Make a decadent, coffee-soaked dessert inspired by classic Tiramisu, presented in easy-to-serve squares perfect for any gathering.
Author:ariathompson
Prep Time:25 min
Cook Time:0 min
Total Time:6 hr 25 min
Yield:9 servings 1x
Category:Dessert
Method:No Bake
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 cup strong brewed espresso, cooled
1/4 cup coffee liqueur (optional)
1 package (7 oz) ladyfingers (Savoiardi biscuits)
16 oz mascarpone cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 large egg yolks
1/4 cup heavy cream, whipped to soft peaks
Unsweetened cocoa powder, for dusting
Instructions
Mix the cooled espresso and coffee liqueur in a shallow dish.
Quickly dip each ladyfinger into the espresso mixture, ensuring they are moist but not soggy. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8 inch baking dish.
In a large bowl, beat the softened mascarpone cheese, granulated sugar, and vanilla extract until smooth.
In a separate bowl, whisk the egg yolks until pale. Gently fold the yolks into the mascarpone mixture until just combined.
Fold the whipped heavy cream into the mascarpone base until no streaks remain.
Spread half of the mascarpone cream mixture evenly over the layer of soaked ladyfingers.
Create a second layer by dipping and arranging the remaining ladyfingers over the cream.
Top with the remaining mascarpone cream, smoothing the surface with a spatula.
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set.
Before serving, generously dust the top surface with unsweetened cocoa powder. Cut into squares.
Notes
For a non-alcoholic version, substitute the coffee liqueur with 1/4 cup of strong, cooled coffee.
Use high-quality, fresh espresso for the best flavor infusion in the ladyfingers.
You can substitute store-bought ladyfingers with homemade sponge cake cut into strips if you prefer a softer texture.