This quick tiramisu is the kind of dessert you can pull together without stress. It looks elegant, tastes luxurious, and needs no baking at all. It’s perfect for dinner parties, holidays, or when you want something impressive with minimal effort. Best of all, you can make it ahead and let the fridge do the work.
The magic here is in the mascarpone and eggs. Mascarpone brings that rich, silky texture, while the whipped egg whites keep everything light and airy. Strong coffee adds depth without overpowering, and the cocoa dusting finishes it beautifully. Think classic tiramisu vibes, but simpler, cleaner, and alcohol free. It’s comfort food that feels just a little bit fancy.
This dessert slices cleanly after chilling, making it ideal for serving guests. Each layer holds its shape while staying soft and creamy. It’s the kind of recipe you’ll come back to again and again, especially when time is short but expectations are high. Keep it classic, or serve with fresh berries on the side for a little extra contrast.
quick tiramissu
Equipment
- 8 inch square dish
- fine sieve
Ingredients
- 1 container mascarpone 17 oz (480g)
- 4 large eggs yolks and whites separated
- 1 cup freshly brewed strong coffee 240ml
- 0.25 cup sugar 50g
- 24 ladyfingers
- Sweetened cocoa powder for dusting
Instructions
- Beat the mascarpone with the egg yolks pls three tablespoons of the sugar.
- Whisk the egg whites in a bowl until they hold soft peaks. Add in the remaining sugar and beat until the peaks become firm and the mixture glossy.
- Fold half of the egg whites into the mascarpone then fold in the remaining half.
- Pour the strong coffee into a bowl an dip 12 of the ladyfingers into the coffee. Turn them in the coffee to soak both sides.
- Arrange the soaked lady fingers in a single layer in an 8 inch square dish.
- Spread half of the mascarpone mixture on top then repeat this process with the remaining ladyfingers and mascarpone mixture.
- Dust generously with sweetened cocoa powder then chill for a minimum of two hours or even overnight.
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