Tiramisu Rapido

Name: Tiramisu Rapido
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1/4 cup coffee liqueur; 1/4 cup water; 2 tablespoons espresso powder; 6 tablespoons confectioners' sugar; 8 ladyfingers; 8 ounces mascarpone cheese; 1/2 cup heavy cream; 2 teaspoons ground chocolate or sweetened cocoa

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Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Inactive: 1 hr

Yield: 4 servings

This classic dolce has graced every trattoria menu since the '80s. This new rapido version made us fall for it all over again.

Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Inactive: 1 hr

Yield: 4 servings

Ingredients

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1/4 cup coffee liqueur

1/4 cup water

2 tablespoons espresso powder

6 tablespoons confectioners' sugar

8 ladyfingers

8 ounces mascarpone cheese

1/2 cup heavy cream

2 teaspoons ground chocolate or sweetened cocoa

Directions

Whisk the coffee liqueur, water, espresso powder, and 2 tablespoons of the confectioners' sugar in a glass measuring cup until smooth. Pour about 1/3 cup of the mixture over the ladyfingers in a shallow bowl, then toss and set aside.
Gently beat with a handheld mixer the remaining espresso mixture and the remaining 4 tablespoons confectioners' sugar into the mascarpone until smooth. Take care not to overbeat it or the mascarpone will be grainy. Using the same beaters (no need to clean them), beat the whipped cream to soft peaks and fold it into the mascarpone mixture.
To assemble the tiramisu: Crumble half the soaked ladyfingers into four 8-ounce parfait or wine glasses. Spoon 1/4 cup of the mascarpone mixture over the ladyfingers and press and spread gently with the back of the spoon to fill the spaces between the ladyfinger pieces. Repeat with remaining ladyfingers and mascarpone mixture. Sprinkle 1/2 teaspoon ground chocolate over each tiramisu, cover with plastic wrap, and refrigerate for at least 1 hour or overnight before serving.