Dessert – Page 10 – Family Feast

You might think tiramisu is hard to make, but you can pull off creamy, restaurant-style layers at home with a few reliable steps. Start by soaking ladyfingers in strong coffee or espresso, whip mascarpone with egg yolks or a safe substitute, and fold in whipped cream for lightness. Layer with cocoa or chocolate, chill until firm, and serve chilled for best texture. Keep going to see 14 luxe variations and simple swaps. Classic Italian Tiramisu With Espresso and Mascarpone Classic, creamy, and impossibly dreamy — the classic Italian tiramisu that pairs bold espresso with silky mascarpone. Ingredients: 6 large egg yolks 3/4 cup (150 g) granulated sugar 1 cup (240 ml) strong espresso, cooled to room temperature 3 tbsp coffee liqueur (optional) 1 lb (450 g) mascarpone cheese, room temperature 1 cup (240 ml) heavy cream, cold 1 tsp pure vanilla extract About 24–30 ladyfinger cookies (savoiardi) Unsweetened cocoa powder, for dusting Dark chocolate shavings (optional) How to Make: Whisk the egg yolks and sugar in a medium heatproof bowl until pale and thick. Place the bowl over a simmering pot of water (double boiler) and whisk constantly for 5–7 minutes until the mixture is warm and slightly thickened. Remove from heat and let cool a bit. Fold the mascarpone into the cooled yolk mixture until smooth and fully combined. In a separate bowl, whip the cold heavy cream with vanilla until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until even and airy. Combine the cooled espresso and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the espresso mixture — just a second per side so they absorb coffee but don’t go soggy. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8-inch (or similar) dish. Spread half of the mascarpone cream evenly over the ladyfingers. Add another layer of dipped ladyfingers on top of the cream. Spread the remaining mascarpone cream over the second layer, smoothing the top. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and texture set. Just before serving, dust the top generously with unsweetened cocoa powder and sprinkle with chocolate shavings if desired. Serve chilled and enjoy every creamy, coffee-kissed spoonful! No-Bake Espresso Tiramisu Cups Silky, coffee-kissed tiramisu cups — all the flavor with zero baking and perfect for entertaining. Ingredients: 1 cup strong cooled espresso or very strong coffee 2 tbsp coffee liqueur (optional) 8 oz (225 g) mascarpone cheese, room temperature 1 cup heavy cream, cold 1/3 cup granulated sugar 1 tsp vanilla extract 12–16 ladyfinger cookies (savoiardi) Unsweetened cocoa powder, for dusting Chocolate shavings or mini chocolate chips (optional), for garnish How to Make: Stir the cooled espresso and coffee liqueur together in a shallow bowl; set aside. In a mixing bowl, whisk the mascarpone with the sugar and vanilla until smooth and slightly loose. In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy. Quickly dip each ladyfinger about 1–2 seconds per side into the coffee mixture — don’t soak them, just a quick dunk. Break dipped ladyfingers to fit and layer a single layer in the bottom of 4–6 serving cups (depending on size). Spoon or pipe a generous layer of the mascarpone cream over the ladyfingers. Repeat with another quick layer of dipped ladyfingers and finish with a final layer of mascarpone cream. Cover the cups and chill in the refrigerator at least 2 hours (overnight is best) to set and meld flavors. Just before serving, dust each cup with cocoa powder and top with chocolate shavings or chips if using. Dive in and enjoy a dreamy, no-bake tiramisu moment! Chocolate Hazelnut Tiramisu With Nutella Layers Rich, chocolatey tiramisu with layers of Nutella and toasted hazelnuts — pure dessert decadence. Ingredients: 1 cup strong brewed espresso, cooled 2 tbsp coffee liqueur (optional) 250 g mascarpone cheese (about 1 cup) 3/4 cup heavy cream, chilled 1/3 cup powdered sugar 1/2 cup Nutella (plus extra for drizzling) 24–30 ladyfingers (savoiardi) 1/2 cup toasted hazelnuts, roughly chopped 2 tbsp unsweetened cocoa powder, for dusting 1 tsp vanilla extract Pinch of salt How to Make: Stir espresso and coffee liqueur together in a shallow bowl; set aside to cool. In a bowl, whip chilled heavy cream to soft peaks; set aside. In another bowl, beat mascarpone with powdered sugar, vanilla, and a pinch of salt