This simpler version of a classic Italian tiramisu doesn’t skimp on flavor thanks to the espresso, rum-soaked lady fingers and the mascarpone whipped cream. It’s a no-bake dessert that’s versatile enough to keep you warm and cozy with your boo on a wintry night or keep you cool in the summer thanks to the ease of preparation (no stovetop or oven required!) Make the tiramisu parfait-style in a clear glass and you’ll feast with your eyes before you have a chance to savor the first bite!
Sift about 1/3 of the cocoa powder into the serving glasses, dividing it equally between the two.
Combine the espresso, rum and granulated sugar in a small, wide bowl and stir until the sugar dissolves. (Make sure your espresso is hot, which will help the sugar dissolve.)
Beat the mascarpone cheese, heavy cream, confectioners’ sugar and vanilla together in a large bowl until soft peaks form. Set the mascarpone cream aside.
Break a lady finger in half so that the two halves will fit snugly into your serving glass. Dip both sides of the halves into the espresso mixture. (Don’t linger in the espresso—the delicate lady fingers will disintegrate!)
Place the lady finger pieces, hump-side up, in a layer in the serving glass. About two halves will fit in each layer. Top with about 2 tablespoons of the mascarpone cream and spread in an even layer. Sift in half of the remaining cocoa powder. Repeat the dipping and layering of the lady fingers and dolloping with the mascarpone cream until you reach the top of the serving glasses, finishing with the cream.
Dust the remaining cocoa powder on top of each glass in an even layer. Refrigerate until ready to enjoy and serve chilled.
You can serve the tiramisu right away but the texture of the lady fingers will become more cake-like after setting in the refrigerator.