The Easiest Eggless Tiramisu Recipe

WHIP IT GOOD:

• Add the heavy cream into the bowl on a stand mixer fitted with the whisk attachment, beat for 30 seconds. 
• Then, add the powdered sugar and the vanilla and continue to whip until the whipped cream starts to thicken into a super soft cream.
• Add the mascarpone cheese and continue to run the mixer on medium until the cream fluffs up and stiff peaks form.
• When it doubt, stop the mixer and mix using a spatula, you don’t want to over mix this or it will turn to butter!

ESPRESSO:

• While the mixer is running, combine the prepared espresso and the granulated sugar and stir until the sugar dissolves.

LAYER IT:

• Grab an 8×8 baking dish (or something similar in size.)
• Do a quick dip of the ladyfinger into the prepared espresso and place them in a single layer in the baking dish (about 9-10 ladyfingers.)
• Spread half of the prepared mascarpone mixture on top of the layer of ladyfingers and spread using an offset spatula.
• Make a second layer of ladyfingers by quickly dipping them in espresso and laying them side by side.
• Spread or pipe the remaining mascarpone cream on top. 

DUST IT OFF:

• Place the cocoa powder in a small sieve and dust the top of the tiramisu.
• Refrigerate for at least 4 hours.
• I prefer to make this one day ahead of when I plan on serving it as it cuts cleaner pieces! It’s the ideal make-ahead dessert!