until smooth. Fold the whipped cream into the mascarpone mixture gently until combined. Warm Nutella briefly (10–15 seconds) in the microwave to loosen so it’s spreadable. Quickly dip each ladyfinger into the espresso mixture (don’t soak) and line the bottom of an 8×8-inch dish. Spread half of the mascarpone mixture over the soaked ladyfingers. Drop spoonfuls of half the warmed Nutella over the mascarpone and gently swirl with a knife. Sprinkle half of the chopped toasted hazelnuts over the Nutella layer. Repeat: a second layer of espresso-dipped ladyfingers, the remaining mascarpone, the rest of the Nutella swirled on top, and the remaining hazelnuts. Dust the top lightly with unsweetened cocoa powder and drizzle extra Nutella if desired. Refrigerate at least 4 hours or overnight to set and let flavors meld. Slice and serve chilled, enjoying the creamy, nutty layers. Enjoy every chocolate-hazelnut spoonful! Lemon Mascarpone Tiramisu With Limoncello Bright, boozy, and silky — this Lemon Mascarpone Tiramisu dances between tart citrus and dreamy cream. Ingredients: 8 oz (225 g) mascarpone cheese, chilled 1 cup (240 ml) heavy cream, cold 1/2 cup (100 g) granulated sugar Zest of 2 lemons 1/4 cup (60 ml) freshly squeezed lemon juice 3 tbsp limoncello liqueur (plus extra for brushing, optional) 1 tsp vanilla extract 20–24 ladyfingers (savoiardi) 1/2 cup (120 ml) strong brewed lemon tea or weak brewed green tea, cooled (or water) Fresh lemon slices or extra zest, for garnish Optional: fresh mint leaves, for garnish How to Make: In a bowl, beat the mascarpone gently to loosen it so it’s smooth and spreadable. In a separate chilled bowl, whip the heavy cream with half the sugar until soft peaks form. Fold the mascarpone into the whipped cream with a spatula until fully combined and silky. Stir the remaining sugar, lemon zest, lemon juice, limoncello, and vanilla into the mascarpone mixture. Taste and adjust lemon or limoncello to preference. Pour the cooled lemon or green tea into a shallow dish and, if you like, add a splash more limoncello. Quickly dip each ladyfinger into the liquid for 1–2 seconds—don’t soak them; they should be moist but still hold shape. Arrange a single layer of dipped ladyfingers in your serving dish (9×9 inch or similar). Spread half of the lemon mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers, then top with the remaining cream. Smooth the top. Cover and chill the tiramisu for at least 4 hours, preferably overnight, so flavors meld and texture firms. Before serving, garnish with extra lemon zest, thin lemon slices, and mint if using. Serve chilled and enjoy the bright, creamy bite of lemony tiramisu — delightfully invigorating with a cheeky limoncello kick! Matcha Green Tea Tiramisu Bright, creamy, and subtly earthy — this Matcha Green Tea Tiramisu is a delightful twist on the classic that’s light, elegant, and perfect for green tea lovers. Ingredients: 1 cup heavy cream, chilled 8 oz (225 g) mascarpone cheese, room temperature 1/2 cup granulated sugar 1 tsp vanilla extract 2 tbsp matcha powder, sifted (plus extra for dusting) 1 cup strong brewed matcha (cooled) or 1 cup water mixed with 1 tbsp matcha for a stronger soak 24–30 ladyfingers (savoiardi) Optional: white chocolate shavings or fresh berries for garnish How to Make: In a bowl, whisk together mascarpone, sugar, vanilla, and 1 tbsp sifted matcha until smooth. In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined and light. Pour the cooled brewed matcha into a shallow dish for dipping ladyfingers. Quickly dip each ladyfinger (one at a time) into the matcha — don’t soak; just a quick 1–2 second dip. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch (or similar) dish. Spread half of the matcha mascarpone cream over the ladyfingers in an even layer. Repeat with another layer of dipped ladyfingers, then top with the remaining cream. Smooth the top, cover, and refrigerate for at least 4 hours or overnight to set and let flavors meld. Just before serving, dust the top generously with sifted matcha and add white chocolate shavings or berries if using. Enjoy a slice of this velvety, green tea-kissed tiramisu — it’s the perfect balance of creamy and invigoratingly earthy! Raspberry Rose Tiramisu With Fresh Berries Bright, floral raspberry rose tiramisu — light, creamy, and studded with fresh berries. Ingredients: 8 oz mascarpone