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You likely already have most of these at home.
For the Cream Layer
½ cup (120 g) mascarpone cheese
(or cream cheese, softened, as a substitute)
⅓ cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract
For the Coffee Layer
1 cup strong brewed coffee or espresso (cooled)
1–2 teaspoons sugar (optional)
For Assembly
Ladyfinger biscuits (savoiardi) or tea biscuits
Optional extras:
Dark chocolate shavings
A splash of coffee liqueur (optional, adults only)
Step-by-Step: Tiramisu in 10 Minutes
Step 1: Whip the Cream (2 Minutes)
In a large bowl, pour in the cold heavy cream.
Using a hand whisk or electric mixer, whip until soft peaks form. You want it fluffy, not stiff.
Tip: Cold cream = faster whipping.
In a separate bowl, mix:
Mascarpone cheese
Powdered sugar
Vanilla extract
Stir until smooth and creamy.
Gently fold the whipped cream into this mixture using a spatula. Fold slowly to keep the air—this is what gives tiramisu its cloud-like texture.
You now have the heart of your dessert.
Step 3: Prepare the Coffee (1 Minute)
Pour cooled coffee into a shallow bowl.
Sweeten lightly if desired. The bitterness of coffee balances the sweet cream, so don’t overdo it.
Step 4: Dip & Layer (3 Minutes)
Quickly dip each biscuit into the coffee—do not soak. A quick dip is enough.
Layer the dipped biscuits in:
A glass dish
Individual cups
Dessert jars
Even a loaf pan
Spread a generous layer of cream over the biscuits.
Repeat:
Biscuits
Cream
Finish with a smooth cream layer on top.
Step 5: Cocoa Finish (1 Minute)
Dust the top generously with unsweetened cocoa powder.
That’s it.
You’re done.
Can You Eat It Right Away?
Yes.
And you’ll probably want to.
But if you have an extra 15–30 minutes, chilling it briefly in the fridge allows the flavors to meld beautifully. Even then, it’s still incredibly fast.
This dessert doesn’t punish impatience—it rewards it.
Texture & Taste: What to Expect
Let’s talk results.
This tiramisu is:
Creamy and light
Balanced between sweet and bitter
Soft without being soggy
Luxurious without feeling heavy
The lack of eggs actually makes it feel cleaner and more refreshing, especially after a meal.
Common Mistakes (and How to Avoid Them)
❌ Over-soaking the biscuits
This turns tiramisu into pudding. Dip fast and move on.
❌ Over-whipping the cream
Grainy cream = broken texture. Stop at soft peaks.
❌ Using warm coffee
This melts the cream and ruins structure. Cool it first.
Easy Variations to Try
Once you master the base, the possibilities are endless.
Chocolate Tiramisu
Add cocoa powder or melted dark chocolate to the cream layer.
Strawberry Tiramisu
Replace coffee with strawberry juice or syrup and add sliced strawberries between layers.
Lemon Tiramisu
Use lemon zest in the cream and dip biscuits in sweetened lemon water.
Vegan Version
Use coconut cream + dairy-free cream cheese and vegan biscuits.
Why This Recipe Is Perfect for Busy Lives
We live in a time where:
Guests arrive unexpectedly
Cravings don’t wait
Time is limited
This tiramisu fits real life.
It’s the dessert you make:
After dinner
Before guests arrive
When kids want something sweet
When you want comfort food without effort
Serving Ideas That Make It Look Fancy
Even though it’s simple, presentation elevates everything.
Try:
Individual glass cups
Mason jars
Espresso cups for mini servings
Layered dessert bowls
A dusting of cocoa and a chocolate curl instantly makes it “restaurant-worthy.”
Storage & Make-Ahead Tips
Keeps well in the fridge for up to 2 days
Flavor improves after resting
Cover tightly to prevent drying
Best enjoyed fresh but still lovely the next day
Why No Oven, No Flour, No Egg Matters
This recipe is inclusive.
It works for:
People avoiding raw eggs
Hot climates where ovens are unbearable
Beginner cooks
Last-minute dessert needs
Anyone who wants results without stress
Sometimes, less truly is more.
Final Thoughts
This 10-minute tiramisu proves something important:
Great desserts don’t need complexity.
They need balance, simplicity, and a little confidence.
No oven.
No flour.
No egg.
No problem.
Once you try this version, you may never go back to the traditional one—not because it isn’t good, but because this is just so easy.
So the next time someone says,
“Can you make dessert?”
You’ll smile—because you already know the answer.
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