It’s a truly decadent, no-bake classic Italian dessert that’s a keeper. Make it in a glass, bowl or large casserole dish – any way you want it – depending on how much you want. But a forewarning to any tiramisu lover, it’s a very delicious recipe, and the perfect dessert extravaganza to celebrate the Easter holiday with your loved ones!
It’s both easy and quick to make. You get a beautiful layering mix of whipped cream, mascarpone cheese, vanilla, coffee and chocolate-cocoa for an amazing dessert. It’s one for the recipe box. Very good! Very easy!
Chill in the refrigerator for best results. Allowing your tiramisu to chill gives it that ultra smooth and creamy texture that makes it so unique. You can also easily add other ingredients such as ladyfingers or rum if you like! Enjoy!
Ultra smooth, creamy and so good! Truly amazing!
You’ll be so glad you tried it.
HOW TO MAKE EASY TIRAMISU MOUSSE
Preparation time: 20 minutes
Servings: 4 (6oz each/Jar Servings)
- 1 1/2 Tsp instant coffee (I use the Starbucks Via packs)
- 1/4 Cup hot water
- 1 Cup heavy whipping cream, cold (see note)
- 1 1/2 Cups powdered sugar (see note)
- 8 oz. marscarpone cheese or cream cheese (low fat cream cheese is fine)
- 1 Tsp vanilla extract
- 1 Tbs unsweetened cocoa powder
- 1 oz. semi-sweet baking chocolate
- Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
- Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8-ounce carton of whipped topping. See notes.)
- Mix powdered sugar and mascarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
- Fold whipped cream into the coffee mixture gently. Place the tiramisu in a gallon size Ziploc bag that is fitted with a large round or 1M decorating tip.
- Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6-ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.
- On the whipped cream, you can substitute whipped topping for the 1 cup of heavy whipping cream. Use about 8 ounces, no whipping needed. Just skip step 2.
- Cream cheese is used in this recipe because mascarpone wasn’t easily available. It’s often in the specialty cheese section and is basically an Italian cream cheese. Use whichever you can find!
- On the coffee, strong instant coffee is used, and a lot of it. Taste as you go and make this as strong as you like it. The color will vary depending on the amount of coffee used.
- On the powdered sugar, if you use whipped topping and/or less coffee you may need less powdered sugar. Start at 1 cup and increase as needed.
Want Another Truly Decadent Dessert? Now Watch How To Make Creamy Coconut Dream!