Easy Tiramisu Recipe

5 from 1 vote

Layered with ladyfingers, mascarpone, and whipped cream, this easy tiramisu comes together fast. Just 20 minutes of prep, then chill until set.

Prep Time20

Resting Time4

Total Time4 20

Course: Dessert

Cuisine: Italian

Keyword: easy tiramisu recipe

Servings:

Make the creamy mascarpone layer. In a stand mixer (or with a hand mixer and a large mixing bowl), beat the heavy whipping cream, sugar, vanilla extract, and cinnamon on high until stiff peaks form, about 1 to 2 minutes. Add mascarpone and mix on medium-low until just combined, being careful not to over-whip.
Dip and layer. Pour the espresso into a shallow, wide-rimmed bowl, and dip the ladyfingers into it one at a time, flipping them to coat both sides. They don’t need to be soaked, just quickly dipped on each side. Arrange the ladyfingers into a single layer in a 9x13-inch baking dish.
Add the mascarpone mixture. Once you have a complete layer, scoop half of the mascarpone mixture over the ladyfingers and spread it evenly.
Repeat. Add another layer of espresso-dipped ladyfingers to the dish. Spread the remaining mascarpone over the top.
Finish and chill. Dust the tiramisu with cocoa powder, using a fine-mesh strainer or a sifter. Refrigerate and chill the tiramisu for 4 to 5 hours, or overnight, to set before cutting and serving.

If you do not have an espresso machine, cooled espresso from your local coffee shop can be used (2 cups of espresso = about 10 shots). You can also make a pot of very strong coffee, or use instant coffee brewed with twice the amount of granules.
Traditionally, eggs are used in tiramisu to create the custard, but in this recipe, just using whipped cream makes the process simpler and faster, while still producing a similar flavor.
The easiest way to evenly spread the mascarpone cream is to drop dollops all over the ladyfigers, and then spread them out with a spatula, as pictured.
For a quicker set, you can place the tiramisu in the freezer for 1 hour before serving.
To store, tiramisu lasts for about 5-7 days in the refrigerator, stored in an airtight container.