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Whipped Coffee Tiramisu

Calling all coffee lovers— this whipped coffee tiramisu puts a fun spin on a traditional Italian dessert! The whipped coffee cream pairs perfectly with mascarpone, amaretto, and cinnamon to create a decadent dessert with a serious coffee flavor. Not to mention, it’s an easy, no-bake, make-ahead dessert that everyone will love!
Prep Time30 minutes
Rest Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Italian
Servings: 2

Ingredients

For the Mascarpone Cream

  • 1/3 cup heavy whipping cream
  • 2 oz mascarpone cheese at room temperature
  • 1 tsp vanilla extract

For the Coffee Cream

  • 3 tbsp instant coffee powder about 3 packets
  • 3 tbsp sugar
  • 3 tbsp boiling water
  • 2 tbsp powdered sugar

Remaining Ingredients

  • 1/4 cup strong brewed coffee or espresso
  • 2 tbsp amaretto
  • 8 ladyfingers
  • 1/2 cup heavy whipping cream
  • 1 tbsp cinnamon
  • Cocoa powder for dusting

Instructions

Make the Mascarpone Cream

  • In a large bowl, beat 1/3 cup heavy whipping cream on high speed until bubbly— about 2 minutes. Add the mascarpone and vanilla. Beat to stiff peaks— about 3 minutes. Set aside.

Make the Coffee Cream

  • Combine the instant coffee powder, sugar, and boiling water in a large bowl. Beat on high until soft peaks form— about 5 minutes. Add the powdered sugar and mix to combine. Set aside.

Assemble

  • In a small bowl, combine the brewed coffee and amaretto. If the lady fingers will not fit in your container, break them to the correct size (I broke them in half to fit in my cup).
  • Dip the lady fingers quickly into the coffee mixture and then place them in the bottom of the cup. Top with a spoonful (about one tablespoon) of coffee cream followed by a spoonful of mascarpone cream. Repeat two more times, or until you reach 1/4-1/2” away from the top of the cup.
  • In a small bowl, beat the remaining 1/2 cup heavy cream on high speed until stiff peaks form. Add the cinnamon and stir to combine. Top each tiramisu with whipped cream and level off the top the cup using a spoon to butter knife.
  • Dust the top of each tiramisu with cocoa powder.
  • Cover and refrigerate at least 4 hours (up to overnight) and enjoy.

Notes

I do not recommend eating the mascarpone cream or the coffee cream by themselves— they need to be eaten together to balance each other out!