Classic Tiramisu Squares
Soft coffee-soaked layers with the creamiest finismù
Ingredients
For the cream layer
16 oz (450 g) mascarpone cheese, cold
1 cup (240 ml) heavy whipping cream, cold
1/2 cup (60 g) powdered sugar
1 tsp vanilla extract
For the coffee soak
1 cup (240 ml) strong brewed coffee, completely cooled
1 tbsp granulated sugar
For layering
7 oz (200 g) ladyfinger biscuits
2 tbsp unsweetened cocoa powder, for dusting
Optional drizzle
2 tbsp chocolate sauce or coffee syrup
Method
I whipped the cold cream with powdered sugar and vanilla until soft and airy, then gently folded it into the mascarpone until smooth and fluffy. The texture stayed light but rich, perfect for clean layers. I mixed the cooled coffee with sugar, then quickly dipped each ladyfinger just long enough to absorb flavor without turning soggy.
I arranged a layer of soaked biscuits in a dish, spread a thick layer of cream on top, then repeated with another biscuit layer and more cream. The top was finished with a generous dusting of cocoa powder and a light drizzle of chocolate sauce. After chilling for at least four hours, the tiramisu set beautifully and sliced into perfect squares.
Cooking Time: 20 minutes prep + chilling
Calories: ~390 per slice
Servings: 9 squares
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