No-bake tiramisu
Chef Belinda’s no-bake version of a classic desert is so easy, you could serve it at every meal.
Photo by Iuliia Nedrygailova
SERVES 12
2 cups heavy cream, chilled
1 pound mascarpone cheese, softened
1 cup powdered sugar
½ teaspoon vanilla extract
2 cups unsweetened strong coffee
2 tablespoons rum (optional)
2 7-ounce packages ladyfingers
Unsweetened cocoa powder
Chill the bowl and whisk beater of a stand mixer. Whip cream until peaks are formed. In another large bowl, whip mascarpone until smooth and add powdered sugar and vanilla. Gradually fold the whipped cream into the mascarpone mixture until combined, but do not overbeat. In a medium dish, combine coffee and rum.
In the bottom of a 13-by-9-inch casserole dish, spread one layer of ladyfingers—completely covering the bottom—dipped very quickly in the coffee mixture. Do not soak, as ladyfingers will become soggy and fall apart. Spread half of the mascarpone mixture over the ladyfingers. Top with a second layer of ladyfingers dipped in the coffee mixture, followed by the remainder of the mascarpone mixture. Refrigerate for 8 hours or overnight. When ready to serve, dust tiramisu with cocoa powder.
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Easy dinner party—Take the stress out of entertaining with Chef Belinda Smith-Sullivan’s menu of delicious dishes, including chicken cacciatore, that can be made ahead and quickly finished on the day of your party.