Easy Peasy Tiramisù

5 from 1 vote

Think tiramisù is hard to make? Think again! This delicious Easy Peasy Tiramisù looks impressive, but it’s actually super simple to make and takes just 15 minutes!

Course Dessert, Pudding

Cuisine British, Fusion, Italian

Prep Time 15

Total Time 15

Servings people

Calories 527kcal

Author Eb Gargano

Equipment

1 small jug
1 shallow roasting tin
1 large mixing bowl
1 electric whisk
1 presentation dish, 28cm x 23cm / 11inch x 9inch (This is the dish in which you will assemble the tiramisù)
1 Sieve

Ingredients

Base

500 ml strong coffee 3 tablespoons instant coffee granules + 500ml / 2 cups boiling water
2 tablespoons Kahlua (or brandy)
400 g sponge fingers (AKA lady fingers, savoiardi or boudoir biscuits)

Topping

500 g mascarpone
600 ml double cream
1 teaspoon vanilla extract
8 tablespoons caster sugar
2 tablespoons brandy

Plus

Cocoa powder for dusting

Metric - US Customary

Instructions

Coffee

Make the coffee in a small jug (or a very large mug), then pour it into a large shallow roasting tin (or similar). Add the Kahlua (or brandy) and mix together. Leave to cool while you make the topping. (See Note 1.)

Topping

Place all the topping ingredients, except the brandy, in a large bowl and whisk with an electric whisk until soft peaks form. Do not over whisk!
Gently stir in the brandy.

Base/Assembly

Dip each sponge finger into the coffee mixture for about 10 seconds on each side.
Place half the sponge fingers onto the base of the dish you are assembling your tiramisù in, to make a single layer. (The dish should be 28cm x 23cm / 11inch x 9inch)
Top this layer of sponge fingers with half the cream mixture. Spread the topping mixture all across the sponge fingers and smooth to create a flat top. (See Note 2.)
Top this layer of cream mixture with a second layer of coffee-soaked sponge fingers.
Top the second layer of sponge fingers with a second layer of cream mixture. Spread the cream mixture all across the sponge fingers and smooth to create a flat top.
Finally, dust the top with cocoa powder, using a sieve.
Cover with cling film and refrigerate for a minimum of 1 hour, and up to 24 hours.

Notes

The coffee does not have to be completely cold before you start soaking the sponge fingers, but it does need to be cool enough to handle without burning your fingers! By tipping it out into a large shallow roasting tin (or similar) it will cool down very quickly. By the time you’ve made the topping it should be plenty cool enough.
I’ve tried a variety of methods for this and I find an ordinary table knife works best for spreading and smoothing the topping – so much better than trying to use a spoon!
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition