Description

A no-bake, make-ahead dessert that layers espresso-soaked ladyfingers with a rich mascarpone cream filling. It offers the authentic taste of tiramisu with minimal active time and effort.

Ingredients

Scale

16 oz (450g) Mascarpone Cheese, softened
2 cups (480ml) Heavy Cream, cold
1 cup (240ml) Espresso, cooled
1 box (approx. 200g) Ladyfingers (savoiardi)
¼ cup (50g) Granulated White Sugar
2–3 tablespoons Unsweetened Cocoa Powder
1 teaspoon Vanilla Extract (optional)
Dark Chocolate Shavings (optional)
2 tablespoons Liqueur like Marsala or Amaretto (optional)

Instructions

Prep your station: Ensure mascarpone is softened to room temperature and espresso is completely cooled.
In a large bowl, whip the heavy cream on medium-high speed until soft peaks form (about 2-3 minutes).
Add the softened mascarpone and sugar to the whipped cream. Beat on low speed just until combined and smooth.
Quickly dip each ladyfinger into the cooled espresso (about half a second per side) and lay them in a single layer in a 9×13 inch dish.
Spread half of the mascarpone cream mixture over the first layer of ladyfingers.
Repeat the process with the remaining ladyfingers and espresso, then spread the remaining cream on top.
Cover the dish tightly with plastic wrap and refrigerate for at least 6-8 hours, or overnight, to allow the layers to set.
Just before serving, dust the top generously with cocoa powder and add chocolate shavings if desired. Cut into squares and serve cold.

Notes

Do not over-soak the ladyfingers; they should be damp, not wet. Ensure mascarpone is at room temperature to avoid lumps. This dessert does not freeze well. For best results, make it the night before.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Serving Size: 1 square
Calories: 380
Sugar: 22
Sodium: 120
Fat: 24
Saturated Fat: 14
Carbohydrates: 35
Fiber: 1
Protein: 6

Keywords: tiramisu, icebox cake, no-bake dessert, easy dessert, mascarpone, ladyfingers, make-ahead dessert, coffee dessert