Sprig Originals's kitchen / No-Bake Tiramisu Mousse Cups
No-Bake Tiramisu Mousse Cups
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
All the flavour of tiramisu with none of the oven, none of the raw eggs and none of the fuss. The food processor whips cold mascarpone and cream into a thick, spoonable mousse in under a minute, then you layer it with coffee-dipped ladyfingers in glasses and let the fridge do the rest. Six ingredients plus a dusting of cocoa, and it gets better overnight.
Ingredients
Mascarpone Mousse
- 8 oz cold mascarpone cheese
- 3/4 cup cold heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 pinch fine salt
Layers
- 3/4 cup strong brewed coffee or espresso, completely cooled
- 18 crisp ladyfinger cookies (savoiardi)
- 2 tsp unsweetened cocoa powder
Instructions
- Put the mascarpone, powdered sugar, vanilla and salt in the bowl of a food processor and pulse 5 or 6 times to smooth it out, scraping down the sides. With the machine running, pour the cold heavy cream through the feed tube and process 40 to 60 seconds, stopping once to scrape, until the mixture is thick and holds a soft peak on a spoon. Stop as soon as it thickens — another 20 seconds and it can turn grainy.
- Pour the cooled coffee into a shallow bowl. Dip each ladyfinger for 1 to 2 seconds per side (no longer, or it will collapse), breaking them as needed to fit, and line the bottoms of six 8-oz glasses or small jars with a single snug layer.
- Spoon or pipe half the mascarpone mousse over the cookies and smooth the tops. Add a second layer of coffee-dipped ladyfingers, then the remaining mousse, smoothing the surface level.
- Cover the glasses and refrigerate at least 4 hours, ideally overnight, so the cookies soften into cake. Just before serving, dust the tops with cocoa powder pushed through a fine sieve.
Chef's tips
- The mascarpone and cream must be fridge-cold or the mousse will loosen instead of thickening — take them out at the last minute.
- If your mousse does go slightly grainy from over-processing, pulse in 1 extra tablespoon of cold cream to bring it back together.
- For an adult version, stir 1 tablespoon of marsala, dark rum or coffee liqueur into the coffee before dipping.
- Dust the cocoa only at serving time; sitting overnight it turns damp and patchy.
Nutrition (per serving, estimated)
487calories
7gprotein
37gcarbs
35gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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