Description

This sophisticated Tiramisu Cake combines the intense depth of espresso-soaked Savoiardi biscuits with a light, aerated mascarpone cream for a professional finish. By focusing on moisture management and dairy stabilization, this no-bake dessert achieves a structural elegance that is perfect for any special occasion.

Ingredients

360 ml heavy whipping cream (at least 36% fat content)
225 g mascarpone cheese (at room temperature)
67 g granulated sugar
1 tsp vanilla extract
360 ml cold espresso
45 ml coffee liqueur
1 package Savoiardi ladyfingers
Dutch-processed cocoa powder

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Instructions

In a chilled glass or metal bowl, use a stand mixer to whisk the heavy cream, sugar, and vanilla extract until stiff peaks form.
In a separate bowl, whisk the room-temperature mascarpone briefly to soften, then gently fold it into the whipped cream mixture using a ‘cut and fold’ motion until combined.
Combine the cold espresso and coffee liqueur in a wide, shallow dish.
Perform a ‘two-second dip’ by submerging each ladyfinger in the coffee mixture for one second per side.
Arrange the dipped ladyfingers in a single layer at the bottom of an 8×8 inch square pan, trimming them if necessary for a snug fit.
Spread exactly half of the mascarpone cream over the ladyfingers with an offset spatula, repeat the biscuit layer, and finish with the remaining cream.
Dust the top generously with cocoa powder through a fine-mesh sieve and refrigerate for at least 4 to 12 hours before serving.

Notes

For the best results, ensure the mascarpone is truly at room temperature before mixing to avoid a grainy texture. To achieve professional-looking slices, use a sharp knife and wipe the blade clean with a warm, damp cloth between every single cut to prevent the cocoa and cream from smearing.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: Italian