Quick Tiramisù

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt lowers fat content while maintaining creaminess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and dairy-free.

coffee liqueur

🥗Healthier: espresso

💰Cheaper: coffee extract

Espresso keeps the coffee flavor without added sugar.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with fewer calories.

Whisk the heavy cream to soft peaks on high speed in a mixer fitted with the whisk attachment, about 1 minute. Remove to a bowl.

Combine the mascarpone and 1/2 cup superfine sugar in the mixer bowl. Switch to the paddle attachment and beat on medium speed just until smooth and light, about 30 seconds.

Fold in the whipped cream.

In a pie plate or small baking dish, combine the espresso, remaining 1/4 cup superfine sugar and the liqueur, stirring to dissolve the sugar.

To assemble, divide about half of the mascarpone mixture among the bottoms of 4 glass serving dishes (or small mason jar).

Dip half of the cookies in the espresso mixture just to wet them (you don’t want them to be too soggy). Break the cookies to fit the dishes to make a layer.

Top with another third of the mascarpone mixture.

Soak and top with the rest of the cookies.

Top with the final layer of mascarpone mixture, smoothing the top with a small offset spatula or spoon.

Chill at least 2 hours or up to overnight.

Garnish with shaved chocolate right before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens