua, rum, Marsala wine, or amaretto) optional
Assembly
- 200-250 g ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder (for dusting)
Instructions
- Whip the cold heavy cream until stiff peaks form. Set aside.
- In another bowl, mix mascarpone, sugar, and vanilla until smooth. Gently fold in the whipped cream until light and fluffy. Chill briefly.
- Mix the cooled espresso with sugar and optional liqueur in a shallow bowl. Stir to dissolve. Taste and adjust sweetness.
Assembly
- Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side).
- Place dipped ladyfingers side by side at the base of your round glass container, trimming or breaking as needed to fit the circular shape.
- Spread half the mascarpone cream evenly over the first layer of ladyfingers using a spoon or spatula.
- Repeat with a second layer of dipped ladyfingers.
- Finish with the remaining cream, smoothing the top.
Chill, Cover, and Dust
- Place the lid securely on the container and refrigerate for at least 4 hours (overnight for best results). The dessert will set beautifully and be easy to transport.
- Before serving, open the lid and dust generously with cocoa powder. Add chocolate shavings if desired. Scoop to serve, or bring the whole container to a picnic—no mess, just flavour.