Tiramisu Dip
Tiramisu Dip is a simple variation of the classic—albeit labor intensive—tiramisu. This recipe is a “stir-to-combine-and-done” dessert. Provide shots of espresso for each diner and let them dip their mascarpone-coated ladyfingers. Not only will this add an element of classic tiramisu, but it will also give the diner a sugary and creamy espresso shot to sip after dessert.
Yields 6–8 servings
Ingredients:
- 16 oz. mascarpone, at room temperature
- ½ c. sugar
- 2 tbsp. espresso (or very strong coffee), at room temperature
- 2 tbsp. dry Marsala, at room temperature
- Cocoa powder
- Ladyfingers, to serve
Print Recipe
Instructions:
- In a large bowl, combine the mascarpone, sugar, espresso and Marsala. Gently fold together until combined.
- Sift a thin layer of cocoa powder onto the bottom of a serving bowl or individual serving bowls. Add the mascarpone dip to the bowl and top with a second sifted layer of cocoa powder.
- Place into the refrigerator and chill until firm, at least 2 to 3 hours. Serve with the ladyfingers and optional espresso shots.
Cooking Notes:
- When working with mascarpone, make sure all the ingredients are at room temperature to prevent the cheese from curdling. Mascarpone left out for 3 to 4 hours should do the trick. While similar to cream cheese, mascarpone is more fragile and can easily break if overstirred or whipped.
- There are two types of Marsala: dry and sweet. This recipe calls for dry Marsala. Sweet Marsala will make this dip too sugary.
- If you plan to server this dip with sugary cookies–like vanilla wafers or chocolate chip cookies–consider decreasing the amount of sugar. Vanilla wafers can replace ladyfingers, but they are a bit more sugary.
