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Easy and delicious tiramisu recipe is a wonderful treat for coffee lovers.

One of the easiest and most delightful desserts to make is tiramisu. Consisting of layers of coffee-dipped ladyfingers and mascarpone whipped cream, it is light yet thoroughly satisfying. A must especially if you're a coffee lover.

My version of this classic Italian dessert does not contain any raw eggs like so many other recipes. It comes out just as rich and flavourful, without the danger of salmonella.

While this version does not call for it, I have had tiramisu that incorporated finely chopped stewed fruits like canned peaches or pears. If you want to try this, drain the fruits well and pat them dry before chopping. Drying them will help the chopped fruit stay suspended in the whipped cream.

Another optional ingredient is coffee liqueur. It's not needed, but does add to the overall flavour of the tiramisu. Other options are brandy or marsala wine.


TIP: Tiramisu can be frozen for up to 3 months. Simply prepare as instructed, only leave off the dusting of cacao. Ensure it is stored in an airtight container in the freezer. The day before you wish to serve it, move it to the refrigerator to thaw overnight. A few hours before serving, dust with cacao powder.

TIP: Tiramisu will only last a few days in the refrigerator, so if it's just for me and a friend or two, I will often make 2 small 4-inch x 4-inch pans and freeze one of them for later. They can also be made in ramekins for individual servings.



(Makes 12 servings)

  • 2 cups brewed expresso, cold

  • 2 cups heavy whipping cream, very cold

  • 1/4 cup monk fruit sweetener (or granulated white sugar)

  • 1 teaspoon pure vanilla extract

  • 1 cup mascarpone cheese, room temperature

  • 1/4 cup Kahlua (optional) (or other coffee liqueur)

  • 1 package ladyfingers

  • 1/2 cup cacao powder



Brew your favourite expresso then set aside to cool.

In a cold, medium mixing bowl, add the heavy whipping cream. Using a hand mixer on medium speed, begin shipping the cream while slowly adding the sweetener. Once stiff peaks form, add the pure vanilla extract and mascarpone and mix until combined. Cover the mixing bowl and set aside in the refrigerator until needed.

Once the expresso is cold mix in the Kahlua if using then pour it into a shallow bowl. Dip the ladyfingers into the coffee on both sides then arrange the cookies in a singe layer on the bottom of an 8-inch x 8-inch baking pan. Cover the bottom layer of ladyfingers with half of the whipped mascarpone mixture, smoothed into an even layer. Onto the whipped mascarpone layer, arrange another layer of dipped ladyfingers, followed by a layer of the remaining whipped mascarpone.

Using a fine sieve, dust the top of the tiramisu with cacao powder. Cover and refrigerate the tiramisu for a minimum of 4 hours (better overnight).


Nutritional Information Per Serving:

total calories = 288 | total fat = 24.57g | saturated fat = 15.85g | cholesterol = 87mg | sodium = 37.67mg | net carbohydrates = 18.37g | dietary fibre = 0.92g | sugars = 7.7g | protein = 4.69g

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