cheese (about 225 g) 1 cup heavy cream (240 ml), chilled 1/2 cup powdered sugar (60 g), plus extra to dust if desired 1 tsp vanilla extract 1–2 tsp rose water (adjust to taste) 1 cup raspberry jam or seedless raspberry preserve 1 cup strong brewed tea (chilled) or cold espresso 2–3 tbsp raspberry liqueur or simple syrup (optional) 24–30 ladyfingers (savoiardi) 1–2 cups fresh raspberries and/or mixed berries for layering and garnish Fresh mint leaves or edible rose petals for garnish (optional) How to Make: Whisk mascarpone, powdered sugar, and vanilla together in a bowl until smooth and lump-free. In a separate chilled bowl, whip heavy cream to soft peaks. Fold the whipped cream gently into the mascarpone mixture until light and uniform. Stir the rose water into the creamy mixture a little at a time, tasting until the floral note is pleasant but not overpowering. Mix the chilled tea or espresso with raspberry liqueur or simple syrup (if using) in a shallow dish for dipping. Spread a thin layer (about half) of raspberry jam on the bottom of your serving dish or individual glasses. Quickly dip each ladyfinger into the tea mixture (1–2 seconds per side) and arrange a single layer over the jam. Spoon half of the mascarpone-cream over the ladyfingers and smooth gently. Scatter a layer of fresh raspberries (and berries) over the cream. Add another layer of dipped ladyfingers on top of the berries. Spread the remaining mascarpone cream evenly, then dot or gently spoon the remaining raspberry jam over the top for swirls. Cover and chill the tiramisu for at least 4 hours, preferably overnight, to let flavors meld. Just before serving, garnish with extra fresh berries, a dusting of powdered sugar, and mint leaves or edible rose petals. Enjoy the light, fragrant layers — a pretty, fruity twist on classic tiramisu that’s perfect for sharing! Salted Caramel Tiramisu Trifle A dreamy, indulgent twist on classic tiramisu — all the caramel-y, salty goodness in an easy trifle. Ingredients: 1 package (7–8 oz) ladyfingers or sponge cake pieces 1 cup strong brewed coffee, cooled 2 tbsp coffee liqueur or dark rum (optional) 1 cup mascarpone cheese, room temperature 1 cup heavy cream, chilled 1/2 cup powdered sugar 1 cup salted caramel sauce (store-bought or homemade), plus extra for drizzling 1/2 tsp vanilla extract 1/4 tsp fine sea salt (optional, to boost salted caramel flavor) Cocoa powder or finely chopped chocolate, for dusting/garnish Flaky sea salt, for finishing (optional) How to Make: Mix the cooled coffee with the coffee liqueur or rum in a shallow dish. Quick-dip each ladyfinger or sponge piece for 1–2 seconds — don’t soak them — and layer some in the bottom of your trifle dish. In a bowl, beat the mascarpone with the powdered sugar and vanilla until smooth. In a separate bowl, whip the chilled heavy cream to medium-stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined and light. Fold 1/2 cup of the salted caramel sauce into the mascarpone-cream mixture, tasting and adding the optional sea salt if you want a stronger salted note. Spoon a generous layer of the caramel-mascarpone cream over the soaked ladyfingers. Drizzle a few tablespoons of salted caramel sauce over that cream layer. Repeat layers (soaked ladyfingers, cream, caramel) until the trifle dish is filled, finishing with a cream layer on top. Drizzle extra salted caramel over the top and dust lightly with cocoa powder or sprinkle chopped chocolate. Chill the trifle at least 2–4 hours (overnight is best) to let flavors meld and textures set. Just before serving, scatter a pinch of flaky sea salt over the top for contrast, if desired. Dig in and enjoy the silky, salty-sweet bliss — this tiramisu trifle is pure comfort in every spoonful! Vegan Coconut Mascarpone Tiramisu A light, tropical twist on classic tiramisu — creamy coconut mascarpone layered with coffee-soaked sponge for a dreamy vegan dessert. Ingredients: 1 can (13.5 oz) full-fat coconut milk, chilled overnight 1 cup vegan cream cheese (soy or cashew-based), room temperature 1/2 cup powdered sugar (adjust to taste) 1 tsp vanilla extract 1 tbsp coconut oil, melted (optional, for extra silkiness) 1 cup strong brewed coffee or espresso, cooled 2 tbsp coffee liqueur or rum (optional) 20–24 vegan ladyfingers or thin vegan sponge fingers (store-bought or homemade) Unsweetened cocoa powder, for