Ingredients
- 1 ½ cups heavy cream, chilled
- 8 oz (1 cup) mascarpone cheese, softened
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 ½ cups strong brewed coffee or espresso, cooled
- 2 tbsp coffee liqueur (optional)
- 1 package (about 7 oz) ladyfinger biscuits
- Fresh berries (strawberries, blueberries, raspberries, blackberries) for topping
- Store-bought or homemade caramel sauce for drizzle
- Unsweetened cocoa powder, for dusting
Instructions
- Prepare the cream mixture:
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, beat mascarpone, sugar, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
- Prepare the coffee soak:
- In a shallow dish, combine cooled coffee (and liqueur if using).
- Assemble the tiramisu:
- Quickly dip each ladyfinger into the coffee mixture (do not soak too long).
- Arrange a layer of soaked ladyfingers in the bottom of a serving dish or trifle bowl.
- Spread half of the mascarpone cream mixture over the ladyfingers.
- Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Chill:
- Cover and refrigerate for at least 4 hours (preferably overnight) to set and allow flavors to develop.
- Finish and serve:
- Just before serving, dust the top with cocoa powder.
- Arrange fresh berries on top and drizzle with caramel sauce.
- Enjoy:
- Slice or scoop into bowls, making sure each portion has some berries and caramel drizzle.
Would you like me to make this in a single-serving glass style tiramisu (layered in cups/jars) for a more modern look, or keep it as a large traditional dish?