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Easy Tiramisu (No Raw Eggs)


Scale

Ingredients

  • 3 cups of heavy whipping cream, divided
  • 8 ounces mascarpone cheese
  • 1/2 cup of sugar
  • 1 large box of vanilla wafers or ladyfingers
  • 1 cup of very strong coffee*, cooled
  • Cocoa powder, for dusting
  • *I like to use Nescafe Instant Vanilla and put way more than is called for in that amount of water!

Instructions

  1. In a medium mixing bowl mix together 1 cup heavy whipping cream, mascarpone cheese, and sugar with an electric mixer until creamy. In a separate bowl, beat remaining 2 cups of heavy whipping cream until stiff peaks form. I like to do this in my Kitchenaid with the whisk attachment.
  2. Gently fold the whipping cream into the mascarpone mixture. Set aside.
  3. Now, get out your 9″x13″ dish and your cookies. Dip each cookie in the strong coffee and line the pan with them. You want them saturated, but not totally soggy. I usually just dip the whole cookie in and out of the coffee really quickly and they’re perfect!
  4. Spoon half of the cream and cheese mixture on top of the cookies
  5. Repeat these layers.
  6. Now you want to cover the top of the dessert with cocoa powder. I use a sifter to get a really good even coat of chocolate. You don’t want to skimp.
  7. Now… here’s the hard part. Refrigerate it for at least 3 hours before you enjoy it.
  8. That’s the part that always kills me… the waiting!
  9. Then ENJOY!!