Tiramisu is a delicious coffee-flavored dessert from Italy. It’s usually made with layers of coffee-soaked ladyfingers, whipped egg yolks and mascarpone, and dusted cocoa. This simple variation highlights the flavors without the ladyfingers, making it gluten-free, grain-free, and low-carb (if you use the monkfruit sweetener). Assembling the dessert in glasses shows off the beautiful layering of mousse and cocoa. It’s beautiful, delicious, and quick to prepare!
On the Ingredients
- Mascarpone is a traditional soft, acid-set cream cheese originating in Italy. It’s commonly used in deserts like tiramisu or cheesecake and sometimes in savory dishes like risotto. Mascarpone lacks the tanginess of cream cheese and has a mild buttery flavor.
- Coffee granules are usually made by freeze-drying coffee, making a concentrated coffee product that dissolves in water. It’s ideal for baking because it adds a robust flavor without much liquid.
Tiramisu Mousse
6
servings20
minutes20
minutesTiramisu is a delicious coffee-flavored dessert from Italy. It’s usually made with layers of coffee-soaked ladyfingers, whipped egg yolks and mascarpone, and dusted cocoa. This simple variation highlights the flavors without the ladyfingers, making it gluten-free, grain-free, and low-carb (if you use the monkfruit sweetener). Assembling the dessert in glasses shows off the beautiful layering of mousse and cocoa. It’s beautiful, delicious, and quick to prepare!
Ingredients
1 1/2 cups whipping cream
16oz mascarpone (room temp)
3 tsp instant coffee granules
1/4 cup hot water
1/2 - 3/4 cup sugar OR monkfruit sweetener (check for sweetness)
2 tsp vanilla extract
unsweetened cocoa powder
Directions
- Using an electric hand tabletop mixer, beat the whipping cream until stiff peaks form. Set in the refrigerator until ready to use.
- Mix the coffee granules and hot water, dissolving the granules.
- Beat together the mascarpone, coffee, sweetener, and vanilla. Start with the smaller amount of sweetener, taste, and add more to preference.
- Gently fold the whipped cream into the mascarpone mixture until incorporated.
- Get 6 8oz glasses. Scoop some of the mousse into each glass, making a layer about 1-inch tall.
- Sift a dusting of cocoa powder over the first layer, then add another inch-thick layer of mousse. Repeat until you have filled the glasses.
- Use a butter knife to smooth the top of the mousse and finish with a thick dusting of cocoa powder. Refrigerate until ready to serve.
