Description
A creamy and indulgent small-batch tiramisu made with layers of espresso-soaked ladyfingers and light mascarpone cream, finished with a delicate dusting of cocoa powder. Perfect for intimate gatherings or a cozy dessert at home.
Ingredients
Scale
- 250 grams mascarpone cheese
- 1 cup heavy cream, 240 ml
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup strong brewed coffee, cooled
- 12 ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
Instructions
- Brew strong coffee and allow it to cool completely.
- In a mixing bowl, whip heavy cream with granulated sugar and vanilla extract until soft peaks form.
- Gently fold mascarpone cheese into the whipped cream mixture until smooth and fully combined.
- Spread a thin layer of the mascarpone cream mixture at the bottom of a small square dish.
- Quickly dip each ladyfinger into the cooled coffee, ensuring they are coated but not oversoaked.
- Arrange a single layer of dipped ladyfingers over the cream base.
- Spread half of the remaining mascarpone mixture evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers.
- Finish with the remaining mascarpone cream, smoothing the top evenly.
- Cover and refrigerate for at least 4 hours to set.
- Before serving, dust evenly with unsweetened cocoa powder using a fine sieve.
- Spoon into portions and serve chilled.
Notes
- Do not oversoak the ladyfingers or the dessert may become too soft.
- Chilling overnight enhances the flavor and texture.
- Use high quality cocoa powder for the best finish.
- Store covered in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg