This Easy Tiramisu Mousse comes together in minutes and is the best of the tiramisu - the cream!
Keyword pudding, tiramiu
Prep Time 20minutes
Total Time 20minutes
Servings 4servings (6 ounces each)
Author Dorothy Kern
1 ½teaspoonsinstant coffeeI use the Starbucks Via packs
¼cup(59ml) hot water
1cup(237ml) heavy whipping creamcold (see note)
1 ½cups(170g) powdered sugarsee note
8ounces(226g) marscarpone cheese or cream cheeselow fat cream cheese is fine
1tablespoon(5g) unsweetened cocoa powder
1ounce(33g) semi-sweet baking chocolate
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.
When making whipped cream it's best to start with cold cream.
If using whipped topping, reduce powdered sugar by 1/4 cup so it's not too sweet.
Make sure coffee is cool before adding to the mixture!