Simple Tiramisu Recipe
This tiramisu recipe is so simple, very easy to make and no baking required. It’s an emergency dessert if you have guests coming over the next day or if you have to organize a small party, this is definitely a must try.
This is not the traditional tiramisu. I made it simple and used substitutes. Like, using cool whip instead of mascarpone cheese. I also did not use eggs. Below is exactly how I scooped the cool whip. No exact measurement, just a scoop with a spatula.
You don’t need to brew coffee if you have some left over that will work. This coffee I used was leftover from this morning. But, if you want to brew a fresh cup, that’s fine too. Don’t soak the ladyfingers in the coffee. Just do a quick dip. Otherwise, they will be juicy.
I only used a small glass baking pan here. I made a small once since I’m the only one who’s gonna eat this. You can assemble the tiramisu in any dessert pan and glasses or in a cake pan or loaf. In case you have some custard left over, you can simply transfer it in a plastic container and use it as a topping for snacks or you can also add sprinkles, crushed oreo’s and fruit and freeze it. The result is, you’ll have a delicious ice cream. That’s what I did with my leftover custard mixture.
When serving, you can add toppings like whipped cream or your favorite syrup.
I refrigerate this tiramisu for 5 hours before serving. After that, I freeze it for 3 days. I defrost it in the refrigerator overnight. The first and second day was still delicious and on the third day, it wasn’t good anymore. If you leave it in the refrigerator, be sure to eat it on the second day.
Simple and easy mouth-watering tiramisu.
- 2 cups heavy whipping cream
- 1 scoop cool whip (use spatula to scoop)
- 1 cup white sugar
- 1 pkg ladyfingers
- 1-2 cups espresso or regular coffee (cold)
- cocoa powder
In a large mixing bowl, pour in whipping cream. Mix with an electric hand mixer or stand mixer until fluffy or stiff peaks.
Add sugar and a scoop of cool whip into the fluff (use a spatula to scoop the cool whip). Combine thoroughly until sugar is melted. Set aside.
In a large bowl, pour in the espresso. Quickly dip the ladyfingers one by one and arrange it on the baking pan or dessert pan. Make the first layer, then top it with the custard mixture. Repeat the same process for the next layer.
After you fill up the dessert pan, sprinkle the top with cocoa powder. Cover the top.
Refrigerate 4 - 6 hours before serving. Add with your favorite toppings.