Easy Cappuccino Tiramisu

Cappuccino tiramisu in a white baking dish.

Print Recipe

5 from 1 vote

This easy cappuccino tiramisu is a simple twist on the classic dessert! This recipe is simple and delicious!

Prep Time20

Cook Time0

Chilling Time4

Total Time4 20

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 437kcal

Author: Rosemary Molloy

Ingredients

TIRAMISU FILLING

1 large egg (optional)*
2-3 tablespoons powdered sugar
3-4 tablespoons cold coffee (brewed)
1 cup mascarpone cheese
1 cup cold cream (whole, heavy or whipping cream with at least 30% fat content)

EXTRAS

16-20 lady fingers
½-¾ cup cold coffee (brewed)
2-3 tablespoons unsweetened dutch processed cocoa

US Customary - Metric

Instructions

In a large bowl beat together the sugar and egg until frothy 2-3 , minutes, then add the coffee, mascarpone and cream, beat until thickened, make it as thick as you desire, some like it thicker and some creamier.
Place the cold coffee in a large enough dish so that you can easily turn the cookies, be sure to just turn the cookies once in the coffee and do not let them sit in it or they will become too soggy.
In an 8 inch (20cm) baking dish place a dipped cookie (one at a time) on the bottom (1st layer) top with ½ of the filling and continue for another layer. Refrigerate for at least 3-4 hours or even better overnight. Just before serving dust with the cocoa or even chocolate shavings. Enjoy!

Notes

For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized eggs available. Or you can leave it out completely.

You can make this dessert into individual servings, using a clear glass (my preference so I can see the layers) or individual ramekins to make this easy dessert. Just add some of the soaked ladyfingers to a glass then layer with some filling, repeat the ladyfingers and then add more filling. Top with cocoa powder.

This dessert actually gets better the longer it sits! Store covered in the refrigerator for up to 4-5 days. Any longer than that and the texture starts to change.

While I think it’s best fresh, you can freeze leftover portions in an airtight container for up to a month. Defrost in the refrigerator overnight or at room temperature for 30-60 minutes.

Nutrition