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Tiramisu connoisseurs & purists, you may just have to read this with an open mind and a light heart. Dessert doesn’t always have to be so serious! It’s fun to mix it up, simplify it or get creative with traditional recipes on occasion. This is one of those occasions!
That being said, I know and love good tiramisu. Just like every other family, we have a tried, true and favorite recipe. That’s how proper tiramisu is to be made.
Today I decided to forget proper and make a super simple tiramisu.
My motivation began with a glass of International Delight Mocha Iced Coffee. I love all things coffee. I love drinking it, cooking with it and baking with it. I like hot, fresh brewed coffee in the morning and I like to sip a glass or two of iced coffee throughout the day. The half gallons of International Delight Iced Coffee suit my hectic days perfectly – no brewing, mixing or fussing. .
So back to the tiramisu. I’ve always used ladyfingers in my tiramisu. As of recent, I have noticed they are becoming increasingly difficult to find. I checked three grocery stores in my area and not one carried them. I find my ladyfingers at a specialty store and a lot of folks I talk to tell me that they order there’s online. The thing is though, we all might not have access to such stores or want to be bothered with ordering cookies online. Stay tuned, I do have a super simple method without the cookies 🙂
Tiramisu 101. Dip the ladyfingers into your boozy iced coffee. We’re not trying to drown them here, just an in and out dip on both sides of the cookie. Arrange half of the cookies in the baking dish – you may have to break a few into pieces to make a complete and even layer. Top with half of the whipped cream & mascarpone. Repeat with remaining cookies and whipped cream & mascarpone mixture. Sprinkle with some cocoa powder. Really, that’s it. No egg yolks, no egg whites, no espresso – just some mixing and layering. Easy peasy – we can all handle this on any given day.
As an alternative to the ladyfingers, I also made a tiramisu using angel food cake. I found a 10 oz loaf size cake at a local bakery. I cut the cake into half and then cut into pieces (very similar to the size of lady fingers) to fit the baking dish. Instead of dipping the pieces of cake, I spooned the boozy iced coffee mix over the cake pieces. This will prevent this tiramisu from turning into a major mushy mess. This angel food cake tiramisu was delicious! Surprisingly, there’s not much too much of a notable difference between the two tiramisu. The angel food cake version was a bit fluffier and softer. I doubt most people would be able to guess the difference. You could also use a sponge cake or pound cake. I should mention though, the cake version should be made and eaten the same day. Unlike tiramisu made with ladyfingers, the cake version will be too soggy the following day.
I do hope you enjoy these quick & simple tiramisu recipes! Check out International Delight for recipes, coupons, giveaways & more!
Thanks so much for stopping by!
-Amanda-
Easy Tiramisu & Whipped Topping Made With Coffee Creamer
Ingredients
- 1/2 cup Mocha International Iced Coffee
- 1/4 cup Kahula/coffee liquor
- 1 cup heavy whipping cream
- 1 teaspoon almond extract
- 2 tablespoon powdered sugar
- 1 1/2 cup mascarpone
- 7 oz package lady fingers 20-22 pieces
- cocoa powder for dusting
- chocolate for garnish
- additional whipped cream
- For Whipped Topping:
- 1 1/4 cup International Delight Coffee Creamer any flavor - I used Caramel Macchiato
- 1 3.9 oz box of pudding mix any flavor - I used chocolate
- 4 oz. whipped topping
Instructions
- In a medium mixing bowl, combine iced coffee and kahula.
- In a separate mixing bowl, beat whipped cream with almond extract and powdered sugar until stiff peaks form.
- Fold in mascarpone cheese.
- One by one, dip half of the lady fingers into the boozy iced coffee.
- Arrange the first half of the lady fingers in a 8"x8" baking dish. You may have to break a few into pieces to fit.
- Spread half of the cream/mascarpone mixture over soaked lady fingers.
- Sprinkle cocoa powder over cream.
- Repeat layers.
- Refrigerate at least 8 hours before serving. I usually make this the night ahead.
- Shave chocolate over tiramisu, top with additional whipped cream if desired. Enjoy!
- For whipped topping:
- With whisk, beat pudding mix and coffee creamer until thickened and combined - about 2 minutes.
- Fold in whipped topping.
- Refrigerate for at least half an hour before serving.
You know I have never eaten tiramisu. I am not sure why I haven’t especially after reading your post. It sounds delicious. I will have to give it a try.
You’ve never had tiramisu!? Ohhhh…you really have to try it soon! It’s always been one of my favorites and it really is simple to make. I add Kahula to mine, but there are plenty of people who skip the booze.
Wow! Love the both incredible ways. I so wish to have a big slice of this tiramisu right now! 🙂
Thank you kindly, Anu 🙂
I made tiramisu one time many years ago and it didn’t turn out right. I can’t remember what I did wrong, but it didn’t taste so lovely. Your recipe looks and sounds so good. In my vintage Fannie Farmer Baking book there is a recipe for homemade lady fingers, so I might have to try making tiramisu again.
Thanks Neeli! Many times an unsuccessful tiramisu is due to over soaking the ladyfingers and everything turns to mush. That’s why I swear by dipping the cookies instead of drizzling. I’ve never made my own lady fingers – but I probably should! I also have an old recipe that I’ve been meaning to try. Seems it would be a lot cheaper and probably taste so much better.
I love tiramisu! It’s one of my favorite dine-out desserts. This simple version looks heavenly! I love the creative way you used coffee creamer for the whipped topping.
Thanks so much! It’s one of our favorites and I make it often, perhaps too often, hehe. Good seeing you around, Thao! Hope all has been wonderful 🙂
I always think of tiramisu as a fancy restaurant dessert, but these are great ways to make it at home!
Thanks so much Amy 🙂