Brian Nelson
Imagine all the rich, creamy goodness of tiramisu as a dip for ladyfingers. That means no soaking or wait time. Spoon into single-portion glasses or serve up family-style for a fun party treat.
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- Yields:
- 6 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 489
Ingredients
- 3 oz.
bittersweet chocolate, finely chopped
- 1 1/2 c.
heavy cream, divided
- 1/4 c.
Kahlua
- 8 oz.
mascarpone
- 1/2 c.
confectioners’ sugar
- 1/2 tsp.
instant espresso powder
- 1/2 tsp.
pure vanilla extract
-
Kosher salt
-
Unsweetened cocoa powder, for dusting
-
Ladyfingers, for dipping
Directions
-
- Step 1Place chopped chocolate in medium bowl. In small saucepan, combine 1/4 cup heavy cream and Kahlua and heat on medium until simmering, 3 to 4 minutes (or microwave in bowl until hot, about 1 minute). Pour cream mixture over chocolate, let sit 5 minutes, then stir until smooth. Refrigerate until cool but still pourable, 10 to 15 minutes.
- Step 2Meanwhile, in stand mixer fitted with whisk attachment on medium, beat mascarpone, confectioners’ sugar, espresso powder, vanilla, and a pinch of salt until smooth and creamy, 1 to 2 minutes.
- Step 3Gradually add remaining 11/4 cups heavy cream and beat until stiff peaks form, 2 to 3 minutes.
- Step 4Divide tiramisu dip among glasses, layering with chocolate sauce and gently folding to swirl. Dust with cocoa powder and serve with ladyfingers. Alternatively, in large bowl, fold chocolate sauce into dip and serve family-style.
NUTRITIONAL INFORMATION (per serving): About 489 calories, 40.5 g fat (27 g saturated), 5 g protein, 37 mg sodium, 23 g carbohydrate, 1 g fiber
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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