dusting Toasted shredded coconut, for garnish (optional) How to Make: Open the chilled coconut milk and scoop out the thick cream into a bowl, leaving the watery liquid behind (reserve liquid for smoothies). Whip the coconut cream with a hand mixer until light and fluffy, about 1–2 minutes. In a separate bowl, beat the vegan cream cheese until smooth, then add powdered sugar and vanilla; mix until combined. Gently fold the whipped coconut cream into the sweetened cream cheese until smooth and airy; fold in melted coconut oil if using. Mix the cooled coffee with the coffee liqueur or rum (if using) in a shallow dish. Quickly dip each vegan ladyfinger into the coffee mixture (1–2 seconds per side) — don’t soak — and arrange a single layer in an 8×8-inch dish or similarly sized serving dish. Spread about half of the coconut mascarpone mixture evenly over the soaked ladyfingers. Repeat: dip remaining ladyfingers briefly in coffee and place a second layer on top of the cream. Spread the remaining coconut mascarpone over the top, smoothing the surface. Cover and refrigerate for at least 4 hours, preferably overnight, so flavors meld and texture sets. Just before serving, dust the top generously with unsweetened cocoa powder and sprinkle toasted shredded coconut if desired. Enjoy a chilled slice of this tropical vegan tiramisu — creamy, coffee-kissed, and totally indulgent! Gluten-Free Almond Ladyfinger Tiramisu A delicate, coffee-soaked tiramisu made with almond flour ladyfingers for a gluten-free twist. Ingredients: 1 1/2 cups almond flour 1/4 cup tapioca starch (or cornstarch if tolerated) 1/2 cup powdered sugar (plus extra for dusting) 4 large egg whites, room temperature 1/4 cup granulated sugar 1 tsp vanilla extract Pinch of salt 1 cup strong brewed espresso or very strong coffee, cooled 2 tbsp coffee liqueur (optional) 8 oz mascarpone cheese, room temperature 3/4 cup heavy cream, cold 1/4 cup powdered sugar (for the cream) 1 tsp vanilla extract (for the cream) Unsweetened cocoa powder, for dusting How to Make: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together almond flour, tapioca starch, and 1/2 cup powdered sugar. Set aside. In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue to beat until glossy stiff peaks form. Fold a spoonful of the beaten egg whites into the dry mixture to loosen it, then gently fold in the remaining egg whites until just combined. Fold in 1 tsp vanilla. Transfer batter to a piping bag (or zip-top bag with corner snipped) and pipe ladyfinger shapes about 3 inches long onto the prepared sheet, leaving space between. Dust the ladyfingers lightly with powdered sugar and bake 10–12 minutes, until lightly golden and set. Cool completely on a rack. Mix espresso and coffee liqueur (if using) in a shallow dish. Briefly dip each cooled almond ladyfinger into the coffee mixture—do not soak; just a quick dunk—and layer them in your serving dish or individual glasses. In a bowl, beat mascarpone until smooth. In a separate bowl, whip cold heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla to medium peaks. Fold the whipped cream gently into the mascarpone until smooth and airy. Spread or pipe half the mascarpone mixture over the first layer of dipped ladyfingers. Add another layer of dipped ladyfingers and top with the remaining mascarpone mixture. Cover and chill the tiramisu for at least 4 hours, preferably overnight, to let flavors meld and the texture set. Just before serving, dust the top generously with unsweetened cocoa powder and a little extra powdered sugar if desired. Serve chilled and enjoy the light, nutty take on a classic—rich, coffee-kissed, and delightfully gluten-free! Hazelnut Coffee Liqueur Tiramisu Hazelnut Coffee Liqueur Tiramisu — a nutty, boozy twist on the classic that’s rich, creamy, and irresistibly cozy. Ingredients: 3 large eggs, separated 1/2 cup (100 g) granulated sugar, divided 8 oz (225 g) mascarpone cheese, room temperature 1 cup heavy cream, cold 1/4 cup hazelnut liqueur (e.g., Frangelico) 1 cup strong brewed coffee, cooled to room temp 24–30 ladyfinger cookies (savoiardi) 1/2 cup toasted hazelnuts, chopped (plus extra for garnish) 2 tbsp unsweetened cocoa powder, for dusting 1 tsp vanilla extract Pinch of salt How to Make: Brew strong coffee and let it cool; stir in the hazelnut liqueur and set aside. Separate the eggs into yolks and whites into