Espresso Whipped Tiramisu

Espresso Whipped Tiramisu

Yield: 8-10 portions Time: 6.5 hours Prep: 30 minutes Chill: 6 hours


2 packs of Lady Fingers
1 cups of Brewed Espresso + 1 tbsp of instant Espresso Powder
500 ml 35% Cream
1 cup Icing Sugar
1/2 cup Mascarpone
1/2 cup Oreo Cookies Crumbs


Place cream, icing sugar, and espresso powder in a stand up mixer. Using the whisk attachment whip the cream until it holds stiff peaks. Add the mascarpone to the mixture and continue to whip the mixture for 20 seconds.

Brew the espresso in a medium sized bowl. Dip both sides of each ladyfinger into coffee mixture, line the bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone-whipped cream filling on top and finish with sprinkling the top with Korea crumbs. Repeat this process one more time.

Chill, covered, at least 6 hours or over night.

Let tiramisu stand at room temperature 30 minutes before serving, then dust with more Oreo crumbs.