The Easiest, Lightest Tiramisu
3/4 cups heavy cream
1/3 cup powdered sugar
8 oz. mascarpone
3 tablespoons milk
1/2 teaspoon vanilla extract
3 cups cold brewed espresso
2-3 teaspoons granulated sugar, or to taste
2-3 tablespoons Sambuca, Amaretto, or favorite liqueur
1/4 cup unsweetened cocoa
20 crunchy ladyfingersBeat the heavy cream to soft peaks. Add powdered sugar, beat again until stiff peaks form.
In a large bowl, mix together the mascarpone, milk, & vanilla extract until smooth. Fold in whipped cream, little by little, until combined.
In a shallow pan/container, combine espresso, 2-3 teaspoons sugar, and liqueur. Dip the ladyfingers into the mixture one or two at a time, letting them soak up some coffee, but not fall apart.
In a shallow serving pan/casserole dish (approx. 8-inch square) place the dipped ladyfingers in a single layer lined up against each other (you can gently break them in half to fill the pan better). Spread half the cream mixture and dust with cocoa. Layer with a second line of coffee-dipped ladyfingers. Top with the remaining cream, spread to even it out, dust with cocoa. Chill at least 1 hour (or overnight). Cut square portions with a cake knife and serve.