two bowls. Whisk the egg yolks with 1/4 cup sugar until pale and slightly thickened (about 2–3 minutes). Fold the mascarpone and vanilla into the yolk mixture until smooth and lump-free. In a chilled bowl, whip the heavy cream with a pinch of salt and the remaining 1/4 cup sugar until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until light and evenly combined. In the other bowl, beat the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture for extra lightness. Quickly dip each ladyfinger (one at a time) into the coffee-hazelnut mixture — don’t soak them; just a quick dip so they absorb flavor but stay slightly firm. Arrange a single layer of dipped ladyfingers in the bottom of a 9×9-inch (or similar) dish. Spread half of the mascarpone mixture over the ladyfingers in an even layer. Sprinkle half of the chopped toasted hazelnuts over the mascarpone layer. Repeat with another layer of dipped ladyfingers, then the remaining mascarpone mixture, smoothing the top. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and the texture set. Just before serving, dust the top with cocoa powder and sprinkle with remaining chopped hazelnuts for crunch. Slice and serve chilled. Enjoy every creamy, nutty bite — this tiramisu is perfect with a little extra espresso or a friendly glass of hazelnut liqueur on the side! Pumpkin Spice Tiramisu for Cozy Evenings A cozy pumpkin-spiced tiramisu that feels like fall in every creamy, coffee-soaked bite. Ingredients: 1 cup pumpkin purée (not pumpkin pie filling) 1/2 cup granulated sugar 8 oz mascarpone cheese, softened 1 cup heavy cream, cold 1 tsp vanilla extract 1 1/2 tsp pumpkin pie spice (plus extra for dusting) 1/4 tsp salt 1 cup strong brewed coffee or espresso, cooled 2–3 tbsp coffee liqueur (optional) About 24–30 ladyfingers (savoiardi) Unsweetened cocoa powder for dusting Optional garnish: whipped cream, toasted pecans or a drizzle of caramel How to Make: Whisk together pumpkin purée, granulated sugar, pumpkin pie spice, and salt until smooth. In a separate bowl, beat mascarpone with vanilla until creamy and slightly loose. In another chilled bowl, whip heavy cream to soft peaks. Fold whipped cream into the mascarpone gently, then fold in the spiced pumpkin mixture until evenly combined. Combine cooled coffee and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture — don’t soak; just a 1–2 second dip per side. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch (or similar) dish. Spread half of the pumpkin-mascarpone filling over the ladyfingers in an even layer. Add a second layer of dipped ladyfingers to cover the filling. Spread the remaining pumpkin-mascarpone mixture on top and smooth the surface. Cover and chill in the refrigerator at least 4 hours, preferably overnight, to set and let flavors meld. Just before serving, dust the top with cocoa powder and a light sprinkle of pumpkin pie spice; add optional garnishes if desired. Serve chilled and enjoy the warm spices and creamy layers — autumn in every spoonful! Affogato-Style Tiramisu With Hot Espresso A warm, coffee-drenched twist on classic tiramisu — like an affogato and tiramisu had a delicious baby. Ingredients: 1 cup strong hot espresso (freshly brewed) 3 tbsp coffee liqueur (optional) 8 oz mascarpone cheese, room temperature 1 cup heavy cream, chilled 1/3 cup powdered sugar 1 tsp vanilla extract 1 cup strong brewed coffee or espresso (for soaking, cooled slightly) 24-30 ladyfingers (savoiardi) Cocoa powder, for dusting Dark chocolate shavings (optional) How to Make: Brew 1 cup of strong espresso and keep it hot for pouring later; set aside another 1 cup of brewed coffee/espresso to cool for soaking ladyfingers. In a bowl, whisk mascarpone until smooth. