I’ve always thought tiramisu was some fancy-schmancy dessert that Italian restaurants served to get the “oohs” and “ahhhs.” I’m kind of mad at myself that I actually would spend $9 on a slice of tiramisu when now I actually know how to make it. My friends and I were at an Italian restaurant one night and for dessert, we decided to order tiramisu. At that moment, I decided to dissect my slice. I knew that all tiramisu’s begin with lady fingers but for some reason, I didn’t know what was really in the filling. Duh, I should’ve figured mascarpone and amaretto.
This dessert is SO simple to make. Don’t be foolish and order a $9 slice of tiramisu. They market these desserts like they’re super hard to make and you can only get them at fancy dine out places. Nope, your fancy “dine out” place can be your own dining room table :) AND you get a ton more slices that’ll last you maybe 3-4 days if you can resist eating the entire pan in one sitting ;)
- 16 ounce mascarpone cheese
- 1 cup heavy cream
- ¼ cup granulated sugar
- 4 tablespoon amaretto
- 1 ⅓ cup brewed espresso, you may have some leftover
- 24 lady fingers
- 1 cup finely chopped dark chocolate
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together mascarpone cheese, heavy cream, and sugar. Whisk on high speed until soft peaks form. Then add in the amaretto and whisk until just incorporated. Do not over-mix or you'll get stiff peaks!
- Line the bottom of a 8x8" baking pan with lady fingers. You might have to break some to get it to fit correctly. Pour 1/2 cup of brewed espresso on top of the lady fingers and let them soak it all in. You can pour more if it looks like they're too dry. Don't over-soak them or you'll end up with a soggy bottom!
- Spread half of the mascarpone mixture on top of the lady fingers and sprinkle 1/2 of the chocolate on top. Take the remaining lady fingers and dip them in the remaining espresso. Layer the dipped lady fingers on top of the mascarpone layer then layer again with the remaining mascarpone layer and sprinkle the remaining chopped chocolate on top.
- Chill in the fridge for 4-6 hours before serving.
- Tightly wrap with plastic wrap and keep in fridge for up to 4 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.