How To Make Tiramisu In 10 Minutes

Name: How To Make Tiramisu In 10 Minutes
Yield: 10-14 servings
Ingredients: 22-24 pieces ladyfingers biscuits (Italian Savoiardi); 85 g Turbinado Sugar (also known as raw cane sugar); 250 g high-fat mascarpone cheese (cold); 300 ml Heavy whipping cream (chilled); 300 ml strong coffee (cold); 2 teaspoons vanilla extract (can use alcohol-free vanilla extract); Unsweetened Cocoa powder (for dusting)

FFuzz & BuzzYouTubeserves 10-14 servings

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Original video by Fuzz & Buzz on YouTube5:06

About this recipe

Tiramisu is a classic Italian dessert that combines layers of coffee-soaked ladyfingers with a rich mascarpone cream. This quick version from Fuzz & Buzz promises to deliver all the indulgence of traditional tiramisu in just 10 minutes, making it perfect for coffee lovers looking for an easy treat.

With only seven ingredients and no raw eggs, this recipe is not only simple but also a great make-ahead option for gatherings. Plus, it’s alcohol-free, so everyone can enjoy it!

Ingredient notes

22-24 pieces of ladyfingers biscuits (Italian Savoiardi) are needed for the layers.
85 g of Turbinado Sugar is also known as raw cane sugar, which adds a delicate caramel flavor.
250 g of high-fat mascarpone cheese should be cold for the best texture.
300 ml of heavy whipping cream must be chilled before whipping.
300 ml of strong coffee should be cold for dipping the ladyfingers.
2 teaspoons of vanilla extract can be substituted with alcohol-free vanilla extract or other vanilla products.

Tips from Fuzz & Buzz's video

For the mascarpone cream, beat the mascarpone with a bit of heavy cream until smooth before adding the whipped cream mixture.
Make sure to quickly dip the ladyfingers in coffee to prevent them from becoming too soggy.
Use an offset spatula to spread the mascarpone cream evenly over the ladyfingers for a smooth finish.
Chill the tiramisu uncovered for 3 hours, or cover it overnight if serving the next day, and dust with cocoa powder just before serving.

No life story here — the video and the recipe are the whole point. All credit to Fuzz & Buzz: watch the original on YouTube.

The recipe

Serves 10-14 servings

Ingredients

22-24 pieces ladyfingers biscuits (Italian Savoiardi)
85 g Turbinado Sugar — also known as raw cane sugar
250 g high-fat mascarpone cheese — cold
300 ml Heavy whipping cream — chilled
300 ml strong coffee — cold
2 teaspoons vanilla extract — can use alcohol-free vanilla extract
Unsweetened Cocoa powder — for dusting

Steps

1
Prepare the espresso coffee and set it aside.
2
In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
3
Whip the chilled cream with the vanilla extract and turbinado sugar until soft peaks form. Add the mascarpone cream and combine while continuing to whisk. Chill the mixture.
4
Prepare an 8-inch (20 cm) springform pan by greasing it and pressing parchment paper around the sides.
5
Quickly dip the ladyfingers into the cold or room temperature coffee.
6
Create a firm layer with the dipped ladyfingers in the tin, cutting some biscuits to fit the springform pan as needed.
7
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers using an offset spatula.
8
Repeat the process for the second layer with the remaining dipped ladyfingers and mascarpone cream, smoothing the top with an offset spatula.
9
Move the tiramisu into the fridge for 3 hours uncovered. If serving the next day, cover with plastic wrap overnight and dust with cocoa powder just before serving.