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla to soft peaks. Gently fold whipped cream into mascarpone until fully combined and creamy. Pour the cooled coffee/espresso (and coffee liqueur, if using) into a shallow dish. Quickly dip each ladyfinger into the cooled coffee for 1–2 seconds; don’t soak—just a quick dunk. Arrange a single layer of dipped ladyfingers in your serving dish or individual glasses. Spoon or pipe half the mascarpone mixture over the ladyfingers and spread evenly. Add another layer of soaked ladyfingers on top of the cream. Finish with the remaining mascarpone mixture, smoothing the top. Just before serving, pour hot espresso over each portion (or drizzle over the assembled dish) to create the affogato effect. Dust generously with cocoa powder and sprinkle chocolate shavings if desired. Enjoy immediately for a warm, creamy coffee hit — delightfully indulgent! White Chocolate and Berry Tiramisu Cake A luscious, crowd-pleasing tiramisu that swaps espresso for sweet white chocolate and bright berries—decadent, creamy, and perfect for spring desserts. Ingredients: 8 oz (225 g) mascarpone cheese, room temperature 1 cup (240 ml) heavy cream, cold 1/2 cup (100 g) granulated sugar 4 oz (115 g) white chocolate, finely chopped 1 tsp vanilla extract 1 cup (240 ml) sour cream or Greek yogurt (for a slight tang) 24–30 ladyfingers (savoiardi) 1 cup (240 ml) berry compote or mixed berry jam (strawberry, raspberry, or mixed) 1–1 1/2 cups fresh mixed berries (strawberries, raspberries, blueberries) 2–3 tbsp berry liqueur or fruit juice (optional, e.g., Chambord or orange juice) Zest of 1 lemon (optional, for brightness) White chocolate shavings or extra berries for garnish How to Make: Melt the white chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth; set aside to cool slightly. In a chilled bowl, whip the cold heavy cream and 1/4 cup (50 g) sugar to soft peaks; set aside. In another bowl, beat mascarpone with the remaining 1/4 cup (50 g) sugar, vanilla extract, and sour cream until smooth and combined. Fold the cooled melted white chocolate into the mascarpone mixture until evenly mixed. Gently fold the whipped cream into the mascarpone-white chocolate mixture until light and airy. Stir the berry compote with the optional liqueur or juice and lemon zest if using. Quickly dip each ladyfinger into the compote mixture (don’t soak—just a quick dip) and arrange a single layer in the bottom of an 8×8-inch (20×20 cm) dish or similar mold. Spread about half of the white chocolate-berry cream over the ladyfingers in an even layer. Scatter a layer of fresh mixed berries over the cream. Repeat with another dipped ladyfinger layer, then top with the remaining cream, spreading smoothly. Cover and refrigerate for at least 4 hours or overnight to set and let flavors meld. Before serving, garnish with white chocolate shavings and extra fresh berries for a pretty finish. Enjoy a slice of this creamy, fruity tiramisu—sweet, bright, and utterly irresistible! Irish Cream and Chocolate Layered Tiramisu A boozy, chocolatey twist on classic tiramisu—decadent layers soaked in Irish cream for a dessert that’s cozy and indulgent. Ingredients: 1 cup strong brewed coffee, cooled 1/2 cup Irish cream liqueur (e.g., Baileys) 24–30 ladyfingers (savoiardi) 8 oz (225 g) mascarpone cheese, room temperature 1 cup heavy cream, cold 1/3 cup granulated sugar 1 tsp vanilla extract 3 tbsp unsweetened cocoa powder, plus extra for dusting 3 oz (85 g) dark chocolate, finely chopped or shaved (optional) Pinch of salt How to Make: Combine the cooled coffee and Irish cream in a shallow bowl and set aside. Beat the mascarpone briefly to loosen it, keeping it smooth. In a separate bowl, whip the cold heavy cream, sugar, vanilla, and pinch of salt to soft peaks. Gently fold the whipped cream into the mascarpone until homogenous and light. Briefly dip each ladyfinger into the coffee-Irish cream mixture (about 1–2 seconds per side) — don’t soak them. Arrange a single layer of dipped ladyfingers in an 8×8-inch (or similar) dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Sprinkle 1–2 tablespoons of cocoa powder and half the chopped chocolate over the layer. Repeat with another layer of dipped ladyfingers. Spread the remaining mascarpone mixture on top and smooth the surface. Dust the top generously with cocoa powder and sprinkle remaining chopped chocolate or shavings. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and the dessert set. Serve chilled and scoop into generous portions. Enjoy a spoonful — rich, creamy, and with a cheeky Irish kick! Conclusion You’ve got 14 ways to make tiramisu that feel special yet doable. Pick one, gather ingredients, and follow the recipe step by step. For example, a home baker made the chocolate hazelnut version for a small party, and guests asked for the recipe afterward. Serve chilled, garnish, and store leftovers covered in the fridge. Swap coffee or liqueur to match tastes. Enjoy trying different flavors until you find your favorite.