ingredients

What you need.

3 tbsp (18g) Shyne Lion's Mane Coffee
1.5 cups Hot water
16 oz Mascarpone cheese
1.5 cups Heavy cream
1/2 cup Powdered sugar
1 tsp Vanilla extract
24-30 Ladyfinger cookies
For dusting Cocoa powder
2 tbsp Dark rumOptional

~380 calories per serving

dessertindulgenttraditional

instructions

How it’s done.

1
Dissolve coffee in hot water. Add rum if using. Let cool completely.
2
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
3
In a separate bowl, soften mascarpone, then fold in whipped cream.
4
Quickly dip each ladyfinger in coffee (don't soak!) and layer in an 8x8 dish.
5
Spread half the mascarpone mixture over the cookies.
6
Repeat with another layer of dipped cookies and remaining cream.
7
Cover and refrigerate at least 4 hours (overnight is best).
8
Dust generously with cocoa powder before serving.

Why This Is the Easy Version

Tiramisu means "pick me up" in Italian — strong coffee layered with cream is the whole idea. The traditional recipe asks you to whisk raw egg yolks over a double boiler (zabaglione), which is where most home cooks bail.

This version skips the eggs entirely. Whipped cream folded into mascarpone gives you the same rich, sliceable layers with about 30 minutes of actual work. No oven, no thermometer, no raw eggs. The fridge does the hard part.

The Only Technique That Matters: The Dip

The ladyfingers make or break tiramisu:

1-2 seconds per side. In and out. Count it.
Too long and they collapse into soggy mush that never sets.
Too short and you get dry, crunchy layers.
Use the dry, crisp Italian ladyfingers (savoiardi), not soft sponge ones — they're built to absorb coffee without falling apart.

The coffee should be cooled to room temperature before dipping. Hot coffee soaks in too fast and melts the edges.

Why Instant Coffee Works So Well Here

Tiramisu wants strong, concentrated coffee — and this is one place instant genuinely beats brewing. Dissolve 3 tablespoons of Lion's Mane Coffee in 1.5 cups of hot water and you get espresso-strength dipping liquid in 30 seconds, with no machine and no waiting for a pot to cool. Adjust strength to taste: more coffee for a darker, more bittersweet dessert.

The Overnight Rule

Four hours in the fridge is the minimum; overnight is better. This isn't optional — the ladyfingers need time to soften into cake-like layers and the mascarpone needs time to set so slices hold their shape. Tiramisu is a make-ahead dessert by design, which is exactly why it's great for dinner parties.

Add Some Booze (Optional)

Traditional tiramisu often includes a splash of alcohol in the coffee. Pick one:

2 tbsp dark rum (classic)
2 tbsp Marsala wine (traditional Italian choice)
2 tbsp coffee liqueur

Skip it entirely and nobody will miss it — the coffee carries the flavour.

Tiramisu FAQ

Can I make tiramisu without eggs?

Yes — that's exactly what this recipe is. Whipped cream folded into mascarpone replaces the traditional zabaglione. It's safer, faster, and the texture is nearly identical.

How long does tiramisu last in the fridge?

3-4 days, covered. It's actually best on day two, once the layers have fully melded.

Can I freeze tiramisu?

Yes. Freeze it whole or in slices, wrapped well, for up to a month. Thaw overnight in the fridge — the texture holds up surprisingly well.

What can I use instead of ladyfingers?

Sponge cake cut into strips, or even pound cake, in a pinch. Reduce dipping time to a quick brush of coffee — softer cakes absorb much faster than savoiardi.

Does tiramisu have caffeine?

Yes — roughly 20-25mg per serving from the coffee-dipped layers, about a third of a regular cup. Worth knowing if you're serving it late in the evening.