Skip the ladyfingers and all the work - make Tiramisu MOUSSE - a layered dessert with creamy coffee mousse and cocoa. This is easy and pretty and such a delicious dessert!
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INGREDIENTS
1 ½ teaspoons instant coffee I use the Starbucks Via packs
¼ cup (59ml) hot water
1 cup (237ml) heavy whipping cream cold (see note)
1 ½ cups (170g) powdered sugar see note
8 ounces (226g) marscarpone cheese or cream cheese low fat cream cheese is fine
1 teaspoon vanilla extract
1 tablespoon (5g) unsweetened cocoa powder
1 ounce (33g) semi-sweet baking chocolate
INSTRUCTIONS
Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.
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