Fast Tiramisu

10 steps · 45 min total

1. 01

   Cool the Coffee

   Brew the 3 cups coffee and let it cool completely before stirring in the 1/3 cup rum, brandy, or coffee liqueur. You want it cool enough not to melt the mascarpone later.
2. 02

   Whip the Cream

   Whip the 454 g heavy whipping cream until it holds soft peaks. If you have vanilla sugar, you can add one envelope here. Transfer it to the fridge to keep it chilled while you prepare the mascarpone mixture.
3. 03

   Beat Egg Yolks

   In a separate bowl, beat the 6 egg yolks with the 6 tablespoons cane sugar until the mixture is thick, pale lemon in color, and ribbons when you lift the beaters.
4. 04

   Mix Mascarpone

   Add the 450 g mascarpone cheese to the egg yolk mixture. Beat on low speed until it's just incorporated and smooth; be careful not to overmix. Stir in the remaining one envelope vanilla sugar.
5. 05

   Fold in Cream

   Gently fold the chilled whipped cream into the mascarpone mixture until no streaks remain. The goal is to keep it light and airy.
6. 06

   Soak Ladyfingers

   Dip each ladyfinger into the cooled coffee mixture for just 1 second per side — you want them soaked but not soggy. Arrange a single layer of these soaked ladyfingers in the bottom of a 26cm x 40cm pan.
7. 07

   Layer Cream and Ladyfingers

   Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Then, dip and arrange the remaining ladyfingers in a second layer, oriented in the opposite direction from the first.
8. 08

   Top with Cream and Cocoa

   Top with the remaining mascarpone cream, smoothing it out. Dust generously with 2 teaspoons cocoa powder.
9. 09

   Chill the Tiramisu

   Cover the pan and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the tiramisu to set.
10. 10

    Serve

    Once chilled, the tiramisu is ready to serve. This dessert requires no baking, and the active preparation takes about 30 minutes.