St. Catherine Tiramisu
Our quick and easy version of this fancy Italian dessert omits the raw eggs traditionally found in tiramisu but, really, you won’t miss them! It requires no baking, comes together in about fifteen minutes, and is sure to impress. (Allow a few hours for it to set in the fridge before serving.) Kids can definitely help. This recipe uses crispy lady finger cookies as the base. These can be found in the cookie aisle of many grocery stores, ordered online, or made from scratch. If you have access to actual espresso, you can use that, or substitute strong coffee or decaf.
Ingredients
- 1 1/2 cups heavy whipping cream
- 8 ounce container mascarpone cheese
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cold water
- 4 teaspoons instant espresso powder divided
- 3 Tablespoons coffee flavored liqueur like Kahlua (optional)
- 7 ounce package crisp lady fingers
- 2 teaspoons cocoa powder for dusting
Instructions
- Add the whipping cream to a mixing bowl and beat on medium to high speed. Slowly add the sugar and vanilla and continue to beat until stiff peaks form. Add the mascarpone cheese and mix with a rubber spatula until combined.
- Mix the cold water with 3 teaspoons of instant espresso powder (or use coffee) and liqueur (if using) in a shallow bowl. Dip the lady fingers in the espresso mix on both sides just enough to wet the outside. Arrange them in a single layer on the bottom of a 9 x 9 x 3 inch or similar size dish. Cut cookies in half if needed. Smooth half of the mascarpone cream mixture over the lady fingers. Add another layer of dipped lady fingers. Sprinkle the extra sugar from the package over them. Smooth remaining mascarpone cream over the top.
- Combine the cocoa powder with 1 teaspoon instant espresso powder and dust it over the top using a wire mesh strainer.
- Refrigerate for 3-4 hours or overnight before serving.
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