If I was ranking my top favorite desserts of all time – tiramisu would have to be at the top of my list! There is just so much about it that I love – the creaminess, the richness, the deep coffee flavor.
I’ve made it at home a few times, but sometimes I just want the flavor of tiramisu without all the work of soaking the ladyfingers, doing the layering, etc. This tiramisu dip does just that! It has all the flavors of a classic tiramisu without the work.
You can serve this with sliced strawberries, ladyfingers, vanilla wafers, graham crackers or whatever else you can imagine. But really, I’m pretty sure anything you dunk in this dip is going to be good (including just gobbling it up with a spoon)
You could also use the dip as a filling for a trifle. Just break up the ladyfingers (or you can even use my pound cake recipe), add them to the bottom of the serving dish, top with some dip, and repeat for however many layers you want.
If this gets too warm, it will start to deflate and become more sauce-like than mousse-like, so be sure to keep it cold until you’re ready to serve it!
You can use dark rum in place of Kahlúa for an equally delicious treat! It’s really just a matter of preference. Of course, you can leave out the alcohol altogether to make this kid-friendly (or use rum extract to still get the flavor without the alcohol) .
To make this even easier, you can use store-bought whipped cream in place of the heavy cream. Just keep in mind that store-bought whipped cream is already sweet, so you won’t need as much powdered sugar. That said, homemade whipped cream is so ridiculously easy to make…and so much better!
If you don’t have espresso, instant coffee also works great. Just make it really strong!
Traditionally, tiramisu is served with the cocoa powder dusted on top, but a lot of people (including my husband) have an aversion to raw cocoa powder, so we prefer shaved chocolate instead!
Scroll down for the recipe!
- 1 cup heavy cream, cold
- 2 tablespoons brewed espresso, chilled
- ¾ cup powdered sugar
- 8 ounces mascarpone cheese
- 1 teaspoon vanilla
- 1-2 tablespoons Kahlúa
- 1 teaspoon cocoa powder
- Shaved dark chocolate, for garnish
- Ladyfingers, for serving
- Start with very cold heavy cream and a cold mixing bowl. I put my bowl in the freezer while I gather the other ingredients. Metal bowls work best.
- Add the heavy whipping cream to your cold mixing bowl and whip until stiff peaks form. I use a stand mixer, but a hand mixer works fine too. Let this sit in the refrigerator while you move on.
- Add the mascarpone cheese, powdered sugar, vanilla, Kahlúa, cold espresso, and cocoa powder to another large bowl and mix until smooth and thick, which should take 2 to 3 minutes.
- Add the cold, whipped cream to the mascarpone mixture and fold until thoroughly combined. Use a spatula to do this, so the dip stays nice and fluffy. Using a whisk will deflate the whipped cream and ruin the consistency, which should be more like a mousse.
- Return the dip to the refrigerator and let it chill for at least an hour before serving. You want this to stay cold, which will help it stay nice and thick.
- Just before serving, spoon it into your serving bowls and sprinkle the shaved chocolate on top. (you can also spoon it into your serving bowls before you chill it)